Easy to Make Chicken Corn Chowder

This thick, creamy,  hearty Chicken Corn Chowder is delicious on a cold winter’s day. It is made with a blend of spices, vegetables, chicken and heavy cream, then topped with bacon. It makes a delicious main dish meal. It is perfect to serve with a tossed green salad and crunchy dinner rolls.

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This thick and hearty Chicken Corn Chowder is delicious on a cold winter's day. It is made with a blend of spices, vegetables, chicken and heavy cream, then topped with bacon. Serve it up with a tossed green salad and crunchy dinner rolls for a delicious, filling family dinner.

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What ingredients are in the Chicken Corn Chowder?

• Butter
• Onion
• Celery
• Red Bell Pepper
• Garlic
• Chicken Broth
• Frozen Corn
• Chicken
• Potatoes
• Salt
• Black Pepper
• Thyme
• Sage
• Minute Tapioca
• Heavy Cream
• Bacon

Looking for some more delicious comfort food recipes? Give these reader favorites a try!

• Easy Dutch Oven Beef Stew Recipe
• Mac and Cheese with Gouda Casserole
• Instant Pot Lasagna Soup

How do I make the Chicken Corn Chowder?

This delicious chowder recipe is simple to make in just a few easy steps. Here is what you will need to do to make it.

Step 1: Prepare the vegetables and sauté 

Prepare the vegetables by chopping up the celery and onion. Dice up the red bell pepper and mince the garlic. Then, melt the butter in a large saucepan over medium-high heat. Add the onion, red pepper, garlic and celery and sauté until they are soft. This will take about four minutes.

Step 2: Add in chicken, corn, potatoes and spices and boil

Next, add the chicken broth, cooked cut-up chicken, frozen corn, diced potatoes, salt, pepper, thyme, and sage and bring to a boil.

Step 3: Simmer, whisk in tapioca and stir in cream

To finish up the chicken corn chowder, reduce heat and allow to simmer, partially covered, for 5 minutes. Whisk in the tapioca and simmer for 2 minutes until it begins to thicken.  Stir in the heavy cream and allow to simmer 15-20 minutes, until potatoes are tender.

Pro Tip: The Minute tapioca helps to thicken the soup but a slurry made of 1 tablespoon of corn starch mixed with 1 tablespoon of cold water can be used instead. If you want it even thicker additional slurry can be used.

Step 4: Serve the Chicken Corn Chowder and Enjoy!

Serve the Chicken Corn Chowder topped with crumbled bacon and enjoy!

What should I serve with the Chicken Corn Chowder?

This chowder recipe is very hearty, so it can be served all by itself. However, for a family meal, I like to serve it with a crusty baguette and green salad.

Can I store the Chicken Chowder?

Yes, it can be stored in a covered container in the refrigerator for up to 3 days. Because of the cream base, I do not recommend freezing it.

Looking for more hearty soup recipes? Give these reader favorites a try:

Healthy Vegan Lentil Soup | Easy Dutch Oven Beef Stew | Easy Stuffed Bell Pepper Soup

So Tell Me...

What is your favorite hearty soup to eat on a cold, winter's night? Have you ever made Chicken Corn Chowder? 

Thank you so much for stopping by. As always, I would love to hear your thoughts in the comments section below. Have a great week!

Chicken Corn Chowder

This thick, creamy,  hearty Chicken Corn Chowder is delicious on a cold winter’s day. It is made with a blend of spices, vegetables, chicken and heavy cream, then topped with bacon. It makes a delicious main dish meal. It is perfect to serve with a tossed green salad and crunchy dinner rolls.

5 from 4 votes

Print Pin Rate

Course: Soup

Cuisine: American

Keyword: Chicken Corn Chowder

Prep Time: 20 minutes minutes

Cook Time: 35 minutes minutes

Servings: 6 Servings

Calories: 517kcal

Ingredients

• ¼ cup butter
• 1 onion chopped
• 1 rib celery chopped
• 1 large red bell pepper diced
• 4 cloves garlic minced
• 6 cups chicken broth
• 1 cup frozen corn
• 1 pound boneless skinless chicken breast, cooked and cut into ½ inch pieces
• 3 large potatoes diced
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon dried thyme
• ¼ teaspoon sage
• 2 tablespoons minute tapioca
• 1 cup heavy cream
• 4-6 slices of bacon cooked and crumbled for serving

Instructions

• Melt the butter in a large saucepan over medium-high heat.
• Add the onion, red pepper, garlic and celery and sauté until they are soft, about four minutes.
  
• Add the chicken broth, chicken, frozen corn, diced potatoes, salt, pepper, thyme, and sage and bring to a boil.
  
• Reduce heat and allow to simmer, partially covered, for 5 minutes.
• Whisk in the tapioca and simmer for 2 minutes.
  
• Stir in cream and allow to simmer 15-20 minutes, until potatoes are tender.
  
• Serve hot topped with crumbled bacon.
  

Notes

*This is a thick, creamy and hearty soup that is delicious on a cold winter’s day. I usually serve it with a tossed green salad and crunchy dinner rolls.

*The Minute tapioca helps to thicken the soup but a slurry made of 1 tablespoon of corn starch mixed with 1 tablespoon of cold water can be used instead. If you want it even thicker additional slurry can be used.

Nutrition

Calories: 517kcal | Carbohydrates: 34g | Protein: 24g | Fat: 32g | Saturated Fat: 17g | Cholesterol: 132mg | Sodium: 1475mg | Potassium: 1135mg | Fiber: 4g | Sugar: 3g | Vitamin A: 1440IU | Vitamin C: 67mg | Calcium: 67mg | Iron: 2mg