Name: Chicken Corn Chowder
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 6 strips bacon, cooked and crumbled; 1 medium onion, diced; 1 red bell pepper, diced; 3 russet potatoes, peeled and cubed; 3 Tablespoons flour; 2 cups chicken broth; 3 cups milk; 16 ounces frozen corn (1 bag); 1 teaspoon dried parsley flakes; ½ teaspoon dried thyme; 4 ounces green chilies (1 can); 2 cups chicken, cooked and shredded; salt and pepper to taste

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This Chicken Corn Chowder is a creamy, comforting bowl of goodness that’s ready in just 35 minutes. Packed with tender chicken, sweet corn, and a velvety broth, every spoonful is a perfect balance of rich flavors and satisfying textures. It’s the ultimate weeknight dinner that feels indulgent yet wholesome.

With a hint of smokiness and a touch of sweetness, this chowder is a feast for the senses. The tender bites of chicken, the crunch of fresh veggies, and the creamy base come together beautifully. Plus, it’s loaded with nutrients like protein and fiber, making it as nourishing as it is delicious. Perfect for cozy evenings or quick lunches, this dish is sure to become a family favorite.

What You’ll Need for Chicken Corn Chowder

6 bacon strips, cooked and crumbled (save the bacon grease for extra flavor!)
1 medium onion, diced (yellow or white onions work best)
1 red bell pepper, diced (substitute with green or yellow pepper if needed)
3 russet potatoes, peeled and cubed (about 1-inch pieces for even cooking)
3 Tablespoons flour (all-purpose works great, or use gluten-free flour as a substitute)
2 cups chicken broth (low-sodium recommended for better control of saltiness)
3 cups milk (whole milk for creaminess, or use half-and-half for a richer texture)
16 ounces frozen corn (1 bag, or substitute with fresh or canned corn)
1 teaspoon dried parsley flakes (fresh parsley can be used as a garnish instead)
½ teaspoon dried thyme (or 1 teaspoon fresh thyme if available)
4 ounces green chilies (1 can, mild or hot depending on your preference)
2 cups cooked chicken, shredded (rotisserie chicken works wonderfully)
Salt and pepper to taste (start with ½ teaspoon salt and adjust as needed)

How to Make Chicken Corn Chowder

Prepare the ingredients: Cook the bacon until crispy, then crumble it. Dice the onion, red bell pepper, and potatoes. Shred the cooked chicken if not already prepared.
Combine ingredients: In a large pot, add the crumbled bacon, diced onion, red bell pepper, cubed potatoes, flour, chicken broth, milk, frozen corn, parsley flakes, thyme, green chilies, and shredded chicken. Stir well to combine.
Cook the chowder: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking. Once boiling, reduce the heat to low and let it simmer for 15-20 minutes, or until the potatoes are tender and easily pierced with a fork.
Season and serve: Taste the chowder and add salt and pepper as needed. Serve hot, garnished with extra crumbled bacon or fresh parsley if desired.

Perfect Pairings: Serving Suggestions

This hearty Chicken Corn Chowder is a meal on its own, but it pairs wonderfully with a side of crusty bread or cornbread for dipping. For a fresh contrast, serve it alongside a simple green salad with a light vinaigrette. If you’re hosting a cozy dinner, add a glass of crisp white wine or sparkling water with lemon to complete the meal.

Make It Ahead: Storage and Reheating Tips

This chowder stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep in the fridge for up to 3-4 days or in the freezer for up to 2 months. To reheat, warm it gently on the stovetop over medium-low heat, stirring occasionally. If it thickens too much, add a splash of chicken broth or milk to reach your desired consistency.

Switch It Up: Recipe Variations

Feel free to customize this chowder to suit your taste! Swap the russet potatoes for sweet potatoes or cauliflower for a lower-carb option. For a creamier texture, use heavy cream instead of milk. If you prefer a smoky flavor, try adding a dash of smoked paprika or substitute the bacon with chorizo. Vegetarian? Skip the chicken and bacon, and use vegetable broth instead.

Quick Tips for Busy Cooks

To save time, use pre-cooked rotisserie chicken and pre-chopped frozen onions and peppers. You can also cook the bacon in advance and store it in the fridge. If you’re in a rush, skip peeling the potatoes—just give them a good scrub! These small shortcuts can shave off precious minutes without sacrificing flavor.

Essential Equipment for Chowder Success

A large, heavy-bottomed pot is key for even cooking and preventing scorching. A wooden spoon is perfect for stirring, and a sharp chef’s knife will make chopping veggies a breeze. If you’re using frozen corn, a colander can help drain any excess moisture before adding it to the pot.