This Chicken Corn Chowder is thick, creamy, a little smoky, and full of tender chicken, sweet corn, and soft potatoes. I skip adding milk and cream to help keep costs down, but the chowder still turns out beautifully rich and creamy! There’s just something about a big pot of soup that feels like home, especially on a chilly day, and this one is cozy and comforting without feeling too heavy.

It’s ready in about 50 minutes and makes eight generous servings for only $1.49 each. I love that there’s plenty to feed the family, with enough left over for a few easy lunches later in the week, too!

A Creamy Chicken Corn Chowder Without Cream!

The bacon does a lot of the flavor-building in this chicken corn chowder, and I’m not just talking about the crispy bits sprinkled on top! Cooking the vegetables in the bacon drippings gives the whole pot a deliciously smoky, savory flavor. And instead of adding milk or cream, I use a little flour and purée some of the cooked vegetables and corn to make the broth wonderfully thick and silky. The rest stays chunky, so you still get plenty of tender chicken, sweet corn, and soft potatoes in each spoonful.

I also love using frozen corn here because it’s already prepped, budget-friendly, and means I can make this chowder any time of year without hunting down fresh corn on the cob. Between the chicken and all those vegetables, you get a hearty, satisfying meal made with familiar, inexpensive ingredients that my whole family will happily eat up (and ask for seconds!). What more could you ask for in a bowl of chowder?!

If you love this sweet corn and potato combination, our potato corn chowder is another delicious one to try!

Recipe Success Tips

  • Keep the potatoes evenly diced. Cut them into similar-sized, bite-sized pieces so they cook at the same rate. They should be tender enough for a fork to slide through easily before you move on to blending.
  • Cook the flour and add the broth slowly. I cook the flour with the vegetables for 1-2 minutes to get rid of the raw, floury taste (because nobody wants that in their chowder!). Don’t skip this step! Once the flour has cooked, slowly whisk in the chicken broth, a little at a time, so everything combines smoothly without any lumps.
  • Be careful when blending hot soup! I recommend letting the portion you’re puréeing cool slightly first. If using a countertop blender, work in small batches, fill it no more than halfway, vent the lid to avoid steam buildup, and start on low speed to avoid hot splashes. You can also use a handheld immersion blender in a separate, deep heatproof bowl.
  • Don’t blend everything. I only purée about half of the cooked vegetables and broth with ½ cup of corn. This gives the chowder its creamy, velvety consistency while leaving plenty of vegetables and corn whole for texture. Just make sure you’ve removed the chicken before blending!
  • Check the chicken AND the potatoes. They won’t necessarily finish cooking at the same time, especially if your potatoes are larger than the ones shown in my step photos below. The chicken should reach an internal temperature of 165°F, while the potatoes should be fork-tender. If the chicken is done first, I recommend taking it out to shred while the potatoes finish simmering. This helps prevent the lean chicken breast from becoming dry and tough.
  • Don’t skip the apple cider vinegar! I know a teaspoon of vinegar might sound strange in a creamy chicken corn chowder, but that little splash makes a big difference. I add it right at the end to brighten up the flavors and balance the sweetness of the corn. It won’t make your chowder taste vinegary, but it helps bring all those delicious flavors together.

Chicken Corn Chowder

This easy Chicken Corn Chowder recipe is creamy without cream, with smoky bacon, tender chicken, sweet corn, and potatoes. Ready in 50 minutes and great for meal prep!

  • Course: Main Course, Soup
  • Cuisine: American
  • Total Cost: $11.89 recipe / $1.49 serving
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Servings: 8 servings (1.5 cups)
  • Calories: 251 kcal
  • Equipment: Large pot (Dutch oven)

Ingredients

  • 5 slices bacon, diced (4 oz.) – $1.41
  • 1 medium onion, diced (2 cups) – $0.66
  • 2 garlic cloves, minced – $0.12
  • 2 medium carrots, diced (1 cup) – $0.30
  • 2 ribs celery, diced (1 cup) – $0.25
  • 1 red bell pepper, diced (1½ cups) – $1.48
  • ¼ cup all-purpose flour – $0.03
  • 1 lb. boneless, skinless chicken breast – $4.64*
  • 6 cups chicken broth – $0.71**
  • 1 lb. Yukon gold potatoes, diced (about 2 potatoes, 3½ cups) – $0.96***
  • ½ tsp smoked paprika – $0.08
  • ½ tsp dried thyme – $0.05
  • ½ tsp salt – $0.04
  • ¼ tsp freshly cracked black pepper – $0.04
  • 12 oz. frozen corn (1½ cups) – $0.98****
  • 1 tsp apple cider vinegar – $0.02
  • 2 Tbsp fresh parsley, chopped – $0.12
  • Green onions (optional)

Instructions

  1. Gather and prep all ingredients.
  2. In a large pot or Dutch oven, cook bacon over medium heat until crisp. Transfer to a paper towel-lined plate and leave the rendered fat in the pot.
  3. Add onion, garlic, carrots, celery, and red bell pepper to the bacon fat. Cook for 5-6 minutes until softened.
  4. Sprinkle flour over the vegetables and cook, stirring constantly, for 1-2 minutes to remove the raw flour taste.
  5. Slowly whisk in the chicken broth.
  6. Stir in diced potatoes, chicken breasts, smoked paprika, thyme, salt, and pepper. Bring to a simmer, cover, and cook for 15-20 minutes, until potatoes are tender and chicken is cooked through.
  7. Remove chicken from the pot, shred with two forks, and set aside.
  8. Carefully remove about half of the vegetables and broth, add ½ cup of corn, and purée until smooth. Return the purée to the pot.
  9. Add shredded chicken, the remaining corn, apple cider vinegar, and chopped parsley. Taste and adjust seasonings as needed.
  10. Garnish with crumbled bacon and optional green onions. Serve warm with crusty bread.

