This creamy, cheesy chicken and corn chowder with potatoes and bacon is pure comfort food in a bowl. It's thick, rich, and loaded with tender chicken, sweet corn, and hearty potatoes, all brought together with smoky bacon and sharp cheddar cheese. Best of all, it comes together quickly on the stovetop, making it perfect for busy days when you still want something cozy and homemade.
Why you'll love this recipe
This is the kind of soup that checks every box for an easy, hearty meal.
Simple ingredients - Everything you need is easy to find and likely already in your kitchen.
Quick and easy to make - This chicken corn chowder recipe comes together in about 30 minutes in one pan on the stove.
Satisfying comfort food - Creamy broth, melty cheese, bacon, and potatoes make this soup deliciously filling and perfect for a cold day.
Great for lunch and weekday meals - It reheats well and makes enough for leftovers, which is perfect for quick lunches.
Ingredients and their part in the chowder
Each ingredient helps build layers of flavor and gives this chicken corn chowder soup its creamy, hearty texture.
- Cooked chicken - Adds protein and makes the chowder filling.
- Corn - Provides sweetness and body, with some blended for extra creaminess.
- Bacon - Adds smoky flavor and richness.
- Potatoes - Make the chowder extra hearty.
- Onion - Builds a savory flavor base.
- Red bell pepper - Adds sweetness and color.
- Celery - Brings subtle crunch and classic soup flavor.
- Garlic - Enhances all the other flavors.
- Chicken broth - Forms the base of the soup.
- Milk - Helps create a creamy texture without being too heavy.
- Half and half - Adds richness and smoothness.
- Cheddar cheese - Melts into the soup for a cheesy finish.
- Thyme - Adds warm, earthy flavor.
- Smoked paprika - Gives the chowder a subtle smoky note.
- Salt and black pepper - Balances and enhances all the flavors.
How to make chicken and corn chowder
This chowder is easy to make and doesn't require any fancy steps. Here's what to do:
- In a large stockpot or deep skillet, brown bacon until crisp.
- Remove bacon from stockpot, leaving bacon fat, and add chopped onion, red bell pepper, celery and minced garlic. Sauté for 8-10 minutes until onion is soft.
- Puree 2 cups of corn with 1 cup milk in a blender until smooth. This will help make the chowder creamier.
- Add diced potatoes, remaining corn kernels, chicken, and seasonings to saucepan. Cover with creamed corn and chicken broth. Cook over medium heat until potatoes are done, about 20-30 minutes.
- When you are ready to serve, add the half and half, shredded cheese, and almost all the bacon. I like to save some to sprinkle on the top as a garnish.
- Let simmer until the cheese has melted and soup has warmed through.
Ladle the soup into bowls and garnish with chopped bacon and sliced green onions. I like to serve mine with warm bread or corn muffins. Enjoy!
Recipe variations to make it your own
This chicken and corn soup is easy to adapt based on what you have on hand or how you like it.
Chicken - Use rotisserie chicken or swap it with leftover turkey from this Thanksgiving turkey recipe, or even a Cornish game hen.
Green chilies - Add diced poblano, jalapeno, or Hatch chiles for a little heat.
Smoky flavor - Use leftover smoked chicken for extra depth.
No bacon - Skip the bacon and use oil to cook the vegetables.
No potatoes - Leave them out or replace with turnips, rutabaga, or daikon radish.
What to serve with the soup
This chowder is filling on its own, but pairing it with the right sides makes it even better.
- Air Fryer Bread is perfect for dipping into the creamy broth.
- Buttermilk Biscuits add a flaky, buttery side.
- Jalapeno Cornbread Muffins bring a little spice and sweetness.
- Cucumber Tomato Salad adds a fresh, light contrast.
- Grilled Cheese Sandwich makes this a classic soup-and-sandwich combo.
How to store, freeze, and reheat leftovers
Store leftover chowder in an airtight container in the refrigerator for up to 4 days. The flavors get even better as it sits.
To freeze, let the soup cool completely, then transfer to freezer-safe containers. Freeze for up to 3 months. Keep in mind the texture may be slightly softer once thawed due to the dairy.
Reheat gently on the stovetop over low heat, stirring often, or microwave in short intervals until heated through.
More chicken soup recipes
If you love cozy chicken soups, here are a few more to try.
- Chicken Noodle Soup is a classic made fast.
- Chicken Gnocchi Soup is rich and comforting.
- Chicken Stew has bold flavors and hearty vegetables.
- Chicken Tortilla Soup is quick, flavorful, and perfect for busy nights.
- White Chicken Chili is creamy, cozy, and slow-cooker friendly.
Find lots of easy soup recipes right here on 2CM!
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Creamy Chicken Corn Chowder
Ingredients
- 5 slices bacon
- 1 medium onion or about ⅓ large sweet onion diced
- ½ red pepper diced
- 2 stalks celery diced
- 1 ½ teaspoons minced garlic or 2 cloves minced
- 4 cups frozen or canned corn divided
- 1 cup milk (I used almond milk)
- 1 ½ cups chicken broth
- 5-6 small round potatoes diced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- 2 teaspoons salt
- ½ teaspoon black pepper
- 2 cups cooked chicken diced or shredded (rotisserie chicken is quick & easy)
- ½ cup fat free half & half
- 1 cup sharp cheddar cheese shredded
- Garnish: thinly sliced green onion crumbled bacon
Instructions
- In a large stockpot, cook bacon until crisp. Remove from pan & set aside.
- Add onion, red pepper, celery and minced garlic to pan & cook in bacon fat for about 8-10 minutes or until onion is soft & slightly browned.
- While vegetables are sautéing, place 2 cups drained corn and 1 cup milk in a blender. Puree until smooth. Set aside.
- When vegetables are done, add puréed corn, remaining corn kernels, chicken broth, potatoes, seasonings and chicken to pan and cook over medium to medium-high heat until potatoes are done but still a little firm, about 15-20 minutes. Stir occasionally.
- Right before serving, add crisp bacon (reserving one piece for garnish), half & half and cheese. Return to a low simmer and stir until cheese has melted and cream has warmed.
- Serve in soup bowls garnished with bacon and green onion.
