Corn and Chicken Chowder

Creamy Corn and Chicken Chowder Recipe - perfect weeknight soup recipe!

Can you believe my husband doesn’t consider soup a proper dinner? He thinks that dinner should be served on a plate. It should also include lots of meat and potatoes.

I love meat and potatoes as much as the next guy (or girl), but I’m also a big fan of hot, steamy, creamy soup. It’s pure comfort food on a cold night, am I right?

So, I – being the loving wife that I am – served him soup for dinner last night. I like soup, okay? Also, I’m the cook. What I say goes.

He didn’t complain or ask where the main course was, either. He was too busy shoveling this yummy Corn and Chicken Chowder in his face.

This chowder is so hearty and filling. It’s full of the sweet flavor and crunch of corn, there are lots of juicy chunks of chicken, and then – this is the part he loves – I top it with crispy bacon and cheese.

Soup, or rather chowder, doesn’t get much better than this. Thick, creamy, and so flavorful.  Even men will eat it.

This is yummiest made with fresh corn on the cob, but using canned corn works very well and is still quite delicious! I used canned corn this time around.

My mama always freezes fresh corn each year. She buys a bunch from the farmer’s market and then cuts it off the cob and keeps it in a freezer bag. We have fresh corn for Thanksgiving and Christmas and it is divine! Tastes just like summer! I might need to go steal a bag of her frozen fresh corn for this soup. I don’t think she’ll mind, as long as I share, do you?

I also like to feed the family my thick and hearty cheeseburger soup. It’s loaded with all the standard cheeseburger flavors we all love!

Creamy Corn and Chicken Chowder Recipe - perfect weeknight soup recipe!

PrintPrint Recipe

Corn and Chicken Chowder

Ingredients:

6 ears of fresh corn, husked and silks removed (or 1-30 ounce can corn and 1-15 ounce can cream corn)
6 slices bacon, chopped
8 scallions
3 medium potatoes (I use Idaho potatoes)
2 tablespoons all-purpose flour
3 cups whole milk
2 cups chicken stock
2 teaspoons Old Bay seasoning
1 teaspoon dried parsley flakes
1/2 teaspoon dried thyme
1/4 teaspoon cayenne pepper
1 small can (4 ounces, I believe) chopped green chiles
2 cups roasted chicken, shredded (a Rotisserie chicken from the deli works great for this!)
Salt and pepper, to taste
handful of grated cheddar, for garnish

Directions:

In a large stock pot, fry the bacon pieces until crisp. Remove from the pan, leaving the drippings, and set aside.

Peel and chop the potatoes into bite sized chunks. Slice the scallions very thin and separate the greens from the whites.

Place the potatoes and white scallion pieces into the stock pot and cook over medium heat until the scallions have softened, 2 or 3 minutes.

Sprinkle in the flour and cook, stirring constantly, for about 1 minute.

Pour in the milk, chicken stock, Old Bay, thyme, parsley, cayenne, salt, and pepper, stirring well. Bring to a boil over medium heat, stirring occasionally.

Reduce heat to low and simmer for 12-15 minutes or until the potatoes are tender. Add corn (If using fresh corn, cut from the cob with a sharp knife. Use the back of your knife to release the pulp from the cob.), chicken, and green chiles. Cook over low heat until heated through, about 5 minutes. Garnish with scallion greens, bacon, and cheddar cheese.

cheeseburger soup recipe

I also love cheeseburger soup!

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My whole family loves this Cheesy Quinoa Vegetable Bake!

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142 Responses to “Corn and Chicken Chowder”

  1. Lisa March 11, 2014 @ 9:28 am (#
    73
    )

    This sounds delicious and I can’t wait to try it!

    What does the fresh corn do to the soup that the frozen/canned corn doesn’t? I’m wondering why we’d need the creamy corn if we don’t use corn off the husk….

    Reply

    • Karly replied: — March 11th, 2014 @ 2:16 pm

      Hi @Lisa,

      When you’re cutting the corn from the cob, you run the back of your knife down the cob and it releases the juice. The creamed corn is just to mimic that. :)

      Reply

  2. Donna August 16, 2014 @ 8:19 am (#
    74
    )

    Do you think I could make this with soy milk to make it non dairy?

    Reply

    • Karly replied: — August 19th, 2014 @ 9:23 pm

      @Donna,

      I don’t cook with dairy alternatives myself, so I’m not certain it would work, but I can’t think of a reason that it wouldn’t. I’d definitely give it a try.

      Reply

  3. Jen Mattingly November 3, 2014 @ 9:44 am (#
    75
    )

    I made this last night and it was a complete hit! I was concerned about the Old Bay (making it taste like a crab dish), but it was a wonderful component. I wouldn’t change a thing. It is a little spicy, so if you want to alter the cayenne pepper, that would be my only suggestion.

    Reply

  4. Marji December 7, 2014 @ 3:04 pm (#
    76
    )

    Delish. We really enjoyed this chowder. I cooked everything but the milk in the crockpot. Added skim milk and fat free 1/2 and 1/2. Seasonings were spot on.

    Reply

    • Karly replied: — December 8th, 2014 @ 10:26 am

      Glad to hear that! :)

      Reply

  5. Jess January 10, 2015 @ 5:57 pm (#
    77
    )

    Sounds delicious! Do you have any suggestions about something to replace the Old Bay seasoning (we don’t have it in Australia unfortunately)?

    Reply

  6. Yvette N. January 13, 2015 @ 5:13 pm (#
    78
    )

    I made this recipe last week, and it was absolutely delicious!

    We love homemade soup for dinner:)

    Reply

    • Karly replied: — January 13th, 2015 @ 9:03 pm

      Yay! Glad you liked it!

      Reply

  7. Zoe January 29, 2015 @ 11:02 am (#
    79
    )

    I saw someone had used a.crock pot for this, what would be your best ideas for that time wise etc…?

    Reply

    • Karly replied: — January 30th, 2015 @ 7:00 pm

      No idea. I haven’t tried it myself.

      Reply

  8. Becca March 3, 2015 @ 6:53 pm (#
    80
    )

    Made this tonight for the family, including a picky 10 year old. Everyone loved it. I left out the green chiles for the picky one and ladled hers first. Then threw in the can o green chiles for the rest of us. Used 2% milk and 2 bags of frozen corn and it was great. Thank you!

    Reply

    • Karly replied: — March 4th, 2015 @ 8:55 am

      Glad to hear it was a hit!

      Reply

  9. Ellie March 26, 2015 @ 2:54 pm (#
    81
    )

    Made this last night! So delicious!

    Reply

    • Karly replied: — March 27th, 2015 @ 3:59 pm

      So glad you enjoyed it!

      Reply

  10. Jessica Ford November 12, 2015 @ 12:07 am (#
    82
    )

    I made this soup tonight, sans the chicken, and it was delicious! My whole family loved it! Definitely one I’ll be making over and over again. I think I’ll sub clams next time for the chicken. Thanks, Karly, for a great recipe!

    Reply

    • Karly replied: — November 12th, 2015 @ 8:08 am

      So glad it was a hit!

      Reply

  11. Jennifer Bradley January 13, 2016 @ 1:28 pm (#
    83
    )

    How many people does this recipe serve. Sorry if I missed that detail in the post. Thank you :)

    Reply

    • Karly replied: — January 14th, 2016 @ 7:35 am

      I think you’d easily get 8 servings out of this, probably with a bit leftover.

      Reply

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