This irresistible Chicken Corn Chowder combines tender chicken, smoky bacon, creamy potatoes and fresh corn in a silky smooth broth. It's a comforting, homestyle chowder the whole family will love.
- ❤️ Why You'll Love This Corn Chowder Recipe
- 🛒 Ingredients for Chicken Corn Chowder
- 🔪 How to Make Gluten Free Corn Chowder
- 💡 Tips
- ☑️ Storage Instructions
- 🍴 What to Serve with
- 🔄 Substitutions and Additions
- What's the Difference Between Chowder and Soup?
- How Do You Thicken Corn Chowder?
- Why Does My Corn Chowder Taste Bland?
- Does Chowder Always Have Corn in it?
- 🍽️ More Healthy and Hearty Soup Recipes
❤️ Why You'll Love This Corn Chowder Recipe
- Made with fresh corn on the cob for lots of corn flavor
- Chunks of tender Yukon gold potatoes
- Smoky bacon and tender chicken make it a hearty meal
- Creamy and silky broth
- Gluten Free
This warm, comforting, and hearty corn chowder recipe has the most wonderful combination of flavors and textures. With every bite, you get the natural sweetness of corn, the savory richness of bacon and chicken, and the melt-in-your-mouth tenderness of potatoes.
It's not only incredibly satisfying and full of fresh corn flavor, it's also easy to make in just 45 minutes! Whether you're looking for a quick weeknight dinner or a hearty lunch option, this simple yet flavorful chowder is the perfect answer.
This chowder is made using wholesome ingredients that create the perfect bowl of homestyle chowder. If you like hearty chicken soups, you should also try this Chicken Fajita Soup and this Spinach Artichoke Chicken Soup.
🛒 Ingredients for Chicken Corn Chowder
- Chicken broth
- Heavy cream
- Ground black pepper
*Exact measurements are listed in the recipe card below.
🥣 Recommended Tools
🔪 How to Make Gluten Free Corn Chowder
Remove the husks and silk from your corn, then cut the kernels off the cob. Set the kernels aside and place the cobs in a large pot.
Pour in the chicken broth, cover, and bring to a low simmer for 10 minutes while you prepare the rest of the ingredients.
Tip: Don't skip this step. Simmering the cobs extracts the corn milk, or "corn cream," giving the broth incredible flavor.
Heat a Dutch oven or another large pot to medium. Add in the bacon and cook until crisp, then remove and set aside.
Leaving the bacon grease in the pan, add in the onions, celery, carrots, and half the salt and pepper.
Sauté until they have softened, then add in the garlic and sauté for about 15 seconds.
Add the butter, and once melted, add in the flour. Stir for about 1-2 minutes, stirring constantly.
Remove the corn cobs from the chicken broth pot and discard them. Pour the broth into the pot with the veggie mix.
Add in the corn, chopped potatoes, and cubed chicken. Stir in the heavy cream, remaining salt, pepper, and thyme.
Simmer uncovered for 25-30 minutes, or until the potatoes are cooked through and the soup has thickened to your liking.
Just before serving, add in the bacon and chopped parsley, then serve.
- Save your cobs: When fresh corn is in season, throw your leftover cobs in the freezer. Then, when winter rolls around, you can thaw and use the cob to make the broth.
- Cook the flour: When adding flour to thicken the soup, make sure to cook it long enough that the raw flour taste is cooked off.
- Stir often: You'll want to gently stir the chowder regularly to prevent the natural starch in the potatoes and the sugars in the corn from sticking.
- Wait to garnish: Wait to add the crispy bacon and vibrant green parsley to help maintain their texture and color.
- Prep in advance: Save a little time by chopping and measuring the veggies ahead of time. You can prep them the night before and store them in the fridge until the next day.
☑️ Storage Instructions
Fridge: Allow the chowder to cool to room temperature, and then transfer it to an airtight container. Store it in the refrigerator for up to 3-4 days.
Freezer: Transfer the cooled chowder to freezer-safe containers or resealable freezer bags. Store in the freezer for up to 3-4 months.
🍴 What to Serve with
This is a one-pot meal that's satisfying enough by itself. Serve a piping hot bowl of this chowder with a slice of this healthy homemade Cornbread, Dinner Rolls, Braided Bread or some of these 4-Seed Crackers.
