Creamy Comforting Chicken Corn Chowder Recipe

There are few meals as soothing as soup and perhaps no soup flavor more comforting and nourishing than chicken soup. But, are chowder and soup the same thing? If you haven't come across chowder before, it is the name given to a particularly thick and creamy form of soup that has a chunky, almost stew-like, texture. The name is derived from the French word chaudiere, which means cauldron or cooking pot where meat and vegetables were traditionally stewed together to create a thick broth.

This creamy comforting chicken corn chowder recipe, created by Tasting Table recipe developer Jennine Rye, is thick and hearty enough to satisfy even the most hungry stomachs and is great served as a delicious starter or as a meal in its own right. Packed full of classic comfort foods such as potatoes, chicken, bacon, and corn, and then finished off with a rich and creamy base, this really is chicken soup for the soul.

Gather the ingredients for this creamy comforting chicken corn chowder

To make this creamy comforting chicken corn chowder recipe, first you will need to gather the ingredients. You will require an onion, celery, potatoes, chicken breasts, corn, and bacon to provide the chunkier elements of your chowder. You will also want oil for frying, garlic, oregano, thyme, flour, chicken stock, cream, and salt and pepper, along with scallions to serve.

This recipe works just as well with either tinned corn or frozen corn, just remember to allow the frozen corn to cook thoroughly before serving if you choose to use this variety. 

Prepare the meat and vegetables

To ensure even cooking and to create the best chowder, you will want to make sure the ingredients are properly prepared before starting to cook anything. Finely chop the onion and the celery, as these will be used as part of the base for your chowder. Then peel the potatoes and cut them into roughly inch-sized chunks. Using a sharp knife or a pair of kitchen scissors, cut the chicken breasts into similar sized chunks to the potatoes, and then, finally, cut the bacon into small pieces. You are now ready to get cooking.

Sauté the chicken and the vegetables

To begin the chowder, heat up a large, deep pan and add some frying oil. Add the bacon to the pan and fry it for a few minutes until it is golden and crisp, then remove it from the pan using a slotted spoon and set it to one side. Sauté the onion and the celery for a couple of minutes before adding the chicken, garlic, dried herbs, and seasoning. Continue to sauté the ingredients until the chicken is cooked on the outside and the onion and celery are soft. This small but important step adds valuable flavor to your resulting dish.

Add the liquids

Once the chicken and vegetables have been sautéed for a few minutes, it is time to add the liquids to the pan. First, stir in some flour to help thicken the chowder, then pour in the chicken broth and the cream. Give the liquids a mix and then add the potatoes to the pan and leave everything to simmer until the potatoes are just cooked through. Add the corn to your chowder, along with half of the fried bacon, and cook everything for a few minutes more.

Serve the chowder hot, topped with the reserved bacon and the chopped scallions. Store any leftovers in an airtight container in the fridge and use within three days.

Creamy Comforting Chicken Corn Chowder Recipe
4.9 from 34 ratings
When you're craving a delicious and comforting soup to fill you up, try making this chicken corn chowder.
Prep Time
Cook Time
Pot of chicken corn chowder
Total time: 50 minutes
  • 1 large onion
  • 2 sticks celery
  • 1 pound potatoes
  • 1 pound chicken breast
  • 8 rashers smoked streaky bacon
  • 2 tablespoons oil, for frying
  • 3 cloves garlic, crushed
  • ¼ teaspoon dried oregano
  • ½ teaspoon dried thyme
  • Salt and pepper, to taste
  • 3 tablespoons plain flour
  • 4 ½ cups chicken stock
  • 1 cup whipping cream
  • 1 cup tinned or frozen corn
  • 2 chopped scallions, to serve
  1. Finely chop the onion and the celery. Peel the potatoes and then cut them into cubes roughly 1 inch in size. Place the prepared vegetables to one side.
  2. Chop the chicken breasts into roughly 1 inch chunks, and slice the bacon into small pieces.
  3. Heat the oil in a large, deep pan to a medium-high temperature, and then fry the bacon for 5 minutes until it is cooked and golden. Remove the bacon from the pan using a slotted spoon and set to one side.
  4. Reduce the heat of the pan to medium and add the chopped onion and celery to the pan. Allow them to gently fry in the bacon infused oil for roughly 5 minutes until they are beginning to soften.
  5. Add the chicken to the pan, along with the crushed garlic cloves, the dried oregano, the dried thyme, and salt and pepper, to taste. Cook the chicken for 3 to 4 minutes until it is just beginning to color.
  6. Add the flour to the pan and throughly stir it in, and then add the chicken stock and the cream, and finally the chopped potatoes. Allow everything to simmer together until the potatoes are just soft and the chicken is cooked though; this should take 10 to 15 minutes.
  7. Add the corn to the pan, along with half of the cooked bacon, stir it in and allow everything to cook for a few minutes longer.
  8. Serve the chowder hot, sprinkled with the remaining cooked bacon and the chopped scallions.
Calories per Serving 577
Total Fat 35.9 g
Saturated Fat 14.0 g
Trans Fat 0.1 g
Cholesterol 130.3 mg
Total Carbohydrates 33.0 g
Dietary Fiber 3.4 g
Total Sugars 6.7 g
Sodium 1,132.5 mg
Protein 31.1 g
The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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