Notes

* Chicken breasts can vary quite a bit in size, so aim for 1 lb. total rather than a specific number of breasts. Boneless, skinless chicken thighs should work here, too. They’re a little fattier than breasts, so they’ll add some extra richness to the chowder. Cook the chicken until it reaches an internal temperature of 165°F.

** We use Better Than Bouillon and base prices off of this for chicken broth.

*** I like using Yukon gold potatoes here because they’re naturally creamy but still hold their shape nicely as they simmer. They add body to the broth without breaking down too much or overpowering the chicken and sweet corn (we also love using them to make potato leek soup for that reason). Red-skinned potatoes work similarly, while russets are a little starchier and tend to break down more. I usually save russets for my classic potato soup, where I want that extra-thick, creamy consistency.

**** Frozen corn makes this chowder affordable and easy to prepare all year round. There’s no shucking or cutting kernels off the cob! You can also use 1½ cups of fresh corn kernels if that’s what you have. Just make sure they’re simmered until tender.

Green onion is optional for serving and not included in total cost.

Using leftover chicken? I prefer cooking the chicken breasts directly in the broth because they add extra flavor as they simmer. But if you’ve already got some cooked chicken in the fridge, you can absolutely use it. About 2 cups of cooked, shredded chicken should work well in place of the raw breasts. Stir it in toward the end, after blending the chowder, and heat everything through.

Blending safety: Let the hot soup cool slightly before blending. Work in small batches, fill the blender no more than halfway, and vent the lid according to the manufacturer’s instructions to prevent steam buildup. Alternatively, use an immersion blender in a separate, deep heatproof bowl to avoid splashing.

Nutrition

Serving: 1 serving (1.5 cups) | Calories: 251 kcal | Carbohydrates: 28 g | Protein: 18 g | Fat: 8 g | Sodium: 982 mg | Fiber: 4 g

How to Make Chicken Corn Chowder: Step-by-Step Photos

Gather and prep your ingredients

Dice 5 slices of bacon, 1 onion, 2 carrots, 2 celery ribs, 1 red bell pepper, and 1 lb. of Yukon Gold potatoes. Mince 2 garlic cloves and chop 2 Tbsp of fresh parsley. Try to keep the potatoes similar in size so they cook evenly. If you’re using Better Than Bouillon like I am, mix up 6 cups of chicken broth according to the package directions so it’s ready when you need it.

Cook the bacon until crispy

Add the 5 slices of diced bacon to a large pot or Dutch oven over medium heat. Cook until browned and crispy, stirring occasionally so it cooks evenly. Transfer the bacon to a paper towel-lined plate, but leave the rendered fat in the pot. We’ll use those flavorful drippings to cook the vegetables!

Soften the vegetables

Add 1 diced onion, 2 minced garlic cloves, 2 diced carrots, 2 diced celery ribs, and 1 diced red bell pepper to the bacon fat. Cook for 5-6 minutes, stirring occasionally, until the vegetables begin to soften and the onions look translucent.

Cook the flour

Sprinkle ¼ cup of all-purpose flour over the softened vegetables. Stir constantly for 1-2 minutes, until the flour is evenly mixed in. This cooks out the raw flour taste and helps create a thick, creamy broth later on.

Add the broth, chicken, and potatoes

Slowly whisk in 6 cups of chicken broth, a little at a time, until the flour is smoothly incorporated. Add 1 lb. of boneless, skinless chicken breasts, the diced potatoes, ½ tsp smoked paprika, ½ tsp dried thyme, ½ tsp salt, and ¼ tsp freshly cracked black pepper. Stir gently, bring to a simmer, then cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the chicken reaches an internal temperature of 165°F.

Carefully lift the chicken breasts out of the pot and transfer them to a plate or cutting board. If the chicken reaches 165°F before the potatoes are tender, remove it anyway and let the potatoes continue simmering. This helps keep the chicken from becoming dry and tough.

Shred the chicken

Once the chicken is cool enough to handle, use two forks to pull the meat apart into bite-sized shreds. Set it aside while you thicken the chowder.

Blend part of the chowder

Carefully transfer about half of the cooked vegetables and broth to a blender, along with ½ cup of frozen corn. Let the mixture cool slightly, then blend until smooth.

Safety tip: Hot soup can build up steam and pressure in a blender, so let it cool for about 5 minutes before blending (the frozen corn will also help cool it down). Work in small batches, fill it no more than halfway, vent the lid, and start on low speed. You can also use an immersion blender in a separate heatproof bowl (use a deep one).

Finish the chowder

Return the smooth purée to the pot and stir to combine. Now add the shredded chicken, remaining frozen corn, 1 tsp apple cider vinegar, and 2 Tbsp chopped fresh parsley to the pot. Stir everything together and continue heating gently until the corn is thoroughly heated through. Taste and adjust the seasonings as needed, then garnish with the crumbled bacon and optional green onions, and serve warm with crusty bread.