This chicken and corn chowder is a rich and creamy soup, combining shredded rotisserie chicken with sweet corn, chunks of potatoes and smoky bacon. A hearty and comforting meal perfect for any day of the week!
Some meals just feel like a hug in a bowl and this delicious Chicken and Corn Chowder is one of those recipes. This chowder is perfect to warm up a chilly evening and is excellent to meal prep. Using a rotisserie chicken makes throwing this hearty soup together a breeze. It's packed full of chunky potatoes, veggies and sweet corn. It's super tasty as is but we love topping it with shredded cheese, sliced green onions and extra bacon for the ultimate bite. Enjoy!
More soups and stews you will love.
Equipment
- Cutting board and knife
- Measuring cups and spoons
- Slotted spoon
- Plate lined with a paper towel: For the bacon.
- Large, heavy bottom pot with a lid such as a Le Creuset Dutch Oven.
Ingredients
- Rotisserie chicken: I love using a rotisserie chicken for this recipe not only because it's quick and easy, but because you get a nice mix of white and dark meat. If you would prefer to make and shred your own chicken, you'll need around 3 cups of meat in total.
- Bacon: I recommend using 6 strips of bacon for this recipe but always throw in a couple extra in case I get hungry. Feel free to add more or less depending on your preference.
- Onion
- Celery
- Red bell pepper: You can also use orange or yellow in a pinch.
- Jalapeno: Feel free to leave this out if you prefer a milder chowder. For a spicier chowder leave in the seeds or add an extra pepper.
- Garlic: I highly recommend using fresh garlic rather than the jarred stuff.
- Chicken broth
- Whole Milk: You can substitute this with 2% if you prefer but whole milk is best for flavor and texture.
- Heavy Cream: I don't recommend substituting this for something lower in fat. It really changes the flavor and creamy texture.
- All-purpose flour
- Paprika
- Italian seasoning
- Bay leaf
- Corn: I recommend using frozen corn for ease and texture. However, you can use fresh or drained canned corn if preferred.
- Yukon gold potatoes: Feel free to substitute with another waxy potato, I just prefer the flavor and texture of Yukon Golds.
Toppings (optional)
- Shredded cheddar cheese
- Sliced green onions
- Extra bacon pieces
Storing and reheating
This chowder should be stored in an airtight container in the fridge for 3-4 days.
To reheat you can spoon in to bowls and microwave at 50% power in 30 second intervals until warmed through. Or bring it to a gentle simmer on the stove and cook until warmed through.
Can I freeze this recipe?
While you can freeze it, because this chowder contains dairy it will most likely effect the texture and consistency of the soup.
If you're planning to freeze you could leave out the heavy cream before storing. Then add it in after defrosting while heating on the stovetop.
Made this Chicken and Corn Chowder recipe? Let me know what you think in the comments!
Recipe
Chicken and Corn Chowder
Equipment
- Measuring cups and spoons
- Cutting board and knife
- slotted spoon
- paper towel lined plate for bacon
- Large, heavy bottom pot with a lid Such as a dutch oven
Ingredients
- 1 rotisserie chicken, meat removed and shredded about 3 cups
- 6 strips bacon, diced
- 1 medium onion, diced
- 3 stalks celery, diced
- 1 red bell pepper, diced
- 1 small jalapeno, seeded and minced
- 2 cloves of garlic, minced
- 1 tablespoon butter
- ⅓rd cup all-purpose flour
- ½ teaspoon Italian seasoning
- 1 teaspoon paprika
- 1 bay leaf
- 5 cups chicken broth
- 1 cups whole milk
- 1 cup heavy cream
- 3 cups frozen corn kernels
- 1 lb Yukon gold potatoes, diced
Toppings (optional)
- sliced green onions
- shredded cheese
- extra bacon
Instructions
- Start by prepping your ingredients: Cut the veggies, dice the bacon, shred the chicken.
- Add diced bacon to a large pot and cook over medium high heat until crisp. Using a slotted spoon, remove the bacon to a paper towel lined plate. Leave about 2-3 tablespoon of bacon grease in the pot.
- Add onions, celery, bell pepper, jalapeno and butter to the pot with the bacon grease. Cook over medium/medium high heat for 3-4 minutes until tender. Add in garlic, paprika, Italian seasoning and a pinch of salt and pepper. Cook for about 1 minute until the garlic is fragrant. Then add in flour and cook over medium heat for 1 minute, stirring frequently.
- Stream in the chicken broth, stirring constantly to dissolve the flour. Once flour is fully dissolved add in whole milk, heavy cream, corn, potatoes and a bay leaf. Bring to a low boil. Then turn the heat to low, cover and simmer for 15-18 minutes until the potatoes are fork tender.
- Remove from the heat and remove the bay leaf. Add in about ¾th of the cooked bacon (the rest will be for topping). Season with additional salt and pepper to taste. . Serve topped with cheese, sliced green onions and the remaining bacon. Enjoy!
Oscar
The combination of sweet corn and savory bacon makes this chowder absolutely delicious. It’s a new family favorite!
Swathi
Chicken and corn chowder are perfect for cold nights. I have made it.
Nicole Kendrick
This chowder was so delicious!! The recipe was so easy to follow. Chicken and corn were the perfect pairing!
Juyali
Yum! One of the most comforting soups ever. And that rotisserie chicken really was the perefct addition! 🙂
JC
This was so comforting and delicious! Will be making again!
Nanajee Travels
This Chicken and Corn Chowder sounds like the ultimate comfort food! Creamy, hearty, and packed with flavor from the rotisserie chicken, sweet corn, and smoky bacon—what’s not to love? Perfect for cozy nights or an easy weeknight meal!