Chicken Bacon Corn Chowder
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This cheesy Chicken Bacon Corn Chowder is rich, hearty, and absolutely loaded in the best way. Smoky bacon, tender chicken, sweet corn, and potatoes come together in a creamy, cheese-filled broth that’s cozy without being heavy. It’s a one pot recipe that’s layered with flavor from start to finish and will keep even the hungriest bellies feeling full!
Table of Contents
WHY YOU’LL LOVE CHICKEN CORN CHOWDER WITH BACON
- Big, bold comfort-food flavor
- Loaded with bacon, chicken, corn, and cheese
- Thick, creamy chowder that eats like a meal
- Feeds a crowd easily
- Reheats beautifully for leftovers
Chicken Bacon Corn Chowder
If you’re a soup-for-dinner kind of person, you’re in the right place! We have over 75 soup recipes on TSRI, from brothy favorites to creamy delights and everything in between.
But chicken corn chowder with bacon and cheese? This is a soup that means business.
You don’t serve this as a starter. This is the dinner. It’s one of those recipes where every ingredient earns its place.
Bacon sets the tone, the chicken makes it filling, and the corn keeps it from feeling too heavy. Then the cheese shows up and pulls everything together into something that feels indulgent but still familiar.
This is the kind of chowder I make when it’s cold, or when people are hungry, or when I just want something that feels generous. Big pot. Big bowls. No one leaves the table still hungry.
INGREDIENT NOTES
- Thick-Cut Bacon: Holds its texture and adds smoky depth throughout the chowder.
- Chicken Breasts: Cut into small pieces so they stay tender and cook quickly.
- Corn: Frozen or fresh both work in this recipe. The natural sweetness balances the richness.
- Half & Half: Makes chicken corn and bacon chowder extra creamy. Use equal parts milk and heavy cream if needed.
- Smoked Paprika: Adds warmth and subtle smokiness without overpowering.
- Colby Jack & Sharp Cheddar: One for melt, one for flavor. Together they’re perfect.
VARIATIONS
Spicy: Add a pinch of cayenne, some diced jalapeños, or a can of diced green chiles (drained).
Extra Cheesy: Stir in an extra handful of shredded cheddar at the end.
Potato Swap: Replace red potatoes with Yukon Gold or another waxy potato. Avoid russets.
No Bacon: Use extra butter or oil to cook the chicken and add extra smoked paprika for depth.
Even Richer: Swap half and half for heavy cream.
Lighter Version: Use whole milk and reduce the amount of cheese slightly.
SERVING SUGGESTIONS
- Finish with extra bacon and parsley on top.
- Serve with crusty bread, buttery dinner rolls, or copycat cheddar bay biscuits.
- Cheesy chicken corn chowder is great with a simple green salad on the side.
- Perfect for potlucks or family dinners. This recipe serves 12!
- Stretch servings and pair smaller bowls with BLT sandwiches.
CHICKEN CORN AND BACON CHOWDER FAQ
Yes, it’s meant to be hearty and spoon-coating. Keep in mind that chicken and corn chowder with bacon will continue to thicken as it simmers, so add extra broth if needed to loosen it back up.
Sure! You’ll need about 4 large ears’ worth of kernels cut off the cob.
It’s an excellent time-saver! Since it’s already cooked, skip the browning step and simply add it to the pot with the veggies.
Absolutely. In fact, the flavor gets even better the longer it sits. Leftovers will keep for a few days in the fridge or up to 2 months in the freezer. Though you’ll want to leave out the potatoes if freezing and add those when reheating.
This chicken and corn chowder with bacon works because it layers fat, starch, and protein intentionally.
Rendering the bacon first creates a flavorful fat that carries smoke and salt through the entire dish. Coating the onions with flour before adding liquid forms a light roux that thickens the broth evenly as it simmers.
Potatoes release starch as they cook, reinforcing the chowder’s body without making it gluey.
Half and half provides milk fat that softens the seasoning and creates richness, while adding the cheese at the end prevents protein tightening and graininess.
Gentle heat after the cheese melts keeps the emulsion stable, giving you a smooth, creamy chicken bacon corn chowder that holds together bowl after bowl.
