There’s nothing quite like a big bowl of Chicken Corn Chowder when fresh corn is in season. Sweet kernels cut straight from the cob add incredible flavor and texture, making this one of my favorite ways to enjoy summer produce. Pair that with rotisserie chicken, crispy bacon, tender potatoes, and a rich, creamy broth, and you’ve got a comforting meal that’s surprisingly easy to make.
One of my favorite things about this recipe is that it’s perfect for making the most of fresh corn, while it’s at its peak. If you have an abundance of corn from your garden or a trip to the farmers market, this chowder is the perfect excuse to use it. Even better, you can freeze fresh corn now, and enjoy this homemade chicken corn chowder all fall and winter long.
Why You Will Love This Chicken Corn Chowder Recipe
- Fresh Summer Flavor – Sweet corn cut right from the cob gives this chicken corn chowder incredible flavor that canned simply can’t match.
- Easy Weeknight Dinner – Rotisserie chicken keeps prep to a minimum, without sacrificing flavor.
- Rich and Creamy – Blending part of the corn naturally thickens the chowder, while heavy cream adds the perfect finishing touch.
- Comfort Food Anytime – Cozy enough for chilly evenings, but light enough to enjoy year-round.
- Great for Meal Prep – The flavors of this chicken corn chowder get even better the next day, making leftovers something to look forward to.
Ingredient Substitutions
- Fresh Corn: Fresh corn delivers the best flavor, but frozen corn works well year-round. Canned corn can also be used, just drain it well before adding.
- Rotisserie Chicken: Leftover grilled, roasted, or baked chicken is a great substitute. You can also sauté two boneless chicken breasts and dice.
- Potatoes: Yukon Gold potatoes create a creamy texture, but red potatoes or russets work too.
- Bacon: Turkey bacon can be substituted, or omit it for a lighter version.
- Heavy Cream: Half-and-half will lighten the chicken corn chowder slightly, while still keeping it creamy.
- Fresh Thyme: Substitute ½ teaspoon dried thyme, if needed.
- Add More Vegetables: Diced bell peppers add sweetness, while diced jalapeños give the chowder a little kick.
- Cheese: Optionally, stir in shredded sharp cheddar at the end, or sprinkle it over each bowl before serving.
- Heat: Add a few dashes of your favorite hot sauce when serving for extra flavor.
How to Prepare Chicken Corn Chowder
- Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
- Add the butter to the bacon drippings. Once melted, stir in the onion, celery, garlic, diced potatoes, and fresh thyme. Season with salt, black pepper, and paprika. Toss everything together and sauté for about 4 minutes, until the vegetables begin to soften.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to remove the raw flour taste.
- Gradually pour in the chicken stock while stirring to create a smooth broth. Stir in half of the cooked bacon.
- Increase the heat until the soup is just about to boil, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes are fork tender.
- While the soup simmers, place half of the fresh corn kernels in a blender with about ½ cup of the hot broth. Blend until mostly smooth.
- Once the potatoes are tender, stir the blended corn mixture into the chowder along with the remaining whole corn kernels, diced rotisserie chicken, and heavy cream.
- Taste for salt.
- Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the chowder is creamy.
- Ladle into bowls and garnish with homemade croutons, the remaining crispy bacon, fresh thyme, and/or freshly cracked black pepper.
How to Serve and Store
- Serve this chicken corn chowder with homemade croutons, crusty sourdough bread, or oyster crackers. This chowder can also be served in a bread bowl.
- Pair with a simple green salad.
- Optionally, garnish with a sprinkle of shredded sharp cheddar cheese, and/or a few dashes of hot sauce for extra heat.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze without the heavy cream for up to 3 months. Add the cream after reheating for the best texture.
- Reheat gently on the stovetop over medium-low heat, stirring occasionally. Avoid boiling once the cream has been added.
Frequently Asked Questions
Absolutely. Fresh corn is my favorite because it has the sweetest flavor and the best texture, but frozen corn is an excellent substitute. Canned corn also works in a pinch.
