When you’re craving something warm and comforting, this chicken corn chowder hits the spot every time.
It’s thick, creamy, hearty, and loaded with tender chicken, sweet corn, smoky bacon, and perfectly soft potatoes—all simmered in a savory broth that’ll keep you coming back for seconds.
Whether it’s a rainy day, chilly night, or you just want a filling one-pot dinner, this chowder delivers big flavor with minimal fuss.
Why You’ll Love This Chicken Corn Chowder
One-pot meal – easy cleanup, full of flavor
Perfectly creamy texture – thanks to half & half and sour cream
Comfort food classic – warm, hearty, and satisfying
Great use for rotisserie or leftover chicken
Family-friendly – mild enough for kids, customizable for spice lovers
Freezer-friendly – great for make-ahead meals
What You’ll Need (Ingredient Highlights)
Chicken – cooked and shredded, perfect for leftovers or rotisserie
Corn – fresh, frozen, or canned adds sweetness and texture
Potatoes – diced and tender, they help thicken the chowder
Bacon – adds smoky depth and savory bite
Onion, garlic, celery – essential flavor-building veggies
Chicken broth – forms the base of the soup
Half & half + sour cream – for a luxuriously creamy finish
Flour – used to make a quick roux for thickening
Seasonings – thyme, parsley, salt, and pepper
Pro Tips Before You Start
Use Yukon Gold potatoes – they hold shape and add creaminess
Shred cooked chicken instead of dicing—it blends better with the soup
Cook the bacon first and use the fat for sautéing the vegetables
Mash some potatoes in the pot for a naturally thicker chowder
Simmer gently once dairy is added to avoid curdling
How to Make Chicken Corn Chowder
Cook the bacon
In a large soup pot, cook chopped bacon over medium heat until crispy.
Remove with a slotted spoon and set aside.
Leave a bit of bacon fat in the pot for added flavor.
Sauté the veggies
Add diced onion, celery, and garlic to the bacon fat.
Sauté until softened and fragrant, about 5 minutes.
Build the base
Sprinkle in the flour and stir for 1–2 minutes to form a light roux.
Slowly pour in chicken broth while whisking to avoid lumps.
Simmer with potatoes
Add diced potatoes, thyme, and parsley.
Bring to a boil, then reduce heat and simmer until potatoes are fork-tender, about 15 minutes.
Add corn and chicken
Stir in corn and cooked shredded chicken. Heat through for 5–7 minutes.
Finish with creaminess
Reduce heat to low. Stir in half & half and sour cream until fully combined.
Do not boil after adding dairy.
Simmer gently for 3–5 minutes.
Garnish and serve
Stir in crispy bacon or use as topping.
Serve hot with crusty bread or crackers.
What to Serve It With
Crusty bread or biscuits – perfect for dipping
Side salad – adds freshness to balance the richness
Grilled cheese sandwich – extra indulgent pairing
Roasted vegetables – for a wholesome side
Cornbread – keeps with the theme and adds sweetness
Variations / Substitutions
Use turkey instead of chicken – great for leftovers
Make it vegetarian – skip the chicken and bacon, use veggie broth
Spice it up – add chopped jalapeños or a dash of cayenne
Use heavy cream – for an even richer result
Add cheese – stir in shredded cheddar or pepper jack at the end
Storage & Leftovers
Refrigerate: Store in airtight containers for up to 4 days
Freeze: Freeze without dairy for best texture (add cream after reheating)
Reheat: Gently on stovetop or microwave—avoid boiling after adding cream
Meal prep tip: Make ahead without sour cream, stir in fresh before serving
FAQs
Can I use canned corn?
Yes! Canned, frozen, or fresh corn all work well. Just drain if using canned.
What kind of potatoes are best?
Yukon Gold or red potatoes hold their shape well and add creaminess.
Can I use leftover chicken?
Absolutely. This is a great way to repurpose rotisserie or roast chicken.
Will the soup curdle if I boil it?
Yes—avoid boiling after adding dairy. Keep it at a gentle simmer.
How do I make it thicker?
Mash some potatoes in the pot or add a cornstarch slurry for extra thickness.
Can I make this gluten-free?
Yes, use cornstarch instead of flour to thicken, and ensure all ingredients are gluten-free.
Is it freezer-safe?
Yes, but for best texture, freeze before adding half & half and sour cream.
Final Thoughts
This creamy, satisfying chicken corn chowder is everything comfort food should be—rich, cozy, and full of flavor.
It’s easy enough for weeknights but delicious enough for special occasions.
One spoonful, and you’ll be hooked.
Full Recipe Card
Ingredients
4 strips bacon, chopped
1 small yellow onion, diced
2 celery stalks, chopped
2 garlic cloves, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups diced Yukon Gold potatoes
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper, to taste
1 1/2 cups cooked shredded chicken
1 1/2 cups corn (fresh, frozen, or canned)
1 cup half & half
1/3 cup sour cream
Instructions
Cook bacon until crispy. Remove and set aside.
Sauté onion, celery, and garlic in bacon fat.
Stir in flour, then add broth gradually.
Add potatoes and herbs. Simmer until tender.
Stir in chicken and corn. Cook 5–7 minutes.
Reduce heat. Add half & half and sour cream. Simmer gently.
Top with bacon and serve warm.
