Chicken Corn Chowder with Bacon and Potatoes

Chicken Corn Chowder topped with bacon and tortilla chips.

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Creamy Chicken Corn Chowder with Bacon and Potatoes is a rich and satisfying soup filled with tender chicken, sweet corn, smoky bacon, and soft potatoes in a creamy broth. The flavors blend together beautifully, creating a hearty bowl that’s perfect for chilly evenings or when you want a comforting homemade meal to serve to your family.

Prep Time20

Cook Time1

Total Time1 20

Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder with Bacon and Potatoes

Servings: servings

Calories: 469kcal

Author: Lois

Equipment

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

Instructions

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.

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.

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