A delicious and comforting chicken corn chowder recipe is perfect for chilly nights. Combining smoky bacon and tangy cheddar cheese on top adds an extra dimension to this delightful dish.
This creamy, savory soup brings together tender chunks of chicken, sweet corn kernels, and potatoes to create a bowlful of irresistible flavors. So grab a bowl and prepare to savor every spoonful of this delicious chowder.
Reasons to Love
- Rich and satisfying. This soup is a complete meal with its creamy texture and hearty ingredients. It satisfies your hunger and warms you up from the inside out.
- Versatile recipe. You can easily customize it to suit your taste preferences or dietary needs. Whether you want to add extra veggies and spices or switch up the protein, the choice is yours.
- Nutritious Ingredients. The combination of tender chicken, sweet corn kernels, and flavorful vegetables creates a well-rounded dish that offers both taste and nourishment. Plus, it's a great way to sneak in some extra vegetables for those picky eaters.
This delicious soup comes together with only a few simple ingredients. You can even use leftover meat from the night before.
Here are the items used in the recipe:
- all-purpose flour
- chicken broth
- heavy cream
- dried thyme
- skinless chicken meat
- corn kernels
- fresh parsley
- salt and pepper
- grated cheddar cheese, optional
Scroll down to the recipe card for quantities used.
To start, cook the bacon until crisp in a medium saucepan. Transfer half of the bacon to a paper towel–lined plate.
In the same saucepan, stir in the garlic and cook until fragrant, about 30 seconds. Stir flour into mixture to make a paste; cook until lightly browned, about 3 to 5 minutes.
Slowly whisk in the broth and heavy cream.
Stir in the potatoes and thyme.
Mix in the chicken and corn. Bring to a simmer and cook the chicken about 15 to 20 minutes, or until cooked through.
Allow the chowder to simmer. Cook until the potatoes are tender, 10 to 15 minutes. Stir in the parsley and season with salt and pepper.
Sprinkle the reserved bacon pieces and cheddar cheese (if using) on top.
Divide into two bowls and add additional toppings, if desired.
Hint: use leftover cooked chicken or rotisserie chicken. This saves time in the preparation process and adds a depth of flavor to the chowder. It's a great way to make the most of leftovers and create a hearty and flavorful soup.
You can easily customize the recipe to suit your preferences. Here are few ideas to change up the recipe:
- Flavor - try adding some spices like cayenne pepper or smoked paprika. You can also experiment with different herbs like thyme or oregano to give it an extra depth of taste.
- Swap ingredients- Instead of using regular potatoes, try sweet potatoes for added sweetness and a unique twist. Swap out regular chicken broth for vegetable broth or use seafood stock for a delightful seafood twist on this classic soup. Additionally, if you're not a fan of corn, you can substitute it with other vegetables such as bell peppers, peas, or even diced carrots.
- Toppings - While cornbread croutons are always tasty on top of chicken corn chowder, don't limit yourself there. Consider crispy bacon bits, fresh chopped herbs like cilantro or parsley, grated cheese (cheddar or Monterey Jack would be divine), sour cream swirls, or even crushed tortilla strips for added crunch and flavor contrast.
Top tip: Stir in the flour to coat the bacon evenly. This will help thicken the chowder later on.
- Use fresh or frozen corn kernels. There's no need to thaw frozen corn first. Canned corn can work in a pinch, but it won't offer the same level of freshness.
- Skinless chicken thigh meat is preferred as it adds more flavor but chicken breast meat is okay to use too.
- Double the recipe to freeze half for later. Just cook it in a large pot.
When it comes to serving Chicken Corn Chowder, the possibilities are endless when considering side dishes and accompaniments. One classic choice is a simple garden salad, with mixed greens, cherry tomatoes, and a tangy vinaigrette dressing. The crispness of the salad provides a refreshing contrast to the rich flavors of the chowder.
For those who crave something heartier, consider serving the chowder alongside warm crusty Italian bread or fluffy buttermilk biscuits. The bread can be used to dip into the creamy soup or used as a vehicle for creating mini sandwiches with chunks of chicken from the chowder. Additionally, adding a pat of butter on top of freshly baked biscuits adds an extra indulgent touch.
To add some crunch and texture to your meal, try including a plate of cornbread fritters or hush puppies alongside the chowder. These crispy treats made with cornmeal can be perfect for dipping into the chowder or enjoyed on their own as tasty bites between spoonfuls. Plus, they provide an excellent way to highlight and amplify your love for corn!
To store, transfer cooled soup into an airtight container or individual portion-sized containers. Next, place the container(s) in the refrigerator and ensure they are tightly sealed.
Chicken and corn chowder can be stored in the refrigerator for up to four days. If you want to extend its shelf life further, you can also freeze it. Simply pour the cooled chowder into freezer-safe containers or resealable bags, leaving some space for expansion, and label them with the date. Frozen chicken and corn chowder can be kept for up to 3 months.
Absolutely! Simply omit the chicken from the recipe and replace it with vegetable broth, or add more vegetables like diced potatoes or carrots for an equally delicious vegetarian version.
Yes. This recipe is versatile, and you can substitute the chicken with other proteins like cooked bacon, diced ham, or even leftover rotisserie chicken for added flavor.
Absolutely! Combine all your ingredients in a Crock Pot, cover, and cook on low for four hours.
Looking for more soups for one or two people? Check out these delicious soup recipes:
- Greek lemon chicken soup with orzo has a delightful citrusy flavor.
- Easy Italian soup adds sausage to a classic minestrone.
- Navy bean and ham soup is a great way to use holiday leftovers.
- Copycat Olive Garden chicken gnocchi soup is so easy to make at home.
- Easy potato soup is perfect for lunch or as a side to dinner.
Chicken Corn Chowder
- 1 slice bacon chopped
- 1 clove garlic minced
- 2 tablespoons all-purpose flour
- 2 cups chicken broth
- ¼ cup heavy cream
- 1 medium russet potato peeled and diced
- 1/16 teaspoon dried thyme
- 7 ounces chicken thighs boneless skinless (about 2), cut into ½-inch pieces
- ½ cup corn kernels fresh or frozen
- 2 teaspoons minced fresh parsley
- ¼ teaspoon salt
- ⅛ teaspoon freshly ground black pepper
- ¼ cup shredded cheddar cheese optional garnish
- In a medium saucepan, cook the bacon until crisp, 5 to 7 minutes. Transfer half of the bacon to a paper towel–lined plate.
- In the same saucepan, stir in the garlic and cook until fragrant, about 30 seconds. Stir flour into mixture to make a paste; cook until lightly browned, about 3 to 5 minutes.
- Slowly whisk in the broth and heavy cream. Stir in the potatoes, thyme, chicken, and corn. Bring to a simmer and cook the chicken about 15 to 20 minutes, or until cooked through.
- Allow the chowder to simmer until the potatoes are tender, 10 to 15 minutes. Stir in the parsley and season with salt and pepper.
- Divide into two bowls and sprinkle the reserved bacon pieces and cheddar cheese (if using) on top.