Chicken and Corn Chowder is one of those all-time cozy classics that makes you feel instantly warm and satisfied. Creamy, hearty, and loaded with vibrant flavor, this dish pulls together tender chicken, sweet corn, and just the right amount of smokiness from crispy bacon. As the chowder simmers, the delectable aroma fills your kitchen, beckoning everyone to gather around the table. Each spoonful delivers a comforting blend of textures, from the creamy broth to the juicy chicken pieces, making it an irresistible choice for any dinner.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Chicken and Corn Chowder
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Chicken and Corn Chowder

This chowder is perfect for brisk evenings or when you crave a bit of nostalgia. I remember the first time I made Chicken and Corn Chowder—on a rainy day that seemed made for snuggling up with a big bowl of warmth. After trying countless versions in restaurants, I realized nothing beats a homemade batch. The beauty of this recipe is that it’s easy on the wallet and quick to whip up, all while impressing your family and friends. Trust me, once you try it, you’ll want to keep the recipe close at hand.

Why You’ll Love This Recipe

Simple & Quick: Ready in about 1 hour, making it perfect for weeknight dinners.
Irresistible Flavor: A delightful combination of sweet corn, smoky bacon, and tender chicken in a creamy broth.
Eye-Catching Appeal: The bright corn and colorful veggies make this dish visually appealing.
Flexible Serving: It’s great for cozy family dinners, casual gatherings, or even meal prep for the week.
Diet-Friendly Options: Easily adaptable to gluten-free with the right flour or for those who prefer chicken alternatives.

Ingredients You’ll Need

6 slices bacon (chopped): Adds a savory, smoky flavor that enhances the chowder perfectly. Feel free to use turkey bacon for a lighter version.
2 tablespoons unsalted butter (divided use): This elevates the chowder’s creaminess. You can substitute with olive oil if needed.
1 ½ cups chopped vegetables: A mix of onion, carrot, and celery brings great texture, but feel free to use whatever veggies you love.
2 cloves minced garlic: Adds an aromatic depth to the dish. Fresh is best, but jarred works too in a pinch!
2 ½ to 3 cups corn kernels: Fresh corn is ideal for its sweetness, but frozen or canned corn can work well too.
2 teaspoons BBQ seasoning: Infuses a subtle smokiness; adjust to taste based on your preference.
3 tablespoons all-purpose flour: Used to thicken the broth and create a silky texture. For a gluten-free option, try a gluten-free flour blend.
4 cups chicken broth: Provides the base flavor; homemade stocks are fantastic, or store-bought works just as well.
Salt & pepper (to taste): Essential for enhancing all the flavors.
1 pound golden potatoes (cut into 1-inch pieces): Adds heartiness and absorbs the flavors beautifully.
1 ½ to 2 pounds bone-in, skinless chicken pieces: Chicken thighs and drumsticks are great options, providing juiciness. You can use boneless for convenience.
1 cup whole milk (OR half and half, OR heavy cream): For creaminess and richness; adjust for dietary preferences.
1-2 tablespoons cornstarch: This is optional but great for thickening up the chowder to your preferred consistency.

How to Make Chicken and Corn Chowder

Cook bacon: Heat a large pot over medium heat. Add the chopped bacon and cook until crispy, about 5-7 minutes. If desired, reserve 1-2 tablespoons for garnish later, setting it aside on a paper towel lined plate.
Sauté vegetables: Once the bacon is crispy, add 1 tablespoon of butter to the pot. Stir in the chopped vegetables and sauté until softened, around 5 minutes. Add the minced garlic and cook for an additional 30 seconds, allowing the flavors to meld.
Add corn: Stir in the corn kernels into the pot, sautéing for 1-2 more minutes. The corn should start to soften but not turn mushy.
Roux: Add the remaining tablespoon of butter, then sprinkle in the BBQ seasoning and flour, cooking until the dry flour disappears. It’s important here to keep the heat at medium; you want to avoid browning the flour.
Start soup: Pour in the chicken broth, scraping any browned bits from the bottom of the pot. A helpful tip is to add about a cup of broth first, ensure the flour is well mixed before adding the rest. Season with salt and pepper, then toss in the potatoes. Bring to a gently bubbling boil.
Add chicken: Nestle the chicken pieces into the broth alongside any corn cobs if you have them. Reduce heat to a simmer, cover the pot, and cook for 30-45 minutes, stirring occasionally until the chicken is tender.
Thicken: After cooking, carefully remove the chicken and set it on a cutting board for resting (discard the corn cobs as well if used). In a small bowl, whisk together the milk and cornstarch until smooth. Lower the heat and gently stir this mixture back into the chowder. Allow it to simmer for about 3-4 minutes until beautifully thickened. For a creamier finish, blend 2 cups of the chowder with an immersion blender and stir it back into the pot for extra richness.
Finish: Shred the chicken off the bones and return it to the chowder. Give everything a good stir to combine, reheat if necessary, and check for seasoning before dishing it out. The chowder will become even thicker and more flavorful as it sits.

