Thick & Creamy Chicken Corn Chowder Recipe in 2026

You know those days when you want dinner to feel like a warm hoodie? Like, you don’t want anything fancy. You want something rich, comforting, and deeply satisfying. That’s precisely what this Chicken Corn Chowder is.

This chowder is creamy without being heavy, hearty without feeling like a brick, and loaded with flavor in every spoonful. The secret? We build the base with crispy bacon, a little butter, and softened veggies.

Then we add potatoes, chicken, corn, and a few simple spices that make the whole pot taste like it’s been simmering all day.

And the best part? It’s all made on the stovetop in one big pot. No complicated steps. No weird ingredients. Just a cozy, reliable recipe you’ll make again and again.

So grab your biggest pot (a Dutch oven is perfect), and let’s cook something that feels like a hug.

Why You’ll Love This Chicken Corn Chowder

Let me guess. You’ve tried chowder before, and one of these things happened:

• It tasted bland, like warm milk with corn.
• It was too thin and watery.
• It was so thick it felt like paste.
• The chicken was dry.
• The flavor was delicate… but nothing exciting.

This recipe fixes all of that.

Here’s why it works so well:

• Bacon sets the flavor foundation. That smoky, salty base makes everything better.
• Potatoes give natural thickness. No need for tons of flour or strange thickeners.
• We puree only half the soup. So it’s both creamy and chunky.
• Smoked paprika + ground mustard add depth. These two spices quietly do magic.

It’s the kind of soup you serve, and people instantly go, “Wait… what’s in this? This is so good.”

Ingredients You’ll Need

Adjust after tasting (bacon + broth affects this)	Amount	Notes
Bacon	6 strips	Cut into pieces; cook until crisp
Bacon grease	~2 tbsp	Adjust after tasting (bacon + broth affects this)
Unsalted butter	3 tbsp	Melts into bacon grease for flavor base
Yellow onion	1 medium	Chopped
Red bell pepper	1 cup	Diced
Jalapeño	1 tbsp	Diced; seeds removed for mild heat
Garlic	1 heaping tbsp	Minced; cook until fragrant (~30 sec)
All-purpose flour	1/4 cup	Stir in until absorbed; cooks ~30 sec
Chicken broth	4 cups	Regular is fine; low-sodium needs salt adjustment
Water	1 cup	Helps balance richness
Milk	1 cup	Adds creaminess
Heavy cream	1 cup	Makes chowder rich and silky
Gold potatoes	(enough for pot)	Cut into ~1-inch pieces; thin skin, no peeling needed
Chicken breast	1 lb	Cook in soup, then shred or dice
Corn	2 1/2 cups	Frozen works; fresh off the cob is even better
Salt	1 tsp	Adjust after tasting (bacon + broth affect this)
Smoked paprika	3/4 tsp	Adds smoky depth
Ground mustard	1/2 tsp	Balances the flavor
Black pepper	3/4 tsp	Adds warmth and bite

Tools You Need

• Dutch oven (the main cooking pot for everything)
• Knife + cutting board (for bacon, onion, peppers, potatoes)
• Wooden spoon (stirring veggies, flour, and liquids)
• Measuring cups + measuring spoons (for liquids and spices)
• Tongs or slotted spoon (to remove crisp bacon)
• Paper towels + plate (for draining bacon)
• Ladle (to remove extra bacon grease easily)
• Forks (2) (for shredding cooked chicken)
• Immersion blender or standard blender (to puree about half the soup for thickness)
• Medium bowl or plate (to hold chicken while shredding)

Step-by-Step: How to Make Chicken Corn Chowder

Step 1: Crisp the Bacon

Start by grabbing a large pot or Dutch oven and placing it over medium heat. Toss in 6 strips of bacon, cut into bite-sized pieces. As the bacon cooks, it’ll begin to release its flavorful fat and get delightfully crispy.

Keep stirring occasionally to avoid sticking or burning. You want golden-brown, fully crisped bacon, not chewy or soft.

Pro tip: This bacon isn’t just for flavor it sets the stage for the whole chowder. And yes, a few crispy bits may accidentally end up in your mouth while cooking. We won’t judge.

Once crisp, scoop the bacon out and place it on a paper-towel-lined plate. That paper towel helps soak up the extra grease and keeps the bacon crispy.

Step 2: Keep a Little Bacon Grease

Now don’t throw away all that goodness in the bottom of the pot!

