Creamy Chicken Corn Chowder
Creamy Chicken Corn Chowder is rich and comforting with tender chicken, sweet corn, potatoes, and flavourful vegetables. Topped with crumbled bacon and fresh herbs, this hearty soup is easy to make and perfect for busy weeknights.
This chowder is packed with delicious, healthy ingredients. Serve it with a green salad and cornbread on the side, and you have a complete dinner without much effort at all. I like this cornbread from Sally’s Baking Addiction.
This recipe is made even easier by using frozen corn, pre-cooked chicken breast, and ready-made chicken stock. No need to plan ahead if you have these staples already on hand.
This chowder is also ideal for meal prepping. Make a batch and freeze individual portions to grab for lunch at work!
Let’s talk about the ingredients for Chicken Corn Chowder
Chicken – To make this recipe as simple and quick as possible, I have used pre-cooked chicken breasts, which I make in advance. You can use rotisserie chicken, leftover chicken, or whatever you have around.
Corn – I designed this recipe around frozen corn, so you can make this all year round. Fresh corn on the cob, in season in late summer, is incredibly delicious and if you have access to it, use it! Nothing beats sweet corn, fresh from the farm.
Vegetables – Potatoes, carrots, celery, and onions add depth of flavour, vitamins, fiber, and all that good stuff and they taste great! I have used russet potatoes here, but use whatever potato you like.
Chicken stock – There are so many options for prepared chicken stock! This recipe uses the large carton size (1 litre or 32 fl oz). You can use canned stock, or concentrate if you have it. An interesting substitute for chicken stock is bone broth, if you’re trying to increase your protein intake.
Can Chicken Corn Chowder be Gluten-Free and Dairy-Free?
Gluten-free option: The only gluten ingredient in the recipe here is all-purpose flour. To make this chowder gluten-free, substitute a gluten-free thickener when making the roux. My top suggestions are potato starch or rice flour.
Dairy-free option: This recipe uses heavy cream to thicken the chowder. To make this Chicken Corn Chowder dairy-free, substitute a dairy-free cream such as coconut cream or cashew cream. Leave me a comment with your suggestions!
Can Chicken Corn Chowder be Vegan?
Vegan option: Substitute the vegan version for the following meat products: chicken, chicken stock, and bacon. Use olive oil to cook the vegetables. Another option is to leave out the chicken and bacon altogether, and use a vegetable stock. I love this Vegetable Stock base!
Chicken Corn Chowder
Equipment
- Large soup pot or dutch oven
- Knife & cutting board
- Paper towels
Ingredients
- 3 slices thick-cut bacon cut into pieces
- ½ large onion diced
- 3 medium carrots peeled and diced
- 3 stalks celery diced
- 3 garlic cloves minced
- 1 tablespoon fresh thyme leaves chopped or 2 tsp dried thyme
- 3 tablespoons all-purpose flour
- 1 litre chicken stock or 4 cups
- 2 chicken breasts pre-cooked & cut into bite-size pieces, ie. Rotisserie chicken
- 3 cups corn kernels thawed if frozen
- 2 large russet potatoes peeled and cut into bite-size pieces
- 1 cup heavy cream
- Salt & pepper to taste
Optional garnishes
- Crumbled bacon
- Fresh parsley chopped
- Cheddar cheese shredded
Instructions
- In a large soup pot or dutch oven over medium-high heat, cook the chopped bacon until done — about 5-8 minutes depending on the thickness of the bacon. Remove the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot. Set bacon aside.
- Lower heat to medium, adding the onion, carrot, and celery. Cook until vegetables start to soften, about 5 minutes.
- Add garlic and thyme leaves, stirring until they become fragrant; just a minute or two.
- Add flour, and stir. Cook for a couple of minutes to make a roux.
- Add cooked chicken, corn, potatoes, and chicken stock. Stir until soup comes to a boil, and then lower the heat to a gentle bubbling simmer. Cook until potatoes are done, about 15 minutes.
- Stir in heavy cream and add salt & pepper. Taste and add more if necessary.
- Stir in half of the crumbled bacon, if using.
- To serve, divide soup among 6 bowls. Garnish with more crumbled bacon and fresh chopped parsley.
- Optionally, also garnish with shredded cheddar cheese.
Notes
