Go Back
–+ servings
Save and Subscribe Form

Save this recipe and we'll send it right to your email inbox. Plus we'll send you other great recipes every week!

A bowl of Chicken & Corn Chowder garnished with the reserved crispy bacon.

Chicken and Corn Chowder

Chef Jenn
Thick, chunky, and loaded with amazing flavors, this Chicken and Corn Chowder is a keeper! It's an easy fix too, perfect for lunch or dinner and the leftovers are great the next day!
5 from 1 vote
[btn-google-source] Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup, Soups & stews
Cuisine American
Servings 8 servings
Calories 340 kcal

Ingredients
  

For the corn broth:

  • 2 cups water
  • 4 cobs corn niblets removed

For the chowder:

  • 4 slices bacon chopped
  • 1 cup diced onion
  • 1 cup diced celery
  • 1 cup diced carrot
  • 2 cloves garlic minced
  • 3 cups chicken broth low or no-sodium added
  • 1/2 teaspoon dried thyme
  • 4 cups corn kernels fresh or frozen
  • 1 cup diced potatoes
  • 1/2 cup diced red bell pepper
  • 2 cups cooked chicken cubed
  • 2 cups milk
  • 1 cup heavy cream
  • 3 tablespoons all-purpose flour mixed with 1/2 cup water
  • 1 teaspoon salt or to taste
  • 1/4 teaspoon ground white pepper

Instructions
 

For the corn broth:

  • Cut the kernels off 2-3 cobs of corn. You want 4 cups of corn kernels in total. Set the kernels aside.
  • In a medium-sized pot, simmer the naked cobs of corn in 2 cups of water, uncovered, for about 15 minutes. Simmer until the liquid has reduced by about half. Remove the cobs and reserve the liquid. You need 1/2 cup corn broth for this soup.

For the chowder:

  • Sautee the bacon in a medium size heavy-bottomed soup pot. When it is brown and crisp, remove it and set it aside. Remove all but 2 tablespoons of bacon fat from the pot.
  • Sautee the onion, celery, and carrot in the bacon fat, until the onions are cooked through, about 5-6 minutes. Add the minced garlic and cook for an additional minute.
  • Add the 1/2 cup of corn broth, chicken broth, and dried thyme. Simmer about 10 minutes, uncovered.
  • Add the potatoes, corn, and chicken and simmer about 15 minutes until the potatoes are cooked through. Turn the heat off.
  • Add the red bell peppers, milk and cream.
  • In a separate small bowl, mix 3 tablespoons of all purpose flour with 1/2 cup cold water. Slowly add this to the chowder in a stream, stirring as you add it. Bring the pot of soup back to a simmer and cook for about 5 minutes until thick and gorgeous.
  • Season with salt and pepper.
  • Serve with reserved bacon and get ready for the applause!

Notes

Chef Jenn’s Tips

  • If you don’t have dried thyme, a few sprigs of fresh thyme work well.
  • Add a pinch of cayenne or red pepper flakes for a little heat.
  • Dice the potatoes small for quicker cooking and uniformity in each bite.
  • For a lighter version, use only milk instead of both milk and cream.

Nutrition

Serving: 1.5cupsCalories: 340kcalCarbohydrates: 24gProtein: 17gFat: 21gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 76mgSodium: 943mgPotassium: 529mgFiber: 3gSugar: 10gVitamin A: 3619IUVitamin C: 17mgCalcium: 127mgIron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

Keyword chowder, cream soup, creamy soup
Tried this recipe?Let us know how it was!