Can I use frozen corn?

Yes—frozen corn works great and is convenient year-round. No need to thaw; add it straight to the pot during simmering. It cooks quickly and keeps that sweet pop—fresh is ideal for peak flavor, but frozen is a close second.

Can I use rotisserie chicken?

Absolutely—use 3 cups shredded rotisserie chicken. Add it at the end (after simmering potatoes/corn) to warm through. This shortcut saves time and adds extra flavor from the seasoned bird.

How do I make it thicker?

Blend more than half the chowder (up to 75%) for extra creaminess, or simmer uncovered 10 extra minutes to reduce liquid. Adding extra cornstarch slurry (1 Tbsp cornstarch + 2 Tbsp cold water) at the end also helps without changing taste.

How do I reheat chicken corn chowder?

Best on the stove over medium-low with a splash of broth or milk, stirring often to prevent separation. Microwave in short bursts with stirring. Avoid high heat to keep creaminess intact.

Can I make it milder / less spicy?

Yes—reduce or omit the diced jalapeño (or remove all seeds/ribs). The chowder stays flavorful from garlic, smoked paprika, and mustard without any real heat. Add spice at the table with jalapeño slices if desired.

Should I use fresh, frozen, or canned corn?

Fresh is best for sweetest pops and texture (cut off the cob). Frozen is excellent and convenient—no thawing needed. Canned works in a pinch—drain and rinse well to avoid excess saltiness.

How long does chicken corn chowder last in the fridge?

Up to 3–4 days in an airtight container. It thickens as it sits—reheat with extra liquid. Flavors improve on day 2–3.

Why blend only half the chowder?

Blending half creates velvety creaminess while keeping chunks of potato, chicken, and corn for texture. Blending all makes it too smooth (like pureed soup); leaving it all chunky keeps it hearty.

Easy Chicken Corn Chowder Recipe (50 Min)

Name: Chicken Corn Chowder
Prep time: 25 min
Cook time: 25 min
Total time: 50 min
Cuisine: American
Ingredients: 6 strips thick-cut bacon, chopped; 3 Tbsp unsalted butter; 1 medium yellow onion, diced (≈1 cup / 140g); 1 red bell pepper, diced (≈1 cup / 140g); 1 Tbsp finely diced jalapeño (seeds/ribs removed); 1½ Tbsp minced garlic; ¼ cup (30g) all-purpose flour; 1 tsp table salt (plus more to taste); ¾ tsp black pepper; ¾ tsp smoked paprika; ½ tsp dry ground mustard; 4 cups (946ml) chicken broth; 1 cup (236ml) water (or extra broth); 1 cup (236ml) whole milk; 1 cup (236ml) heavy cream; 1 lb gold potatoes, 1-inch cubes (no need to peel); 1 lb boneless skinless chicken breast (or mix breast + thighs); 2½ cups sweet corn (fresh, frozen, or drained canned); Extra bacon crumbles; Shredded cheddar cheese; Chopped green onions; Cilantro; Jalapeño slices; Fritos/corn chips; Sour cream

Chicken Corn Chowder

Print Recipe

Creamy, bacon-loaded chicken corn chowder with fresh corn, tender potatoes, and gentle spice. One pot, 50 minutes, pure comfort!

Author: Melissa Lynn
Prep Time: 25 minutes
Cook Time: 25 minutes
Total Time: 50 minutes
Yield: 6 servings 1x
Category: Soup
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 strips thick-cut bacon, chopped
3 Tbsp unsalted butter
1 medium yellow onion, diced (≈1 cup / 140g)
1 red bell pepper, diced (≈1 cup / 140g)
1 Tbsp finely diced jalapeño (seeds/ribs removed)
1½ Tbsp minced garlic
¼ cup (30g) all-purpose flour
1 tsp table salt (plus more to taste)
¾ tsp black pepper
¾ tsp smoked paprika
½ tsp dry ground mustard
4 cups (946ml) chicken broth
1 cup (236ml) water (or extra broth)
1 cup (236ml) whole milk
1 cup (236ml) heavy cream
1 lb gold potatoes, 1-inch cubes (no need to peel)
1 lb boneless skinless chicken breast (or mix breast + thighs)
2½ cups sweet corn (fresh, frozen, or drained canned)

Toppings

Extra bacon crumbles
Shredded cheddar cheese
Chopped green onions
Cilantro
Jalapeño slices
Fritos/corn chips
Sour cream

Cook Mode Prevent your screen from going dark

Instructions

Cook bacon in large Dutch oven until crispy. Remove to paper towel, leave ≈2 Tbsp fat.
Add butter, onion, red pepper, jalapeño; cook 5–6 min until soft.
Add garlic 30 sec. Sprinkle flour + spices, stir 1 min to form roux.
Slowly whisk in broth, water, milk, cream. Add potatoes, raw chicken, corn.
Bring to boil, reduce heat, simmer 12–15 min until potatoes tender & chicken cooked (165°F).
Remove chicken, shred/dice, return to pot.
Use immersion blender to puree about half the soup (leave chunks).
Stir in most bacon. Taste & adjust salt/pepper.
Serve hot with toppings!

Notes

Gluten-free: Swap flour for 3 Tbsp cornstarch slurry.
Dairy-free: Vegan butter + full-fat coconut milk/cream.
Freezes up to 3 months.

Nutrition

Serving Size: 1½ cups
Calories: 554kcal
Sugar: 9g
Fat: 32g
Saturated Fat: 16 g
Carbohydrates: 42g
Protein: 31g

Find it online: https://savorgastronomy.com/chicken-corn-chowder/