Chicken Corn Chowder is the ultimate comfort food that warms the soul. This creamy bacon chicken corn chowder blends smoky flavors with sweet corn and tender chicken to create an irresistible dish. Perfect for a cozy dinner, this chowder is not only delicious but also easy to make. Let’s dive into this comforting recipe that will surely become a family favorite!

Why You’ll Love This Chicken Corn Chowder

This creamy chicken corn chowder is more than just a meal; it’s an experience. Here’s why you’ll adore it:

Rich, creamy texture that comforts you with every bite.
Filled with wholesome ingredients like chicken and potatoes.
Quick and easy to prepare, making it perfect for busy weeknights.
Versatile; can be made with fresh or frozen corn.
Perfect for left-overs, it tastes even better the next day.
Can be easily adapted to include your favorite vegetables.
Enjoy it as a hearty dinner or a delightful lunch option.
Made with healthy ingredients, it offers a nutritious meal option.

Ingredients for Chicken Corn Chowder

Gather these items:

6 strips uncooked bacon cut into pieces
3 Tablespoons unsalted butter
1 medium yellow onion diced (about 1 cup)
1 red pepper diced (about 1 cup)
1 Tablespoon diced jalapeno seeds and ribs removed
1 ½ Tablespoons minced garlic
¼ cup all-purpose flour
1 teaspoon table salt plus more as needed/to taste
¾ teaspoon ground black pepper
¾ teaspoon smoked paprika
½ teaspoon dry ground mustard
4 cups chicken broth
1 cup water or use another cup of chicken broth
1 cup whole milk
1 cup heavy cream
1 lb Gold potatoes diced into 1” cubes
1 lb boneless skinless chicken breast or mix of breast and thighs raw
2 ½ cups sweet corn fresh, frozen, or canned
Desired toppings such as corn chips, Fritos, crackers, scallions, additional jalapeno, cilantro, shredded cheddar cheese

How to Make Chicken Corn Chowder Step-by-Step

Step 1: Cook the bacon pieces in a large Dutch oven or soup pot over medium heat until crispy, about 8-10 minutes. Remove the crispy bacon with a slotted spoon and set aside, leaving the rendered fat in the pot.
Step 2: Add the butter to the bacon fat and melt completely. Stir in the diced onion, red pepper, and jalapeño, cooking until vegetables soften, about 5 minutes. Add the minced garlic and cook for another 30 seconds until fragrant.
Step 3: Sprinkle the flour over the vegetable mixture and stir constantly for 2 minutes to create a roux. Add the salt, pepper, smoked paprika, and ground mustard, stirring to coat the vegetables evenly with the seasonings.
Step 4: Slowly pour in the chicken broth and water (or additional broth), whisking continuously to prevent lumps. Gradually add the milk and heavy cream, continuing to whisk until smooth.
Step 5: Add the diced potatoes and whole chicken breasts/thighs to the pot. Bring the mixture to a gentle boil, then reduce heat and simmer uncovered for about 20-25 minutes, until potatoes are fork-tender and chicken reaches 165°F internally.
Step 6: Remove the chicken pieces to a cutting board and shred or dice into bite-sized pieces. Return the chicken to the pot and add the sweet corn and most of the reserved bacon, stirring to combine. Simmer for an additional 5 minutes until corn is heated through.
Step 7: Taste and adjust seasonings as needed. The chowder should have a rich, velvety consistency that coats the back of a spoon.
Step 8: Ladle into bowls and top with your choice of garnishes: remaining bacon pieces, corn chips, scallions, fresh jalapeño, cilantro, or shredded cheese. Serve hot.

Pro Tips for the Best Chicken Corn Chowder

Keep these in mind:

Use fresh or frozen corn for best results.
Adjust spices according to your taste.
For a lighter version, consider using half-and-half instead of heavy cream.
Great as a chicken corn soup, serve with bread for dipping.

Best Ways to Serve Chicken Corn Chowder

This chowder is delightful on its own, but here are a few serving ideas:

Pair with crusty bread or cornbread for a hearty meal.
Top with crispy bacon and fresh herbs for added flavor.
Serve with a side salad for a complete dinner.

How to Store and Reheat Chicken Corn Chowder

To store leftovers, let the chowder cool completely and transfer it to an airtight container. It can be refrigerated for up to 3 days. To reheat, simply warm it on the stovetop over low heat, stirring occasionally until heated through. This chowder is perfect for meal prep!

Frequently Asked Questions About Chicken Corn Chowder

What’s the secret to perfect Chicken Corn Chowder?

The secret lies in the roux; it adds a creamy base that enhances the chowder’s richness. Using quality chicken broth and fresh ingredients, like corn and potatoes, makes a significant difference in flavor and texture. Learn more about making the perfect roux.

Can I make Chicken Corn Chowder ahead of time?

Absolutely! This chowder can be made ahead and stored in the refrigerator. Just remember to reheat it gently, as it thickens when cooled.

How do I avoid common mistakes with Chicken Corn Chowder?

Avoid overcooking the potatoes and chicken, as they can turn mushy. Also, ensure you’re whisking the roux well to prevent lumps from forming in the chowder. Check out these tips for avoiding common cooking mistakes.

Variations of Chicken Corn Chowder You Can Try

Feel free to experiment with these variations:

Add diced carrots or celery for more vegetables.
Try using sweet potatoes instead of regular potatoes for a twist.
For a spicy kick, include more jalapeños or a dash of hot sauce.
Make it a chicken corn chowder slow cooker recipe by allowing it to simmer for hours.