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Overhead view of a bowl of chicken corn chowder with tomato and bacon on a wooden table.

Chicken Corn Chowder

Creamy, easy chicken corn chowder combines crispy bacon, tender veggies, and juicy shredded chicken in a hearty, satisfying bowl of comfort. This recipe is sure to become a family favorite, no matter the season.
Course Main Course
Cuisine American
Keyword one pot meal, soup season, winter recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4 servings
Calories 769kcal


  • Large, heavy-bottomed pot
  • Plate lined with paper towels to drain bacon
  • Whisk
  • Potato masher (optional)


  • 8 slices bacon uncooked, chopped
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • ¼ cup all-purpose flour
  • 1 medium red bell pepper seeds removed, pepper diced
  • 3 medium russet potatoes cubed
  • 3 cups chicken cooked and shredded
  • 5 cups chicken broth
  • 2 cups half-and-half see Notes
  • 2 cups frozen corn
  • salt to taste
  • pepper to taste
  • green onions green parts only, chopped; for garnish


  • Heat large, heavy-bottomed pot over medium heat. Once hot, add bacon pieces and cook until crispy. Transfer bacon to plate lined with paper towels, and drain all but 2 tablespoons of drippings from pot.
  • Add onion, celery, and carrots to pot with 2 tablespoons bacon drippings. Cook, stirring occasionally, until veggies are softened, approximately 5 to 6 minutes. Add garlic to pot. Stir and cook until softened, approximately 1 to 2 minutes.
    Onions, celery, and carrots in large heavy-bottomed pot with bacon drippings.
  • Add all-purpose flour to pot. Stir well to combine and cook until flour mixture is lightly browned.
    Mirepoix in heavy-bottomed pot on white background.
  • Stir in bell pepper, potatoes, chicken, and chicken broth. Once mixture is combined, let simmer uncovered 10 minutes.
    Chicken, chicken broth, and mirepoix in large heavy-bottomed pot with wooden spoon on a white background.
  • Remove pot from heat. Stir in half-and-half, then return pot to heat and stir in frozen corn. Let chowder simmer another 10 minutes or until thickened. If desired, remove some potatoes from pot and transfer to bowl. Mash potatoes well then stir back into chowder to thicken consistency even more.
  • Add bacon pieces to pot, saving some for garnish. Portion chowder into serving bowls, garnish with remaining bacon pieces and chopped green onion, and serve warm.
    Overhead view of chicken corn chowder in a large, heavy-bottomed pot with wooden spoon on a white background.


  • Make it Dairy Free: Use your favorite unsweetened non-dairy milk in place of the half-and-half.
  • Make it Gluten Free: Use gluten-free all-purpose flour and gluten-free chicken broth.


Serving: 1serving | Calories: 769kcal | Carbohydrates: 70g | Protein: 46g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 146mg | Sodium: 1161mg | Potassium: 2039mg | Fiber: 7g | Vitamin A: 6601IU | Vitamin C: 61mg | Calcium: 203mg | Iron: 4mg | Net Carbs: 63g