Creamy Chicken and Corn Chowder

Creamy Chicken and Corn Chowder – A rich and creamy soup made with tender rotisserie chicken, hearty potatoes, flavorful peppers, sweet corn and crisp bacon finish. It’s a fall staple!

Creamy Chicken and Corn Chowder

This is the coziest of soups! It’s loaded to the max with delicious, fresh ingredients and it’s that creamy broth and salty bacon that will keep you craving more.

It has a handy shortcut of pre-cooked chicken, which can be from a rotisserie chicken or leftover cooked chicken.

From there it’s just a bit of chopping, sautéing and allowing enough time on the stovetop to simmer to perfection.

Serve it with cornbread or 1-hour dinner rolls for an ideally comforting meal.

Chicken Corn Chowder Soup Recipe Ingredients

• 3 cups cooked shredded chicken (from a rotisserie chicken or cooked chicken breasts or thighs)
• 8 slices cooked bacon, chopped
• 1/4 cup butter, diced into 1 Tbsp pieces
• 1 large red bell pepper, diced (1 1/2 cups)
• 1 medium yellow onion, diced (1 1/4 cups)
• 1 – 2 jalapeños, seeds and ribs removed for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium (22 oz) russet potatoes, peeled and chopped slightly less than 1/2-inch thick (3 cups)
• 2 bay leaves
• Salt and black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
  

How to Make Chicken Corn Chowder

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.
• Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.
• While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.
• Bring mixture to a simmer, then reduce heat to low and cook, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.
• Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.
• Serve warm topped with cooked bacon and optional green onions and cheese.

Possible Substitutes and Variations

• Alternate potatoes: Red potatoes or Yukons would work here as well. The soup just won’t be quite as thick since the potatoes aren’t as starchy.
• Mild soup: If you aren’t a fan of heat you can omit the jalapeño.
• Use up the bacon fat: Instead of using butter you can replace it with rendered bacon fat by cooking the bacon beforehand.
• Sub ham for bacon: For a cheaper alternative you can finish the soup with chopped cooked ham instead of bacon. This is a great option if you have some left from a ham roast.
• Herbs: For an herby soup you can mix in some thyme, rosemary and parsley.

Recommended Toppings

We like to serve this with:

• Shredded cheddar cheese (medium or sharp)
• Chopped green onions
• Crushed tortilla chips or oyster crackers

Storage

• It will keep in the fridge in an airtight container up to 3 days.
• Freezing this soup isn’t recommended. The potatoes would become mushy and broth would end up separated and thinned.

More Delicious Chowders To Try;

Creamy Chicken and Corn Chowder

This chowder will quickly become a go-to recipe! It’s loaded with chicken, veggies and rich creamy broth. Delicious comfort food!

Servings: 3

Prep15 minutes

Cook40 minutes

Ready in: 55 minutes

• 3 cups cooked shredded chicken*
• 8 slices bacon, cooked and crumbled
• 1/4 cup butter, cut into 1 Tbsp pieces
• 1 large red bell pepper, chopped (1 1/2 cups)
• 1 medium yellow onion, chopped (1 1/4 cups)
• 1 – 2 jalapeños, seeds and ribs removed for less heat if desired, finely chopped
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups low-sodium chicken broth
• 3 medium (22 oz) russet potatoes, peeled and chopped slightly less than 1/2-inch thick
• 2 bay leaves
• Salt and black pepper, to taste
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups half and half
• Chopped green onions and shredded cheddar cheese (optional)

• In a large pot, melt butter over medium heat. Add red bell pepper, onions, jalapenos and saute until tender, about 3 minutes.

• Add garlic and cook 30 seconds longer. Stir in flour, and cook 2 minutes stirring constantly.

• While stirring, slowly pour in chicken broth. Add potatoes, bay leaves and season with salt and pepper to taste.

• Bring mixture to a simmer stirring frequently, then reduce heat to low and simmer, uncovered, 20 to 25 minutes until potatoes are tender, stirring occasionally.

• Add in cooked chicken, corn and half and half and simmer, uncovered 5 minutes longer, stirring occasionally.

• Serve warm topped with cooked bacon and optional green onions and cheese.

• Recipe Source: adapted with some changes from BHG

• *If cooking your own chicken begin with about 1 lb chicken breasts or thighs. You can cook it in the soup with the potatoes, just cook to 165 degrees in center.
• Recipe makes about 14 cups.

Nutrition Facts

Creamy Chicken and Corn Chowder

Amount Per Serving

Calories 497
Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 12g75%

Cholesterol 94mg31%

Sodium 388mg17%

Potassium 1103mg32%

Carbohydrates 40g13%

Fiber 3g13%

Sugar 4g4%

Protein 27g54%

Vitamin A 1090IU22%

Vitamin C 32.9mg40%

Calcium 88mg9%

Iron 2.3mg13%

* Percent Daily Values are based on a 2000 calorie diet.

Photos updated Oct 2022. Recipe adapted with some changes from BHG