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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.

close-up of a white bowl with creamy chicken and corn chowder with bacon

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 on a marble surface for chicken and corn chowder

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.

frying bacon and onions in a large pot for chicken and corn chowder

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.

making a roux and adding chicken broth to a pot

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.

adding bacon to chicken and corn chowder

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.

Pro tip

  • 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

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!
close up of a ladle of chicken and corn chowder

Will you give this chicken and corn chowder a try? Questions? Ask me in the comments. 🙂

This creamy chicken and corn chowder with bacon is hearty and comforting. It's sure to become a family favorite!
4.97 from 77 votes

Easy Chicken and Corn Chowder

This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!
Prep: 10 minutes
Cook: 40 minutes
Total: 50 minutes
Servings: 6


  • 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.


Calories: 544kcal, Carbohydrates: 52g, Protein: 27g, Fat: 27g, Saturated Fat: 13g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 117mg, Sodium: 843mg, Potassium: 1417mg, Fiber: 4g, Sugar: 4g, Vitamin A: 815IU, Vitamin C: 27mg, Calcium: 77mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! I’m Natasha.

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4.97 from 77 votes (9 ratings without comment)

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  1. Lexi says:

    5 stars
    Another amazing recipe! Will definitely make again.

    1. Natasha says:

      Excellent!! Thanks so much for leaving me a comment, Lexi!

  2. Renee says:

    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!

    1. Natasha says:

      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.

  3. Morgan says:

    5 stars
    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!

    1. Natasha says:

      I’m so pleased it worked out, Morgan! So glad your family enjoyed it. 🙂

  4. Carl Stypinski says:

    5 stars
    Very easy to make and absolutely delicious!

    1. Natasha says:

      So happy you liked it, Carl!

  5. Tina says:

    5 stars
    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!

    1. Natasha says:

      I’m so pleased you enjoyed it, Tina!

  6. Angie S. says:

    5 stars
    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.

    1. Natasha says:

      Aww I am so happy you all liked it!! 🙂

  7. Elisabeth says:

    Do you recommend peeling the potatoes first?

    1. Natasha says:

      I think I did for this recipe. It’s up to you, though. Hope you like it! 🙂

  8. John says:

    Do you cook the chicken first or put it in raw?

    1. Natasha says:

      Put it in raw. I wouldn’t want the chicken to overcook… it doesn’t need much. Let me know how it goes! 🙂

      1. John says:

        Thank you

      2. Patti says:

        I’m so glad someone asked this. I was so confused. 😊

  9. jeannie kruidenier says:

    Can I freeze this?

    1. Natasha says:

      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.

  10. Leah says:

    5 stars
    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

    1. Natasha says:

      Haha stay cool! Let me know when you make it. 🙂