Name: Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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

Chicken corn chowder is the best soup recipe for fall! It is a creamy and delicious comfort food soup, perfect for those chilly autumn days.

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!

Chicken Corn Chowder in two bowls served with sliced bread

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. Oops!

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!

If you want to eat more than just soup for dinner, you cannot beat our quick homemade breadsticks, or the perfect bread for dipping, our homemade french bread, and you can’t go wrong with and Italian fresh green salad.

Ingredients needed for Chicken Corn Chowder

Ingredients Needed For Our Chicken Corn Chowder Recipe:

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

How To Make Our Chicken Corn Chowder Recipe:

When we said this recipe was simple, we weren’t lying.

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.

Remaining Ingredients for Chicken Corn Chowder added to stock pot

Now, place the frozen corn, dried pasley, 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.

Chicken Corn Chowder in a stock pot cooked and topped with bacon

Then serve it warm, topped with a little of the extra chopped bacon and enjoy!

To Make This Favorite Family Dinner Recipe You Will Need:

Large stock pot (THIS is a really nice one, and a cute color!)
Large wooden spoon
Serving spoon or ladle
Soup bowls

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How To Make Your Own Dried Herbs

Sometimes I have a recipe that I need to have a fresh spice for, but normally I have plenty left over. Half the time the recipe only calls for a little bit, leaving a lot of the spice that I don’t need, but I feel bad either throwing away the rest, or letting it go bad in the fridge. So, I wanted to find a way to stop this!

There are ways to dry out your fresh herbs at home to avoid even more unnecessary waste. Give Masala Herb’s how to dry herbs instruction a try and see if you too can preserve your fresh spices and use them in a different way!

Can I Use Bacon Bits?

The actual answer is yes, 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!

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Load Up Your Weekly Meal Plan With These Tasty Fall Recipes:

Serves: 8

Chicken Corn Chowder Recipe

5 from 1 vote

This Chicken Corn Chowder is our favorite way to warm up, during the cold months. It's easy to make and tastes delicious.

Prep Time 15

Cook Time 20

Total Time 35

Print Pin

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.

Video

Notes

To Freeze This Soup:

Place it in a gallon size zip lock bag, or in an airtight container, and place in the freezer.
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.
This soup will be good in the freezer for about 2 weeks.

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

Equipment

large pot
Wooden Spoon
Serving Spoon or Lade
Soup Bowls

Recipe Details

Course: Soup

Cuisine: American

Chicken Corn Chowder in a white bowl with a spoon

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Questions & Reviews

Jennifer says:

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?
Happy Valley Chow says:

I absolutely love corn chowder and this sounds like a fantastic recipe. Thanks for sharing! Happy Blogging! Happy Valley Chow
Liz says:

Great recipe. Thank you and have a great day
Mandi says:

This sounds amazing!! I love chowder. I can't wait to try this one!
kimber says:

Hi, I looked at the nutrition info and it didn't get give a serving size. Help?
Cyd says:

Serves about 6 to 8 depending on how big your serving is.
Cyd says:

You could always add rice or pasta.
Maria Troisi says:

Please give nutritional value for your recipes. They look great, however we should know nutritional value. Thanks
Annie says:

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!
Sunnie says:

I made this tonight, my husband loved it big time!! I will be making this one again.
Shelly says:

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!
Cyd says:

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. :)
Jamie says:

have you ever tried freezing this, looking for great freezer soup recipes for this fall?
Cyd says:

We have never tried this as a freezer meal because we eat it all! Let us know how it all turns out!
Katie says:

I found this recipe on Pinterest. My husband and I LOVED this soup. Thank you for the recipe.
Renee says:

Can i make this in the crockpot?
Cyd says:

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.
Lindsay Huff says:

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.
Jeanne Carpenter says:

Wouldn’t it work well in the Instant Pot?
Stephanie Best says:

Loved this soup, will definitely keep in the dinner rotation!!
Shaylee Miller says:

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.
Shaylee Miller says:

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.