🔄 Substitutions and Additions
- Chicken: You can use cooked chicken breast, thighs, or rotisserie chicken. If you want to make a lighter appetizer version, you can even omit the chicken. If you do, just be sure to cut down a little on the amount of broth that you use.
- Potatoes: While Yukon gold potatoes are recommended, you can substitute them with red potatoes or russet potatoes.
- Corn: Summer fresh corn is the best choice. But let's face it, winter is the best time for soup. No worries. Frozen corn on the cob can be just as flavorful as fresh because it is flash-frozen at its peak ripeness. Canned corn should only be used as a last resort.
- Other veggies: Feel free to add other fresh veggies like bell peppers, sweet peas, asparagus tips, or diced zucchini.
- Toppings: Grated cheddar, Monterey Jack, or Parmesan make a great additional cheesy topping. Croutons, sliced green onions, or crispy French onions are other tasty toppings.
What's the Difference Between Chowder and Soup?
While chowder can be considered a type of soup, the primary difference is that it is known for its thick and creamy texture. Chowder typically starts with a creamy base and often has chunky ingredients such as potatoes, seafood, or chicken, and vegetables.
Soup comes in all sorts of forms, from clear broths to thick or chunky variations, and can be made with a variety of liquids to create the base.
How Do You Thicken Corn Chowder?
To thicken corn chowder, you can create a roux by melting butter in a pan, adding flour, and stirring until it forms a paste. Once it's made, if it's still too thin, you can add a cornstarch slurry to the chowder.
Why Does My Corn Chowder Taste Bland?
Potatoes have a very neutral flavor, so you'll need to season the chowder. That's not to say you should add a lot of salt, because you'll be adding a salty bacon topping. But feel free to add herbs and spices of your choice, tasting as it simmers.
Does Chowder Always Have Corn in it?
No, chowder does not always have corn in it. While corn is one of the most popular variations, you can make it with various main ingredients, such as different types of seafood and vegetables.
Also be sure to try this hearty and delicious chicken and rice casserole, made with mushrooms and plenty of Gruyere cheese!
🍽️ More Healthy and Hearty Soup Recipes
- Stuffed Pepper Soup
- Slow Cooker Chile Relleno Soup
- Jalapeño Popper Chicken Soup
- Keto Italian Wedding Soup
- Keto Cream of Wild Mushroom Soup
- Easy Keto Broccoli Cheese Soup
- Thai Coconut Curry Chicken Soup
- Smoked Sausage and Cauliflower Cheddar Soup
Chicken Corn Chowder
- 3 cups cooked or rotisserie chicken, cubed
- 6 ears fresh corn
- 1 pound baby yukon gold potatoes, cut into small chunks
- 8 cups chicken broth
- 6 slices bacon, chopped
- 2 ribs celery, chopped
- 2 medium carrots, diced
- 1 medium onion, chopped
- 1 ½ cups heavy cream
- ¼ cup flour, 1:1 Gluten Free if GF
- 2 tablespoons butter
- 1 tablespoon fresh parsley
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme
- 1 teaspoon salt, divided
- ½ teaspoon ground black pepper, divided
- Remove the husks and silk from your corn, then cut the kernels off the cob. Set the kernels aside and place the cobs in a large pot.
- Pour in the chicken broth, cover and bring to a low simmer for 10 minutes while you prepare the rest of the ingredients.
- Heat a dutch oven or another large pot to medium. Add in the bacon and cook until crisp, then remove and set aside.
- Leaving the bacon grease in the pan, add in the onions, celery, carrots and half the salt and pepper.
- Sauté until they have softened, then add in the garlic and sauté for about 15 seconds.
- Add in the butter and once melted, add in the flour. Stir for about 1-2 minutes, cooking off the raw flour flavor.
- Remove the corn cobs from the chicken broth pot and discard. Pour the broth into the pot with the veggie mix.
- Add in the corn, chopped potatoes and cubed chicken. Stir in the heavy cream, remaining salt, pepper and thyme.
- Simmer uncovered for 25-30 minutes or until the potatoes are cooked through and the soup has thickened to your liking.
- Just before serving, add in the bacon and chopped parsley, then serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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