This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious.
This chicken corn chowder is the type of recipe I’m craving these days. It feels like January 367th. So over winter. Just give me a big bowl of something warm, please!
Bacon makes everything better. Ok, not quite, but it certainly makes this soup better. The extra calories are worth it.
Ok, so we’ve all heard the word “chowder” and know that it’s a soup, but why are some soups called chowders while others aren’t? So, according to Google, chowders are soups that are often thickened by way of roux (that’s pretty much what we’re doing here since we’ve got the flour as our main thickening agent) or other methods like broken crackers, and they typically contain fish, clams, or corn with potatoes and onions.
I don’t know about you, but it seems like a weird definition. Like why group fish and clams with potatoes, corn, and onions and decide to classify it as “chowder” rather than “soup”? If anyone wants to do more in-depth research than I’ve conducted or know why, please let me know. 😛
How to make chicken and corn chowder
- Cook bacon until crispy;
- Take bacon out of the pot but leave the grease (this adds soo much flavor to the soup!);
- Sauté the onion and celery;
- Stir in the flour and cook it for about a minute to cook out that “flour” taste. The flour will help thicken the soup.
- Add the garlic to the pot and deglaze with the chicken broth;
- Add the remaining ingredients (I save some of the bacon for topping it later), and cook it until the potatoes are done and the soup has thickened as desired.
Pro tip: I have tested this chicken chowder recipe with other potatoes besides Russets. I made this with 1.5 pounds of yellow little potatoes cut into halves/quarters and it turned out fine, but I prefer Russets.
Will you give this chicken and corn chowder a try?
Questions? Ask me in the comments. 🙂
Easy Chicken and Corn Chowder
- 6 strips bacon cut into small pieces
- 2 large chicken breasts cut into small bite-size pieces
- 1/2 medium onion chopped
- 2 sticks celery chopped
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken broth or stock
- 2 cups frozen corn
- 1 cup heavy/whipping cream
- 3 large Russet potatoes diced
- Dash Italian seasoning
- Pinch cayenne pepper optional
- Salt & pepper to taste
- Scallions chopped, optional for serving
Prep your bacon (I find kitchen shears the easiest thing to cut it up with) and add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).
Meanwhile, prep your onion, celery, chicken and potatoes.
Once the bacon is crispy, take it out of the pot and set it aside. Leave the grease in the pot (it adds a ton of flavor).
Add the onion and celery to the pot and sauté for 5 minutes.
Stir in the flour and cook for about a minute, stirring nearly constantly.
Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.
Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling.
Cook until the potatoes are done (about 15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.
Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.
- Serves 4-6 depending on portion size.
- This is a fairly thick soup. If you prefer a thinner consistency, use 3 tbsp flour.
- If you're sensitive to salt, use low-sodium chicken broth.