This post may contain affiliate links. Read disclosure policy
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.
Rachel says
Sounds like a great recipe. About how much would you say it makes? I’m going to make it for family coming in for the holidays. I just want to have enough of this yummy sounding soup.
Diana Yockey says
Thanks so much for the delicious recipe!!! I made it for dinner this evening and EVERYONE enjoyed it. It is as good as it looks in the picture!!!
amy@flexibledreams says
Made this again today. It’s SO TASTY!! And I love that it has Old Bay. Most people don’t even know what that is!
Linda says
Made this for dinner tonight and my husband LOVED it! Thanks so much!! 🙂
Mindy says
So flavourful! My hubby and I had this tonight with homemade biscuits. So delicious! We will definitely be having this again. Thanks for sharing.
amy@flexibledreams says
I featured you today. Thanks for an awesome recipe!! Feel free to stop by and pick up a feature button.
http://www.flexibledreams.com/2011/10/pins-ive-tried-1.html
Jenny says
i made this yesterday. it was amazing. don’t hate me, i know this is almost against the religion of us bacon lovers BUT…do you think it would still work if i drained the bacon grease and used olive oil instead? my husband is working on his diet and i’m not sure bacon drippings dove tail too well with that. haha. do you think it would still work okay?
Jayma says
I made this tonight (w/ a few changes) and it was delicious! My hubby said “dang this is tasty!” Thanks for sharing!
~Jayma
Anna says
I’ve made this two or three times, now- also for a no-soup guy. The first time, I swear the family said that they didn’t like the potatoes, so I left them out today. But guess what? The potatoes add thickener, too. Boo. It was more runny, but not bad. I would either add another T or two of flour, or a cup less broth.
And they all said, “We LIKED the potatoes!” Silly family.
Kevin (Closet Cooking) says
That chowder looks so good topped with the bacon and cheese!
Amber Gillespie says
I made this chowder for dinner tonight and we loved it! My husband hates soup for dinner as well, but said that it’s a do over! Thanks for sharing it!
Michelle says
Wow. No one could turn away a bowl of this, even if they’re a meat and potatoes kind of person.
Cindi says
I made this for my family last night- it was delicious! My husband thought it was great and he is also a meat and potatoes man! Thanks for sharing it!
Kerri says
I made this soup last night – it was amazing!!! I will definitely hang on to this recipe and this will definitely be a go-to on those cold, rainy nights. Thank you! 🙂
Debbie says
I made this soup for supper tonight and it was SUPER GOOD!!!! Thanks for sharing and keep them coming!!