Name: Chicken Corn Chowder Recipe
Prep time: 30 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1/2 cup diced onion; 1 tablespoon minced garlic; 8 cups chicken stock (64 oz.); 4 cups peeled, diced potatoes; 2 cups frozen corn; 3 cups chopped, cooked chicken; 1 cup cooked, crumbled bacon + extra for garnish; 4 ounces cream cheese, softened; 2 cups shredded cheddar jack cheese (8 oz.); 1 teaspoon Italian seasoning; 1/2 teaspoon smoked paprika; salt and pepper, to taste

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There’s nothing better than a warm, hearty bowl of Chicken Corn Chowder on a chilly day! This creamy, homemade soup comes together in less than 30 minutes and is packed with potatoes, bacon, and sweet corn.

The post for chicken corn chowder was first published in January 2017. It was updated and republished in February 2025.

Chicken Potato Corn Chowder

There’s nothing quite like a big pot of soup on a cold night. Our kids love canned chunky soups, but I was on a mission to make a homemade version so good they wouldn’t miss the store-bought ones.

I checked the kitchen and found potatoes, frozen corn, and chicken. Just what I needed to make an easy chicken corn chowder. The bubbling broth filled the kitchen with a cozy, comforting smell all afternoon.

The real test was when my kids got home from school. The moment they smelled the chowder, they were ready for dinner. They ate in silence and then went back for seconds. Mission accomplished.

Why You'll Love This Recipe

This creamy chicken corn chowder is a family favorite and is part of our regular winter menu. I’m confident you’ll love it as much as we do!

Easy One-Pot Meal – Everything gets tossed into one pot, so clean-up is a breeze!
Packed with Hearty Ingredients – Tender chicken, sweet corn, and soft potatoes mix for great flavors and textures.
Better Than Store-Bought - This homemade version uses fresh ingredients and contains no preservatives. It tastes way better and doesn't have that metallic flavor you get from canned foods.

Main Ingredients

Bowls of ingredients needed to make a chicken chowder soup.

This chicken corn chowder recipe is easy to make from scratch using simple ingredients. The complete list of ingredients and full instructions can be found on the recipe card at the bottom.

Onion & Fresh Garlic: Saute in oil to add flavor to the creamy broth base.
Chicken Stock: Gives the base a richer flavor and more nutrients. You can also use regular broth or bone broth.
Potatoes: Russet potatoes break down well in the broth. You can also use Yukon gold or red potatoes.
Corn: This recipe works well with a bag of frozen or canned corn. However, fresh corn, when in season, gives it an even better taste.
Chicken: I like to use a store-bought rotisserie chicken from Sam's Club or Costco. You can also use any cooked chicken that you have on hand.
Crispy Bacon: Cook the bacon in advance and chop it into bite-sized pieces. For a quicker option, you can also buy pre-cooked bacon.
Cream Cheese: This adds a rich and creamy texture to the broth without being heavy.
Shredded Cheese: Helps thicken the soup and gives it a delicious cheesy flavor. You can use mild, medium, or sharp cheddar cheese. For best results, shred a block of cheese.

How To Make Chicken Chowder

This chicken corn chowder recipe is easy to prepare. Just follow a few easy steps, and you'll have it ready in no time. Let's cook a pot together.

Four pictures collaged together showing the stages of chowder.

Saute the veggies. Place the onions in a large soup pot with a small amount of olive oil. Cook until tender and translucent. Add the garlic and then cook for an additional minute.

Cook the potatoes. Add the broth and diced potatoes to the pot. Bring to a boil, then reduce the heat and simmer until soft.

Add the cheese. Remove some of the potatoes and mash them. Stir the mashed potatoes and cheeses into the broth. Heat gently until everything is melted and creamy.

Stir in the other ingredients. Add the shredded chicken, bacon, corn, and seasonings. Stir until everything is heated through. Serve bowls of hot soup with extra toppings.

Serving Suggestions

Here are some side options that we love serving with this easy soup.

A ladle lifting out a big scoop of chowder.

Storage Recommendations

In the Refrigerator: Spoon the cooled soup into an airtight container and store it in the fridge for 3-4 days.

To Reheat: Heat the soup in a large pot on the stovetop or in a microwave-safe bowl until it reaches your desired temperature.

Tips and Tricks

Shred your cheese. Pre-shredded cheese has anti-caking agents that can make your soup a bit grainy. If you want it to be smooth, shred a block of cheese instead!
Dice the potatoes evenly. Cutting the potatoes into uniform pieces ensures they cook at the same rate.
Include more veggies. Chopped red bell peppers and frozen peas are also a great addition to this chowder.
Add some spice. A can of diced green chiles or a sprinkle of red pepper flakes adds heat to this easy soup.
Don’t skip the seasoning. Salt, pepper, a hint of smoked paprika, and Italian seasonings enhance the flavors. Adjust the seasoning to taste as necessary.
Customize it with toppings. Crumbled bacon, shredded cheese, and fresh chopped green onions add flavor and texture.

Two bowls of chicken corn chowder topped with bacon and shredded cheese.

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