Chicken Corn Chowder - The Recipe Rebel [VIDEO] (2024)

This Chicken Corn Chowder is an easy and healthy meal made in one pot! This corn chowder is loaded with tender shreds of chicken, veggies, and more in a rich and creamy broth.

I love all soup recipes. I mean, what’s better than a steaming hot, cozy bowl of deliciousness?

There’s nothing that comes close when it’s chilly out.

And while I won’t say no to any soup, there’s something about corn chowder that just screams cozy. This Chicken Corn Chowder is no exception! This soup is simple to make yet so flavorful, creamy, and loaded up with good-for-you ingredients.

Bonus: it’s made in just one pot! Because who doesn’t love to have more one-pot meals in their back pocket?!

Looking for more creamy soups? Try this Creamy Italian Slow Cooker Chicken Noodle Soup, this Chicken Gnocchi Soup or this Zuppa Toscana.

Ingredients Needed:

• Bacon: diced, thick-cut bacon gives the chowder some extra texture and a little salty smokiness.
• Aromatics: we’re creating a flavor base with sautéed onion, celery, and garlic.
• Seasonings: a simple blend of seasonings is all this soup needs. Mix in a little salt, dried thyme, and black pepper and your soup will be plenty flavorful.
• Chicken Broth: I use low sodium chicken broth so I can control the saltiness.
• Potatoes: use whatever potatoes you like. Just make sure to dice them first! You can peel or leave the peel on depending on your preference.
• Corn: fresh or frozen corn will work.
• Chicken: I use boneless, skinless chicken breasts. They’ll cook directly in the soup, then you’ll remove them, shred them, and add the chicken back in!
• Cream and Cornstarch: whisked together to form a slurry which creates a thicker, creamier soup.
• Toppings: use whatever toppings your heart desires! I love shredded cheese, green onions, and extra crumbled, cooked bacon.

How to Make Chicken Corn Chowder

This Chicken Corn Chowder is made in just one pot. Less clean up is always something I can get on board with. Full instructions can be found in the recipe card below.

1. Cook the bacon and aromatics: In a large pot, cook the bacon until browned. Add in onion and celery and cook, then stir in the seasonings.
2. Add veggies, broth, and chicken: To the pot, add broth, potatoes, corn, and chicken breasts. Bring to a simmer.
3. Cook: Cover the pot and cook until the potatoes are tender and the chicken is cooked through.
4. Shred the chicken: Remove the chicken from the pot, shred it up, then stir it back in.
5. Make it creamy: In a small bowl, whisk together cream and cornstarch. Slowly whisk that into the soup until thickened slightly.

Corn Chowder FAQs

Variations

• Add more veggies. Sauté any of your favorite veggies with the onion and celery! Try mushrooms, diced carrots, broccoli florets, chopped bell pepper, you name it. You could also wilt some spinach in at the end!
• Make it vegetarian. Just leave out the chicken and the bacon.
• Spice it up. Mix in red pepper flakes, cayenne pepper, or sauté some chopped jalapeños with the other veggies.
• Use pre-cooked chicken. If you have leftover chicken you need to use, feel free to shred that up and use it in the soup instead. Just add it a few minutes before the potatoes are done so it can warm up!

Serving Suggestions

Chicken Corn Chowder is perfect on it’s own, but you can totally bulk your meal up with a simple salad, a chunk of crusty buttered bread, Roasted Green Beans, a slice of Garlic Bread, or even a Grilled Cheese Sandwich!

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