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Bowl of creamy chicken corn chowder garnished with bacon crumbles and fresh herbs

Creamy Chicken Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

Ingredients
  

  • 6 slices bacon
  • 2 cups onion (diced)
  • 1 ½ cups carrot (1 cup diced + ½ cup sliced)
  • 1 cup celery (diced)
  • 4 cups chicken stock
  • 2 cups rotisserie chicken (shredded)
  • 1 ½ cups yukon gold potatoes (cubed)
  • 1 ½ cups corn (one 15 oz can)
  • 1 tsp salt
  • ½ tsp ground black pepper
  • ½ tsp dried thyme
  • 1 cup heavy cream or half-and-half
  • fresh thyme (optional)
  • 1 tbsp corn starch (optional)
  • 1 tbsp chicken bouillon (optional)

Instructions
 

Fat

  • Cut bacon into small pieces (kitchen scissors work great) and cook in the bottom of a large Dutch oven or stock pot over medium heat until crispy. Remove bacon pieces with a slotted spoon and set aside on a paper towel–lined plate. Leave about 3–4 tablespoons of bacon grease in the pot.

Flavor Base

  • Add diced onion, diced carrots, and diced celery to the pot with the bacon grease. Cook over medium heat until softened, about 5 minutes.

Mix-Ins (Part 1)

  • Stir in diced potatoes and cook for 2–3 minutes to start softening.

Liquid Base:

  • Pour in 1 cup of chicken stock and scrape the bottom of the pot to deglaze, loosening any browned bits. Add the remaining stock and bring to a gentle simmer.

Protein & Mix-Ins (Part 2):

  • Stir in shredded chicken, corn, and sliced carrots.

Spices:

  • Add salt, pepper, dried thyme, and bouillon (if using). Simmer until potatoes are fork-tender, about 12–15 minutes. Taste and adjust seasoning as needed.

Finishes:

  • If you prefer a thicker chowder, mix 1 tbsp cornstarch with a few tablespoons of the hot broth in a small bowl, then stir the slurry back into the pot and simmer for 1–2 minutes until slightly thickened.
    Lower heat and stir in cream. Heat gently without boiling. Garnish with crispy bacon and fresh thyme before serving.

Notes

  • Corn: This recipe uses 1 (15 oz) can of corn, which is about 1 ½ cups. Frozen corn can be substituted (no need to thaw first).
  • Bouillon: Adds extra depth and saltiness. If you skip the bouillon, you will likely want to increase the amount of salt to taste.
  • Seasoning Swaps: Italian seasoning, poultry seasoning, or a mix of dried basil + oregano also work well.
  • Vegetarian Version: Skip the bacon and chicken, use butter or olive oil and vegetable stock, and add extra beans or potatoes for protein.
  • Chicken Options: This chowder is a breeze to make with shredded rotisserie chicken. Cut the chicken off the bones, then shred with two forks. Alternatively, you can cook your own chicken breasts or use pre-cooked chicken strips.
  • Thickening: An alternative way to thicken the chowder is to mash a few of the potatoes, either with the back of a spoon or with an immersion blender. 
  • Storage: Refrigerate leftovers for up to 3 days. For freezing, leave out the cream, freeze in portions, and stir in fresh cream when reheating.