Easy Chicken Corn Chowder

Nothing warms you from the inside out on cold winter days like this Easy Chicken Corn Chowder recipe.  This is one of my family’s all-time favorite recipes.

Easy Chicken Corn Chowder Recipe

This creamy Chicken Corn Chowder recipe is so hearty and rich and chocked full of yummy veggies.  And, it’s laced with golden nuggets of sweet corn.  Pure perfection served in a bowl.

Oh, and did I mention the bacon?  Bacon, cheese, chicken, and corn.  Really…does it get any better?

{If you love soups, be sure to check out all my quick easy soup recipes.

On cold days, there is nothing like a big bowl of soup and some fresh, crusty bread for dinner…or lunch…or both.

Some people are in the “soup is not a dinner” camp.  However, one taste of this Chicken Corn Chowder soup and I think they would change camps.

This is so hearty, rich, and satisfying, it’s sure to fill you up and warm you up too.  Plus, it’s full of amazing bacon flavor that takes it over the top!

When I was pregnant with my son, I had a serious craving for this soup.  I’ll never forget the day.  It’s etched forever in my memory.

It was a cold, rainy Sunday.  I knew I wanted to make this Chicken Corn Chowder soup.  It was perfect because there is no garlic in the soup and I had a terrible aversion to garlic when I was pregnant.  Normally, I loved it (still do) but during those 9 months, no sir! I wanted no part of the stuff.

MY husband and I headed to the grocery store to get what we needed to make this easy Chicken Corn Chowder recipe.  And, while we were there, I picked up a loaf of fresh-baked crusty bread.  I had visions of a perfect rainy day dinner in my head.

The soup took no time at all to make and before I knew it,  we were about to sit down to eat.

I pulled out the bread and sliced into it.  And, it hit me like a ton of bricks.

GARLIC!

I had mistakenly purchased bread that had cloves of garlic baked into it.

We all know how rational hormonal pregnant women are and I was no different.  I immediately burst into tears and ran outside.

There I was, standing in the rain, refusing to eat because of the garlic.

My poor husband had no clue what to do.  He offered to run and get me a new loaf of bread.  Anything to make me stop crying and come back inside.

Eventually, I did but I’ll never forget the feeling that came over me that evening.  Mother Nature can be wicked sometimes.

Serving Ideas for this Creamy Chicken Corn Chowder Recipe

• Serve a big bowl of this Chicken Corn Chowder soup with a hunk of crusty bread (with or without garlic – whichever you prefer). This soup just screams to be sopped up with bread.
• Pick up a round loaf of bread from the bakery, hollow it out, and serve the soup in a bread bowl.  YUM!
• Make extra soup and have it for lunch later in the week.  The flavors only get better as it sits.

Tips for Making Chicken Corn Chowder Soup

• Purchase pre-cut veggies from the grocery store to save prep time.  Most grocery stores have them in the produce department or in the freezer section.
• Make this recipe vegetarian by omitting the chicken and bacon.  There’s so much flavor, you won’t even miss it.
• Skip a step use a pre-cooked rotisserie chicken instead of raw chicken.

Items You Need to Make this Easy Chicken Corn Chowder Recipe

• Bacon Grease Keeper
• Dutch Oven
• Veggie Chopper Pro

Looking for More Hearty Soup Recipes?

• Cheeseburger Soup
• Creamy BLT Soup
• Best Broccoli Cheese Soup

{If you love soups, be sure to check out all my easy homemade soup recipes.}

⭐  Did you make this recipe? Please give it a star rating below! ⭐ 

Easy Chicken Corn Chowder Recipe

This Easy Chicken Corn Chowder recipe is thick, rich and hearty. Best of all, it's an easy to make in 30 minutes. Perfect for a cold, wintry day.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Cook ModePrevent your screen from going dark while cooking

Course: Soup

Cuisine: American

Keyword: chicken, soup

Servings: 5 people

Calories: 853kcal

Author: Christina Hitchcock

Print Recipe Pin Recipe

3.15 from 7 votes

Ingredients

• ▢ 2 tablespoons vegetable oil
• ▢ 1/2 pound bacon - diced
• ▢ 1 pound boneless skinless chicken breast - cut into 1 inch pieces
• ▢ 3 teaspoons House Seasoning Blend - divided
• ▢ 1/2 cup onion - chopped
• ▢ 1/2 cup celery - diced
• ▢ 1/2 cup carrots - diced
• ▢ 1/4 cup red bell pepper - chopped
• ▢ 2 tablespoons flour
• ▢ 4 cups half and half
• ▢ 2 red skin potatoes - diced
• ▢ 4 cups frozen corn - divided
• ▢ 1/2 cup cheddar cheese - shredded

Instructions

• In a large soup pot, heat vegetable oil over medium high heat.
• Add bacon and cook bacon until crisp, about 5 minutes.
• Drain fat, leaving 2 tablespoons of bacon fat in the pan.
• Season chicken with 1 teaspoon House Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
• Remove chicken from pot.
• Add onion, celery, carrots and peppers and season with 1 teaspoon House Seasoning Blend; Saute for 2 minutes, or until tender.
• Stir in flour and cook for 30 seconds.
• Add half and half, potatoes and remaining teaspoon of House Seasoning Blend.
• Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
• Meanwhile, puree 2 cups of corn in blender.
• When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
• Allow to simmer for 5 minutes.
• Top with remaining bacon and shredded cheese.

Nutrition

Calories: 853kcal | Carbohydrates: 59g | Protein: 40g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 171mg | Sodium: 1990mg | Potassium: 1570mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3260IU | Vitamin C: 31.4mg | Calcium: 317mg | Iron: 2.4mg

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Helpful Tips for All Recipes on It Is a Keeper

• Want to scale a recipe up or down? Simply type in a new serving amount and the recipe will automatically adjust! 
• When a recipe call for House Seasoning Blend, you can use this recipe or substitute salt and pepper to taste.  
• I always use unsalted butter in my recipes.
• I always use a meat thermometor to test for doneness when cooking meat.  This one is my favorite.  
• When a recipe is made in the oven, it should be pre-heated to the temperature in the recipe, unless otherwise noted.
• The nutritional information provided in this recipe is an estimate.  Learn more on how I calculate nutritional information for my recipes.