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This CHICKEN CORN CHOWDER recipe is hearty and filling, made with fresh sweet corn, chunks of chicken, and plenty of potatoes and bacon. This is the ultimate summer soup recipe!
There’s not a whole lot better than fresh sweet corn straight from the field, if you ask me.
Of course, we love it any which way you want to cook it (hello, scalloped corn, cream cheese corn, and cornbread casserole)!
This easy corn chowder is so hearty and filling. It’s full of the sweet flavor and crunch of corn, there are lots of juicy chunks of chicken, chunks of potato, and then – this is the part that really gets ya – it’s all topped with crispy bacon and cheddar cheese.
Soup, or rather chowder, doesn’t get much better than this. Thick, creamy, and so flavorful.
This is yummiest made with fresh corn on the cob, but using canned corn works very well and is still tasty. We make this one all year round – fresh corn in the summer and canned or frozen corn in the winter. You really can’t go wrong, but it’s definitely best with fresh corn.
Ingredients:
Corn on the Cob – Fresh is best, but you can swap in canned or frozen corn if its out of season.
Bacon – We’ll cook the potatoes in the bacon grease and crumble the cooked bacon over the finished soup.
Scallions
Potatoes
Flour
Milk – We tend to use 2%, but any variety should work.
Chicken Stock
Chicken – Use our crockpot shredded chicken or any leftover chicken you’ve got!
Cheddar
Seasonings – You’ll need Old Bay seasoning, thyme, parsley, cayenne, green chiles, and salt and pepper. These all work to add big flavor.
How to make chicken and corn chowder:
Saute – Cook the bacon until crispy and then set it aside for topping your soup. Add chopped potatoes and the whites from the scallions to the pot and cook those for a few minutes. Sprinkle in the flour and cook for a minute or two.
Simmer – Pour in your milk, chicken stock, and dry seasonings. Stir this well to combine and then bring to a boil and reduce to a simmer. We’ll cook this for about 15 minutes, just until the potatoes are nice and tender.
Add the Corn & Chicken – Stir in the corn, chicken, and green chiles and let that simmer for a few more minutes, just to heat everything up.
Serve – Spoon the corn chowder into a bowl and top it off with bacon, cheddar, and green onions.
What Readers are Saying!
“Absolutely fantastic. I started out making the standard size batch shown above, but after 3 days my stepdaughter had eaten it all. I had one bowl! I went out and got the ingredients to make a few more and am keeping them on hand so I can make a bunch up and seal a few jars. Of all of the recipes I’ve made for my family over the past 5 years, this was the most well received food I’ve made. Thank you! ” -Ron
More Summer Favorites:
Helpful Tip!
Reheating Leftovers
This chicken corn chowder will stay fresh, tightly covered, in the fridge for 3-5 days. It reheats best on the stove, though you can microwave it. We generally add a bit of milk or chicken stock while reheating it to thin it back out. It does thicken a bit as it sets in the fridge.
More soup recipes you will love:
- Cheeseburger Soup
- Chicken Gnocchi Soup
- Keto Cauliflower Soup
- Corn and Bean Chowder
- Crockpot Chicken Noodle Soup
Chicken Corn Chowder
Ingredients
- 6 ears corn on the cob see notes
- 6 slices bacon chopped
- 1/2 cup chopped scallions greens and whites separated
- 3 medium potatoes
- 2 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups chicken stock
- 2 teaspoons Old Bay seasoning
- 1 teaspoon dried parsley flakes
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cayenne pepper
- 4 ounces diced green chiles
- 2 cups shredded, cooked chicken
- Salt and pepper to taste
- handful of grated cheddar for garnish
Instructions
- In a large soup pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.
- Peel and chop the potatoes into bite sized chunks.
- Place the potatoes and white scallion pieces into the soup pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.
- Sprinkle in the flour and cook, stirring constantly, for about 1 minute.
- Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.
- Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender.
- While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.
- Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.
- Garnish with scallion greens, cooked bacon, and cheddar cheese.
Andrea says
I agree with Megan…that is the BEST food photo I have ever seen! So colorful, so bright, and so full of texture! I have a recipe for corn and chicken chowder, but I think this will be the one I use from now on. Thank you for sharing.
grace says
some soups aren’t dinner-worthy, but chowder almost certainly is! lovely bowl of the good stuff, karly. sail on! 🙂
megan says
I know I already commented on this post once, but I just wanted to let you know that I was showing your blog to my husband last night (I’m working on a new layout and showing him ones that I like), and the first thing he said was “wow, that’s a really good picture!” Just thought you’d like to know my husband thinks you’re a great photographer 🙂
Amanda L. (Tales From A Kitchen Misfit) says
This soup looks great! Have fun in the Bahamas!
Kim- Liv Life says
I have a feeling we are married to the same man! My husband prefers a plate full of protein as well, but a few weeks ago I made him a tortellini soup. When he asked where the meat was, I smiled and pointed to the tortellini! He wasn’t too thrilled, but then eating it he seemed darn happy.
This one would be right up his alley too! I’ve printed it for the future… maybe tonight!
Enjoy the Bahamas!! We are following in your footsteps in about 6 months… can’t wait!
ashley says
Have a BLAST on your vacation! Everyone needs a break when winter is winding down. 🙂 I hope you soak up lots of sunshine and enjoy every moment. Oh, and holy ____ this chowder looks good! This would be a great summer recipe for us Alaskans. Warm, but fresh and full of seasonal yumminess.
Denise says
Have fun on your vacation !!! Soup looks great, love the Bahamas too, I really enjoyed the Virgin Islands the best. Becareful and don’t get burned.
BrandyK says
Looks so good!! Have fun & enjoy your vacation!
Marie says
My dad is the SAME way when it comes to dinner. Any time I make soup, he asked where the meat is. Maybe this will change his mind! =)
Tara says
I love soup! This looks amazing! I make soup quite a lot in colder weather and my Husband is always okay as long as there is fresh bread with it.
tammy says
great picture of the chowder, it looks like I could eat it through the computer screen! Have fun in the Bahamas, I am majorly jealous right now! This is the perfect time to vacation in warm weather, we did Jamaica a couple years ago…wonderful!
Joanne says
Oooo a cruise to the bahamas! Lucky girl. Come back tan!
I used to be of the opinion that soup did not count as dinner but I have retracted that statement recently. It seemed kind of overzealous.
This looks delicious! Definitely hearty enough to be a main meal!
natalie (the sweets life) says
such beautiful pictures! I could go for a bowl of that right now!!
have fun on your trip 🙂
Heather says
That looks so delicous! We eat soup a few times a month during the winter and this will be on the menu for next week. Thank you!!
megan @ whatmegansmaking says
We eat soup for dinner at least a few times a week in the winter. I don’t know what I would do if my husband didn’t consider it a meal. I do find that he likes the heartier soups better though! This one looks great 🙂