This Chicken Corn Chowder is thick, creamy, a little smoky, and full of tender chicken, sweet corn, and soft potatoes. I skip adding milk and cream to help keep costs down, but the chowder still turns out beautifully rich and creamy! There’s just something about a big pot of soup that feels like home, especially on a chilly day, and this one is cozy and comforting without feeling too heavy. It’s ready in about 50 minutes and makes eight generous servings for only $1.49 each. I love that there’s plenty to feed the family, with enough left over for a few easy lunches later in the week, too!
A Creamy Chicken Corn Chowder Without Cream!
The bacon does a lot of the flavor-building in this chicken corn chowder, and I’m not just talking about the crispy bits sprinkled on top! Cooking the vegetables in the bacon drippings gives the whole pot a deliciously smoky, savory flavor. And instead of adding milk or cream, I use a little flour and purée some of the cooked vegetables and corn to make the broth wonderfully thick and silky. The rest stays chunky, so you still get plenty of tender chicken, sweet corn, and soft potatoes in each spoonful.
I also love using frozen corn here because it’s already prepped, budget-friendly, and means I can make this chowder any time of year without hunting down fresh corn on the cob. Between the chicken and all those vegetables, you get a hearty, satisfying meal made with familiar, inexpensive ingredients that my whole family will happily eat up (and ask for seconds!). What more could you ask for in a bowl of chowder?! If you love this sweet corn and potato combination, our potato corn chowder is another delicious one to try!
Recipe Success Tips
- Keep the potatoes evenly diced. Cut them into similar-sized, bite-sized pieces so they cook at the same rate. They should be tender enough for a fork to slide through easily before you move on to blending.
- Cook the flour and add the broth slowly. I cook the flour with the vegetables for 1-2 minutes to get rid of the raw, floury taste (because nobody wants that in their chowder!). Don’t skip this step! Once the flour has cooked, slowly whisk in the chicken broth, a little at a time, so everything combines smoothly without any lumps.
- Be careful when blending hot soup! I recommend letting the portion you’re puréeing cool slightly first. If using a countertop blender, work in small batches, fill it no more than halfway, vent the lid to avoid steam buildup, and start on low speed to avoid hot splashes. You can also use a handheld immersion blender in a separate, deep heatproof bowl.
- Don’t blend everything. I only purée about half of the cooked vegetables and broth with ½ cup of corn. This gives the chowder its creamy, velvety consistency while leaving plenty of vegetables and corn whole for texture. Just make sure you’ve removed the chicken before blending!
- Check the chicken AND the potatoes. They won’t necessarily finish cooking at the same time, especially if your potatoes are larger than the ones shown in my step photos below. The chicken should reach an internal temperature of 165°F, while the potatoes should be fork-tender. If the chicken is done first, I recommend taking it out to shred while the potatoes finish simmering. This helps prevent the lean chicken breast from becoming dry and tough.
- Don’t skip the apple cider vinegar! I know a teaspoon of vinegar might sound strange in a creamy chicken corn chowder, but that little splash makes a big difference. I add it right at the end to brighten up the flavors and balance the sweetness of the corn. It won’t make your chowder taste vinegary, but it helps bring all those delicious flavors together.
Chicken Corn Chowder
Equipment
- Large Pot (Dutch Oven)
Ingredients
- 5 slices bacon diced, (4 oz.) $1.41
- 1 medium onion diced, (2 cups) $0.66
- 2 garlic cloves minced, $0.12
- 2 medium carrots diced, (1 cup) $0.30
- 2 ribs celery diced, (1 cup) $0.25
- 1 red bell pepper diced, (1½ cup) $1.48
- ¼ cup all-purpose flour $0.03
- 1 lb. chicken breast boneless & skinless, $4.64*
- 6 cups chicken broth $0.71**
- 1 lb. Yukon gold potatoes diced, (about 2 potatoes, 3½ cups) $0.96***
- ½ tsp smoked paprika $0.08
- ½ tsp dried thyme $0.05
- ½ tsp salt $0.04
- ¼ tsp black pepper freshly cracked, $0.04
- 12 oz. frozen corn 1½ cups, $0.98****
- 1 tsp apple cider vinegar $0.02
- 2 Tbsp fresh parsley chopped, $0.12
- green onions optional
Instructions
- Gather and prep all ingredients.
- In a large pot or Dutch oven, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate and leave the rendered fat in the pot.
- Add onion, garlic, carrots, celery, and red bell pepper to the bacon fat. Cook for 5-6 minutes until softened.
- Sprinkle flour over the vegetables and cook, stirring constantly for 1-2 minutes to remove the raw flour taste.
- Slowly whisk in the chicken broth. Stir in diced potatoes, chicken breasts, smoked paprika, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 15-20 minutes, until potatoes are tender and chicken is cooked through.
- Remove chicken from the pot, shred with two forks, and set aside.
- Carefully remove about half of the vegetables and broth, add ½ cup of corn, and puree until smooth. Return the puree to the pot.
- Add shredded chicken, the remaining corn, apple cider vinegar, and chopped parsley. Taste and adjust seasonings as needed.
- Garnish with crumbled bacon and optional green onions. Serve warm with crusty bread.
See how we calculate recipe costs here.
