Chicken and Corn Chowder
This creamy Chicken and Corn Chowder is packed with tender chicken, sweet corn, smoky bacon, and hearty potatoes. Naturally thickened with blended corn and mashed potatoes, it's rich, comforting, and perfect for cozy family dinners.
Servings 8 servings
Calories 445kcal
Cost $20 for entire recipe
Equipment
- Large Dutch oven or heavy-bottomed soup pot
- Cutting board
- Chef’s knife
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Blender or immersion blender
- Potato masher
- Ladle
- Paper towel-lined plate (for draining bacon)
- Serving bowls
- Tongs or slotted spoon
Ingredients
- 4 slices bacon diced
- 1 tablespoon butter
- 1 medium yellow onion diced
- 2 celery stalks diced
- 1 cup diced carrot
- 4 cloves garlic minced
- 1¼ teaspoons kosher salt plus more to taste
- ¾ teaspoon black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- ½ teaspoon smoked paprika
- ½ teaspoon onion powder
- ⅛ teaspoon cayenne pepper
- 1 bay leaf
- 5 cups chicken broth
- 1½ pounds Yukon Gold potatoes peeled and cut into ½-inch cubes
- 4 cups corn kernels divided
- 3 cups cooked chicken breast or thigh meat shredded
- 1 cup whole milk
- ¾ cup heavy cream
- 1 teaspoon Worcestershire sauce
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh chives
- 1 tablespoon cold butter
- 2 teaspoons to 1 tablespoon fresh lemon juice
Instructions
- In a large Dutch oven or soup pot, cook the bacon over medium heat until crisp. Transfer to a paper towel-lined plate and reserve for serving.
- Leave about 2 tablespoons of bacon drippings in the pot and add the butter.
- Add the onion, celery, and carrot. Cook for 5 to 6 minutes, stirring occasionally, until softened.
- Stir in the garlic, salt, pepper, thyme, smoked paprika, onion powder, and cayenne pepper. Cook for 30 seconds, until fragrant.
- Place ½ cup of the corn and ½ cup of the chicken broth in a blender. Blend until mostly smooth.
- Add the remaining broth, blended corn mixture, potatoes, and bay leaf to the pot. Bring to a gentle boil.
- Reduce the heat to a simmer and cook for 18 to 25 minutes, or until the potatoes are very tender.
- Stir in the remaining corn and shredded chicken. Simmer for 5 minutes.
- Using a potato masher, lightly mash some of the potatoes directly in the pot until the chowder reaches your desired thickness.
- Stir in the milk, heavy cream, and Worcestershire sauce. Heat gently until warmed through. Do not boil.
- Remove and discard the bay leaf.
- Remove the pot from the heat and stir in the cold butter until melted.
- Stir in the parsley and chives.
- Add 2 teaspoons to 1 tablespoon lemon juice, tasting as you go, until the flavors are bright and balanced.
- Taste and adjust seasoning with additional salt and pepper if needed.
- Serve hot topped with the reserved bacon and extra chives.
Notes
This Chicken and Corn Chowder is a cozy, hearty soup packed with tender chicken, sweet corn, and creamy potatoes. The combination of smoky bacon, fresh herbs, and rich broth creates a comforting meal that's perfect for busy weeknights, chilly weather, or meal prep.
- Rotisserie chicken is a great shortcut and adds plenty of flavor while saving time.
- Fresh corn delivers the sweetest flavor, especially during summer, but frozen corn works beautifully year-round.
- Blending a small portion of the corn helps create a naturally creamy texture without needing flour or other thickeners.
- Yukon Gold potatoes are ideal for chowder because they become tender and creamy while holding their shape.
- For even more corn flavor, simmer stripped corn cobs in the broth for 10 minutes before adding the potatoes, then remove and discard them.
- If your chowder becomes too thick after chilling, simply stir in a splash of chicken broth or milk while reheating.
- For a richer bowl of chicken corn chowder, top each serving with shredded cheddar cheese, extra bacon, or a sprinkle of fresh chives.
- This soup tastes even better the next day as the flavors have more time to develop.
- Leftovers store well in the refrigerator, making this an excellent make-ahead meal for lunches and dinners throughout the week.
- If you prefer a thicker chowder, mash a few extra potatoes directly in the pot before adding the dairy.