This chicken corn chowder is creamy, comforting, and packed with tender chicken, sweet corn, and hearty potatoes.
Serve the soup with crumbled bacon and crushed tortilla chips and it's a complete meal that’s perfect for busy weeknights or relaxed weekend dinners.
If you enjoy easy family meals like this, be sure to browse my full collection of soup recipes.
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Recipe at a Glance
Prep: 20 min | Cook: 60 min | Difficulty: Easy | Servings: 6
Main Ingredients: chicken, corn, potatoes, bacon, onion, bell pepper, milk, heavy cream
Best For: family dinners, chilly evenings, or a hearty weekend meal
Make Ahead: the chowder can be made earlier in the day and gently reheated before serving
Storage: refrigerate leftovers in a covered container for up to 3 days; reheat slowly on the stovetop, stirring occasionally
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Table of Contents
- Recipe at a Glance
- Why you'll LOVE this Family Dinner Idea
- Main Ingredients Needed
- Substitutions and Variations
- Step-by-Step Instructions
- Insider Tips from My Kitchen to Yours
- Recipe FAQ's
- Storage & Serving Tips
- What to Serve on Soup Night
- LOVE this recipe? SAVE it for Later!
- 🗒️Shopping List
- 📖 Recipe Card
- Food Safety Tips
- 💬 Comments
Why you'll LOVE this Family Dinner Idea
I love serving soup for dinner, especially when it’s something hearty and comforting like this recipe.
This recipe is rich, satisfying, and the kind of meal that makes family dinners feel extra special.
Looking for more Comforting Soup Recipes? Try my Broccoli Cheese Soup, French Onion Soup, and even my Chicken Tortilla Soup. Yum!
Main Ingredients Needed
Below is a quick preview of the ingredients you’ll need. For exact amounts, check the recipe card below. You can also use the "Shopping List button" to create a printable shopping list, or the "Get Ingredients button" in the recipe card to order groceries online.
Substitutions and Variations
Chicken: Use rotisserie chicken for a quicker option, or swap in leftover cooked chicken or turkey. Boneless chicken thighs also work well and add richer flavor. Don't want to use chicken? Try my Potato and Corn Chowder recipe.
Corn: Fresh, frozen, or canned corn all work in this chowder. If using canned corn, drain it first. Hint: fire-roasted corn adds extra flavor.
Potatoes: Yukon Gold potatoes create a naturally creamy texture, while russet potatoes make the chowder thicker. Red potatoes are another good option if you prefer firmer chunks.
Bacon: Thick-cut bacon adds great smoky flavor, but turkey bacon works as a lighter option. Pancetta is another delicious substitute.
Cream: Heavy cream makes the chowder rich and creamy, but half-and-half can be used for a lighter soup, though the chowder may be slightly thinner
Extra Vegetables: Add ½–1 cup diced carrots or celery for extra flavor and texture.
Spice: Stir in a few dashes of hot sauce for a little heat. I love a little sriracha in mine!
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let me know how it turned out in the comments below!
Step-by-Step Instructions
This section provides step-by-step photos and instructions to guide you through the recipe. For the complete printable version, scroll down to the recipe card below.
Step 1: In the bottom of a Dutch oven pan, saute the red pepper, onion, and garlic in butter for about 3 minutes. Or until the vegetables are slightly tender.
Step 2: Stir in the flour until combined. This will help thicken the soup.
Step 3: Whisk in the chicken broth, heavy cream, milk, dijon mustard, and seasonings. Simmer until thickened.
Step 4: Reduce the heat to medium and add the chicken, bacon, corn, and potatoes. Put the lid on and cook for an hour then shred the chicken.
Step 5: Serve with tortilla chips, extra bacon, and shredded cheese.
Insider Tips from My Kitchen to Yours
✔️ DO let the chowder simmer gently so the potatoes become tender and the flavors have time to blend together.
❌ DO NOT boil the soup after adding the cream, as high heat can cause the dairy to separate and affect the texture.
