Chicken Corn Chowder

Creamy chicken corn chowder starts with crispy bacon and pan-seared juicy chicken, and is then simmered with corn, onions, garlic, celery, and tender potatoes in a creamy broth. Packed with a sweet and savory corn flavor, this is the ultimate comfort food for a cool night. 

This chicken and corn chowder has flavor on a whole new level. The seared chicken, simmered with fragrant herbs, corn, and potatoes, plus heavy cream to add richness is incredible. Add a variety of toppings to suit your family. We love to add sour cream, shredded cheese, some crumbled bacon and sliced avocado. This meal is definitely comfort food and one of my favorite hearty soups.

Pair this with some sourdough dinner rolls, or einkorn biscuits and a fresh salad with homemade dressing for the perfect weeknight dinner.

My whole family absolutely loves this recipe, and it’s one that is made over and over.

Why You’ll Love This Recipe

Simple – This creamy soup is made up of simple, whole food ingredients and is easy to throw together for a delicious dinner. 

Flavorful – This corn chowder soup is packed with flavor. Also, any dish that includes bacon is a winner in my book.

Crowd pleaser – If you are looking for a meal that is packed with veggies and nutrients, while also being a crowd pleaser for the whole family, look no further. This cozy soup is a great recipe that everyone will love.

Ingredients

All-purpose flour – Since the flour can’t be fermented, I sometimes like to use einkorn flour to thicken the soup because of its easier digestibility.

Chicken Stock – I love to use homemade bone broth in this recipe. It is so easy to make and is packed full of nutrients.

Frozen Corn – I use frozen corn in this recipe, since it is really convenient and easy, but you could easily substitute it with fresh corn cut from the cob.

A full ingredient list with exact amounts can be found in the recipe card below.

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Tools You May Need

• 6 quart Dutch oven or large stock pot

Chicken Corn Chowder Recipe Modifications

For a dairy-free option when making this soup, you can substitute butter with olive oil or avocado oil, and either eliminate the cream or swap out for cashew milk or almond milk. It will not be as creamy, but should still be very flavorful.

To make this soup gluten-free, skip adding the flour and make a cornstarch slurry instead: add a little bit of cornstarch with a little cool water, mix, then slowly add to the soup once it is simmering, but before adding the cream. Bring to a simmer and check consistency. Add a bit more if too thin. Add cream, stir, and serve.

How to Make Chicken Corn Chowder

Step 1: Heat a large Dutch oven or soup pot over medium heat. 

Once hot, add the bacon pieces and cook, stirring frequently until just crispy, about 5 minutes. Remove the bacon from the pan and set aside.

Step 2: Keep one tablespoon of the bacon grease in the pan. Season each side of the chicken breast with a pinch of salt and pepper. Brown each side of the chicken in the bacon fat for 3 minutes per side. Remove from the pot. 

Step 3: Add the butter to the pot. Once melted, add the onion and celery. Sauté until translucent and fragrant, about 5-7 minutes. Add the garlic and sauté for an additional minute. 

Step 4: Add the flour to the veggies and sauté for one minute, stirring frequently.

Step 5: Add the potatoes, chicken broth, salt, pepper, and the chicken breasts back to the pot.

Reduce the heat to medium-low and bring to a simmer, stirring frequently for about 15-20 minutes or until the chicken is cooked through. 

Step 6: Remove the chicken from the pot and shred. 

Step 7: Add the cooked and shredded chicken, corn, and cream to the pot. Bring to a light simmer, stirring frequently until everything is combined and thickened. Taste and add more salt and pepper as needed. 

Step 8: Serve with crumbled bacon and fresh herbs (optional) on top and enjoy!

Tips

• Pan-searing the chicken seems like an unnecessary step, but I promise you, you don’t want to skip it. The searing adds so much flavor and gives the chicken a better texture.
• If you want to make this soup even quicker, feel free to use pre-cooked chicken, such as store-bought rotisserie chicken or leftover chicken from another recipe.
• Double this recipe to use for easy lunches for the rest of the week.

Recipe FAQs

More Soup Recipes from the Farmhouse

• Easy Classic Homemade Tomato Soup Recipe
• Homemade Creamy Chicken And Gnocchi Soup
• Creamy Chicken And Wild Rice Soup Recipe
• Easy Cheeseburger Soup Recipe
• Sausage Sauerkraut Soup

If you try this recipe and love it, I would love it if you could come back and give it 5 stars! Tag me on Instagram @farmhouseonboone.