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Chicken and Corn Chowder

Chicken and Corn Chowder is a warm, creamy soup that’s easy to make and perfect for cozy evenings. With simple ingredients like chicken, corn, potatoes, and bacon, it’s a hearty meal that everyone will enjoy.

Start by cooking some bacon until it’s crispy. Then, in the same pot, cook onions until they’re soft, and add minced garlic for a bit of flavor. Throw in some butter and flour to make the soup thicker – it’s like magic happening in the pot.

Next, slowly pour in chicken broth and toss in potatoes, shredded chicken, and a bit of thyme. Let it simmer until the potatoes are nice and tender – this usually takes about 15 minutes.

Now, add frozen corn, whole milk, and heavy cream to the mix. Season it with a little salt and pepper, and let it simmer some more. The whole process takes around 15-20 minutes – not too long, right?

Once everything is cooked and blended together, take it off the heat. Let it rest for a bit, and you’re ready to serve! Top it with the crispy bacon and fresh parsley for a tasty finish.

If you want to spice things up, add a pinch of smoked paprika or a bit of hot sauce. And the best part? You can make it ahead of time – just keep it in the fridge and warm it up when you’re ready to eat.

In the end, Chicken and Corn Chowder is all about simple ingredients coming together to create a comforting and delicious dish. It’s the kind of food that makes you feel warm inside – perfect for sharing with family and friends on those chilly days.

Chicken and Corn Chowder

Chicken and Corn Chowder

Enjoy a warm bowl of Chicken and Corn Chowder! It's like a tasty hug for your taste buds, featuring tender chicken, crispy bacon, and sweet corn in a creamy potato mix. Easy to make, every spoonful promises a delicious journey. Perfect for colder days, this chowder offers a comforting and enjoyable experience for everyone!
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Course Main Course, Soup
Cuisine American
Servings 6 people
Calories 450 kcal


  • Large pot
  • Wooden spoon
  • Knife and cutting board
  • Large bowl


  • 1 lb boneless, skinless chicken breasts cooked and shredded
  • 6 slices bacon chopped
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 3 medium potatoes peeled and diced
  • 2 cups frozen corn kernels
  • 4 cups chicken broth
  • 2 cups whole milk
  • 1 cup heavy cream
  • ½ cup all-purpose flour
  • ½ cup unsalted butter
  • 1 teaspoon dried thyme
  • Salt and pepper to taste
  • fresh parsley Chopped (for garnish)


  • In a large pot over medium heat, cook the chopped bacon until crispy. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate.
  • In the same pot, add the diced onions and cook until softened, about 5 minutes. Add minced garlic and cook for an additional 1-2 minutes.
  • Add the butter to the pot and allow it to melt. Stir in the flour to create a roux, cooking for 2-3 minutes until it forms a golden paste.
  • Slowly whisk in the chicken broth, breaking up any lumps. Add the potatoes, shredded chicken, and thyme. Bring the mixture to a simmer and cook until the potatoes are tender, about 15 minutes.
  • Stir in the frozen corn, whole milk, and heavy cream. Season with salt and pepper to taste. Allow the chowder to simmer for an additional 15-20 minutes, stirring occasionally.
  • Once the chowder has thickened and all the flavors have melded together, remove it from heat. Let it rest for a few minutes.
  • Serve the chowder hot, garnished with the crispy bacon and chopped fresh parsley.


  1. For added depth of flavor, you can include a pinch of smoked paprika or a dash of hot sauce.
  2. This chowder can be refrigerated for a day or two, allowing the flavors to intensify. Reheat gently on the stovetop.
  3. Adjust the consistency by adding more milk or broth, depending on your preference.
Keyword Chicken Chowder, Comfort Food, Corn Chowder, Creamy Soup
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Erika Herbert
Erika Herbert