Ultimate Chicken Corn Chowder Soup Recipe

Introduction

Discover the ultimate creamy and comforting chicken corn chowder soup. This delightful recipe teaches you how to create a flavorful one-pot meal that warms you from the inside out. Perfect for any season, this hearty chowder is surprisingly quick to prepare. Get ready to enjoy a satisfying and delicious dish that your whole family will love, even on busy weeknights.

Why You’ll Love This Chicken Corn Chowder

• Rich, Smoky Flavor: Crispy bacon and a blend of aromatic spices build incredible depth in every spoonful of this homemade chowder.
• Perfectly Creamy Texture: This chicken corn chowder soup boasts a smooth yet chunky consistency, making it satisfying without being overly heavy.
• Quick & Easy: You can have this comforting meal ready and on the table in under an hour, ideal for busy parents and beginners alike.
• One-Pot Convenience: Enjoy minimal cleanup thanks to this efficient cooking method, simplifying your kitchen routine.
• Versatile Meal: Serve this delicious soup as a light lunch or a hearty dinner, easily adaptable to any mealtime.

Ingredients

Crafting the perfect chicken corn chowder soup begins with fresh, quality ingredients that come together to create incredible flavor. Each component plays a vital role in building this creamy and satisfying dish.

• 6 strips uncooked bacon, cut into pieces
• 3 Tablespoons unsalted butter
• 1 medium yellow onion, diced (about 1 cup)
• 1 red pepper, diced (about 1 cup)
• 1 Tablespoon diced jalapeno, seeds and ribs removed
• 1 ½ Tablespoons minced garlic
• ¼ cup all-purpose flour
• 1 teaspoon table salt, plus more as needed/to taste
• ¾ teaspoon ground black pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon dry ground mustard
• 4 cups chicken broth
• 1 cup water or use another cup (236 ml) of chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb Gold potatoes, diced into 1” cubes (you do not need to peel, but do remove any shoots)
• 1 lb boneless skinless chicken breast or mix of breast and thighs, raw
• 2 ½ cups sweet corn (fresh, frozen, or canned; if frozen no need to thaw, if canned drain before using)
• Desired toppings. We enjoy this creamy chicken chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!

Notes & Substitutions

• Bacon: Bacon is essential for the rich, smoky flavor profile of this chicken and corn chowder. If you must omit it, add an extra tablespoon of butter for richness.
• Potatoes: Gold potatoes are ideal and require no peeling, saving you time. Russet potatoes are an option but you should peel them first.
• Corn: Fresh corn offers the best flavor, but frozen sweet corn (no thawing needed) or well-drained canned corn works perfectly too.
• Chicken: Using raw chicken allows it to cook directly in the soup, infusing flavor. If you have pre-cooked chicken, shred or dice it and add it back at the end.
• Spice: Adjust the amount of diced jalapeno or remove more seeds to control the heat level to your preference.
• Dry Mustard: Don’t skip the dry ground mustard; it adds a unique savory note that deepens the overall flavor of the soup.

Equipment

You only need a few basic kitchen tools to create this delicious chicken corn chowder soup. Gather these items before you begin cooking for a smooth process.

• A large pot or Dutch oven is perfect for preparing this one-pot meal.
• A sharp knife and cutting board are essential for precise ingredient preparation.
• Use a whisk to create a smooth, lump-free roux.
• An immersion blender is highly recommended for achieving the ideal creamy texture.

Instructions

Follow these easy steps to create your perfect bowl of chicken corn chowder soup. This detailed guide will walk you through each stage, ensuring a delicious and comforting meal.

