Our chicken corn chowder soup is an ideal fall recipe with creamy and delicious broth full of fresh ingredients, bacon, and chicken.
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Our chicken corn chowder recipe is one of the easiest comfort food recipes you can make! It is also absolutely amazing and can be made in one pot. Talk about bonus points for easy clean up, too! One of my favorite things about fall is all of the different soup recipes. This one is always top on my list and actually finds its way back on the menu a few times. I love to make it often because it has become a favorite family dinner recipe, that I know is super simple to make and the flavor does not disappoint!
Recipe Ingredient Notes
To make our chicken corn chowder recipe, you need the following ingredients:
- Cooked bacon strips
- Onion
- Red bell pepper
- Russet potatoes
- Flour
- Chicken broth
- Milk
- Frozen corn
- Dried parsley flakes
- Dried thyme
- Green chilies
- Cooked chicken
- Salt
- Pepper
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Chicken Corn Chowder Recipe
- Get out your large pot, dice up your onion and red bell pepper and put it in the pot.
- Then wash, peel, and cube the russet potatoes and add them into the large pot.
- Crumble up your cooked bacon and put it in the pot.
- Next, add in the flour, milk, and chicken broth to the pan.
- Now, place the frozen corn, dried parsley, thyme, green chilies, shredded chicken, salt, and pepper in the stock pot.
- Once all of that is in there, give the ingredients a good stir making to get everything nice and mixed up.
- Turn the burner onto high heat and bring it all to a boil.
- After it reaches a boil, turn the heat down to low and let it simmer together for 15-20 minutes or until the potatoes are tender.
- Then serve it warm, topped with a little of the extra chopped bacon and enjoy!
Recipe Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can reheat on the stovetop or in the microwave.
- You can use bacon bits; however, it will not be near as delicious as when you use real bacon. So, if you have the option to use real bacon, I would, it provides even more flavor to the soup!
- To freeze this soup, place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer. This soup will be good in the freezer for about 2 weeks.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove. You can also add fresh new bacon to garnish.
Explore More Delicious Soup Recipes
Explore our collection of soup recipes made in the stovetop, slow cooker or Instant Pot. For more soup inspiration, check out our full list of soups.
- 20-Minute Chicken and Dumplings
- Chicken and Broccoli Cheese Soup
- Chicken Enchilada Soup
- Chicken Noodle Soup
- Chicken Pot Pie Soup
- Chicken Tortellini and Vegetable Soup
- Creamy Chicken and Potato Soup
- Creamy Chicken and Rice Soup
- Creamy Chicken Fajita Soup
Chicken Corn Chowder
Our chicken corn chowder soup is an ideal fall recipe with creamy and delicious broth full of fresh ingredients, bacon, and chicken.
Serving servings
Ingredients
- 6 bacon strips, cooked and crumbled
- 1 medium onion, diced
- 1 red bell pepper, diced
- 3 Russet potatoes, peeled and cubed
- 3 Tablespoons flour
- 2 cups chicken broth
- 3 cups milk
- 16 ounces frozen corn, 1 bag
- 1 teaspoon dried parsley flakes
- ½ teaspoon dried thyme
- 4 ounces green chilies, 1 can
- 2 cups chicken, cooked and shredded
- salt and pepper to taste
Instructions
- In a large pot, add all ingredients and bring to a boil.
- Let simmer on low heat for 15-20 minutes or until potatoes are cooked through.
Notes
- Store any leftover soup in an airtight container in the refrigerator for up to 4 days. You can reheat on the stovetop or in the microwave.
- You can use bacon bits; however, it will not be near as delicious as when you use real bacon. So, if you have the option to use real bacon, I would, it provides even more flavor to the soup!
- To freeze this soup, place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer. This soup will be good in the freezer for about 2 weeks.
- To thaw it, place it in the fridge, 24 hours before serving. Heat it up in the microwave, or we prefer to stir it continually over the stove. You can also add fresh new bacon to garnish.
Nutrition
Calories: 266 kcal · Carbohydrates: 37 g · Protein: 13 g · Fat: 9 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 30 mg · Sodium: 559 mg · Potassium: 759 mg · Fiber: 3 g · Sugar: 6 g · Vitamin A: 174 IU · Vitamin C: 16 mg · Calcium: 127 mg · Iron: 2 mg
Video
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
This sounds delicious, but I am really not a boiled potato person in soups, do you have any ideas to replace and keep it still hearty?
I absolutely love corn chowder and this sounds like a fantastic recipe. Thanks for sharing!
Happy Blogging!
Happy Valley Chow
Great recipe. Thank you and have a great day
This sounds amazing!! I love chowder. I can’t wait to try this one!
Hi, I looked at the nutrition info and it didn’t get give a serving size. Help?
Serves about 6 to 8 depending on how big your serving is.
You could always add rice or pasta.
Please give nutritional value for your recipes. They look great, however we should know nutritional value.
Thanks
Just made this and yum! I like my chowder a little thicker so I took some of the potatoes and soup liquid and pureed it and then added it back into the soup to thicken it up a tad more!
I made this tonight, my husband loved it big time!! I will be making this one again.
I am gluten free- I am assuming I could use either brown rice flour or arrowroot flour as a substitute for the regular flour. Do you know if this would work? It sounds great- thank you!
We have never made it with brown rice flour or arrowroot flour, but if you have substituted it before for regular flour, I’m sure it should work with this recipe too. Hope it all works out ok. 🙂
have you ever tried freezing this, looking for great freezer soup recipes for this fall?
We have never tried this as a freezer meal because we eat it all! Let us know how it all turns out!
I found this recipe on Pinterest. My husband and I LOVED this soup. Thank you for the recipe.
Can i make this in the crockpot?
It only takes about 20 minutes on the stove top. I’m sure it would work in a slow cooker. Just watch it closely so you’ll know when the potatoes have cooked through. You could also make it and put it in the slow cooker on low to keep it warm.
I made this once while looking for a quick one pot meal to make. My whole family loves it, including picky children. We dont add the green chillies. But do everything else exactly and it’s become our favourite winter meal. We make it many times through out the season.
Wouldn’t it work well in the Instant Pot?
Loved this soup, will definitely keep in the dinner rotation!!
The general rule of thumb for converting recipes to instant pot is to cook at high pressure for 1/3 the original time. So this recipe would cook at high pressure for 5-6 minutes.
I tried it in the instant pot and it didn’t work as well as the stove. The starch from the potatoes and the flour didn’t work well pressure cooked with no prior sautéing.