Yes! Roasting or grilling the corn before cutting it off the cob adds a delicious smoky flavor that takes this chowder to another level.
Because this recipe contains heavy cream, the texture may change slightly after freezing. If you plan to freeze it, it’s best to prepare the chowder without the cream, then stir the cream in after reheating.
Add diced jalapeños while sautéing the vegetables, or finish each bowl with your favorite hot sauce.
More Chowder Recipes to Love
- Shrimp and Corn Chowder
- Lobster Corn Chowder
- Salmon Chowder
- Creamy Canned Clam Chowder
- Sausage and Potato Chowder
If you’re looking for a cozy, homemade meal that makes the most of fresh summer corn, this Chicken Corn Chowder is sure to become a favorite. It’s creamy, hearty, packed with flavor, and easy enough for a weeknight dinner. Don’t forget to save a little fresh corn for the freezer. You’ll be glad you did when you’re craving a warm bowl of chowder during the colder months.
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Chicken Corn Chowder
- Total Time: 35 minutes
- Yield: 6 to 8 servings 1x
Description
This Creamy Chicken Corn Chowder is made with fresh corn on the cob, rotisserie chicken, crispy bacon, potatoes, in a rich homemade broth. It’s an easy comfort food dinner that’s perfect for any season.
Ingredients
- 6 slices thick-cut bacon, chopped
- 2 tablespoons unsalted butter
- 1 small yellow onion, diced
- 1 celery stalk, finely diced
- 2 cloves garlic, minced
- 2 medium Yukon Gold or Idaho potatoes, peeled and diced
- 1 teaspoon fresh thyme leaves, plus more for garnish
- 1 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1 teaspoon black pepper
- 2½ tablespoons all-purpose flour
- 4 cups chicken stock
- 5 ears fresh corn, kernels cut from the cob
- 2 cups diced rotisserie chicken
- 2 cups heavy cream
For Garnish (Optional):
- Reserved crispy bacon
- Homemade croutons
- Oyster crackers
- Fresh thyme
- Freshly cracked black pepper
Instructions
- Cook the bacon in a large Dutch oven or heavy-bottomed pot over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, leaving about 2 tablespoons of the bacon drippings in the pot.
- Add the butter to the bacon drippings. Once melted, stir in the onion, celery, garlic, diced potatoes, and fresh thyme. Season with salt, black pepper, and paprika. Toss everything together and sauté for about 4 minutes, until the vegetables begin to soften.
- Sprinkle the flour evenly over the vegetables and stir well to coat. Cook for 2–3 minutes, stirring frequently, to remove the raw flour taste.
- Gradually pour in the chicken stock while stirring to create a smooth broth. Stir in half of the cooked bacon.
- Increase the heat until the soup is just about to boil, then reduce to a simmer. Cook for about 10 minutes, or until the potatoes are fork tender.
- While the soup simmers, place half of the fresh corn kernels in a blender with about ½ cup of the hot broth. Blend until mostly smooth.
- Once the potatoes are tender, stir the blended corn mixture into the chowder along with the remaining whole corn kernels, diced rotisserie chicken, and heavy cream.
- Taste for salt.
- Simmer for an additional 5 minutes, stirring occasionally, until the chicken is heated through and the chowder is creamy.
- Ladle into bowls and garnish with homemade croutons, the remaining crispy bacon, fresh thyme, and/or freshly cracked black pepper.
- ENJOY!
Notes
- Blend only half of the corn to create a naturally thick, creamy chowder, while still leaving plenty of whole kernels for texture.
- If using a stand up blender, be careful as the broth is hot.
- Use rotisserie chicken to save time, without sacrificing flavor.
- Cut the potatoes into evenly sized pieces so they cook at the same rate.
- Cook the flour for a few minutes before adding the broth to eliminate any raw flour taste.
- Fresh thyme adds wonderful flavor, but add a little extra on top just before serving for a bright, fresh finish.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup, Lunch, Dinner, Meal Prep
- Method: Easy
- Cuisine: American
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WELCOME! My name is Melissa Latin aka. Charlotte Fashion Plate. Happy to meet you! I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him!
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