Tilt the pot slightly and carefully ladle out most of the bacon grease. You’ll want to leave about 2 tablespoons behind.

Don’t stress about being super precise; eyeball it. The bacon fat is full of savory, smoky flavor that will become the backbone of your chowder.

Note: If your bacon was lean, you might not need to remove much at all.

Step 3: Melt the Butter

Next, we enrich that bacon base even more by melting in 3 tablespoons of unsalted butter.

Let it fully melt and gently bubble. This combo of bacon fat and butter is like liquid gold for cooking rich, savory, and aromatic.

As soon as it’s melted, you’re ready for veggies.

Step 4: Soften the Veggies

Add in your chopped vegetables:

• 1 medium yellow onion (diced)
• 1 cup diced red bell pepper
• 1 tablespoon diced jalapeño (with seeds removed for mild flavor)

Cook this colorful mix over medium heat, stirring often. You’re not looking to brown them; you want the onions to turn translucent and the peppers to soften up.

The jalapeño adds a subtle warmth, not heat, since we’ve removed the seeds. This keeps the chowder family-friendly and flavorful, not spicy.

Let everything cook for several minutes until soft and aromatic.

Step 5: Add the Garlic

Once your veggies are softened, add in 1 heaping tablespoon of minced garlic.

This is your flavor burst.

Cook it for about 30 seconds, stirring constantly. You’ll know it’s ready when the kitchen smells like you’d happily eat anything in that pot.

Garlic cooks fast; don’t let it burn. The goal is fragrance, not color.

Step 6: Stir In the Flour

Now it’s time to thicken the base. Sprinkle in 1/4 cup of all-purpose flour.

Stir it into the veggie mixture until it disappears and absorbs into the butter and bacon grease.

Once incorporated, cook it for about another 30 seconds. This helps cook off the raw flour taste and starts the thickening process.

You’ll notice things get a little pasty; that’s good. It means you’re creating the roux that’ll help your chowder stay rich and creamy later on.

Step 7: Add Liquids Slowly

While stirring continuously, slowly drizzle in 4 cups of chicken broth. Pour a little at a time so it blends smoothly with the flour mixture.

Then add:

• 1 cup water
• 1 cup milk
• 1 cup heavy cream

These three work together to create the chowder’s creamy, luscious texture.

Quick tip: If you’re using low-sodium broth, you’ll likely need to add more salt later. Always taste at the end!

Step 8: Add Potatoes, Chicken, Corn, and Spices

Now comes the heart of the chowder.

Add:

• Gold potatoes, cut into 1-inch chunks (no need to peel!)
• 1 pound raw chicken breast (drop them in whole, they’ll cook in the soup)
• 2 1/2 cups frozen corn (or fresh if in season)

Then season the pot with:

• 1 tsp table salt
• 3/4 tsp smoked paprika
• 1/2 tsp ground mustard
• 3/4 tsp black pepper

Stir everything together.

This is where the soup starts to really look like chowder. It’s colorful, creamy, and full of chunky goodness even before cooking.

The spices here are subtle but essential. The smoked paprika adds a whisper of smokiness that pairs perfectly with bacon. The ground mustard adds balance and helps cut through the richness. Don’t skip them!

Step 9: Bring to a Boil, Then Cook Until Tender

Crank up the heat and bring your pot to a gentle boil.

Once boiling, reduce the heat slightly and simmer uncovered. Cook until:

• The chicken is cooked through (no pink inside)
• The potatoes are tender (a fork slides through easily)

This usually takes 15–20 minutes, depending on the size of your potato chunks and chicken.

Tip: Don’t rush this part. If your potatoes are undercooked, they’ll feel grainy in your chowder, and nobody wants that.

Step 10: Remove and Shred the Chicken

When the chicken is fully cooked, carefully lift it out and place it on a plate or cutting board.

Use two forks to shred the chicken into bite-sized pieces. If you prefer, you can dice it instead—totally your call.

Set the shredded chicken aside for now. We’ll add it back later.

This method of cooking the chicken directly in the soup adds flavor to the broth and keeps the chicken juicy and tender.

Step 11: Puree About Half

Here’s the secret to that thick, creamy chowder texture without using loads of cream or flour.

You’re going to puree about half of the soup.

Two options:

• Immersion blender: Stick it right in the pot and blend until the texture is about halfway smooth.
• Regular blender: Scoop out half the soup, blend in batches, then return it to the pot.

The goal isn’t to make it baby-food smooth. You want to keep some corn, potatoes, and peppers whole for texture.

