This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!
You may also like my Ham and Corn Chowder, which was inspired by this one.
Why you'll love it
Corn chowder is already comforting, but pairing it with juicy chicken and crispy bacon takes it over the top in this simple recipe that's made all in one pot. It's one of my go-to meals in late summer especially, but I find myself craving it year-round.
Corn is good any time of year if you buy it frozen, but there's something special about enjoying corn when it's in season in late summer through fall. Corn chowder always hits the spot as the weather starts to turn a little crisp. I also love using it in my Creamy Corn Chowder and this Salmon Chowder!
What exactly is chowder?
- 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 the internet, chowders are soups that are often thickened by way of a roux. That's pretty much what we're doing here since we've got the flour as our main thickening agent. Other methods include broken crackers.
- 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 knows why, please let me know. 😛
Ingredients for it
- Bacon - I find it's easiest to cut up bacon with kitchen shears
- Chicken - we're using chicken breasts in this recipe
- Onion, garlic, and celery - for the tasty base of the soup
- Flour - a thickening agent
- Chicken broth - a 32 oz carton of broth equals 4 cups. Just pour the entire thing in for this recipe. If you're sensitive to salt, I suggest using low-sodium chicken broth. Chicken stock works too!
- Corn - feel free to use fresh corn (just cut if off the cob with a knife) if you have some. Canned corn isn't quite as good, so I'd choose frozen over canned.
- Heavy cream - for added richness and thickness
- Potatoes - we prefer Russet in this recipe
- Italian seasoning - it's a blend of dried herbs in a single convenient jar
- Cayenne - a pinch of cayenne pepper is optional but adds a little warmth
How to make chicken and corn chowder
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Cook your bacon in a large pot until crispy, then take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot. This adds so much flavor to the soup! Sauté the onion and celery in it.
Stir in the flour, and cook it for about a minute to cook out that "flour" taste. Add the garlic to the pot, and deglaze with the chicken broth.
Put in the remaining ingredients, saving some of the bacon for topping it later, and simmer until the potatoes are done and the soup has thickened as desired. Season with salt & pepper and garnish with chopped scallions if you like.
- I've had a few people ask me in the comments if the chicken should be added in raw. Yes! There's no need to pre-cook it because it has plenty of time to cook in the soup. Over-cooking chicken makes it dry and rubbery.
Substitutions and variations
- I have tested this chicken chowder recipe with other potatoes besides Russets. I made this with 1.5 pounds of yellow little potatoes (baby Yukon golds) cut into halves/quarters and it turned out fine, but I prefer Russets.
- We don't recommend substituting the heavy cream for something with a lower fat content. We're not using a ton of it here, and it makes the chowder that much tastier!
- This is a fairly thick soup. If you like a thinner consistency better, just add a little more broth or water as necessary.
What to serve with it
- It's one of those meals that's perfect on its own with a big slice of crusty bread.
- If you do want to pair it with a salad, try this Super Simple Parmesan Arugula Salad.
Leftovers and storage
- This chowder will keep in an airtight container in the fridge for 3-4 days.
- Simply reheat in a small saucepan over a low heat, stirring occasionally until warmed through.
- You could try to freeze it, but sometimes dairy doesn't hold up after thawing, so the texture may change. It should still taste fine, though. If you plan to have a lot of leftovers, you can leave the cream out before freezing and add it in later!
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 uncooked 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 or fresh corn
- 1 cup heavy/whipping cream
- 3 medium-to-large Russet potatoes peeled & diced
- 1/4 teaspoon 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 transfer to a paper towel lined plate. 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. Cover the pot with the lid slightly open.
- 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.
- Yes, the chicken will cook right in the soup. If you want to use already cooked/rotisserie chicken, add in during the last 5-10 minutes of cooking so it doesn't dry out too much since it's already cooked.
- Anywhere around the 1.5-2 pound ballpark will work for the potatoes if you want to weigh them.
- This is a fairly thick soup. If you prefer a thinner consistency, add a splash more broth or water as needed.
- If you're sensitive to salt, use low-sodium chicken broth.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.
I have a lot of canned creamed corn? Think that could work?
