Chicken corn chowder is pure comfort - creamy, sweet, and satisfying. This soup celebrates the natural sweetness of corn, pairing it with tender chicken, hearty potatoes, and crispy bacon. It's the kind of soup that bridges summer and fall perfectly.
The secret to great corn chowder is using the corn cobs too. After cutting the kernels, simmer the cobs in the broth to extract every bit of sweet corn flavor. It makes a real difference!
Best Corn to Use
- Fresh: Best in summer - cut from 6-8 ears
- Frozen: Great year-round substitute
- Canned: Works in a pinch, drain well
- Fire-roasted: Adds smokiness
Making it Special
- Bacon adds smoky depth
- Use corn cobs to flavor broth
- Blend some soup for creamier texture
- Add poblano for Southwest version
Serving Suggestions
- Fresh chives on top
- Crusty bread bowls
- Oyster crackers
- Perfect for late summer
Chicken Corn Chowder
A creamy, sweet soup featuring tender chicken, fresh corn, and potatoes. Summer comfort meets fall favorite in every bowl.
Nutrition per serving
365 Calories
28g Protein
32g Carbs
15g Fat
3g Fiber
Ingredients
Instructions
- . Cook bacon until crispy. Sauté vegetables in bacon fat.
- . Make roux with butter and flour. Add broth and potatoes.
- . Add chicken and corn. Simmer until chicken cooked and potatoes tender.
- . Stir in cream. Top with bacon and chives.
Recipe Notes
- Use corn cobs: Simmer cobs in broth 10 minutes for extra corn flavor.
- Southwest version: Add poblano pepper and cumin.
- Gluten-free: Use cornstarch instead of flour.
- Storage: Refrigerate 4 days. Reheat gently.