Storing & Reheating

To store your Chicken and Corn Chowder, let it cool to room temperature and then transfer it into an airtight container, where it can stay in the refrigerator for up to 4 days. If you’re looking to freeze it, pour the chowder into freezer-safe bags or containers, leaving some space for expansion, and enjoy it within 3 months. When reheating, warm it gently on the stovetop over medium heat until heated through, adding a splash of milk or broth if it thickens too much. While the flavor remains delightful, keep in mind that the texture may change slightly, but it’s still a satisfying meal.

Chef’s Helpful Tips

Avoid overcooking the chicken; it can become dry if left too long in the simmering broth.
For even texture, make sure your diced potatoes are uniform in size, making for even cooking.
For those days when time’s limited, consider using rotisserie chicken as a shortcut!
Enhance flavor by adding a splash of hot sauce or a sprinkle of fresh herbs like thyme or parsley before serving.
Make it a day ahead of time; chowders tend to taste even better the next day as the flavors meld.

You’ll find that this Chicken and Corn Chowder embodies warmth and comfort in every bowl. Whether you want a hearty meal to bring the family together or simply enjoy a cozy night in, this recipe is perfect for any occasion. Experiment with the ingredients based on what you have and your preferences—maybe throw in some green chilies for a spicy twist or use a mix of your favorite veggies.

Recipe FAQs

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn is a convenient option and can be used directly in the chowder. It will cook quickly and maintain a delightful flavor, making it a superb substitute for fresh corn.

What type of chicken is best for the chowder?

I recommend using bone-in, skinless chicken thighs and drumsticks. They provide moisture and flavor. However, you can use boneless chicken if you’re short on time; it will cook faster and still taste great.

Can I make this chowder ahead of time?

Yes, this chowder is perfect for make-ahead meals! In fact, it tastes even better the next day as the flavors continue to develop. Just reheat gently when you’re ready to enjoy it.

How can I make this recipe dairy-free?

To make Chicken and Corn Chowder dairy-free, simply substitute the milk with a plant-based alternative like almond or coconut milk, and use a dairy-free flour option. The chowder will be just as delicious!

More Main Dishes Recipes

Creamy Blackened Salmon Chowder

Did You Enjoy Making This Recipe? Please rate this recipe with ⭐⭐⭐⭐⭐ or leave a comment.

📖 Recipe Card

Chicken and Corn Chowder

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Anna
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Yield: 6 servings 1x
Category: Soups
Method: Stovetop
Cuisine: American

Print Recipe

Description

This Chicken and Corn Chowder is a comforting bowl of goodness, combining tender chicken, sweet corn, and savory veggies. Perfect for a quick dinner or healthy meal, it’s easy to make and a family favorite!

Ingredients

Scale

6 slices bacon (chopped)
2 tablespoons unsalted butter (divided use)
1 ½ cups chopped vegetables (we like onion, carrot, celery)
2 cloves minced garlic
2 ½ to 3 cups corn kernels
2 teaspoons BBQ seasoning
3 tablespoons all-purpose flour
4 cups chicken broth
salt & pepper (to taste)
1 pound golden potatoes (cut into 1-inch pieces)
1 ½ to 2 pounds bone-in, skinless chicken pieces
1 cup whole milk (OR half and half, OR heavy cream)
1–2 tablespoons cornstarch

Cook Mode Prevent your screen from going dark

Instructions

Cook the bacon in a large pot over medium heat until crispy. Set aside some for garnish and remove the rest with a slotted spoon.
Add 1 tablespoon of butter to the pot and sauté the chopped vegetables until softened, about 5 minutes. Stir in the minced garlic and cook for 30 seconds more, then add corn and sauté for 1-2 minutes.
Add the remaining butter, stir in BBQ seasoning and flour until no dry flour remains.
Slowly stir in chicken broth, scraping up browned bits. Season with salt and pepper, add potatoes, and bring to a boil.
Add chicken pieces to the pot (and corn cobs if using). Reduce heat to a simmer, cover, and cook for 30-45 minutes, stirring occasionally.
Remove chicken to a cutting board. Let it rest and discard corn cobs if used. Whisk together milk and cornstarch, then stir into broth. Simmer gently for 3-4 minutes to thicken. For creamier chowder, blend part of it and stir back in.
Pull chicken off the bones, stir into chowder, and warm through before serving.

Notes

For added flavor, consider using fresh corn when in season.
Adjust the consistency by adding more or less milk based on preference.
This chowder tastes even better the next day as the flavors meld.