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This CHICKEN CORN CHOWDER recipe is hearty and filling, made with fresh sweet corn, chunks of chicken, and plenty of potatoes and bacon. This is the ultimate summer soup recipe!
Soup, but make it summer.
Soup in the summer isn’t usually my thing, but this one is the exception.
This easy chicken and corn chowder recipe is full of the sweet flavor and crunch of corn, there are lots of juicy chunks of chicken, chunks of potato, and then – this is the part that really gets ya – it’s all topped with crispy bacon and cheddar cheese.
The corn stays crisp and sweet, the broth is rich, but still light enough to not feel heavy on a warm evening, and the whole thing just tastes like summer in a bowl.
Fresh corn in the summer is absolutely the way to go if you can get it. But canned or frozen corn works beautifully the rest of the year, which means this one earns a permanent spot in the rotation, all year long.
Of course, we love sweet corn any which way you want to cook it (hello, scalloped corn, cream cheese corn, and cornbread casserole)!
What Readers are Saying!
“Absolutely fantastic. I started out making the standard size batch shown above, but after 3 days my stepdaughter had eaten it all. I had one bowl! I went out and got the ingredients to make a few more and am keeping them on hand so I can make a bunch up and seal a few jars. Of all of the recipes I’ve made for my family over the past 5 years, this was the most well received food I’ve made. Thank you! ” -Ron
3 Reasons You’ll Love This Recipe
- Big flavor from simple ingredients. Old Bay, green chiles, and bacon do a lot of heavy lifting here without anything fancy or hard to find.
- One pot, minimal cleanup. Everything comes together in a single soup pot from start to finish.
- Works with fresh, frozen, or canned corn. No need to wait for summer. This chowder is good any time of year.
Ingredients, Swaps, & Tips:
Use rotisserie chicken. This is a great recipe for leftover or rotisserie chicken. Just shred it and stir it in. It cuts down on prep time considerably. Alternately, our crockpot shredded chicken is perfect here.
Swap the corn freely. Fresh corn cut from the cob gives you the best flavor and a little extra sweetness from the cob pulp. Out of season, use 15 ounces of canned corn plus 15 ounces of creamed corn, or around 20 ounces of frozen corn.
Don’t skip the bacon drippings. Cooking the potatoes and scallions in the bacon fat left in the pot adds a layer of savory flavor you won’t get otherwise. If you want to cut back on fat, you can drain some off, but leave a little in there.
Adjust the heat. The cayenne and green chiles add a mild kick. If you’re cooking for kids or spice-sensitive folks, you can reduce the cayenne to just a pinch or skip it entirely.
Thicken it up. If you want a thicker chowder, you can mash a few of the cooked potato chunks against the side of the pot before adding the corn and chicken.
Step by Step:
Fry up the bacon until nice and crip and then remove it from the pan, leaving the drippings behind.
Cook the potatoes, scallions, and flour in the bacon drippings and then stir in the liquid and seasonings to form the base of the soup.
Use a sharp knife to cut the corn off the cob. Use the back of the knife to scrape down the edge of the cob to remove the pulp and juices.
Add the conr, chicken, and green chiles to the pot and let it all simmer until you’re ready to dig in. Top it off with that crisp bacon.
Serving Ideas
This chowder is a full meal on its own, but a few sides make it even better:
- Oyster crackers on top for a little crunch
- A chunk of crusty bread or a warm homemade biscuit for dipping
- A simple green salad to lighten things up
- Cornbread on the side for a cozy, full-on comfort food situation
More Summer Favorites:
Helpful Tip!
Storage
Refrigerator: Store leftovers in an airtight container for up to 4 days.
Reheating: Warm on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or chicken stock to loosen it back up as it will thicken in the fridge.
Make-ahead: This chowder reheats beautifully, making it a great candidate for cooking a day ahead. The flavor actually improves overnight.
Freezer: Cream-based soups can be frozen but may separate slightly after thawing. I haven’t tested this one in the freezer.
More soup recipes you will love:
- Cheeseburger Soup
- Chicken Gnocchi Soup
- Keto Cauliflower Soup
- Corn and Bean Chowder
- Crockpot Chicken Noodle Soup
Chicken Corn Chowder
Ingredients
- 6 ears corn on the cob see notes
- 6 slices bacon chopped
- 1/2 cup chopped scallions greens and whites separated
- 3 medium 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
- 4 ounces diced green chiles
- 2 cups shredded, cooked chicken
- Salt and pepper to taste
- handful of grated cheddar for garnish
Instructions
- In a large soup 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.
- Place the potatoes and white scallion pieces into the soup 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.
- While the potatoes are cooking, using a knife to cut the corn from the cob. Use the back of the knife to release the pulp from the cob for extra flavor.
- Add the corn, chicken, and green chiles to the pot. Cook over low heat until heated through, about 5 minutes.
- Garnish with scallion greens, cooked bacon, and cheddar cheese.
Tips & Notes:
Nutrition Information:
This recipe was originally published in 2011. Original photo below:
Pat says
One of the best chowder recipes I have ever tasted. Deserves at least 5 stars!!!
Karly Campbell says
Love to hear that!! <3
Melissa says
I’ve been making this exact recipe since I think 2010-2011. My kids grew up with it. My daughter is now a freshman in college and home for the weekend. Earlier this week she texted me and requested this! She just kept saying how good it was when she was eating. I agree, we haven’t had it in awhile, but I wanted to comment and say I’ve been making this one a long time!
Karly Campbell says
It really is the best! So glad your family enjoys it as well!
Linda Rooney says
I made this last week and everyone raved about it! Just sent my husband to the farmstand to buy more fresh corn and I am making it again today. Fabulous recipe.
Karly Campbell says
I’m so glad you enjoyed it!! 🙂
Cathy says
This soups was awesome. My husband wasn’t excited about it until he ate it. He
Loved it!!
I used all frozen corn!
Karly Campbell says
So glad you both enjoyed the recipe!
Sue Bailey says
This is my go to recipe for leftover rotisserie chicken. The flavor of this soup is fabulous, with just the right heat.
Karly says
Thanks, Sue!
Lisa Henkel says
This is the fourth or fifth chicken corn chowder recipe I have tried and THIS IS IT!!! Winner, winner, chicken corn soup dinner!
Karly says
Yay! So glad to hear that!
Liz says
Do I need to cook the corn on the cob first? I was about to do that but then when I checked the recipe it doesn’t say it needs to be cooked first.
Karly says
Nope, you don’t cook it first.
Liz says
Thank you for responding so quickly this morning. I just finished my first bowl for lunch and it was delicious. I used a rotisserie chicken and potato gnocchi.
Karly says
So glad you enjoyed it, Liz!