This creamy chicken and corn soup is a perfect dinner soup. It's thick, filling and flavourful. Everything a chowder should be.
I mentioned in a my post for homemade crescent rolls that we often have a hearty soup for dinner during the winter months. This Chicken Corn Chowder is one of our favourites.
This chowder is thick, creamy, filling and flavourful - everything a chowder should be. It's also serious comfort food, since it's a predominantly milk base, rather than broth. It comes together quickly and easily, and I especially love that I can make it from typical pantry items. It's rescued me more than a few times when I needed a quick dinner. All you need is some frozen corn, a few potatoes and one chicken breast (and who doesn't have a lone chicken breast kicking around the freezer?) If you'd like to up the vegetables in this chowder, some diced carrots are a great addition.
This chowder is also the perfect use for a bit of left-over cooked chicken (you only need a cup of diced, cooked chicken for this one). You could also used rotisserie chicken or pre-cooked sliced chicken breast, as well.
Cook's Notes for Creamy Chicken Corn Chowder
The best tip I can offer for this soup is to be sure to season well. Since there is more milk than chicken broth in this soup, there is little added salt to start with, so be sure to make up for that when seasoning. A good bit of freshly ground pepper is also nice. While this is a reasonably quick soup, don't rush it. Allow some simmer time to allow the flavours to come together. Be sure to stir often and keep the heat low-ish while it's simmering. It's thick and can scorch on the bottom if you're not careful.
Note that this soup will thicken if sits or if it's refrigerated (for leftovers). Simply thin with a bit more chicken stock as needed, or when reheating.
Creamy Chicken Corn Chowder
Ingredients
- 1/4 cup pancetta (or bacon, diced)
- 5 Tbsp. butter
- 1/3 cup all-purpose flour
- 3 cups milk (I used whole milk)
- 1 cup chicken broth (plus more for thinning, if necessary)
- 1 tsp. salt
- Freshly ground pepper
- Pinch thyme
- 1 cup chicken (cooked, dice into 1/2-inch dice)
- 3 cups potatoes (diced, 1/2-inch dice (about 2 large potatoes))
- 1 1/2 cups frozen corn (plus more for garnish)
- Optional: 1/2 cup diced carrots, 1/2-inch dice
Instructions
- In a heavy large pot over medium heat, cook pancetta or bacon until crisp. Remove and set aside. Add butter and melt. Add flour and with a whisk, cook for 1 minute. Gradually add milk and stir. Add chicken, potatoes, corn, (carrots, if using) salt, pepper and a pinch of thyme. Bring to a boil, then reduce heat to low and simmer, stirring regularly, until potatoes are tender, about 20 minutes.
- Meanwhile, heat a bit of oil in a skillet over medium-high heat. Add 1/2 cup corn and cook, stirring, until browned. Set aside.
- Taste soup and add more salt and pepper, as necessary. If soup is too thick, thin with additional chicken stock.
- Spoon soup into bowls and garnish with reserved pancetta (or bacon), browned corn and green onion.
John McBride says
Over the years, I have forgotten how good my Grandmother's chicken chowder was. Today, I remembered! Did I follow your instructions? Let's say I used them as a guild, mainly because I don't measure anything. Plus I poached my chicken breast. And added a few ingredients...celery, onions and just a few peas for color. I fried the bacon and corn together which gave the corn a rather golden brown color. Thankfully, I more or less doubled the ingredients because if not, I would not have had enough! Never have I had both of my daughters (12 and 6) ask for a second bowl of anything, except maybe ice cream. They both mentioned the buttery flavor of the sauce and how tender the chicken was. It was well received by my wife and son as well. I have been "told" that I will be making this again and sooner than later. Thanks!
Jennifer says
So glad you all enjoyed it, John :) Thanks so much!
Joline says
Normally, I never leave reviews, but I have to with this soup. I was expecting it to be incredibly bland, just based on the minimal amount of seasoning, but it was incredible! I added way more veggies then what's called for, just because sometimes its the only way I can get my kids to eat them. Cooked the bacon, then used the fat to soften some onions, garlic, celery and red peppers. Otherwise, made the rest exactly to recipe. Best chowder I've ever made and will most definitely make it again!
Jennifer says
So glad to hear, Joline! Thanks :)
Nick says
This was crazy delicious chowder. Have to confess, I used canned corn instead of frozen, and about half the butter (maybe a bit more bacon ;-). It was also easier to make than other chowders - thanks for the great recipe Jennifer.
Jennifer says
So glad you enjoyed it! I actually think canned corn has more flavour than frozen, I just never seem to have canned on hand for some reason. And more bacon is never a bad thing ;) Thanks!
Renee says
Jennifer, you make chowder look so good! I can see why you'd have it for breakfast :)
Jennifer M says
Thanks Renee. It was strangely satisfying for breakfast :)
simply h squared says
I love rich and creamy soups and this one sounds great!
Jennifer M says
Thanks! I think you'd love it.
Chung-Ah | Damn Delicious says
This is pure comfort in a bowl!
Jennifer M says
Thanks so much, Chung-Ah.
sippitysup says
That just so elegant. I don't usually think of chowder as elegant. Shall I "dress" for dinner? GREG
Jennifer M says
Chowder likes to dress up once in a while. As for the diners, we just come as we are ;)
Masha says
I love the bowl and plate! Where did you get them?
Jennifer M says
Thanks Masha. Not sure if you're in Canada, but if so, they were available from President's Choice stores during the holiday season. I couldn't resist :)
Laura (Tutti Dolci) says
What a comforting chowder, I love the toppers!
Jennifer M says
Thanks Laura. Definitely comfort in a bowl.
Stacy | Wicked Good Kitchen says
Jennifer, this chowder looks insanely good! Lovely and inviting photography, too. Thanks for sharing. Pinned!
Jennifer M says
Thanks so much, Stacy and thanks for pinning!
Sophie says
My mom would make a milky potato soup when we needed a quick lunch back in homeschool days! I liked the whole peppercorns she added. Corn and chicken (and bacon) really would have made it sing! This sounds great!
Jennifer M says
Thanks Sophie. Did you eat the whole peppercorns or did she fish them out before feeding you? I only ask because my daughter was easily 16 before she'd allow me to even put freshly ground pepper on her food :)
Sophie says
We had the option of leaving them to the side of the bowl, but I liked to eat them :) These days when I cook Ottolenghi, biting into a cooked whole clove or cardamom pod doesn't bother me in the slightest, but I wonder about my dinner guests.....!
Jennifer M says
Good on you! I don't imagine your guests mind a bit if you're cooking Ottolenghi :)