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Velvety Chicken Corn Chowder

Featured in Dinner Solutions You'll Love.

This tasty soup mixes juicy chicken, crisp bacon, and sweet corn in a creamy base. It’s great for cold nights and works well in a slow cooker.

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Rose
Updated on Sat, 15 Mar 2025 01:11:23 GMT
A bowl of creamy chicken and bacon corn chowder topped with fresh herbs. Pin it
A bowl of creamy chicken and bacon corn chowder topped with fresh herbs. | tastybysophie.com

Creamy Chicken Corn Chowder brings together tender chicken, fresh vegetables and a velvety broth in this comforting soup. A family favorite during cold weather, it's an ideal choice for both weeknight dinners and casual entertaining.

Key Components

  • Chicken: 2 boneless breasts, diced
  • Bacon: 4 strips, chopped
  • Sweet Corn: 3 ears, kernels removed
  • Yukon Gold Potatoes: 3 medium, cubed
  • Fresh Zucchini: 1 cup diced
  • Heavy Cream: 1 cup
  • Cheddar Cheese: 1 cup shredded
  • Vegetable Stock: 4 cups
  • Seasonings: Fresh thyme, garlic, salt, pepper

Preparation Method

  1. Render bacon until crisp, reserve drippings. Brown chicken pieces.
  2. Create flavor base with sautéed onions and garlic, make roux, deglaze pot.
  3. Combine vegetables, stock, seasonings. Simmer gently 20 minutes.
  4. Shred chicken, blend portion of soup, stir in cream and garnish.

Professional Tips

Use room temperature dairy for smoothest texture. Partially blending creates ideal consistency. Season gradually throughout cooking process.

A close-up of a creamy chicken corn chowder garnished with bacon and herbs in a rustic bowl, accompanied by a second bowl of corn and potatoes. Pin it
A close-up of a creamy chicken corn chowder garnished with bacon and herbs in a rustic bowl, accompanied by a second bowl of corn and potatoes. | tastybysophie.com

Customization Options

Incorporate diced jalapeños or cayenne for heat. Stir in cream cheese for extra richness. Substitute cornstarch to make gluten-free.

Storage Guidelines

Keeps refrigerated up to 5 days. Reheat gently while stirring. Best enjoyed fresh rather than frozen.

Serving Suggestions

Accompany with tortilla chips or crusty bread. Garnish with shredded cheese, sour cream, lime wedges. Add green salad for complete meal.

Advance Preparation

Prepare base components ahead. Add dairy elements while reheating. Flavors develop nicely overnight.

A close-up view of two bowls of creamy corn chowder topped with bacon, green onions, and shredded chicken, alongside a silver spoon and a linen napkin. Pin it
A close-up view of two bowls of creamy corn chowder topped with bacon, green onions, and shredded chicken, alongside a silver spoon and a linen napkin. | tastybysophie.com

Flavor Enhancement

Roasting corn and potatoes beforehand develops deeper flavors. Additional effort yields superior results.

Non-Dairy Alternative

Substitute coconut or cashew cream. Select plant-based cheese alternatives. Maintains creamy texture.

Time-Saving Option

Use prepared rotisserie chicken. Reduces preparation time significantly. Maintains quality results.

Textural Elements

Garnish with crushed tortilla strips. Consider crispy fried onions. Provides textural interest.

Beverage Selection

Pairs nicely with crisp white wine. Consider sparkling lemonade alternative. Complements soup flavors.

A bowl of creamy corn chowder topped with pieces of bacon, chicken, and green onions. Pin it
A bowl of creamy corn chowder topped with pieces of bacon, chicken, and green onions. | tastybysophie.com

Presentation Enhancement

Serve in hollowed sourdough bowls. Absorbs flavors beautifully. Elevates presentation.

Large Batch Instructions

Recipe multiplies easily. Select appropriate cookware size. Ideal for larger groups.

Storage Protocol

Allow proper cooling. Store in sealed containers. Gentle reheating maintains quality.

