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+ servings
This creamy chicken and corn chowder with bacon is hearty and comforting. It's sure to become a family favorite!

Easy Chicken and Corn Chowder

This chicken and corn chowder recipe is cozy, flavorful, and easy to make. Bacon makes this recipe extra delicious!
Course Soup
Cuisine American
Keyword chicken and corn chowder
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6
Calories 544kcal


  • 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