Why this matters: Pureeing half the chowder thickens it naturally while still leaving plenty of chunky goodness in every bowl.

Step 12: Taste and Adjust

Now it’s time to taste your chowder.

Pay attention to:

• Salt
• Pepper
• Overall flavor balance

Depending on your bacon and broth, you may need to add a bit more salt. If it tastes slightly bland, salt is often the missing piece.

Adjust seasoning a pinch at a time and taste after each adjustment.

This step is key to making your chowder your own. Please don’t skip it!

Step 13: Add Chicken Back In

Time to bring the chicken home!

Add your shredded chicken back to the pot and stir. Let it simmer just a couple of minutes to warm through and blend into the chowder.

If you want, you can stir in the crispy bacon at this point, too. Or save it for sprinkling on top when serving.

Both options work. Stirring it in boosts the smoky flavor throughout. Topping it keeps it crispy.

5 Tips for the Best Chicken Corn Chowder

If you want to take your Chicken Corn Chowder from really good to next-level cozy, keep these practical tips in mind:

1. Don’t Skip the Bacon Base

The bacon doesn’t just go on top; it flavors the entire pot. Cooking the veggies in the bacon grease makes a huge difference. That smoky depth gives the chowder richness and warmth from the very first layer.

2. Blend Half the Soup

This step is game-changing. Blending half gives you a thick, creamy base while leaving the rest chunky and satisfying. If you skip this, the chowder may feel watery or too brothy.

3. Use Gold Potatoes (and Don’t Peel!)

Gold potatoes have a thin skin that softens beautifully, so there’s no need to peel. They hold their shape but still get creamy when cooked, perfect for chowder. Plus, they add natural thickness without extra flour.

4. Add Spices Before Boiling

While you can toss in your seasonings later, they really shine when added right after the flour step. This lets them toast slightly and bloom in the heat, infusing the soup with deep, balanced flavor.

5. Always Taste Before Serving

Salt levels vary based on bacon and broth. What works one day might need an adjustment the next. Before serving, give your chowder a taste and tweak as needed, especially the salt. That one step could save your whole pot.

Easy Variations

Variation	What to Do	Flavor Impact
Rotisserie Chicken	Use pre-cooked shredded chicken instead of raw breasts. Add it near the end.	Speeds up cook time, still hearty and flavorful.
Spicy Chowder	Keep jalapeño seeds or add cayenne pepper or a splash of hot sauce.	Adds heat and kick—great for spice lovers.
Vegetarian Version	Skip the bacon and chicken. Use veggie broth and add extra potatoes or beans.	Still creamy and cozy, with a lighter feel.
Extra Smoky	Use smoked bacon, more smoked paprika, or a dash of liquid smoke.	Boosts the savory, woodsy flavor.
Loaded Chowder	Stir in shredded cheese, diced green onions, or a dollop of sour cream before serving.	Ultra-comforting and rich—like a baked potato soup twist.

What to Serve With Chicken Corn Chowder

This chowder is filling enough to shine on its own, but if you’re planning a bigger meal or want something to soak up every drop, here are some great sides:

1. Crusty Bread or Dinner Rolls

Soft, warm bread is a must-have. A slice of sourdough or a fluffy roll makes every spoonful even more satisfying.

2. Garlic Bread

Feeling indulgent? Toast up some garlic bread or cheesy toast. The buttery crunch with the creamy chowder is a dreamy combo.

3. Simple Side Salad

Balance out the richness with something crisp and fresh. A simple green salad with lemon vinaigrette is a great contrast.

4. Grilled Cheese Sandwich

Yep, go full cozy mode. A melty grilled cheese is perfect for dipping and makes this a full-on comfort meal.

5. Cornbread

The sweet crumb of cornbread pairs beautifully with the chowder’s smoky, savory base. Try jalapeño cornbread for a spicy edge.

Final Thoughts

Chicken Corn Chowder is one of those feel-good meals you’ll find yourself craving on rainy days, chilly nights, or anytime you need something nourishing, cozy, and soul-soothing.

It’s the kind of dish that feels like a warm hug in a bowl loaded with tender chicken, sweet corn, soft potatoes, and a smoky, creamy broth that’s deeply satisfying without being heavy.

Whether you’re feeding a family or just meal-prepping for yourself, this one-pot wonder is easy to make and easy to love.

It’s simple comfort food but made with care, real ingredients, and layers of flavor that come together beautifully in under an hour.

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