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A thick, creamy bowl of Chicken and Corn Chowder, topped with crumbled crispy bacon, sliced green onions, and black pepper.

Best Chicken and Corn Chowder

This hearty Chicken and Corn Chowder is creamy, comforting, and loaded with tender chicken, sweet corn, and smoky bacon. The perfect bowl of warmth for a cozy fall or winter day!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soup
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 4 slices bacon chopped
  • 1 onion chopped
  • 2 celery stalks diced
  • 2 cloves garlic minced
  • 2 cups chicken breast cooked and shredded
  • 3 cups corn kernels fresh, canned, or frozen
  • 3 cups chicken broth low sodium preferred
  • 2 cups milk whole or 2%
  • 2 tbsp flour for thickening
  • 2 tbsp butter
  • 1 tsp thyme dried
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
Optional Garnish
  • chopped green onions
  • extra bacon crumbles

Equipment

  • Large Pot
  • Wooden Spoon

Method
 

  1. In a large pot, cook bacon over medium heat until crisp. Remove and set aside, leaving about 1 tablespoon of fat in the pot.
  2. Add butter, onion, celery, and garlic. Cook until vegetables are soft and fragrant, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir for 1–2 minutes to form a roux.
  4. Gradually whisk in the chicken broth and milk until smooth. Add the corn, shredded chicken, thyme, paprika, salt, and pepper.
  5. Simmer for 15–20 minutes, stirring occasionally, until the soup thickens and the flavors meld together.
  6. Top with crispy bacon and chopped green onions before serving.

Notes

For a lighter version, use half-and-half instead of cream or substitute turkey for chicken. This chowder thickens as it sits — add a splash of broth when reheating if needed.