Name: Disgustingly Good: Chicken Corn Chowder Recipe in Just 1 Hour
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 6 strips uncooked bacon, cut into pieces; 3 Tablespoons (42 g) unsalted butter; 1 (140 g) medium yellow onion, diced (about 1 cup); 1 (140 g) red pepper, diced (about 1 cup); 1 Tablespoon diced jalapeno, seeds and ribs removed; 1 1/2 Tablespoons minced garlic; 1/4 cup (30 g) all-purpose flour; 1 teaspoon table salt, plus more to taste; 3/4 teaspoon ground black pepper; 3/4 teaspoon smoked paprika; 1/2 teaspoon dry ground mustard; 4 cups (946 ml) chicken broth; 1 cup (236 ml) water (or another cup of chicken broth); 1 cup (236 ml) whole milk; 1 cup (236 ml) heavy cream; 1 lb Gold potatoes, diced into 1-inch cubes; 1 lb (453 g) boneless skinless chicken breast (or mix of breast and thighs); 2 1/2 cups (275 g) sweet corn, fresh, frozen, or canned; Desired toppings (corn chips, scallions, jalapeno, cilantro, cheddar cheese)

Jump to Recipe

Is there anything more comforting than a big bowl of soup on a chilly day? For me, it’s pure nostalgia. I remember my grandma making the *best* soups, and this Chicken Corn Chowder recipe totally takes me back. We’d all gather around her table, slurping away, and honestly, it was the best. This isn’t just any soup, though. It’s creamy, it’s packed with flavor, and it’s seriously hearty – the kind of meal that sticks with you. Trust me, once you try this Chicken Corn Chowder, it’ll become a family favorite, just like it is in my house! It’s the perfect way to warm up and feel good, inside and out.

Why You’ll Love This Chicken Corn Chowder

Quick and Easy

Seriously, who has hours to spend making dinner? Not me! This Chicken Corn Chowder comes together in about an hour – perfect for busy weeknights. You’ll be amazed how quickly you can get this on the table!

Creamy and Flavorful

Oh, the creaminess! The combo of milk and cream makes it so rich. And with the bacon, corn, and spices? Flavor explosion! My favorite part is how all the flavors just meld together perfectly.

Hearty and Comforting

This isn’t some wimpy soup, okay? We’re talking about a *meal* here. The potatoes and chicken make it super filling, and that warmth just goes right through you. It’s total comfort food.

Perfect for Any Occasion

Whether it’s a cozy night in or a potluck with friends, this Chicken Corn Chowder is always a hit. It’s fancy enough for company, but easy enough for a Tuesday. You can’t go wrong!

Ingredients for Chicken Corn Chowder

Okay, let’s gather our goodies! You’ll need: 6 strips of uncooked bacon, cut into pieces (because bacon!), 3 Tablespoons (that’s 42g) of unsalted butter, 1 medium yellow onion diced (about a cup), 1 red pepper diced (also about a cup), and 1 Tablespoon of diced jalapeno (seeds and ribs OUT, unless you like it *really* spicy!). Then you need: 1 1/2 Tablespoons of minced garlic, 1/4 cup (30g) of all-purpose flour, 1 teaspoon of salt, 3/4 teaspoon each of black pepper and smoked paprika, 1/2 teaspoon of dry mustard, 4 cups (946ml) of chicken broth, 1 cup (236ml) of water, 1 cup each of whole milk and heavy cream (don’t skimp!), 1 lb of gold potatoes diced, 1 lb of boneless, skinless chicken breast, and 2 1/2 cups (275g) of sweet corn (fresh, frozen, canned – whatever you’ve got!). Told you it was hearty!

Chicken Corn Chowder - detail 1

How to Prepare Chicken Corn Chowder: Step-by-Step Instructions

Cooking the Bacon and Aromatics

First things first, let’s get that bacon going! Toss your diced bacon into a large pot or Dutch oven. Cook it over medium heat until it’s nice and crispy. Take it out and set it aside – we’ll need it later! Now, drain off most of the bacon grease, but leave about 2 Tablespoons in the pot. That’s where the magic happens! Add your butter and let it melt. Then, toss in your diced onion, red pepper, and jalapeno. Cook ’em until they’re softened, about 5 minutes. Don’t rush it!

Creating the Base

Okay, now add your minced garlic and cook until you can really smell it – about 30 seconds. Yum! Sprinkle the flour over the veggies and stir it in until it’s all absorbed. Cook that for another 30 seconds. This is important – it gets rid of that raw flour taste! Then, stir in your salt, pepper, smoked paprika, and dry mustard.

Simmering the Soup

Slowly whisk in the chicken broth until everything’s combined. Make sure there are no lumps! Then, add your water (or more chicken broth if you’re feeling fancy!), milk, cream, diced potatoes, chicken breast, and corn. Bring it all to a boil, then reduce the heat and let it simmer until the potatoes are tender and the chicken is cooked through. This usually takes about 15-20 minutes. Keep an eye on it!

