Chicken Corn Chowder

Chicken Corn Chowder can be on the table in less than 30! This creamy, comforting soup recipe is one of our favorites!

Soup season is all year long at our house! We love soup for dinner no matter what the temperature is outside. Some of our favorites are Beefy Tomato Soup, which has over a million saves on Pinterest! Or for another Pinterest hit, try this Stuffed Pepper Soup – a great way to pack in your days worth of veggies!

Chicken Corn Chowder

Like we said before, soup recipes like this Chicken Corn Chowder can be an easy, comforting dinner recipe all year long! You can use fresh corn cut off the cob during the summer months or use frozen corn when fresh isn’t available.

Leftover chicken or a rotisserie chicken work great for this soup recipe, but you can swap out leftover turkey too! This is a really versatile soup recipe to have in your back pocket, clean the fridge out and get those leftover vegetables right in this soup. All cooked together with a delicious, creamy broth and bacon…anything is going to taste delicious!

How To Make Chicken Corn Chowder

Start by dicing up your vegetables and getting your leftover or rotisserie chicken shredded. Grab a soup pot or dutch oven and let’s get started!

1. Heat a large pot with the oil and butter over medium heat. Add the onions and garlic, stir and cook for about 5 minutes.
2. Add the diced potatoes, stir into the onions and garlic and cook for 5 minutes longer. Sprinkle in the flour, salt and pepper. Stir and cook for 1 minute more.
3. Pour in the chicken stock slowly, whisking as you go to get all the flavor from the bottom of the pot into the broth. Bring to a boil and then simmer for 10 minutes, uncovered.
4. Stir in the cream, then add the chicken, corn and bacon. Cook for 5 minutes, taste for seasonings and adjust if needed.
5. Top with the chopped scallions and more chopped bacon if desired.

Can You Make This Chowder Ahead Of Time?

Oh yes, and you definitely should! First of all, making any recipe ahead of time is a huge bonus. Dinner is done, lunch for all these homeschooled kids – done. All anyone needs to do is grab a bowl and heat it up.

The flavor does get better after a day of a few hours of cooking and letting the soup sit. Of course if you make this chowder recipe right before eating it’s going to be amazing, so don’t worry about having to make it ahead of time, it’s just a nice option.

Can I Use Milk Instead Of Heavy Cream?

If you have to use milk instead, because it’s what you have on hand or you’re trying to save a few calories, I’d recommend going with whole milk or at least 2%. Using milk isn’t going to give you the full on effect of the creaminess of this chicken corn chowder, but in a pinch it will do.

Heavy cream is really the best option for the most hearty broth, but like I said, if you have to swap it out it will be fine, just not as thick as it would be if you are using cream.

What Can I Serve With Chicken Chowder?

Chowder recipes like this one are really a meal in itself, which is yet another reason why we love making soup so much! But there are also plenty of sides that you can serve along with chowder, aside from oyster crackers and a big hunk of bread.

• Classic Garlic Bread
• Cheesy Garlic Bread
• Homemade Caesar Salad
• Dan’s Famous Whiskey Steak –  OK this isn’t a “side” but we often make this steak and serve a cup of chicken corn chowder on the side!

So yes, just as a side note. This chowder recipe can also be served as a side dish! Make a main course like steak and serve a crock of chowder as your side dish instead of potatoes or french fries.

Looking For More Soup Recipes?

• Detox Chicken Soup (A healthy, but not TOO healthy chicken soup recipe)
• Creamy Turkey Rice Soup
• Split Pea and Ham Soup
• Roasted Tomato Basil Soup
• Creamy Potato Soup with Italian Sausage

Easy Chicken Corn Chowder

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• Author: Dan
• Prep Time: 5 minutes
• Cook Time: 25 minutes
• Total Time: 30 minutes
• Yield: 6 Servings 1x

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This hearty comfort food soup can be done in just 30 minutes! Grab a rotisserie chicken from the store or use up leftover chicken or turkey.

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Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 cup diced onion
• 2 tablespoons chopped garlic
• 1 pound small potatoes, quartered
• 1 teaspoon kosher salt
• Fresh black pepper to taste
• 1/4 cup flour
• 4 cups chicken broth
• 1 cup heavy cream
• 3 cups cooked, shredded chicken
• 6 slices bacon, cooked and chopped
• 2 cups frozen corn
• Chopped scallions and extra bacon for garnish

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Instructions

1. Heat a large pot with the oil and butter over medium heat. Add the onions and garlic, stir and cook for 3-4 minutes.
2. Add the potatoes to the pot and stir into the onions and garlic. Cook for 5 minutes until the potatoes soften slightly, then sprinkle in the flour, salt and pepper. Stir to coat the vegetables in the flour and cook for 1 minute longer.
3. Slowly pour in the chicken stock, stirring as you go to get all the flavor from the bottom of the pot into the broth. Bring to a boil and then simmer for 10 minutes, uncovered.
4. Stir in the cream and then add the chicken, corn and bacon. Cook for 5 minutes, taste for seasonings and adjust if needed.
5. Top with the chopped scallions and more chopped bacon if desired.

• Category: Dinner
• Method: Stove Top
• Cuisine: American