Creamy Chicken Corn Chowder

Name: Creamy Chicken Corn Chowder
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 slices bacon, chopped (optional but recommended); 1 tablespoon butter if not using bacon; 1 onion, diced; 2 celery stalks, diced; 2 cloves garlic, minced; 1 pound boneless skinless chicken breasts; 1 pound Yukon gold potatoes, diced; 4 cups low-sodium chicken broth; 3 cups corn kernels (fresh, frozen, or canned drained); 1 teaspoon kosher salt; 1/2 teaspoon black pepper; 1/2 teaspoon smoked paprika; 1 cup whole milk or half-and-half; 2 tablespoons flour; 2 green onions, sliced; Optional: shredded cheddar

Creamy chicken corn chowder with potatoes, sweet corn, and shredded chicken—coastal-meets-Midwest USA chowder for weeknights. Chicken cooked to 165°F, potatoes simmered tender, finished with milk for a thick spoonable bowl.

⏱️

min prep time

🔥

min cook time

🍽️

servings

📊

Easy

difficulty

🛒Ingredients

4 slices bacon, chopped (optional but recommended)
1 tablespoon butter if not using bacon
1 onion, diced
2 celery stalks, diced
2 cloves garlic, minced
1 pound boneless skinless chicken breasts
1 pound Yukon gold potatoes, diced
4 cups low-sodium chicken broth
3 cups corn kernels (fresh, frozen, or canned drained)
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon smoked paprika
1 cup whole milk or half-and-half
2 tablespoons flour
2 green onions, sliced
Optional: shredded cheddar

🔧Kitchen Tools Needed

Large pot
Whisk
Instant-read thermometer
Ladle

📝Instructions

1
In a large pot, cook bacon until crisp; remove and leave 1–2 tablespoons fat (or melt butter). Sauté onion and celery 5 minutes; add garlic 30 seconds.
2
Add chicken, potatoes, broth, corn, salt, pepper, and paprika. Bring to a simmer; cover and cook 15–20 minutes until potatoes are tender and chicken reaches 165°F.
3
Remove chicken; shred and return to pot.
4
Whisk flour into milk until smooth; stir into the chowder. Simmer 5 minutes until thickened. Do not hard-boil. Adjust seasoning.
5
Top with bacon, green onions, and cheddar. Refrigerate within 2 hours up to 4 days; reheat gently to 165°F.

🥗Nutrition Information

⚡Calories per serving: 370

🏷️Recipe Tags

chicken corn chowdercorn chowdercreamy chowderpotato corn soupweeknight soupamerican chowderfall soupcomfort food

❓Frequently Asked Questions

Rotisserie shortcut?

Simmer potatoes/corn in broth until tender, then add 3 cups shredded cooked chicken and heat to 165°F before the milk slurry.

Thicker chowder?

Mash some potatoes in the pot or add another tablespoon flour to the milk.

Slow cooker?

Combine except milk/flour/bacon; Low 5–6 hours; shred chicken at 165°F; finish with slurry on High 15 minutes; add cooked bacon to serve.

Dairy-free?

Use unsweetened oat milk and a cornstarch slurry; flavor will be lighter.

Frozen corn OK?

Yes—add straight from frozen; no need to thaw.

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