Hi! Hmm... it could work, but I'm not really sure about the texture. Fresh corn is definitely best. I don't think it would be bad, but I don't think I've ever made soup with creamed corn before.
This chowder recipe is a KEEPER!!!! So tasty and full of flavors and the family LOVED it!!!! I pan fried the chicken in advance and followed the entire recipe with no changes. I kept the bacon and green onions on a separate dish so everyone can top their own chowder to their liking. I also made biscuits to go with it and it was a filling dinner! Thank you for a wonderful recipe!!!
I'm so happy that you guys liked it!
Geri Dionne says
I loved this recipe but I added dill weed to taste. It goes so well in a chowder and with corn but otherwise it is exceptional. Kudos to you!
So glad you liked it, and I love the addition of dill!
Dianne Pees says
Really good and easy. I probably added a bit more spices as I usually do. Used smoky paprika instead of Italian spices and a bit of seasoned salt as well as fresh ground pepper. I like to go light on seasonings , taste and then layer them on until I’m happy with final taste. It was a hit here!
I do the same - I always season and tweak as I go along in my own home cooking. 🙂 Glad you enjoyed the recipe!!
Katherine Nobles says
I'm almost 70 years old, and this was the first time I'd made this soup from scratch. Your recipe was easy to follow, easy to cook, and absolutely delicious. The chicken was tender, not dried out. I served it with sourdough crostini, and my husband wants the leftovers for lunch!
That's wonderful!! I'm so happy it worked out for you, Katherine. Thanks for letting me know!
Carol Meyer says
Oh my! This is so delicious! I used sweet potatoes instead and then added red pepper flakes to the condiments to top the chowder. That added a little kick!
I'm so happy you enjoyed it! Love the sweet potato idea.
My soup didn't thicken. I put in the flour just as instructed, but when I put in the broth, nothing happened. It stayed soupy and came out looking more like gruel than chowder. What am I doing wrong?
Hi Tricia! Did you whisk the flour in or did it sorta end up as a lump on the bottom of the pot? Gruel is pretty lumpy, so that's what I am wondering. The soup won't thicken instantly, but the roux does help it achieve a thicker texture once it's finished cooking, but it should be well incorporated for that to happen.
Elizabeth Wolf says
Can you freeze this recipe?
I think that should be fine as long as you warm it on a low heat (sometimes creamy recipes don't reheat all that well... especially if you boil it). If it does end up separating a bit, I'd just add in a little more cream and that should restore it to its former glory. 🙂
Jill Henry says
Could you use a rotisserie chicken in this recipe?
You could, but I'd it a bit later so you don't overcook the chicken and turn it rubbery.
Just made it tonight. It was excellent. I eliminated the bacon and used only 3 cans of broth but otherwise followed I exactly.
Glad you liked it!
You don’t worry about the boiling the cream?
Nope. Milk or half-and-half yes. I haven't had any issues w. curdling. 🙂
Another delicious recipe! I did it in the instant pot. Sauteed the bacon and veggies in the pot, added the remaining ingredients and cooked on manual for 12 minutes. Ended up sitting on warm for about 2 hours before dinner. It was perfect! I used whole milk instead of cream because that's all I had. It wasn't as creamy as the photo but still delicious!
I'm so happy you enjoyed it! Thanks for the IP tips!
Followed the recipe exactly how it was written and turned out really good. A little prep work for the veggies, but very easy to make. The bacon really does give it a good flavor. My 7 yr old loved it. Will definitely be making again!!
Yay! I'm so glad it worked out! 🙂
Made this using 2 bone in, skin on chicken breasts, 1 carton of low sodium chicken bone broth, and 2 cans of low sodium cream of celery soup instead of the cream and flour. I left the potatoes and corn out until the chicken breasts were fully cooked, then removed them, removed the skin and bones and shredded the meat. Then added small red potatoes and fresh frozen white corn. Cooked another hour at low heat. Sprinkled the bacon bits and chopped scallions on top and yummy. ItWAS AWESOME!
So glad it worked out! 🙂
Carly Rivera says
I reviewed this recipe last year and just made it again. Once again, absolutely delicious! My family loved it! I made a few tweaks based on our preferences...added a jalapeño, some creamed corn, and substituted a whole can of coconut milk for heavy cream (lactose intolerant). This time around, I prepared everything on the stove top until the simmer stage and then I transferred to a crock pot and cooked on low for 5-6 hours. Thanks again for a wonderful recipe!