Notes
Nutrition
how to make Chicken Corn Chowder Step-by-Step Photos
Gather and prep your ingredients: Dice 5 slices of bacon, 1 onion, 2 carrots, 2 celery ribs, 1 red bell pepper, and 1 lb. of Yukon Gold potatoes. Mince 2 garlic cloves and chop 2 Tbsp of fresh parsley. Try to keep the potatoes similar in size so they cook evenly. If you’re using Better Than Bouillon like I am, mix up 6 cups of chicken broth according to the package directions so it’s ready when you need it.
Cook the bacon until crispy: Add the 5 slices of diced bacon to a large pot or Dutch oven over medium heat. Cook until browned and crispy, stirring occasionally so it cooks evenly. Transfer the bacon to a paper towel-lined plate, but leave the rendered fat in the pot. We’ll use those flavorful drippings to cook the vegetables!
Soften the vegetables: Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery ribs, and 1 diced red bell pepper to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions look translucent.
Cook the flour: Sprinkle ¼ cup of all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes, until the flour is evenly mixed in. This cooks out the raw flour taste and helps create a thick, creamy broth later on.
Add the broth, chicken, and potatoes: Slowly whisk in 6 cups of chicken broth, a little at a time, until the flour is smoothly incorporated. Add 1 lb. of boneless, skinless chicken breasts, the diced potatoes, ½ tsp smoked paprika, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp freshly cracked black pepper. Stir gently, bring to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.
Carefully lift the chicken breasts out of the pot and transfer them to a plate or cutting board. If the chicken reaches 165°F before the potatoes are tender, remove it anyway and let the potatoes continue simmering. This helps keep the chicken from becoming dry and tough.
Shred the chicken: Once the chicken is cool enough to handle, use two forks to pull the meat apart into bite-sized shreds. Set it aside while you thicken the chowder.
Blend part of the chowder: Carefully transfer about half of the cooked vegetables and broth to a blender, along with ½ cup of frozen corn. Let the mixture cool slightly, then blend until smooth.
Safety tip: Hot soup can build up steam and pressure in a blender, so let it cool for about 5 minutes before blending (the frozen corn will also help cool it down). Work in small batches, fill it no more than halfway, vent the lid, and start on low speed. You can also use an immersion blender in a separate heatproof bowl (use a deep one).
Finish the chowder: Return the smooth purée to the pot and stir to combine. Now add the shredded chicken, remaining frozen corn, 1 tsp apple cider vinegar, and 2 Tbsp chopped fresh parsley to the pot. Stir everything together and continue heating gently until the corn is thoroughly cooked and the chicken is hot. Taste the broth and adjust the salt and pepper if needed.
Garnish and serve: Ladle the finished chicken corn chowder into bowls and top with the reserved crispy bacon, extra parsley, or optional sliced green onions, if desired. The broth should be thick and creamy, with tender chicken, potatoes, and sweet corn throughout. Serve warm with some crusty bread for dipping!
What to Serve with Chicken Corn Chowder
While the chowder is simmering, there’s time to make a little something on the side, and warm bread is usually where my mind goes first. A slice of our homemade cornbread is delicious with the smoky bacon and sweet corn, and it only takes 30 minutes to make. Homemade garlic bread, crusty bread, or soft dinner rolls are also great for soaking up every last drop of that creamy broth. If you want something a little lighter, try a simple side salad for some fresh crunch. It takes just 5 minutes to throw together, or you could add a side of roasted vegetables.
And don’t forget the toppings! I save the crispy bacon from the beginning of the recipe to crumble over each bowl, along with some fresh parsley or sliced green onions. A little shredded cheddar or Parmesan is also delicious, as are some ranch oyster crackers, and you can even add a dollop of sour cream or a swirl of heavy cream if you want to make your chowder extra rich. For bigger appetites, try stirring a little cooked rice, pasta, or quinoa into individual bowls to make it even more filling.
Storage & Reheating
This chicken and corn chowder makes 8 generous servings, so it’s a great recipe for meal prepping lunches throughout the week. Let any leftovers cool slightly, then divide them into airtight containers and refrigerate for up to 3 days. I recommend keeping any extra bacon and toppings separate, so they stay fresh and crispy.
Reheating
I prefer reheating this chowder in a saucepan over medium-low heat, stirring occasionally until heated thoroughly to 165°F. The broth does thicken in the fridge, so add a splash of chicken broth to loosen it up if needed. You can also microwave individual servings, stirring between short intervals so everything heats evenly. I recommend only reheating what you plan to eat to help keep the chicken tender.
Freezing
You can freeze this chicken corn chowder for up to 2 months. Once cooled, portion it into freezer-safe containers or heavy-duty freezer bags, leaving about an inch of space at the top for expansion.
Thaw overnight in the fridge before reheating on the stovetop or in the microwave. Because this chowder doesn’t use milk or cream in the base, there’s less concern about dairy separating, although the potatoes may soften a little after freezing. Add a splash of broth if it needs thinning out.
Try These Creamy Potato Soup Recipes Next
- When I want a simple, classic potato soup, I make my Classic Potato Soup. It uses russet potatoes and a little milk to create a thick, creamy broth, with plenty of tender potato chunks.
- Leftover holiday ham is a delicious excuse to make our Ham and Potato Soup. The salty ham adds plenty of savory flavor to the creamy potatoes and vegetables, and it makes eight servings in about an hour.
- For those days when you’d rather let the slow cooker handle dinner, try our extra-rich, creamy, EASY Slow Cooker Potato Soup too!
More Easy Chicken Soup Recipes
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Hello, my name is SURESH KUMAR. I'm a 50 year old self-employed Pirate from the Caribbean. 
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