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Chicken Corn Chowder

This Chicken Corn Chowder is a comforting bowl of creamy, hearty goodness loaded with tender chicken, sweet corn, crispy bacon, and soft potatoes. Richly flavored with garlic, onion, and a hint of smoked paprika, it’s perfect for a chilly evening or a relaxed weekend lunch.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 4 slices Bacon diced
  • 1 small Onion finely chopped
  • 2 cloves Garlic minced
  • 2 tablespoons All-purpose flour
  • 3 cups Chicken broth
  • 2 medium Potatoes peeled and diced
  • 2 cups Cooked chicken shredded or cubed
  • 2 cups Corn kernels fresh, frozen, or canned & drained
  • 1 cup Heavy cream or half-and-half
  • 1/2 teaspoon Smoked paprika optional
  • Salt to taste
  • Black pepper to taste
  • 2 tablespoons Fresh parsley or green onions chopped, for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • Whisk
  • Cutting board
  • Knife

Method
 

  1. In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Use a slotted spoon to remove the bacon and set it aside while leaving about 1-2 tablespoons of bacon fat in the pot.
  2. Add the finely chopped small onion to the bacon fat and sauté for 4-5 minutes until soft and translucent. Then stir in the minced garlic and cook for about 1 minute until fragrant.
  3. Sprinkle in the all-purpose flour and stir constantly for 1-2 minutes to form a roux. This step helps thicken the chowder.
  4. Gradually whisk in the chicken broth, making sure to scrape up any flavorful browned bits from the bottom of the pot. Add the diced potatoes, bring the mixture to a gentle boil, then reduce the heat and let it simmer uncovered until the potatoes are tender.
  5. Stir in the cooked chicken and corn kernels, allowing them to warm through in the simmering broth.
  6. Pour in the heavy cream (or half-and-half) and gently stir until the chowder becomes creamy in consistency. Season with smoked paprika (if using), salt, and black pepper to taste.
  7. Return the crispy bacon to the pot and sprinkle with chopped fresh parsley or green onions just before serving.

Notes

This Chicken Corn Chowder is highly versatile. You can substitute bacon with turkey bacon or ham, or even skip the meat for a lighter version using vegetable broth and extra veggies. For a dairy-free option, coconut milk or cashew cream works well to maintain a silky texture. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and reheated gently to preserve its creamy consistency.