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The Ultimate Creamy Chicken Corn Chowder with Bacon and Potatoes

Close-up of a bowl of creamy chicken corn chowder topped with crumbled bacon and fresh green onions.
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This creamy chicken corn chowder delivers rich, comforting flavor with tender chicken, sweet corn, and crispy bacon. It is a hearty soup perfect for cozy nights or easy weeknight dinners.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup diced onion
  • 1 tablespoon minced garlic
  • 8 cups chicken stock
  • 1 pound cooked chicken, shredded (rotisserie chicken works well)
  • 2 cups frozen or fresh corn kernels
  • 2 cups diced potatoes (Yukon Gold or Russet)
  • 1/2 cup crumbled cooked bacon
  • 1/2 cup all-purpose flour
  • 2 cups milk or half-and-half
  • 1 cup heavy cream
  • Salt and black pepper to taste
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  2. Add the chicken stock, shredded chicken, corn, and diced potatoes to the pot. Bring the mixture to a boil, then reduce heat and simmer until the potatoes are tender, about 15 to 20 minutes.
  3. In a separate bowl, whisk together the flour and milk until smooth to create a slurry.
  4. Slowly pour the slurry into the simmering chowder, stirring constantly to prevent lumps. Continue to cook, stirring often, until the chowder thickens, about 5 to 7 minutes.
  5. Stir in the heavy cream and the crumbled bacon. Heat through gently; do not allow the soup to boil after adding the cream.
  6. Season the chowder with salt and pepper to your taste.
  7. Ladle the hearty corn stew into bowls. Garnish each serving with sliced green onions. This homestyle chicken chowder is best served hot.

Notes

  • For a thicker chowder, mash about one cup of the potatoes against the side of the pot before adding the cream.
  • If you prefer a slow cooker chicken corn soup method, combine all ingredients except the cream and milk in the slow cooker. Cook on low for 6-8 hours. Whisk the flour and milk/cream together separately, then stir into the slow cooker during the last 30 minutes of cooking.
  • Using leftover or rotisserie chicken makes this a quick corn chowder option for busy weeknights.

Nutrition

Find it online: https://delicerecipe.com/chicken-corn-chowder-creamy-comfort-soup-recipe/