An Easy Chicken Corn Chowder Recipe you’ll love! This Chicken Chowder is hearty, creamy and so delicious – healthy too!
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Chicken corn chowder is a comforting and delicious soup that is perfect for any time of year.
Tender chicken pieces, sweet corn, creamy broth, and crispy bacon come together in a rich and savory chowder that is sure to please everyone at the table.
Chicken and Corn Chowder
This corn chowder is a total crowd pleaser and the perfect comfort meal for a quick (under an hour) and easy weeknight dinner.
For another cozy chicken soup recipe, try our Chicken Pot Pie Soup or Chicken and Wild Rice Soup!
You’ll love this Chicken Chowder Recipe!
There is so much to love about this healthy and delicious chowder recipe!
- Loaded With Flavor – This recipe has all of the flavors (thanks to the broth and bacon) while actually being made with good-for-you ingredients!
- Simple Ingredients – Most of these ingredients are pantry staples that you probably already have on hand!
- Super Rich And Creamy (But Healthy!) – Most chowder recipes are loaded with heavy cream and fat. This recipe does have some milk and yogurt in it, but most of the creaminess comes from healthy fats! (SHHH)
What you’ll need for Chicken Corn Chowder Soup
- chicken breast
- bacon
- onion, celery, garlic
- red potatoes
- salt, pepper
- all-purpose flour
- fresh thyme, bay leaf
- chicken stock
- almond milk, greek yogurt
- corn
You can find substitutions for all of these ingredients below in the green shaded box.
How to make Chicken Corn Chowder
- In a pot, cook bacon until crispy. Drain on a paper towel lined plate.
- Add the onion, celery, potatoes, salt, and pepper to the pot. Cook until they start to soften and the onion turns translucent.
- Add the garlic, thyme and bay leaves. Cook for 1 minute.
- Add the flour and cook for 1 minute.
- Add chicken broth, bring to a simmer, then add the chicken and cook about 12 minutes.
- Reduce heat to a simmer and add in the milk and corn kernels.
- Remove from heat, whisk in the Greek yogurt (optional), remove bay leaf, taste for salt and pepper, and serve with the bacon crumbles for garnish.
Chicken Chowder Substitutions and Variations
Olive Oil: You can substitute avocado oil, butter, or ghee.
Chicken Breasts: You can substitute with boneless chicken thighs or chicken tenders.
Broth: Any broth or stock (broth and stock are the same) can be used in any soup recipe. Beef Broth, Chicken Broth, or vegetable broth all work interchangeably. I always use low or no-salt broth.
Bacon: Any type of bacon can be used in this soup recipe. We love to use turkey or Canadian bacon.
Red Potatoes: You can substitute red potatoes for russet potatoes, or use cauliflower florets in this recipe to make it lower carb
Chicken Corn Chowder Recipe FAQs
Adding a small amount of cornstarch to your chowder will help thicken it.
Chowder is supposed to be thick, rich, and creamy.
Large chunks of meat and veggies in a thick base make a chowder!
Either works, but just remember if you’re using cornstarch use less than you would flour because it’s twice as thickening!
How to serve Chicken Corn Chowder
This warm and cozy chowder is served best warm with fresh bread, crackers, or a light salad.
Toppings: We recommend topping with bacon, shredded cheese, and green onions.
Chicken Chowder Storage
Storing: This will last in the refrigerator for up to 4 days in an airtight container
Freezing: You can freeze this recipe for up to 3 months. We like these Souper Cubes containers for freezing – code CLEANEATINGCOUPLE works to save $$ on our favorite silicone molds!
Reheating: You can reheat this recipe in the microwave or on the stove.
More Healthy Soup Recipes:
Looking for other soup recipes? Check out these 40+ Healthy Soup Recipes. Click here to grab our free healthy soup cookbook.
Chicken Corn Chowder Soup
Ingredients
- 1 pound boneless, skinless chicken breasts cut into 1” pieces
- 3 oz bacon uncooked, diced, about 6 slices
- 3 tablespoons olive oil or butter
- 1/2 cup onion diced – 1 medium onion
- 1/4 cup celery chopped – 1 large celery stalk
- 1 1/2 cups red potatoes diced ½” (about 4 potatoes)
- 1/2 teaspoon salt
- ½ teaspoon pepper
- 3 cloves garlic minced
- ¼ cup all purpose flour
- 3 fresh thyme sprigs leaves stripped
- 1 bay leaf
- 3 ½ cups chicken broth low or no salt
- ½ cup almond milk or whole milk
- 1 cup corn kernels fresh or frozen and thawed
- ⅓ cup plain Greek yogurt optional
Instructions
- In a pot, place the bacon in the cold pot and turn the heat to medium. Cook bacon stirring frequently until crispy and fat has been rendered, 6-10 minutes depending on thickness of bacon.
- Once the bacon is crispy, remove from the pot, drain on a paper towel lined plate and set aside.
- Add the onion, celery, potatoes, salt and pepper to the pot. Cook until they start to soften and the onion turns translucent.
- Add the garlic, thyme and bay leaves. Cook for 1 minute. Add the flour and cook for 1 minute.
- Add chicken broth, bring to a simmer and add the chicken pieces. Cook until the chicken is cooked through and the potatoes are tender, about 12 minutes.
- Once chicken and potatoes have cooked through, reduce heat to a simmer and add in the milk and corn kernels.
- Remove from heat, whisk in the Greek yogurt if using, remove bay leaf, taste for salt and pepper, and serve with the bacon crumbles for garnish.
- Soup will continue to thicken as it cools.
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