Chicken Corn Chowder Recipe

Ash Tyrrell

Chicken Corn Chowder Recipe

There’s something so comforting about a warm bowl of chicken corn chowder after a long day. I made this recipe on a chilly evening, and honestly, it instantly became one of my favorite comfort meals. The creamy broth, sweet corn, tender chicken, and crispy bacon create the perfect balance of flavor and texture

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Total Time 50

Servings: 6

Ingredients Method Notes

Ingredients

6 strips bacon chopped – Adds a smoky flavor and creates a rich base for the soup.
3 tablespoons unsalted butter – Helps sauté the vegetables and gives the chowder a silky texture.
1 medium yellow onion diced – Brings sweetness and depth to the broth.
1 red bell pepper diced – Adds freshness, color, and slight sweetness.
1 tablespoon jalapeño finely chopped – Gives mild heat without overpowering the soup.
4 garlic cloves minced – Fresh garlic works best for bold flavor.
¼ cup all-purpose flour – Thickens the chowder beautifully.
1 teaspoon salt – Enhances all the flavors in the recipe.
¾ teaspoon black pepper – Adds gentle warmth and spice.
¾ teaspoon smoked paprika – Gives the chowder its signature smoky taste.
½ teaspoon dry mustard powder – Adds subtle tang and depth.
4 cups chicken broth – Creates a flavorful soup base.
1 cup whole milk – Makes the chowder creamy without making it too heavy.
1 cup heavy cream – Gives rich and smooth texture.
1 pound Yukon Gold potatoes diced – These potatoes stay creamy and hold their shape well.
1 pound boneless chicken breast or thighs – Thighs add more flavor but both work great.
2½ cups sweet corn kernels – Fresh corn tastes best but frozen corn works well too.
2 green onions sliced – Perfect for garnish and freshness.
Shredded cheddar cheese for topping – Freshly grated cheese melts much better than packaged cheese.
Crackers or corn chips for serving – Adds crunch and extra texture.

Method

Place the chopped bacon into a large pot over medium heat. Cook until crispy and golden brown, stirring occasionally so it cooks evenly. Remove the bacon and place it on a paper towel-lined plate, leaving a little bacon grease in the pot for flavor.
Add butter to the same pot with the bacon grease. Stir in the diced onion, bell pepper, and jalapeño, then cook for about 5 minutes until softened. Add the garlic and cook for another 30 seconds until fragrant.
Sprinkle the flour over the vegetables and stir well so everything is coated evenly. Let the flour cook briefly to remove the raw taste. Slowly pour in the chicken broth while stirring continuously to create a smooth broth.
Pour in the milk and heavy cream, then stir until combined. Add the potatoes, corn, smoked paprika, mustard powder, salt, and black pepper. The mixture will already start smelling rich and comforting at this stage.
Place the chicken directly into the soup and bring everything to a gentle boil. Lower the heat and let it simmer until the potatoes are tender and the chicken is fully cooked. This usually takes around 15 to 20 minutes.
Remove the cooked chicken and shred it using two forks. Use an immersion blender to blend about half of the soup for a creamy texture while keeping some chunky pieces. Return the shredded chicken back into the pot.
Taste the chowder and adjust seasoning if needed. Ladle the soup into bowls and top with crispy bacon, green onions, and shredded cheese. Serve hot with crackers or warm bread on the side.

Notes

I always use fresh corn when it’s in season because it makes the chowder naturally sweeter.
I like blending only half the soup so it stays creamy while still having chunky bites.
I learned that freshly grated cheese melts much smoother than pre-shredded cheese.
I sometimes add a little extra smoked paprika because it gives the soup amazing depth.
I prefer chicken thighs when I want richer flavor and extra tenderness.
I always save some crispy bacon for topping instead of mixing it all into the soup.