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Bowl of creamy Chicken Corn Chowder with corn and vegetables

Chicken Corn Chowder

A creamy and comforting chowder packed with tender chicken, sweet corn, and savory potatoes, all made in one pot for easy cleanup.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken, shredded Use leftover rotisserie chicken for added flavor.
  • 4 cups corn (fresh, frozen, or canned)
  • 2 large potatoes, diced For a thicker texture, mash a few potato pieces in the pot.
  • 1/2 pound bacon, diced Essential for flavor.
  • 1 onion, chopped onion, chopped
  • 4 cups chicken broth Can substitute with vegetable broth if needed.
  • 1 cup heavy cream Add at the end for creamy texture.
  • to taste Salt and pepper
  • 1/4 cup green onions, sliced for garnish

Method
 

Cooking
  1. In a large pot, cook the diced bacon over medium heat until crispy. Remove bacon and set aside, leaving the fat in the pot.
  2. Add chopped onion to the pot and sauté until translucent.
  3. Stir in the diced potatoes and corn, cooking for a few minutes.
  4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer until the potatoes are tender.
  5. Add the cooked chicken and heavy cream to the pot. Stir well and season with salt and pepper.
  6. Let simmer for an additional 5-10 minutes.
  7. Serve hot, garnished with green onions and crispy bacon.

Notes

This chowder can be stored in the fridge for 3-4 days. To freeze, store in an airtight container for 2-3 months. Reheat gently on the stove and add a splash of broth or cream if needed.