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FASTEST RECIPE ...Chicken Corn Chowder
When the weather calls for comfort food, this Chicken Corn Chowder is exactly what you need. It’s the perfect blend of creamy, hearty, and flavor-packed ingredients that will warm your soul with every spoonful. This dish is not only cozy and satisfying but also incredibly versatile—a perfect way to use up leftover turkey or chicken while creating something new and exciting.
The magic of this chowder starts with its rich, creamy base, infused with layers of savory flavor. Tender chunks of chicken (or turkey) are paired with sweet corn kernels, creating a delightful contrast of textures and tastes. The corn adds a natural sweetness that perfectly balances the savory broth, making every bite a burst of flavor.
To deepen the flavors even more, aromatic vegetables like onions, celery, and carrots are sautéed until soft and fragrant. Then, they’re simmered with hearty potatoes, which add a creamy texture as they cook. The broth is enriched with cream or milk, creating a luscious, velvety consistency that feels like pure comfort in a bowl.
One of the best things about this recipe? It’s a one-pot wonder, making it easy to prepare and even easier to clean up. Plus, it’s incredibly versatile—swap out the chicken for turkey, add extra vegetables, or even throw in some crispy bacon for an extra smoky touch.
This chowder is a must-try for family dinners, casual gatherings, or meal prepping for the week. Serve it with warm, crusty bread for dipping or a simple side salad for a complete, satisfying meal. It’s also perfect for freezing, so you can have a comforting bowl of chowder ready whenever you need it.
Pro tip: To take this dish to the next level, garnish it with fresh herbs like parsley or thyme, a sprinkle of shredded cheese, or even a dash of hot sauce for a little kick.
Whether you’re looking to make the most of holiday leftovers or just craving a hearty, flavor-blasted meal, this Chicken Corn Chowder is guaranteed to hit the spot. Trust us—it’s so comforting, your family will be asking for seconds!
INGREDIENTS
½ lb bacon
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2 large chicken breasts, cut into bite sized pieces, *see notes
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1¼ cup celery, chopped
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⅓ cup yellow onion, chopped
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¼ cup all purpose flour , *see notes
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3 cloves garlic, minced
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½ tsp salt, *more as needed to taste
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¼ tsp dried oregano
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½ tsp dried basil
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½ tsp cayenne pepper
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½ tsp pepper
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2.5 cup corn kernels, fresh or frozen
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4-5 cups chicken broth , *see notes
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½ cup heavy whipping cream
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½ cup whole milk
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3 cups russet potatoes, chopped , about 3 medium potatoes
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¼ cup green onions, chopped
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⅓ cup cheddar cheese, shredded
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2 Tbsp parsley, chopped
DIRECTION
Prep the bacon, cut with a knife or kitchen scissors into small pieces and add it to a large soup pot over medium-high heat. Cook until crispy (about 10 minutes).
Meanwhile, prep the onions, celery, and potatoes. Cut the chicken into small bite sized pieces.
Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate, soak up excess grease. Leave the leftover bacon grease in the pot (it adds a ton of flavor and it will be used to sauté the chicken and veggies).
In the hot soup pot, add the chicken, add the seasonings (photo 1). Let the chicken cook for about 6-8 minutes, turning often and ensuring all sides are browned. Add the onion and celery to the pot and sauté for 5 minutes. Stir in the flour and cook for about one minute, stirring often.
Add in the garlic, potatoes and corn followed by the chicken broth. Give it a good stir to ensure the flour has dissolved. Add the milk and cream.
Increase the heat to high, bring the soup to a boil. Once it's boiling, reduce the heat to a heavy simmer. Cover the pot with the lid slightly open to vent the steam. Cook until the potatoes are done, about 15-20 minutes. Stir every so often. The soup will get thicker the longer you cook it.
Season the soup with salt & pepper as needed. Serve and garnish with the bacon, shredded cheddar cheese and chopped scallions.
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