Homemade Chicken Corn Chowder
Creamy, hearty, and bursting with comforting flavors, this Homemade Chicken Corn Chowder is the ultimate cold-weather soup that’s sure to please the whole family. Tender shredded chicken pairs perfectly with sweet corn kernels, crisp bacon, and chunky diced potatoes for a filling, rustic dish with layers of texture and flavor. Aromatic sautéed onions, carrots, celery, and garlic form the savory base, while a rich blend of heavy cream and butter ensures every spoonful is luxuriously smooth. A touch of paprika adds the perfect hint of warmth, and the crispy bacon garnish takes this chowder to the next level. Ready in just under an hour and ideal for serving a crowd, this one-pot recipe is a cozy dinner solution that's both satisfying and easy to make. Perfect for busy weeknights or leisurely weekend meals, this chicken corn chowder recipe will quickly become a household favorite!
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Recipe Information
Ingredients
- 2 cups chicken breast, cooked and shredded
- 6 slices bacon, diced
- 1 medium onion, finely chopped
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 3 tablespoons all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 0.5 teaspoon paprika
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave about 2 tablespoons of bacon grease in the pot.
Add the chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and cook for an additional minute, until fragrant.
Add the diced potatoes and chicken broth to the pot. Bring to a boil, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the potatoes are tender.
In a small bowl, whisk together the flour and 2 tablespoons of chicken broth or water to form a smooth slurry. Stir the slurry into the soup and simmer for 3-5 minutes to thicken.
Add the shredded chicken and corn to the pot, stirring to combine. Cook for 5 minutes to heat through.
Reduce the heat to low and stir in the heavy cream and butter. Season with salt, black pepper, and paprika. Adjust seasoning to taste.
Ladle the chowder into bowls and garnish with crispy bacon and chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
524 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.7 g | 32% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 128 mg | 43% | |
| Sodium | 956 mg | 42% | |
| Total Carbohydrate | 39.2 g | 14% | |
| Dietary Fiber | 4.6 g | 17% | |
| Total Sugars | 6.2 g | ||
| Protein | 35.6 g | 71% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 54 mg | 4% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1083 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
