Description

This creamy chicken and corn chowder is a cozy, hearty soup packed with sweet corn, tender chicken, and a velvety broth. It’s quick to make, family-friendly, and perfect for chilly evenings or busy weeknights.

Ingredients

Scale

2 tablespoons unsalted butter
4 strips bacon, chopped (optional)
1 medium yellow onion, diced (about 1 cup)
2 stalks celery, diced (about 1/2 cup)
2 medium carrots, peeled and diced (about 1 cup)
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth (low-sodium if preferred)
2 cups whole milk (or 2% milk)
2 cups cooked chicken, shredded or diced (rotisserie works great)
3 cups corn kernels (fresh, frozen, or canned, drained and rinsed)
1 large potato, peeled and diced (about 1 1/2 cups; Yukon Gold or red potato preferred)
1 teaspoon dried thyme (or 1 tablespoon fresh)
1/2 teaspoon smoked paprika (optional)
Salt and pepper, to taste
Chopped fresh parsley (for garnish, optional)
Extra crispy bacon bits (for garnish, optional)
Shredded cheddar cheese (for garnish, optional)
Sliced green onions (for garnish, optional)

Instructions

Prep all ingredients: chop bacon, dice onion, celery, carrots, and potato, mince garlic, shred or dice chicken, and measure corn.
In a large Dutch oven or soup pot, melt butter over medium heat. Add chopped bacon and cook until crispy, about 4-5 minutes. Remove bacon with a slotted spoon and set aside for garnish.
Add onion, celery, carrots, and garlic to the pot. Sauté until veggies soften and onions are translucent, about 4 minutes.
Sprinkle flour over the veggies, stirring constantly. Cook for 1-2 minutes until the flour is lightly golden and smells nutty.
Slowly pour in chicken broth, stirring well to prevent lumps. Add milk, diced potato, thyme, and smoked paprika. Bring to a gentle boil, then reduce heat to low. Cover and simmer for 15-20 minutes, until potatoes are fork-tender.
For a silky texture, transfer 1 to 2 cups of chowder to a blender (or use immersion blender directly in the pot) and blend until smooth. Pour blended mixture back into the pot. (Optional step.)
Stir in shredded chicken and corn kernels. Simmer on low for another 5 minutes, until everything’s heated through and flavors meld. Season with salt and pepper to taste.
Ladle chowder into bowls. Garnish with reserved crispy bacon, fresh parsley, shredded cheddar, and green onions as desired.

Notes

For gluten-free, use cornstarch instead of flour. For dairy-free, use plant-based milk and butter. Rotisserie chicken is a great shortcut. Chowder thickens as it cools—add extra broth or milk when reheating. Don’t rush the veggie sauté for best flavor. Taste and adjust seasoning before serving. Leftovers taste even better the next day.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Cuisine: American

Nutrition

Serving Size: About 1 1/2 cups
Calories: 375
Sugar: 8
Sodium: 750
Fat: 12
Saturated Fat: 5
Carbohydrates: 40
Fiber: 4
Protein: 20

Keywords: chicken chowder, corn chowder, creamy soup, easy dinner, comfort food, family meal, one pot, fall recipe, winter soup, hearty chowder