This Easy Chicken Corn Soup recipe is one of my family’s all-time favorite recipes. Nothing warms you from the inside out on cold winter days like this Easy Chicken Corn Chowder recipe.
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This creamy Chicken Corn Soup 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. If you love soups, be sure to check out all my quick easy soup recipes.
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What We Love About This Creamy Vegetable Chicken Soup Recipe
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!
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
- 35 Minute Meal: This hearty soup is the perfect quick meal.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: This delicious chicken corn chowder is a hit with all ages. What is not to love?
- Adaptable: Can make it low-carb, with different vegetables and dairy free. Low salt too.
Ingredient Notes
- Chicken: 1 pound boneless skinless chicken breast, cut into 1 inch pieces.
- Vegetables: Onions, celery, carrots, potatoes, bell peppers and corn.
- Toppers: Bacon and cheddar cheese.
- Flour: Is one of the great thickeners for soup.
Variations and Substitutions
- Chicken – Boneless Chicken thighs work well here too.
- Half and Half – Heavy cream is also great for a more creamy texture.
- Corn – Fresh corn kernels can also be wonderful or even roasted corn.
How to Make Creamy Chicken Soup with Vegetables
These are the basic steps for making creamy vegetable chicken soup. Please refer to the recipe card below for more detailed instructions. Check out Pinterest, Instagram and Facebook for more.
STEP 1: IN A POT
First, in a large soup pot, heat vegetable oil over medium high heat and then add bacon and cook bacon until crisp, about 5 minutes. Drain fat, leaving 2 tablespoons of bacon fat in the pan.
STEP 2: CHICKEN
Next, 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.
STEP 3: VEGETABLES
Then add onion, celery, carrots and peppers and season with 1 teaspoon House Seasoning Blend; Sauté until tender, stir in flour and cook for 30 seconds. Add half and half, chicken, potatoes and remaining teaspoon of All Purpose Seasoning Blend. Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
STEP 4: CORN
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.
STEP 5: TOP
Finally, top with remaining bacon and shredded cheese.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Make up to three days in advance and store in an airtight container.
HOW TO STORE THIS RECIPE
This soup can be stored in the fridge for up to four days.
HOW TO FREEZE THIS RECIPE
Freeze the soup in a freezer bag or airtight container for up to six months.
HOW TO REHEAT THIS RECIPE
It is easy to reheat this soup in the microwave, or on the stovetop until it is warmed through.
Frequently Asked Questions about Chicken Corn Soup
Try adding some noodles. Pennsylvania Dutch Egg noodles or any other flavor you enjoy. You can also make dumplings or rivels to add to this recipe as well.
Of course, use what you like, broccoli, turnips or whatever you have and enjoy.
Indeed, make enough for two or make a big batch for a football party or a future meal.
Gradually pour egg whites into the soup, stirring constantly with a wooden spoon until white ribbons form and then swirl though the soup.
Expert Tips for Making This Sweet Corn Chicken Soup Recipe
- Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
- Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
- Heat: Red Pepper flakes or chilies can add a little kick.
- Variation tip: 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.
- Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon. There’s so much flavor, you won’t even miss it.
What to Serve with Easy Chicken Corn Soup
- Garlic Herb Rolls
- Buttery Dinner Rolls with Rosemary
- Air Fryer Monte Cristo
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Easy Chicken Corn Soup
Ingredients
- 2 tablespoons vegetable oil
- ½ pound bacon, diced
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 3 teaspoons House Seasoning Blend, divided
- ½ cup onion, chopped
- ½ cup celery, diced
- ½ cup carrots, diced
- ¼ cup red bell pepper, chopped
- 2 tablespoons flour
- 4 cups half and half
- 2 red skin potatoes, diced
- 4 cups frozen corn, divided
- ½ 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, chicken, 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.
Expert Tips
- Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
- Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
- Heat: Red Pepper flakes or chilies can add a little kick.
- Variation tip: 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.
- Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon. There’s so much flavor, you won’t even miss it.
Estimated Nutritional Information
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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wow, looks so yummy…definitely trying it soon! happy weekend! 🙂
This looks like a rich and hearty chowder I would love. Thanks for linking up to our friday’s favorites… I will be using this come monday 🙂
This looks great, I’m going to have to try this!
We’re moving into soup weather now here in Germany, it’s been cold! This sounds great, will add to my winter soup list to try out 🙂
Hi! Thanks so much for linking this up to the party this week! This looks so incredibly delicious and is one of my favorite kinds of soup. My sister (www.gourmetmealsforless.com) and I are also hosting a Soup Exchange this Sat. and would love to have you link this recipe up there as well!
Thanks again!
Vanessa
Oh wow, flurries already! I think it’s going to be a cold winter everywhere this year! Your chowder sounds just wonderful, and it looks scrumptious in your photo. I’ve bookmarked it to try as soon as possible!
I love corn soup. This looks so good. Yum
Visiting via Simple Lives Thursday…..this looks and sounds so delish!!
this is stick to your ribs goodness! thank you for sharing it with tuesday night supper club. i can’t wait to make it myself.
You know, I just realized a few days ago that my calendar has recipes on it, too. How funny that I look at it nearly daily and never noticed. You’re my inspriation to try one of those recipes! Thank you for sharing the results with the Hearth and Soul hop.
My family loves chicken corn chowder. Yours looks delicious.
This looks REALLY good! Nice and creamy from the half-and-half. Yum!
This sounds very delicious, thanks.
Oh Mercy!!! I am emailing this to myself! This sounds awesome.
Stopping in for Tasty Tuesdays. Hope your day is awesome!!
Oh my goodness…chicken corn chowder was a favorite of mine as a kid, but I haven’t had it in ages…this looks amazing! Thanks so much for sharing it with the hearth and soul hop this week (don’t forget to add a link back to any of the hosts so others can find it and share in the delicious fun!). Thanks 🙂
Our current favorite is a white bean/chicken soup my daughter kinda’ invented, but since she is one of those amazing dump cookers, I don’t have a recipe yet. We have been making soup about once a week now that the cold weather has set in. It isn’t just good for dinner, it is good for scenting the house all afternoon while it simmers.
You said it, Momma Mindy! I love it when my whole house is filled with the aroma of yummy soup!
Thanks for stopping by!
Looking for some good meal ideas. Happy Menu planning. Have a great week.
Nina (Author)
Sounds yummy and perfect for the winter months. We love potato soup (the recipe is on my blog) when it starts to get cold outside.
Thanks for linking up to Making Your Home Sing Monday! As I mentioned previously, I did not see a courtesy link back to my blog.
It’s just a courtesy link, but also enables your readers to see what other meme participants are up to. I would appreciate it if you would do that! A link to the meme instructions are on my post if you need them. Thank you!
I love corn chowder and this looks like a good one! I love soups of all kinds, but potato soup is probably the hands-down fave of our whole family.
This sounds delicious. I’m going to try it. My favorite soup to make is a ham and potato soup, so hearty on a cold day!
Ham and potato soup sounds delicious! I’ve never had it, but I would love to know how you make it! Let me know how you make out with the chicken corn chowder!