Easy Chicken and Corn Chowder is a hearty and creamy soup recipe featuring tender chicken, crispy bacon, and a flavorful blend of potatoes, corn, and seasonings. Perfect for weeknight dinners or family gatherings, this one-pot meal is a comforting option that’s simple to prepare and loaded with rich, savory flavors. Packed with protein and vegetables, it’s a satisfying choice for cold weather or any time you’re craving a warm, filling dish. Make this homemade chowder to enjoy restaurant-quality taste right from your kitchen.

Ingredients

6 strips bacon, cut into small pieces
2 large uncooked chicken breasts, diced into bite-size pieces
1/2 medium onion, chopped
2 sticks celery, chopped
1/4 cup all-purpose flour
2 cloves garlic, minced
4 cups chicken broth or stock
2 cups frozen or fresh corn kernels
1 cup heavy cream
3 medium-to-large Russet potatoes, peeled and diced
1/4 teaspoon Italian seasoning
Pinch of cayenne pepper (optional)
Salt and pepper, to taste
Scallions, chopped (optional, for serving)

Instructions

Cook the Bacon
- Using kitchen shears or a knife, cut the bacon into small pieces.
- Heat a large pot over medium-high heat and cook the bacon until crispy, about 10 minutes.
- Remove the bacon from the pot and place it on a plate lined with paper towels. Leave the bacon grease in the pot for added flavor.
Prepare the Vegetables and Chicken
- While the bacon cooks, chop the onion, celery, chicken, and potatoes.
Sauté Vegetables
- Add the onion and celery to the pot with the bacon grease. Sauté for about 5 minutes, or until softened.
Make the Base
- Stir in the flour and cook for 1 minute, stirring constantly to avoid lumps.
- Add the minced garlic and stir briefly.
- Slowly pour in the chicken broth, stirring to dissolve the flour and scrape up any browned bits from the bottom of the pot.
Add Remaining Ingredients
- Add the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper (if using), and three-quarters of the cooked bacon to the pot.
- Increase the heat to high and bring the soup to a boil. Reduce to a rapid simmer, leaving the lid slightly ajar.
Cook the Soup
- Let the soup simmer for 15–20 minutes, stirring occasionally, until the potatoes are tender and the soup thickens.
Season and Serve
- Taste and adjust seasoning with salt and pepper.
- Garnish each bowl with the reserved bacon and chopped scallions, if desired.

Why You’ll Love This Recipe

Comfort Food Favorite: A creamy, hearty chowder perfect for chilly days.
One-Pot Meal: Minimal cleanup and maximum flavor.
Family-Friendly: Loved by both kids and adults alike.

Tips

Cut Uniformly: Chop the chicken and vegetables into even pieces to ensure even cooking.
Save Time: Use pre-cooked or rotisserie chicken to speed up the process.
Thickness Control: For a thicker soup, mash a few potatoes in the pot with a fork.

Variations and Substitutions

Protein Swap: Use turkey or ham instead of chicken.
Vegetarian Option: Omit the bacon and chicken, and use vegetable broth.
Spice It Up: Add diced jalapeños or a dash of smoked paprika for extra heat and depth.

FAQs

1. Can I freeze this chowder?
Yes, but the texture may change slightly due to the cream. Reheat slowly to restore consistency.

2. How long does it keep?
Store in an airtight container in the fridge for up to 3 days.

3. Can I use canned corn?
Absolutely! Drain and rinse before adding to the soup.

Serving Suggestions

Pair with crusty bread or biscuits for a complete meal.
Serve with a fresh green salad for a lighter accompaniment.
Top with shredded cheese or a dollop of sour cream for added richness.