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A bowl of creamy chicken and corn chowder topped with chopped green onions and bacon bits, with a pot of soup and a plate of green onions in the background.

Chicken and Corn Chowder

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!
4.85 from 20 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings

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!

Notes

See above for best ways to store and reheat, as well as substitutions. 
Keyword Autumn, Fall Recipes
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