DONNA’S PRO TIPS
- Cut the chicken and potatoes evenly for consistent cooking.
- Don’t rush the bacon. Flavor starts there.
- Stir well when adding flour so it coats evenly without clumping.
- Add cheese off the boil to keep the texture smooth and prevent it from separating.
- Thin leftovers with stock or milk, not water. Loosen the texture without losing flavor!
TOOLS NEEDED
- 6-quart Dutch Oven: Gives you space to build flavor without crowding. A soup pot will work in a pinch.
- Slotted Spoon: For removing bacon while leaving the grease behind.
- Wooden Spoon: Ideal for stirring thick chowder and scraping all the tasty bits from the bottom of the pot.
- Vegetable Peeler: For the potatoes.
- Chef’s Knife: Evenly chopped chicken and veggies matter for timing.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Hearty, cheesy chowder
- Bacon, chicken, corn, and potatoes
- Thick and creamy without being heavy
- Feeds a crowd
- Great make-ahead soup
- Reheats well
- Comfort food in a bowl
Chicken Bacon Corn Chowder
Ingredients
- 1/2 pound thick-cut bacon, about 6 slices, cut into pieces
- 2 tablespoons butter or butter-flavored olive oil
- 1 medium yellow onion, diced
- 1 tablespoon minced garlic, about 3 cloves
- 1 pound boneless skinless chicken breasts, cut into bite-size pieces
- 1/2 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1 to 2 teaspoons kosher salt, divided
- 1 teaspoon fresh ground black pepper
- 4 cups frozen corn or kernels cut from about 4 large ears fresh corn
- 2 cups red potatoes, peeled and diced (about 4 to 5 small potatoes)
- 3 cups chicken stock
- 2 cups half and half
- 8 ounces Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- Fresh parsley, chopped, optional garnish
Instructions
- COOK BACON: Place a 6-quart Dutch oven over medium-high heat. Add the bacon and cook, stirring occasionally, until lightly crisp, about 10 minutes. If the bacon cooks too quickly, reduce the heat or briefly remove the pot from the burner.
- REMOVE BACON: Use a slotted spoon to transfer the bacon to an upside-down pot lid or plate. Leave about 2 tablespoons bacon drippings in the pot and drain off any excess.
- COOK CHICKEN: Add 2 tablespoons butter or butter-flavored olive oil to the pot. Add the chicken in a single layer and cook, stirring occasionally, until cooked through, about 4 to 5 minutes.
- REMOVE CHICKEN: Transfer the cooked chicken to the plate with the bacon. Set aside.
- SAUTÉ AROMATICS: Reduce the heat to medium. Add the diced onion and minced garlic to the pot. Cook for about 2 minutes, until the onion begins to turn translucent.
- ADD SEASONING AND FLOUR: Sprinkle the flour, smoked paprika, 1 teaspoon kosher salt, and black pepper over the onions. Stir well to coat the onions evenly.
- BUILD CHOWDER: Reserve about 2 tablespoons of the cooked bacon for garnish. Add the chicken stock, half and half, corn, potatoes, cooked chicken, and remaining bacon to the pot. Stir to combine.
- SIMMER: Cover and cook for about 15 minutes, until the potatoes are fork-tender.
- ADD CHEESE: Stir in the Colby Jack cheese and sharp cheddar cheese until melted and fully combined.
- HOLD: Reduce the heat to low and simmer gently until ready to serve, stirring occasionally.
- SERVE: Ladle into bowls and garnish with reserved bacon and fresh parsley, if desired.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published November 2015, updated and republished January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Looks good will make this weekend. Keep recipes coming. Enjoy your recipes keep up the good work.
I am so happy to hear that Shiley! Enjoy and let us know how it goes.
i love all the recipes from here. the recipes are always well explained and very easy to follow. i have been cooking for 40 years but always love the recipes and still try new things.
thanks for all you do!
Yummy!! I did th4 chicken different, I cooked 4 breasts in a crockpot all day with 1 cup of broth, fresh minced garlic, onion powder and pepper. Also, I used fresh sweet corn that I froze from the summer. But this was amazing!
So delicious! Very hearty and filling, with a great comfort food feeling. Keeping this recipe to make it again and again!