Why You’ll Love This Chicken Corn Chowder
Whether you’re craving something warm on a chilly evening or looking for a meal that’ll please the whole family, this Chicken Corn Chowder hits all the right notes. I love how the turkey bacon adds smoky flavor without the guilt, while the combination of tender chicken and sweet corn creates perfect balance in every spoonful.
The creamy texture feels indulgent but comes together quickly on busy weeknights. Trust me, nothing beats watching everyone go back for seconds. And those leftovers? Even better the next day when the flavors have had time to mingle.
What Ingredients are in Chicken Corn Chowder?
This hearty chicken corn chowder combines smoky, savory flavors with sweet corn and creamy richness that’ll warm you from the inside out. The beauty of this recipe lies in its perfect balance of protein, vegetables, and comforting starchiness—all swimming in a velvety broth that’ll have you tilting the bowl to catch every last drop. And while it might taste like it simmered all day, you can actually pull this together in under an hour with these simple ingredients.
- 4 slices turkey bacon, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups cooked chicken, shredded or cubed
- 2 cups corn kernels (fresh, frozen, or canned & drained)
- 1 cup heavy cream
- ½ teaspoon smoked paprika (optional)
- Salt and black pepper to taste
- 2 tablespoons chopped fresh parsley or green onions for garnish
Feel free to customize this recipe based on what you have on hand. No turkey bacon? Regular bacon works perfectly, though you might want to drain more of the fat. For a lighter version, you can substitute half-and-half for the heavy cream, though you’ll sacrifice a bit of that luxurious mouthfeel. And while fresh corn cut right off the cob gives the sweetest pop of flavor during summer months, frozen corn is a fantastic year-round alternative that doesn’t require any extra prep. Just make sure if you’re using canned corn to drain it well, or you’ll water down all that wonderful creaminess we’re aiming for.
How to Make This Chicken Corn Chowder
Start by building a flavorful base for your chowder. In a large pot or Dutch oven over medium heat, cook 4 slices of diced turkey bacon until it turns crispy and golden. Using a slotted spoon, remove the bacon bits and set them aside on a paper towel—don’t throw them away, they’ll be our delicious garnish later!
Leave about 1-2 tablespoons of that gorgeous bacon fat in the pot (add a touch of oil or butter if your turkey bacon didn’t render enough fat).
Next, toss your finely chopped small onion into the bacon-infused pot and let it sauté until soft and translucent, about 4-5 minutes. The onions should look slightly golden around the edges and smell wonderfully sweet.
Now add 2 minced garlic cloves and cook for just a minute more—any longer and garlic can turn bitter, which we definitely don’t want. This is where the magic starts to happen!
Sprinkle 2 tablespoons of all-purpose flour over the aromatics and stir constantly for 1-2 minutes. This creates what’s called a roux, which will give our chowder that perfect thickness without any lumps.
Time to transform this mixture into a proper soup. Gradually whisk in 3 cups of chicken broth, stirring continuously to guarantee your roux blends smoothly.
Drop in your 2 peeled and diced medium potatoes, and bring everything to a gentle boil. Once bubbling, reduce the heat and let those potatoes simmer until they’re just fork-tender, which should take about 10-15 minutes.
Now for the stars of the show—add your 2 cups of cooked chicken and 2 cups of corn kernels, followed by 1 cup of heavy cream and that optional but highly recommended ½ teaspoon of smoked paprika.
Season with salt and black pepper to taste, simmer for a few more minutes to let the flavors meld, and you’re ready to serve!
Don’t forget to sprinkle each bowl with those reserved bacon bits and 2 tablespoons of fresh parsley or green onions for a pop of color and freshness.
Chicken Corn Chowder Substitutions and Variations
While our basic chicken corn chowder recipe is absolutely delicious as written, I love having options to customize it based on what’s in my fridge or my dietary needs.
Don’t have turkey bacon? Regular bacon works perfectly, or skip it for a vegetarian version with a splash of liquid smoke.
Coconut milk can replace heavy cream for a dairy-free option, though the flavor will shift slightly. No potatoes? Try cauliflower or sweet potatoes instead.
For extra heat, add diced jalapeños or a pinch of cayenne.
And sometimes, when I’m feeling fancy, I’ll toss in some crab meat for a seafood twist.
What to Serve with Chicken Corn Chowder
When serving a steaming bowl of chicken corn chowder, finding the perfect accompaniment can elevate your meal from simply satisfying to truly memorable.
I love pairing mine with a crusty sourdough bread or buttery garlic bread for dipping into that creamy broth. Nothing beats that, right?
A simple green salad with tangy vinaigrette offers a revitalizing contrast to the rich chowder.
For heartier appetites, grilled cheese sandwiches make wonderful dunkers. Trust me, those crispy, melty triangles disappear fast at my table.
Cornbread muffins? They’re practically made for this soup.
Final Thoughts
After making this chicken corn chowder countless times for my family, I’ve come to treasure it as one of those perfect comfort foods that never disappoints. The creamy texture, tender chicken, and sweet corn come together in a bowl that feels like a warm hug on a cold day.
What makes this recipe special is its versatility. You can adjust the thickness, swap veggies, or make it ahead for busy weeknights. I often double the batch and freeze portions for those evenings when cooking feels impossible.
Trust me, this chowder might just become your new go-to comfort dish.
Chicken Corn Chowder
Ingredients
Equipment
Method
- In a large pot or Dutch oven over medium heat, cook diced turkey bacon until crispy and golden. Remove with a slotted spoon and set aside on paper towels.
- Leave 1-2 tablespoons of bacon fat in the pot (add oil or butter if needed).
- Add chopped onion and sauté until soft and translucent, about 4-5 minutes.
- Add minced garlic and cook for 1 minute.
- Sprinkle flour over the aromatics and stir constantly for 1-2 minutes to make a roux.
- Gradually whisk in chicken broth, stirring continuously to avoid lumps.
- Add diced potatoes and bring to a gentle boil. Reduce heat and simmer until potatoes are fork-tender, about 10-15 minutes.
- Add cooked chicken, corn kernels, heavy cream, and smoked paprika.
- Season with salt and black pepper to taste. Simmer for a few more minutes to let flavors meld.
- Serve garnished with reserved bacon bits and chopped parsley or green onions.