1. Place bacon pieces in a large pot or Dutch oven. Turn heat to medium and cook until the bacon is crisp. Remove the cooked bacon to a paper towel-lined plate and set it aside for garnishing.
2. Drain all but approximately 2 Tablespoons of bacon grease from the pot. You can eyeball this amount; no need to be exact. I like to use a ladle to remove the excess and pour it into a can to solidify before disposing of it.
3. Add the unsalted butter to the pot with the remaining bacon grease and cook until the butter is completely melted. This combination creates a rich flavor base for your hearty chowder.
4. Add the diced yellow onion, red pepper, and jalapeno to the pot. Cook, stirring occasionally, until the vegetables have softened, which usually takes about 5 minutes.
5. Stir in the minced garlic and cook until it becomes fragrant, about 30 seconds. Be careful not to let the garlic burn.
6. Sprinkle the all-purpose flour over the cooked vegetables and stir until it’s fully absorbed. Continue to cook for another 30 seconds longer to lightly toast the flour, forming a roux that will thicken the soup.
7. Stir in the salt, pepper, smoked paprika, and ground mustard, blending them well into the roux.
8. Slowly whisk in the chicken broth until it is completely combined and no lumps remain. This ensures a smooth base for your chicken corn chowder soup.
9. Add the water, whole milk, heavy cream, diced Gold potatoes, raw chicken breast, and sweet corn to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the potatoes are tender and the chicken is thoroughly cooked through.
10. Once the chicken is cooked through, carefully remove it to a plate. Shred or dice the chicken, then set it aside and keep it warm, perhaps by covering it with foil.
11. Use an immersion blender to puree approximately half of the soup directly in the pot. This creates a wonderfully creamy texture while still retaining some vegetable chunks. (See note in Pro Tips if you do not have an immersion blender).
12. After pureeing, return the shredded chicken to the pot. Stir the reserved bacon back into the pot, or to preserve its crispness, serve the soup topped with bacon crumbles. Don’t skip the bacon entirely; it adds so much flavor to this corn chowder with chicken! Taste-test the soup, adding more salt and pepper as needed. Any soup that tastes a bit bland almost always needs a few shakes more salt!
13. Serve the warm chicken corn chowder soup with your desired toppings and enjoy this comforting meal!

Pro Tips & Troubleshooting

• Flavor Base: Do not skip rendering the bacon and cooking your aromatics in its fat. This step builds an irreplaceable foundational flavor for your chicken corn chowder soup.
• Creamy Texture: For the perfect balance, blend about half of the soup using an immersion blender. This creates a smooth creaminess while still allowing for delightful chunks of vegetables.
• Alternative Blending: If you don’t have an immersion blender, carefully transfer half of the soup to a standard blender in small batches. Alternatively, a potato masher can achieve a rustic, chunky texture without any blending.
• Seasoning: Always taste your soup before serving and adjust the salt and pepper as needed. A few extra shakes can transform a good soup into a great one.
• Prevent Curdling: Add dairy gradually to the soup base.

According to culinary experts, preventing milk from curdling in hot dishes often involves heating it gently and avoiding rapid boiling, especially when acidic ingredients are present.

After adding milk and cream, maintain a gentle simmer and avoid rapid boiling to prevent the dairy from curdling.

Serving, Storage, & Variations

This versatile chicken corn chowder soup is perfect on its own, but can be elevated with simple additions and clever variations.

Serving Suggestions

• Toppings: Enhance your hearty chicken soup with crispy bacon crumbles, fresh scallions or green onions, shredded cheddar cheese, fresh cilantro, or a crunch from corn chips, Fritos, or crackers.
• Sides: Pair your creamy chicken chowder with a crisp garden salad for balance, or enjoy it with warm buttermilk cornbread or garlic cheese drop biscuits for a truly comforting meal.

Storage

Refrigerate any leftover chicken corn chowder soup in an airtight container for up to 5 days. It reheats beautifully on the stovetop over low heat, or gently in the microwave.

Freezing

Due to the dairy content, freezing this homemade chowder is not recommended. The milk and cream can separate and become grainy upon thawing, affecting the texture.

Variations

• Spicier: For those who love heat, add a pinch of cayenne pepper or an extra diced jalapeno to the soup.
• Vegetarian: Easily make this recipe vegetarian by omitting the bacon and chicken. Use vegetable broth and add more potatoes, beans, or even diced sweet potatoes for extra heartiness.
• Different Proteins: Experiment with other cooked proteins like diced cooked sausage, ham, or leftover turkey instead of chicken for a unique twist.

Nutrition

Understanding the estimated nutritional values can help you make informed dietary choices for this delicious chicken corn chowder soup.

This estimated nutrition information per serving provides a general overview. Individual values can vary based on specific ingredients and preparation methods.

FAQ

Does chicken corn chowder freeze well?

No, this soup doesn’t freeze well because the dairy tends to separate and become grainy when thawed. It’s best enjoyed fresh or within a few days from the refrigerator.