That's great! Interesting that it worked well with coconut milk... I just had someone ask me if it would work in another one of my chowder recipes. Thanks for the info and for commenting again - appreciate it! 🙂
Cooked bacon and the pureed celery, onion, and garlic (picky kids), roughly chopped semi frozen b/s chicken breasts in food processor, then transferred it all to a crockpot and cooked on high for 4 hours. Used cornstarch slurry instead of a roux. Everyone loves it.
Excellent, hearty and flavorful!
So glad to hear it!
Should u you peel potatoes or leave skin on
Hi! I peeled them since the Russet skin is a little tough. I'll update the recipe to reflect that. 🙂 Hope you like the soup!
Charlene Stroman says
This was delicious!
I don't use heavy cream. I use coconut milk and only Yukon golds here! But thanks for sharing. I am not able to follow a recipe with out additions to make it my own! I have never posted anything on this website and it says I already did. I'm done here
I think that's because you hit enter on your comment. I will delete your original comment since it's a duplicate.
Angelina Georges says
When do you add the cream
I made this soup and it was great. I made a couple of changes, I added carrots and more bacon. It also needed a lit more salt, but it was delicious! I’ll be making this again!
I might add black beans next time!
I'm so happy you liked it, Ava! Yup, I always add plenty of salt when I cook... that is why I don't list a quantity since everyone's tastes differ.
Dale Roxanne says
I've made this soup in the past and it is a 5 star recipe! I wonder can you substitute the heavy whipping cream for milk instead?
I'm so glad you like it! I think you could try, but I had one reader that used half-and-half and the soup curdled, so part of me is a little worried that could happen with milk. Perhaps try it, but cook it at a lower temperature. I imagine the soup will end up a bit less rich/creamy with milk, but I think it could still work. Let me know if you do try!
Ok. I love good food. I cook every night that I’m able. I manage restaurants. I have never been inspired to write a review of a recipe found online. Until now. This is epic. It was incredibly easy to make, and unbelievably delicious. Thank you!
Aww well that's quite the compliment! Thank you, Ashley 🙂
My new favorite recipe! I will DEFINITELY make this again!!! I almost always use chicken thighs instead of chicken breast, but that's the only change I made. Amazing recipe! YUM!!
That's awesome!! Thanks so much for leaving me a review!
Ryne Muller says
Corn starch instead of flour?
Hi! You could try, but I'd add a little less since it's more powerful. Typically flour is used in recipes like this, but if you have a sensitivity to it, hopefully the cornstarch will work as well. Let me know!
Bill Horneman says
Yeah I added 1/8 cup of corn starch because I didnt have flower but it still came out great!
My husband has been sick for almost two weeks now, and requested some canned soup. His favorite is chicken corn chowder. I didn’t buy the cans and I’m going to make him this tonight instead! I already have some precooked and shredded chicken because I indulged his whim for chicken salad earlier today. Otherwise, I’m going to follow your recipe, unlike most of the other commenters here! 😆 I can’t wait for dinner!!
P.S. I found you through Instagram. I follow the hashtag #instantpot and you popped up in my feed! Yay, hashtags!
I hope you enjoy it and that your husband feels better soon!! 🙂 So glad you found me on IG - I guess using hashtags does work haha.
Tina Dee says
Loved it! My folks were here for the weekend. I made this for them, my dad commented " grab the pot of the chowder and make a run for it". Very easy, deep flavors. Next time I might add a small can of Mexi-corn. Awesome! Thank you for a wonderful dinner.
Yay I'm so happy it was a hit! Thanks for letting me know, Tina! XO
Just made this soup, but had to make a few adjustments since I didn't have some ingredients. No celery, so I used carrots and used boneless chicken thigh meat. This is one of the best recipes for this soup that I've ever had.! Will definitely be making again!
I'm so happy it worked out, Amy!
Can this be made and refrigerated overnight?
Sure! Just reheat on a low heat and make sure to stir it well as you're reheating.
