This corn chowder recipe is the epitome of comfort food and it bursts with flavor! Make it in under an hour with simple, fresh ingredients.
Cheesy chicken corn chowder is a hearty, rich soup that all begins with bacon.
The smoky flavor carries through the entire dish, which is loaded with chicken and vegetables for an amazing one-pot meal.
Or make Candied Bacon Wrapped Corn for something that’s so simple, yet incredibly delicious! Tender sweet corn is wrapped in thin slices of bacon and topped with brown sugar that’s caramelized to perfection.
Helpful tips for this Corn Chowder Recipe
- Tip for stress-free ,easy meal prep
If you are a beginner cook or if doing your prep work while you cook stresses you out, take about 10 minutes to prep everything before starting the recipe.
That way, everything will be ready and the process will go much smoother for you.
- Adjusting for desired consistency
Since the bacon corn chowder will thicken as it cools, you may need to add additional liquid to thin it out towards the end. Either more broth or plain milk will work just fine.
Ingredient Notes & Substitutions
- Butter flavored olive oil – If this is not available, simply use a tablespoon each of butter and olive oil instead.
- Half and half – This is sold in the dairy case and consists of equal parts heavy cream and milk. Make a blend yourself or use all of one or the other instead. Using all cream will make the soup thicker and richer, while all milk will make it thinner and lighter.
- Frozen corn – Feel free to use fresh corn removed from the cob, about 4 large ears worth. No need to cook it first.
- Shredded cheese – Always buy a block and shred it yourself, since pre-bagged shreds have a preservative that keeps them from melting smoothly.
Recipe Notes + FAQ
Storage and Reheating
Allow the soup to cool before transferring to a container with a lid. Keep in the refrigerator and use within 3 days for best quality.
Reheat on the stove or in the microwave, adding broth or milk to thin it out as needed.
Can I freeze chicken corn chowder?
Sure! Just follow the recipe but leave out the potatoes. Add them in when reheating and cook until the potatoes are fork-tender and falling apart.
Keep in a large freezer-safe container and leave space for the soup to expand as it freezes. Store for up to 3 months and thaw in the refrigerator before reheating.
Can I use rotisserie chicken instead?
I don’t see why not. Since it’s already cooked, skip browning it in the dutch oven and just add it with the bacon and vegetables.
And since we’re talking about corn, do you know that you can make corn on the cob in the oven too?
With love from our simple kitchen to yours.
Cheesy Bacon Chicken Corn Chowder
- 1/2 pound thick cut bacon , 6 slices
- 2 tablespoons butter or butter flavored olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 pound boneless skinless chicken breast, cut into bite size pieces
- 1/2 cup all-purpose flour
- 2 teaspoons smoked paprika
- 1-2 teaspoons kosher salt, divided (to taste)
- 1 teaspoon fresh ground black pepper
- 4 cups frozen corn, or about 4 large ears fresh corn, corn removed from the cob
- 2 cups diced and peeled red potatoes, about 4 or 5 potatoes
- 3 cups chicken stock
- 2 cups half and half
- 8 ounces Colby Jack cheese, shredded
- 8 ounces sharp cheddar cheese, shredded
- chopped fresh parsley, optional garnish
- Warm an 6-quart dutch oven over medium-high heat. Using clean scissors; cut bacon into pot. Cook bacon until lightly crisp, stirring occasionally, about 10 minutes. *If bacon starts to cook too quickly reduce temperature and/or remove from heat.
- Meanwhile prep onion, garlic and chicken.
- Remove bacon from pan with a slotted spoon and place on upside-down pot lid. Leave 2 tablespoons bacon dripping in pan and drain remaining drippings.
- Add olive oil to dutch oven. Place chicken into dutch oven in a single layer. Stir occasionally until chicken is cooked through, about 4-5 minutes. Meanwhile, peel and dice potatoes.
- Use a slotted spoon to remove chicken from dutch oven and place onto lid with bacon. Reduce heat to medium. Add onions and garlic to dutch oven. Cook until onions start becoming translucent, about 2 minutes.
- Sprinkle flour, paprika, salt and pepper over onions. Stir to coat the onions with the mixture. Reserve 2 tablespoons bacon to garnish. Add broth, half-and-half, corn, potatoes, cooked chicken and remaining bacon. Cover and cook until potatoes are fork tender, about 15 minutes. Add cheeses, stir to combine.
- Reduce heat to low. Allow to simmer until ready to serve, stirring occasionally.
- Serve in bowls, garnish with bacon and fresh parsley. Enjoy!
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.
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.