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Irresistibly Creamy Chicken Corn Chowder with Bacon

Close-up of a bowl of creamy, yellow chicken corn chowder garnished generously with crispy bacon bits and fresh green onions.
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This recipe delivers a deeply satisfying, creamy chicken corn chowder, loaded with tender chicken, sweet corn, and crispy bacon. It is the ultimate comfort food for cozy nights or easy family dinners.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 6 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 1/2 cup all-purpose flour
  • 6 cups low-sodium chicken stock
  • 2 large russet potatoes, peeled and diced (about 1.5 cups)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 2 cups frozen or fresh sweet corn kernels
  • 1 cup heavy cream
  • 1/2 cup milk
  • 2 green onions, sliced (for garnish)

Instructions

  1. Heat the olive oil in a large Dutch oven or heavy pot over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the diced onion and celery to the pot. Cook in the bacon grease until softened, about 5 to 7 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. This creates your roux base.
  4. Slowly whisk in the chicken stock, ensuring no lumps form. Add the diced potatoes, thyme, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 10 to 15 minutes, or until the potatoes are fork-tender.
  5. Stir in the shredded chicken and corn. Continue to simmer for 5 minutes to heat through.
  6. Reduce the heat to the lowest setting. Stir in the heavy cream and milk. Heat gently for 2 to 3 minutes, but do not allow the soup to boil once the cream is added.
  7. Taste the chowder and adjust salt and pepper as needed. Ladle the hearty corn chowder into bowls. Garnish each serving with the reserved crispy bacon pieces and sliced green onions.

Notes

  • For a thicker chowder, mash about one cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer a slow cooker chicken chowder, combine all ingredients except the heavy cream and milk in the slow cooker. Cook on low for 6 to 8 hours or high for 3 to 4 hours. Stir in the cream and milk during the last 30 minutes of cooking.
  • Use leftover chicken or rotisserie chicken to make this an easy weeknight chowder.

Nutrition

Find it online: https://gourmetgaze.com/chicken-corn-chowder-recipe-comfort/