Alternative Serving Style

Thicken for dip consistency. Serve alongside breads and chips. Perfect casual appetizer.

Seasonal Adaptability

Warming winter comfort food. Lighter summer variation available. Adaptable year-round dish.

A bowl of creamy chicken and corn soup garnished with bacon bits and fresh herbs. Pin it
A bowl of creamy chicken and corn soup garnished with bacon bits and fresh herbs. | tastybysophie.com

Frequently Asked Questions

→ What if I don’t have fresh corn?

Frozen corn works too! Use 4-5 cups of it. While fresh corn gives extra creaminess when you scrape the cobs, frozen still tastes delicious.

→ Can this be prepped in advance?

Yes, store the soup in the fridge for up to 5 days. Reheat gently to keep the cream smooth.

→ What type of cheese should I use?

Gruyere is a great choice, but sharp cheddar or parmesan are awesome as well. Any cheese that melts nicely will work!

→ Do I have to include wine?

Nope! If you don’t want to use wine, you can just add a little extra stock or skip that step altogether.

→ How does this chowder freeze?

It can freeze, but cream-based soups may separate when thawed. To avoid this, freeze the soup before adding cream or cheese, then stir them in when reheating.

Conclusion

This flavorful soup blends fresh veggies, savory bacon, and creamy textures, making it ideal for winter evenings.

Corn Soup with Bacon

A cozy chicken chowder with fresh corn, crispy bacon, and creamy potatoes that's perfect for winter nights.

Prep Time
20 Minutes
Cook Time
40 Minutes
Total Time
60 Minutes

Category: Main Dishes

Difficulty: Intermediate

Cuisine: American

Yield: 6 Servings (1 large pot)

Dietary: ~

Ingredients

01 A pack of bacon, chopped into bits (8 slices).
02 Two big chicken breasts.
03 Two spoons of butter with no salt.
04 One big onion, chopped into small pieces.
05 Three garlic cloves, minced.
06 A quarter cup of plain flour.
07 Optional: Half a cup of white cooking wine.
08 Four cups of veggie broth.
09 Six ears of corn on the cob, fresh.
10 Two cups of diced Yukon gold spuds.
11 A medium-sized zucchini, chopped up.
12 Two teaspoons of thyme that’s fresh.
13 One teaspoon of kosher salt.
14 Half a teaspoon of black pepper.
15 Half a teaspoon of a spicy kick—cayenne pepper.
16 One cup of heavy cream.
17 A half-cup of Gruyere cheese, shredded up.
18 A quarter cup of green onions, finely diced.

Instructions

Step 01

Use a knife to remove kernels from cobs. Run the knife along the cob to get all the extra pulp left behind.

Step 02

Fry the bacon until it’s nice and crispy, 5-10 minutes. Scoop it out and save about 1-2 spoons of the grease.

Step 03

Lightly brown the chicken breasts for 1 minute on each side in the bacon fat. Take them out once done.

Step 04

Melt the butter and cook the onion with garlic until soft. Mix in the flour and let it cook for a minute.

Step 05

Pour in wine to scrape up all the stuck-on brown bits from the pan.

Step 06

Toss in the corn, potatoes, zucchini, chicken, thyme, seasonings, and broth. Let it simmer for about 20 minutes till everything gets tender.

Step 07

Take the chicken out and shred it into pieces.

Step 08

If you like your soup thicker, blend about 3 cups and then pour it back in.

Step 09

Mix in the shredded chicken, cream, cheese, and green onions. Let it cook another 10-15 minutes.

Step 10

Serve it up with crunchy bacon on top.

Notes

  1. If you’re using a slow cooker, cook the soup on LOW for 7-8 hours.
  2. You can store leftovers in the fridge for up to 5 days.
  3. For best results, add the cream and cheese when you reheat, not before freezing.

Tools You'll Need

  • A big pot like a stock pot or a Dutch oven.
  • A blender, but that's optional.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy products (cheese, cream).
  • Includes wheat because of the flour.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 454
  • Total Fat: 23 g
  • Total Carbohydrate: 42 g
  • Protein: 23 g