Chicken and Corn Chowder with Bacon is a heartwarming, creamy soup that combines tender chicken, sweet corn, crispy bacon, and hearty potatoes in a velvety, savory broth. It’s the kind of dish that feels like a warm hug in a bowl — rich, filling, and loaded with comforting flavors.

Originating from classic American chowders, this version adds smoky bacon and juicy chicken to elevate the traditional corn chowder into a complete, satisfying meal. Each spoonful delivers a balance of sweet, salty, and savory — with the crunch of bacon and bursts of corn sweetness making it irresistible.

Why I Love This Recipe

I absolutely love this Chicken and Corn Chowder because it’s the epitome of comfort food — creamy, flavorful, and deeply satisfying. The smoky bacon adds a beautiful contrast to the sweetness of the corn, while the tender chicken and soft potatoes make it hearty enough to be a full meal.

What makes this dish truly special is its versatility — it can be as rich or light as you prefer, it freezes beautifully, and it’s a crowd-pleaser every single time. I love making it on rainy days or cold nights when I want something cozy and nourishing without spending hours in the kitchen.

Why It’s a Must-Try Dish

• Smoky, creamy, and hearty — the ultimate comfort combination.
• Protein-rich and full of vegetables — wholesome yet indulgent.
• One-pot wonder — minimal cleanup, maximum flavor.
• Perfect for meal prep — reheats beautifully and tastes even better the next day.
• Family favorite — even picky eaters love it!

If you’ve never made chowder before, this is the perfect place to start — it’s simple, satisfying, and guaranteed to become a regular in your kitchen.

Preparation and Cooking Time

• Preparation Time: 15 minutes
• Cooking Time: 40 minutes
• Total Time: 55 minutes

Servings and Nutrition

• Servings: 6
• Calories: Approximately 420 kcal per serving

Course and Cuisine

• Course: Main Course / Soup
• Cuisine: American

Ingredients

For the Chowder

• 6 slices bacon, chopped
• 2 tablespoons butter
• 1 medium onion, finely chopped
• 2 celery stalks, diced
• 2 carrots, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 3 cups chicken broth (low-sodium preferred)
• 2 medium potatoes, peeled and diced
• 1 ½ cups frozen or fresh corn kernels
• 2 cups cooked chicken, shredded or cubed
• 1 ½ cups whole milk
• ½ cup heavy cream (optional, for extra richness)
• Salt and black pepper, to taste
• ½ teaspoon smoked paprika (optional)
• ½ teaspoon dried thyme
• 2 tablespoons chopped parsley (for garnish)
• 2 tablespoons chopped green onions (for garnish)

Step-by-Step Preparation Method

Step 1: Cook the Bacon

1. In a large soup pot or Dutch oven, cook chopped bacon over medium heat until crispy.
2. Remove bacon with a slotted spoon and set aside on a paper towel.
3. Leave about 1 tablespoon of the rendered bacon fat in the pot for flavor.

Step 2: Sauté the Aromatics

1. Add butter to the pot with bacon drippings.
2. Add onions, celery, and carrots. Sauté for about 5 minutes until softened.
3. Stir in minced garlic and cook for another 30 seconds until fragrant.

Step 3: Create the Base

1. Sprinkle flour over the vegetables and stir well to coat (this thickens the chowder).
2. Gradually pour in chicken broth while stirring to avoid lumps.
3. Add diced potatoes and bring to a gentle boil.

Step 4: Simmer the Chowder

1. Reduce heat to low, cover, and simmer for 15–20 minutes, or until the potatoes are tender.
2. Stir occasionally to prevent sticking.

Step 5: Add Chicken and Corn

1. Add shredded chicken, corn, smoked paprika, and thyme.
2. Pour in milk and heavy cream (if using).
3. Simmer for another 10–15 minutes, stirring occasionally, until creamy and heated through.
4. Season with salt and black pepper to taste.

Step 6: Finish and Serve

1. Stir in half of the crispy bacon and parsley.
2. Ladle chowder into bowls.
3. Top with remaining bacon, green onions, and an extra sprinkle of black pepper.

How to Serve

• Serve the chowder hot, topped with crispy bacon bits and fresh herbs.
• Pair with warm crusty bread, garlic toast, or cheddar biscuits for dipping.
• A simple green salad on the side balances out the richness beautifully.
• Add a sprinkle of shredded cheddar cheese for an extra indulgent touch.

Recipe Tips

• For thicker chowder: Mash a few potatoes directly in the pot or add a bit more flour.
• To make it lighter: Use only milk (skip the cream) and reduce bacon quantity.
• Boost flavor: Deglaze the pot with a splash of white wine before adding broth.
• Don’t skip the bacon fat: It adds incredible depth to the chowder.
• Add a smoky touch: Use smoked paprika or roasted corn for a subtle BBQ-like flavor.

Variations

1. Spicy Southwestern Chowder: Add chopped jalapeños, cumin, and chili flakes for a bold kick.
2. Seafood Chowder: Replace chicken with shrimp or crab meat.
3. Vegetarian Version: Skip chicken and bacon, use vegetable broth, and add extra corn, beans, or mushrooms.
4. Cheesy Chicken Chowder: Stir in 1 cup shredded cheddar cheese before serving.
5. Slow Cooker Version: Combine all ingredients (except milk, cream, and bacon) and cook on LOW for 6 hours. Stir in milk and cream at the end.

Freezing and Storage

• Refrigerator: Store in airtight containers for up to 4 days.
• Freezer: Freeze cooled chowder (without dairy) for up to 2 months.
  • When reheating, add milk and cream after thawing to maintain texture.
• Reheat: Warm gently on the stovetop over low heat, stirring often to prevent curdling.

Special Equipment Needed

• Large soup pot or Dutch oven
• Slotted spoon
• Wooden spoon or ladle
• Sharp knife and cutting board
• Measuring cups and spoons

FAQ

Q1: Can I use canned corn?
Yes, absolutely! Drain it well before adding. It’s a great shortcut.

Q2: Can I make this dairy-free?
Yes. Use coconut milk or any non-dairy milk alternative. It will slightly change the flavor but still be delicious.

Q3: How can I thicken my chowder if it’s too thin?
Mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the chowder, then simmer for 2–3 minutes.

Q4: Can I use leftover rotisserie chicken?
Definitely! It saves time and adds extra flavor.

Q5: What’s the best potato for chowder?
Yukon Gold or Russet potatoes work best — they’re creamy and hold their texture well.

Conclusion

Chicken and Corn Chowder with Bacon is pure comfort in a bowl — smoky, creamy, and utterly satisfying. Each bite brings together the best of homestyle cooking: crisp bacon, sweet corn, hearty chicken, and a silky, rich broth.

This chowder is not just a meal; it’s an experience — warming, flavorful, and made to be shared with loved ones. Whether served for a casual family dinner or a cozy night in, it promises comfort and flavor in every spoonful.

Once you’ve made it, you’ll find yourself returning to this recipe again and again — because few things in life are as perfect as a steaming bowl of chowder on a cool evening.