Chicken Corn Chowder – Creamy, Hearty, and Comforting

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.