A Kansas State University extension article explains that dairy proteins can coagulate and separate when subjected to certain conditions, leading to an undesirable texture in cream-based soups after freezing.

What goes well with chicken corn chowder?

Crispy bacon, scallions, shredded cheese, and crackers make excellent toppings. For sides, consider a fresh garden salad, warm cornbread, or garlic cheese biscuits.

Can I use frozen corn?

Absolutely, you can use frozen sweet corn directly from the freezer; there’s no need to thaw it first. Just add it as directed in the recipe.

Can I make this soup dairy-free?

Yes, you can substitute whole milk with unsweetened plain dairy-free milk and heavy cream with full-fat canned coconut milk or a dairy-free cream alternative. The texture might vary slightly.

Conclusion

This ultimate chicken corn chowder soup delivers incredible comfort and robust flavors in every spoonful. It’s a testament to how easily you can create a hearty, homemade meal that tastes like it simmered all day. Reiterate the ease and speed of this recipe, making it perfect for beginners and busy cooks. We encourage you to try this delicious chowder today and discover your new favorite comfort food! Share your feedback and culinary creations with us.

Ultimate Chicken Corn Chowder Soup Recipe

This ultimate chicken corn chowder soup is a rich and creamy dish, packed with tender chicken, sweet corn, diced potatoes, and savory bacon. Perfect for a comforting meal, it's hearty and flavorful.

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Prep Time 25 minutes mins

Cook Time 35 minutes mins

Total Time 1 hour hr

Servings: 6 servings

Calories: 480

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 6 strips bacon uncooked, cut into pieces
• 3 Tablespoons unsalted butter
• 1 medium yellow onion diced (about 1 cup)
• 1 red pepper diced (about 1 cup)
• 1 Tablespoon jalapeno diced, seeds and ribs removed
• 1 ½ Tablespoons minced garlic
• ¼ cup all-purpose flour
• 1 teaspoon table salt plus more as needed/to taste
• ¾ teaspoon ground black pepper
• ¾ teaspoon smoked paprika
• ½ teaspoon dry ground mustard
• 4 cups chicken broth
• 1 cup water or use another cup (236 ml) of chicken broth
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb Gold potatoes diced into 1” cubes, do not need to peel, but do remove any shoots
• 1 lb boneless skinless chicken breast or mix of breast and thighs, raw
• 2 ½ cups sweet corn fresh, frozen, or canned (if frozen no need to thaw, if canned drain before using)

Optional Toppings

• corn chips, Fritos, or crackers
• scallions/green onions
• jalapeno additional
• cilantro
• shredded cheddar cheese

Equipment

• Large pot or Dutch oven
• Paper towel
• Ladle
• Immersion blender
• Plate
• Foil

Method

 

Preparation

1. Cook bacon pieces in a large pot or Dutch oven over medium heat until crisp, then remove to a paper towel-lined plate and set aside.
2. Drain all but approximately 2 tablespoons of bacon grease from the pot.
3. Add butter to the pot with the remaining bacon grease and cook until melted.
4. Add diced onion, red pepper, and jalapeno to the pot, cooking and stirring occasionally until softened for about 5 minutes.
5. Stir in minced garlic and cook until fragrant, which takes about 30 seconds.
6. Sprinkle flour over the vegetables, stir until fully absorbed, and cook for another 30 seconds to lightly toast it.
7. Stir in the salt, pepper, smoked paprika, and dry ground mustard.
8. Slowly whisk in the chicken broth until it is completely combined.
9. Add water, milk, cream, potatoes, chicken breast, and corn to the mixture; bring it to a boil and cook until the potatoes are tender and the chicken is cooked through.
10. Once the chicken is cooked through, remove it to a plate, then shred or dice it and keep warm.
11. Use an immersion blender to puree approximately half of the soup directly in the pot.
12. Return the shredded chicken and reserved bacon to the pot, stir them in, and then taste-test to add more salt or pepper as needed.
13. Serve the warm soup with your desired toppings and enjoy.

Notes

If you do not have an immersion blender, carefully transfer half of the soup to a regular blender, blend until smooth, and then return it to the pot. Remember to taste and adjust salt and pepper as needed. For extra crispness, reserve some cooked bacon to sprinkle on top just before serving.