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5.0 from 159 votes

Chicken Corn Chowder

This Chicken Corn Chowder recipe has chicken, potatoes, and corn in the most flavorful broth! It's garnished with bacon and green onions and is loaded with flavor!

Prep Time
15 mins
Cook Time
1 hr
Total Time
1 hr 15 mins
Servings: 6 people
Calories: 526 kcal
Course: Soup
Cuisine: American

Ingredients

  • 5 strips bacon drippings reserved
  • 4 cups chicken broth
  • 1 teaspoon hot sauce
  • 1 teaspoon Worcestershire sauce 
  • 1 small yellow onion diced
  • 2 tablespoons butter
  • 1-2 Jalapeno peppers diced
  • 3/4 cup red bell pepper diced
  • 3 cloves garlic minced
  • 1/3 cup flour
  • 2 cups half and half
  • 1 bay leaf
  • 1 lb. boneless/skinless chicken breast or 2 cups leftover/rotisserie chicken
  • Salt/Pepper
  • 1 lb. Yukon gold potatoes diced
  • 1 (15 oz.) can sweet kernel corn drained. see notes
  • 1 cup cheddar cheese shredded (Optional.)
  • 1/3 cup green onions diced
Seasonings
  • ½ teaspoon EACH: salt, oregano, paprika, mustard powder, chili powder, cumin
  • 1 pinch cayenne pepper

Instructions

    Cup of Yum
  1. Cook the bacon in a 4.5-quart soup pot slowly over low heat. (I cut my bacon in half, it’s easier to fit it in the pan and have it cook evenly.) Once cooked, set aside and chop once cooled.
  2. While the bacon cooks: Combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set aside. Measure out remaining ingredients before beginning. Don’t cut potatoes until ready to use.
  3. Leave 2 tbsp. bacon drippings in the pot. Add the onions and soften over medium heat for 3 minutes. Add the butter, jalapeno peppers, bell peppers, and garlic. Soften for 3 more minutes.
  4. Add the flour and cook for 2 minutes, until it begins to brown.
  5. Add the chicken broth mixture (from step 2), in small splashes, stirring continuously. Add the half and half in the same manner. Add the bay leaf. Bring to a boil, then reduce to a simmer.
  6. Cut the chicken in half lengthwise and season each side with salt and pepper. Add it to the chowder and bubble very gently, uncovered, until the chicken is cooked through, 15-20 minutes. (Do this gently or the chicken will be tough.) Remove and let rest.
  7. Add the diced potatoes and simmer uncovered until fork tender, another 20-25 minutes or so.
  8. Dice the chicken and add it to the chowder along with the corn. Let it heat through for 1-2 minutes, then reduce heat to low.
  9. Gradually stir in the cheese until melted (if using). Remove the bay leaf. Garnish with chopped bacon and green onions. Serve with Cheddar Bay Biscuits!

Notes

  • Pro Tips
  • 1 ½ cups fresh or frozen corn can be used instead of canned. If using fresh corn, add it when you add the potatoes to give it time to cook through.
  • Storage
  • Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
  • The longer this soup simmers, the thicker it gets, so you can control the consistency with that in mind. I always let it simmer, reduce, and concentrate for at least 20 minutes before I add the potatoes. Once you add the potatoes, you don’t have as much flexibility with cooking time, as you don’t want to overcook them.
  • The hot sauce, Worcestershire sauce, and mustard powder are flavor enhancers in this soup that can't be tasted outright. The hot sauce doesn't make it spicy. I use Frank's Hot Sauce. 
  • Heavy cream can be used instead of half and half for a little extra indulgence.
  • Corn: 1 ½ cups fresh or frozen corn can be used instead of canned. If using fresh corn, add it when you add the potatoes to give it time to cook through.
  • Chicken: If using leftover/rotisserie chicken, add it in step 8 when the diced chicken/corn is added.
  • Potatoes: Yukon Gold potatoes are delicious in this recipe, red potatoes would be the best substitute as they hold up well in soups/stews/chowders. I leave the skin on, but you can peel if preferred!
  • Heat: Green bell peppers can be used instead of jalapeno if you are heat averse. If you remove the white membrane/seeds from the jalapeno, that omits most of the heat. This recipe as written is not very hot. 
  • Be sure to try my Beer Cheese Soup recipe next!
  • 📘 Find this recipe on page 33 of my 2nd cookbook, Let’s Eat!
  • Refrigerate for up to 3 days or freeze for up to 3 months. Note the consistency is thinner when reheated, but it still tastes great! 
  • Be careful not to overcook the potatoes if you plan having leftovers as they can become crumbly and fall apart if overcooked.

Nutrition Information

Calories 526kcal (26%) Carbohydrates 36g (12%) Protein 30g (60%) Fat 30g (46%) Saturated Fat 15g (75%) Polyunsaturated Fat 3g Monounsaturated Fat 9g Trans Fat 0.2g Cholesterol 121mg (40%) Sodium 1225mg (51%) Potassium 979mg (28%) Fiber 4g (16%) Sugar 8g (16%) Vitamin A 1400IU (28%) Vitamin C 49mg (54%) Calcium 257mg (26%) Iron 2mg (11%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 526

% Daily Value*

Calories 526kcal 26%
Carbohydrates 36g 12%
Protein 30g 60%
Fat 30g 46%
Saturated Fat 15g 75%
Polyunsaturated Fat 3g 18%
Monounsaturated Fat 9g 45%
Trans Fat 0.2g 10%
Cholesterol 121mg 40%
Sodium 1225mg 51%
Potassium 979mg 21%
Fiber 4g 16%
Sugar 8g 16%
Vitamin A 1400IU 28%
Vitamin C 49mg 54%
Calcium 257mg 26%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.