Creamy Chicken and Corn Chowder


A delicious and easy Creamy Chicken and Corn Chowder topped with crispy bacon, green onions and jalapenos. This soup is great family-friendly comfort food that’s so easy to prepare. You can’t go wrong with this one!

Creamy Chicken and Corn Chowder in a red potCreamy Chicken and Corn Chowder

I’m a firm believer that you can never have too many soup recipes! Crazy enough though I didn’t use to care all that much for soup, it just didn’t seem to have enough sustenance or something.

Then I realized I just needed to either make my soups heartier or serve it with a side that is a little more filling if the soup is really light. Now, soup is definitely one of my favorite things to make for dinner so I’m always looking out for new soup recipes.

Creamy Chicken and Corn Chowder in a white bowl

Today we are serving up this Creamy Chicken and Corn Chowder that is definitely a win all around. I loved it, my husband loved it and my picky eating kids loved it.

How could we not? This soup is loaded with chicken, potatoes, bell peppers, corn and bacon, and let’s not forget about that generous amount of half and half that makes this soup rich and irresistibly creamy!

This one is definitely going to be added to my soup rotation! I can’t wait to cozy up with a bowl of it during the cold seasons that lay just ahead.

A close up of Creamy Chicken and Corn Chowder in a large pot

Can You Freeze This Chowder?

I wouldn’t recommend freezing this soup because dairy doesn’t freeze well. You could make it in advance and store it in the fridge for 1-2 days.

Also, why not try serving this soup with tortilla chips or crusty bread.

More Delicious Chowders To Try;

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Creamy Chicken and Corn Chowder

4.95 from 20 votes

This chowder will quickly become a go-to recipe! It's loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Servings: 7
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes


  • 1 lb boneless skinless chicken breast , cooked and shredded (3 cups)
  • 8 slices bacon , cooked and crumbled*
  • 1/4 cup butter , diced into 1 Tbsp pieces
  • 1 large red bell pepper , diced (1 1/2 cups)
  • 1 medium yellow onion , diced (1 1/4 cups)
  • 1 - 2 jalapenos , seeded for less heat if desired, finely chopped
  • 4 cloves garlic , minced
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 3 medium russet potatoes , peeled and diced slightly less than 1/2-inch thick (3 cups)
  • 2 bay leaves
  • Salt and freshly ground black pepper , to taste
  • 2 1/2 cups fresh or frozen corn
  • 1 1/2 cups half and half
  • Green onions and seeded , finely chopped jalapenos (optional), for serving


  1. In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes. Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly. While stirring, slowly add in chicken broth and whisk until well blended.
  2. Add potatoes, bay leaves and season with salt and pepper to taste. Bring mixture to a boil stirring frequently, then reduce heat to medium-low and cook, uncovered, 10 minutes or just until potatoes are tender, stirring occasionally.
  3. Add in cooked chicken, corn and half and half and simmer, uncovered 10 - 15 minutes longer, stirring occasionally. Serve warm topped bacon, green onions, and optional jalapeno peppers.
  4. Recipe Source: adapted with some changes from BHG
Nutrition Facts
Creamy Chicken and Corn Chowder
Amount Per Serving
Calories 497 Calories from Fat 234
% Daily Value*
Total Fat 26g 40%
Saturated Fat 12g 60%
Cholesterol 94mg 31%
Sodium 388mg 16%
Potassium 1103mg 32%
Total Carbohydrates 40g 13%
Dietary Fiber 3g 12%
Sugars 4g
Protein 27g 54%
Vitamin A 21.8%
Vitamin C 39.9%
Calcium 8.8%
Iron 12.5%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Main Course
Cuisine: American
Keyword: corn chowder
Calories: 497 kcal
Author: Jaclyn

I love bubbles. Bacon bubbles. Wait, I love anything that has to do with bacon. Don’t all good things begin with bacon?

A close up of crispy bacon


  • Wendy: This soup is fantastic! I tested it for Christmas Eve dinner and can’t wait to serve it! December 22, 2018 at 7:52pm Reply

  • Tracy: Could one substitute evaporated milk for half and half? This looks fantastic! November 13, 2018 at 4:28pm Reply

    • Jaclyn: That would probably be fine. It will give it a bit of a different flavor and it’s not as creamy but should still be tasty. November 17, 2018 at 12:49pm Reply

  • Anna: I am making this tonight and there are 4 adults and 4 kids. Will one recipe be enough, do you think? I will also have salad and bread. November 3, 2018 at 1:21pm Reply

    • Jaclyn: I’d probably double it unless you have a main dish to serve with it and this is more of a side. It’s better to have too much than not enough because you could just have leftovers. November 3, 2018 at 4:52pm Reply

  • Christie: How many servings goes this recipe make? October 26, 2018 at 7:35pm Reply

    • Jaclyn: About 7. November 17, 2018 at 12:57pm Reply

  • Jeanie: What is a serving size? This looks yummy, but I’m trying to figure out if I can make this lower calorie and lower carb. Maybe leave out the potatoes, and use non-fat milk rather than half and half. October 15, 2018 at 1:12pm Reply

  • Emily: Could you make this in a crockpot? September 26, 2018 at 11:52am Reply

    • Jaclyn: With some tweaking it could be done but without testing I can’t say the exact method. September 26, 2018 at 1:09pm Reply

  • Jennifer: I love this soup!! I will be making it every fall season as my daughter loves it too!!! Thank you for such a great recipe 😊 September 23, 2018 at 3:58pm Reply

  • Bethany: Would using yellow-gold potatoes work and still taste good? Or does it have to be russet? August 25, 2018 at 10:22am Reply

    • Jaclyn: Yellow potatoes should be good to they just have a different texture but still great in soups. August 27, 2018 at 8:27pm Reply

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