Chicken corn chowder is pure comfort - creamy, sweet, and satisfying. This soup celebrates the natural sweetness of corn, pairing it with tender chicken, hearty potatoes, and crispy bacon. It's the kind of soup that bridges summer and fall perfectly.
The secret to great corn chowder is using the corn cobs too. After cutting the kernels, simmer the cobs in the broth to extract every bit of sweet corn flavor. It makes a real difference!
Best Corn to Use
- Fresh: Best in summer - cut from 6-8 ears
- Frozen: Great year-round substitute
- Canned: Works in a pinch, drain well
- Fire-roasted: Adds smokiness
Making it Special
- Bacon adds smoky depth
- Use corn cobs to flavor broth
- Blend some soup for creamier texture
- Add poblano for Southwest version
Serving Suggestions
- Fresh chives on top
- Crusty bread bowls
- Oyster crackers
- Perfect for late summer
Chicken Corn Chowder
Creamy sweet soup with fresh corn and tender chicken.
Nutrition per serving
365Calories
28gProtein
32gCarbs
15gFat
3gFiber
6gSugar
Ingredients
Instructions
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Cook bacon. In a large pot, cook bacon over medium heat until crispy. Remove bacon and set aside. Keep 2 tablespoons bacon fat in pot.
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Sauté vegetables. Add butter to bacon fat. Add onion and celery, cook 5 minutes. Stir in flour and thyme, cook 2 minutes.
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Build the chowder. Gradually whisk in broth. Add potatoes, chicken, and 3 cups corn. Bring to a simmer. Cook 20 minutes until chicken is cooked and potatoes are tender.
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Shred chicken. Remove chicken and shred. Meanwhile, blend remaining 1 cup corn with 1 cup of soup until smooth. Stir back into pot.
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Finish. Return shredded chicken to pot. Stir in cream. Heat through without boiling. Season with salt and pepper. Serve topped with bacon and chives.
Recipe Notes
- Use corn cobs: Simmer cobs in broth 10 minutes for extra corn flavor.
- Southwest version: Add poblano pepper and cumin.
- Gluten-free: Use cornstarch instead of flour.
- Storage: Refrigerate 4 days. Reheat gently.