I really really really love this recipe! I had never had chicken corn chowder before but went to a bar that served it and I LOVED IT and wanted to try to make my own. I found your recipe and I’m so glad I did! I just made it for my friend who owns a restaurant and she liked it so much that she took a photo and posted it on Facebook!
Yay I am so happy you like it! 😀
Lisa Marie says
Thanks for this awesome recipe! Just made some for our supper, with only a few variations. No flour in my pantry, so I used cornstarch instead, which allows my son in law with gluten sensitivity to partake, as well. We also omitted the potato, but with all the flavors, it was hardly missed and we eliminated a good amount of carbs/sugar by doing so. Additionally, my husband insisted we cook the diced chicken in some of the bacon drippings before adding, as he is nervous about raw meat. I think this was an easy enough step to add, for our family. Simple to make with a great combination of flavors. Will be added to my favorites. Thanks again!
You’re very welcome!
MJ David says
Can you clarify whether you use cooked chicken or raw chicken in this recipe? Thanks!
MJ David says
Sorry...just saw that someone else asked this question and you responded that the chicken should be raw. Guess you can ignore my question!
No worries! I'm wondering why so many people are asking this question for this recipe in particular. If you see this, let me know haha.
Can you freeze this chowder
You could try. Just reheat on a low heat. ☺️
Jeannie forf says
Thank you I’ll let you know how it turns out. Making it for my daughter who is just learning how to cook, it is one of her favorites. 😁
I hope it turns out! 🙂
Another amazing recipe! Will definitely make again.
Excellent!! Thanks so much for leaving me a comment, Lexi!
This looks DELICIOUS and I cannot wait to try it. Would love to come home from work to the house smelling like this recipe sounds 🙂 Any experience making this in the slow cooker? Thanks for posting!
Hi Renee! Hmm... I really don't unfortunately. I did respond in the comments to another user asking the same question, so maybe see what I said there? Keep in mind that it's just a guess.
Loved this!!! Incredibly easy recipe to whip up on a rare chilly Florida day! I kept most of the recipe exactly as is (though measurements were increased slightly due to having just a little more than the recipe called for and wanting to get rid of them) I did omit the celery because I didn’t have any, and instead used some celery salt. I also added in a slurry of vegetable “better than bouillon“ along with some garlic salt and a few small pinches of nutmeg. Great reviews from the family, a definite keeper! Thanks!
I'm so pleased it worked out, Morgan! So glad your family enjoyed it. 🙂
Carl Stypinski says
Very easy to make and absolutely delicious!
So happy you liked it, Carl!
Thank you for sharing your recipe. We made it on Sunday and it was quick, easy and with minimal dishes/pots/pans used!! Preferring very thicker soup we also added 100g of orzo pasta and upped the seasoning. It was delicious!
I'm so pleased you enjoyed it, Tina!
Angie S. says
Today was the very first time I have ever made a chowder of any kind. I decided to try a chicken and corn chowder because one of my friends made the suggestion. After s quick Google I found your site and decided to try yours. OMG!!!! This is a delicious chowder!!! Even my two daughters who typically have a hard time trying new things loved it. I recieved a lot of "mama, it smells delicious in here" and "oh wow! This is so good" from both of them. I just realized that I didnt add enough heavy whipping cream, but honestly, it didn't matter. It was thick, hearty and absolutely delicious!! Thank you so much for posting this recipe. I can't wait to make it again.
Aww I am so happy you all liked it!! 🙂
Do you recommend peeling the potatoes first?
I think I did for this recipe. It's up to you, though. Hope you like it! 🙂
Do you cook the chicken first or put it in raw?
Put it in raw. I wouldn't want the chicken to overcook... it doesn't need much. Let me know how it goes! 🙂
I’m so glad someone asked this. I was so confused. 😊
jeannie kruidenier says
Can I freeze this?
Hi Jeannie! I find that recipes with cream don't always reheat so well. If you do try, I recommend re-heating it on a very low heat. It's possible it'll separate a bit and/or take on a bit of a grainy texture, but it should still taste good.