Recipe FAQ's
To view the answers, simply click on the down arrow (⬇) next to each question. If you have any other questions not answered here, please leave a comment!
Yes, chicken corn chowder can be made ahead of time and often tastes even better the next day as the flavors continue to develop. Let the soup cool, store it in an airtight container in the refrigerator for up to 3 days, and reheat gently on the stovetop, stirring occasionally.
Yes, rotisserie chicken works great in this chowder and makes the recipe even quicker to prepare. Simply shred the cooked chicken and stir it into the soup during the last few minutes of cooking so it heats through without drying out.
You can thicken chicken corn chowder by letting it simmer a little longer so the potatoes naturally release starch into the broth. For an extra creamy texture, mash a few of the cooked potatoes directly in the pot or stir in a small slurry of cornstarch and water.
Storage & Serving Tips
Refrigerate: Let the chowder cool, then store it in an airtight container in the refrigerator for up to 3 days. Stir well before reheating since the soup may thicken as it sits.
Freezer: Cream-based soups can change texture after freezing, so freezing is not recommended if possible. If needed, freeze try these silicone freezer molds made specifically for soup for up to 2 months, leaving a little space for expansion.
Thaw and Reheat: Thaw frozen chowder overnight in the refrigerator. Reheat gently on the stovetop over low to medium heat, stirring occasionally. Add a little chicken broth or milk if the soup thickens too much.
Serving Tips: Top each bowl with extra crumbled bacon, chopped green onions, shredded cheddar cheese, or fresh parsley. Serve with crusty bread, biscuits, or cornbread for a complete meal.
What to Serve on Soup Night
This chowder is especially good with a slice of homemade biscuits recipe or crusty Dutch oven bread.
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🗒️Shopping List
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📖 Recipe Card
Chicken Corn Chowder with Bacon and Potatoes
Ingredients
- 1 ½ pounds chicken breasts or tenders
- 4 tablespoons butter
- 1 cup red bell pepper, diced
- 1 cup sweet onion, diced
- 2 garlic cloves, minced
- ¼ cup all purpose flour
- 1 cup whole milk
- 1 cup heavy cream
- 2 teaspoons dijon mustard
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 1 cup cooked bacon, chopped
- 2 cups frozen corn
- 4 medium gold potatoes, cubed
Method
- Add the butter to a large Dutch oven or pot and place the pot on the stovetop over medium-high heat until the butter melts.
- Add the diced red pepper, onion, and garlic to the pot and saute for about 3 minutes or until soft and aromatic.
- Add the flour to the pot and stir to combine.
- Whisk in the chicken broth, heavy cream, whole milk, salt, pepper, paprika, and Dijon mustard. Simmer until thickened, stirring constantly with a wire whisk. Reduce the heat to medium.
- Peel and dice the potatoes and add them to the pot, along with the chicken, bacon, and frozen corn.
- Place a lid on the pot and cook for about 1 hour or until the chicken is cooked through.
- Serve hot topped with tortilla chips, extra bacon, or shredded cheese.
Nutrition
Notes
Tips:
- Cook the bacon first and use a little of the rendered bacon fat to sauté the onions and garlic. This builds a deeper flavor base for the chowder.
- Cut the potatoes into evenly sized pieces so they cook at the same rate and become tender without falling apart.
- After adding the cream, keep the soup at a gentle simmer rather than a boil to maintain a smooth, creamy texture.
Storage & Make Ahead:
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop, stirring occasionally and adding a splash of broth or milk if it has thickened.
- The chowder can be made a day ahead, and the flavors often deepen as it rests in the refrigerator.
Tried this recipe?
Let us know how it was!Food Safety Tips
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat.
- Wash hands after touching raw meat.
- Don't leave food sitting out at room temperature for extended periods.
- Never leave cooking food unattended.
- Use oils with high smoking point to avoid harmful compounds.
- Always have good ventilation when using a gas stove.
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