Shredding the Chicken and Pureeing

Carefully remove the chicken to a plate and shred or dice it. Set it aside to keep warm. Now, grab your immersion blender and puree about half of the soup right in the pot. If you don’t have an immersion blender, just carefully transfer half the soup to a regular blender, blend it until smooth, and then pour it back into the pot. Be careful – hot soup splatters!

Final Touches

Return the shredded chicken to the pot. Stir in that crispy bacon we cooked earlier. Taste the soup and add more salt and pepper if it needs it. Now, serve it up warm with your favorite toppings! I love corn chips, scallions, jalapeno, cilantro, and cheddar cheese. Get creative!

Chicken Corn Chowder - detail 2

Tips for the Best Chicken Corn Chowder

Achieving the Perfect Consistency

Okay, so you want that *perfect* chowder consistency, right? The amount you puree really makes a difference! If you like it super thick, go ahead and blend a little more. If you want it a bit thinner, blend less. It’s all about what you like! Don’t overdo it, though – you still want some chunks!

Adding Extra Flavor

Want to kick things up a notch? Try using a different kind of bacon – maybe a maple-smoked one? Ooh, or add some fresh herbs like thyme or chives at the end. Trust me, it’ll take it to the next level!

Spice Level

Now, about that jalapeno… If you’re not a fan of spice, start with just half a Tablespoon or leave it out altogether. But if you’re like me and love a little kick, go ahead and add more! Just remember to remove those seeds and ribs first, unless you’re a *real* daredevil!

Chicken Corn Chowder Variations

Vegetarian Chicken Corn Chowder

Okay, so you’re not a meat-eater? No problem! Just swap out the chicken broth for vegetable broth. You won’t even miss the chicken, I promise! You could even add some extra veggies like zucchini or bell peppers. Boom! Vegetarian deliciousness.

Spicy Chicken Corn Chowder

Feeling fiery? Add a pinch of cayenne pepper or a dash of your favorite hot sauce! Start small and taste as you go – you can always add more, but you can’t take it away! Some people even add a chopped chipotle pepper for a smoky kick. Yowza!

Cheesy Chicken Corn Chowder

Oh, cheese makes everything better, right? Right! Stir in a cup or two of shredded cheddar cheese at the very end, just before serving. Let it melt and get all gooey… mmm! Monterey Jack or Colby Jack would also be amazing. Cheese pull, anyone?

Serving Suggestions for Chicken Corn Chowder

Bread

Gotta have something to soak up all that creamy goodness, right? Crusty bread or some soft, fluffy rolls are *perfect* for dipping. Trust me on this one!

Salad

Sometimes, you just need a little something green, ya know? A simple green salad with a light vinaigrette is a nice contrast to the rich chowder. Keeps things balanced!

Cornbread

Okay, talk about a match made in heaven! Classic cornbread and chicken corn chowder? Yes, please! It’s hearty, it’s comforting, and it’s just plain delicious.

Storing and Reheating Your Chicken Corn Chowder

Storage Instructions

Got leftovers? Lucky you! Just let the Chicken Corn Chowder cool down a bit, then pop it into an airtight container and stick it in the fridge. It’ll keep for about 3-4 days. Easy peasy!

Reheating Instructions

When you’re ready for round two, you can reheat it on the stovetop over medium heat, stirring occasionally. Or, if you’re in a hurry, zap it in the microwave. Just be sure to stir it halfway through so it heats evenly! Careful, it can get bubbly!

Frequently Asked Questions About Chicken Corn Chowder

Can I use frozen corn?

Absolutely! Frozen corn works great in this Chicken Corn Chowder. No need to thaw it beforehand, just toss it right in! I usually have a bag of frozen corn on hand – it’s so convenient.

Can I make this ahead of time?

You bet! In fact, I think this soup tastes even better the next day. Just store it in the fridge and reheat it when you’re ready. The flavors really meld together overnight. Bonus!

How do I make it thicker?

If you want a super thick Chicken Corn Chowder, there are a couple of tricks. You can puree more of the soup with the immersion blender. Or, you can mix a tablespoon of cornstarch with a little cold water to make a slurry, then stir that into the soup while it’s simmering. It’ll thicken right up!

Can I freeze Chicken Corn Chowder?

Freezing this Chicken Corn Chowder can be a bit tricky because of the dairy. It *can* be done, but the texture might change a little when you thaw it. It might be a bit grainier. To minimize that, let it cool completely before freezing, and thaw it slowly in the fridge. It’ll still taste great, though!

Nutritional Information for Chicken Corn Chowder

Okay, so everyone always asks about the nutrition info, right? Here’s the thing: it’s *really* hard to give exact numbers because it depends on the specific ingredients you use – brands, sizes, all that stuff. So, just keep in mind that any nutritional information provided is an estimate. It’s definitely not an exact measurement, okay?

Enjoy Your Delicious Chicken Corn Chowder!

Okay, now it’s your turn! I really hope you love this Chicken Corn Chowder as much as my family does. If you try it, please rate the recipe and leave a comment – I’d love to hear what you think! And don’t forget to share it with your friends on social media! Happy slurping!