Haven’t made yet... but can tell it will be delicious! I need the temp to drop out of triple digits so I can put this on rotation. #meltingintexas
Haha stay cool! Let me know when you make it. 🙂
I LOVE THIS SOUP. I made it for my husband and I on a whim, and it was honestly the best decision I've ever made. When we took the leftovers to work the next day, everyone was begging for the recipe because it smelled so good! This will definitely become a staple soup in my family. Thank you!!!
This comment makes me so happy! 🙂
I made this today for a friend who is coming home from surgery. This sounded like the perfect comfort food for her. I followed everything to the T accept I used half & half instead of the heavy cream. She watches her weight and fat content. So so disappointed. The soup curdled on me. Looked horribly unappetizing. What went wrong? I'd love to try it again.
Hi Kris! I'm sorry that happened. I would be upset too. Cream tends to be more resistant to curdling, so that's one of the reasons I like it... it's more forgiving in general. But I totally get the calories thing. I am guessing that boiling it is what caused it to curdle. Milk (the other half of half-and-half) tends to curdle when boiled. Next time, I would either use the full-fat cream to be safe or add the half-and-half as the last step (e.g. don't boil it, just let it gently warm through). You could even heat the half-and-half on a low temperature prior to adding it into the soup so that the temperature difference isn't quite as shocking. I am quite surprised it curdled since this soup isn't particularly acidic or anything, but sometimes strange things happen in the kitchen.
I’ll give your suggestions a try 😁
You are welcome!! So sorry that happened.
Carly Rawlings says
This recipe was fantastic! Easy to follow! I’m a new cook and still learning so much. I made some adjustments according to preference and dietary needs. (Sorry! 🙈😜)
I added some jalepeno peppers when sautéing onion and celery. I also added a pinch of ground cloves and a couple pinches of sugar in addition to the specified Italian seasoning, cayenne pepper, and salt and pepper.
The final adjustment I made was I dumped a can of creamed corn in place of some of the frozen corn.
I normally have to avoid chowders due to dairy sensitivity but I was able to make a substitute out of lactose free milk and butter.
Thanks for the recipe! And I can’t wait to make it again! ☺️
Hi Carly! No need to apologize.... I love when readers put their own twist on recipes. That's the only way to learn! So happy it worked out. 🙂
I made this the other day with a few small modifications and it was absolutely delicious, definitely being made again soon.
I used Royal Blue instead of Russets because of availability, they work great if you need to make a substitution. I found it took about 25 minutes for them to cook through, but that could be because of the variety and size of the pieces.
I also used 1 1/2 onions. That was a mistake but it certainly didn't seem to hurt things.
Overall, a perfect winter dish.
I am so glad it worked out for you, Zac! Thanks for letting me know. 🙂
Dede Zimmermann says
I made this tonight and it was a hit, will definitely make again this winter.
Since I had a rotisserie chicken I needed to use, I used that instead of raw chicken. I added the chicken and the corn at the very end and it was perfect!
Great! So glad you liked it!
Would you be able to convert this into a crockpot recipe? If so, how?
Hi Cassie! With this type of recipe I’d have to test to give you anything but a total guess. I’d probably do something like add everything to the crockpot except the flour and cream (fry bacon first), cook it on low for 6-8 hours, and then in the last half hour or so I’d mix the cream and flour into a smooth paste and add it to the crockpot then let it thicken up. No idea if that would work, though.
Kelly | Foodtasia says
Natasha I'm so craving this right now! It looks so comforting and delicious!
This looks delicious Natasha! I love your blog, everything looks amazing 😊
Aww thanks so much!!
Do you put the chicken in raw?
Yes. It cooks in the soup. 😊 Hope you like the recipe!
This looks so perfect, I am sick today and would cry if some of this showed up at my front door haha. A quick suggestion would be to poach the chicken breasts in the chicken broth before adding it to the soup, it will deepen the flavour of the broth. Also to me a chowder is simply a white, thickened soup opposed to a thinner stock based soup. But I wouldn't consider it a chowder if it had beef or pork in it... that seems weird. Like chowder seems like it should only be seafood or chicken, maybe turkey. Haha who knows why this seems right to me but it does.
Haha aww I hope you feel better soon! Sure, I think poaching the chicken is a great idea. I agree with you... that's how I think of chowder too. It's just odd how terminology works hehe.