Creamy Corn and Chicken Chowder

This creamy corn and chicken chowder is the PERFECT dinner as the weather cools down. It’s creamy, packed with veggies, and SO comforting. It’s made healthy, high protein, and delicious!

I’m from Illinois, where the sweet corn is like gold and the winters are freezing! Insert this creamy corn and chicken chowder. It’s a perfect dinner for cooler temps that’s comforting, nutritious, and full of vegetables.

I’m telling you now, don’t skip the fresh-off-the-cob sweet corn! It’s truly what makes this soup great. It adds flavor, texture, and it’s just all-around better than canned corn in my opinion!

what’s in corn chowder?

Yukon Golden Potatoes: The type of potatoes is important for the overall flavor, texture, and color of your soup. I tested both and found that golden potatoes are much better all around!

Rotisserie Chicken: Removed from the bone. It’s easy, tender, and flavorful! Added bonus, you don’t have to wash another pan from cooking the chicken 🙂

Bacon: I used turkey bacon (personal preference), but you can use any kind you have on hand. When buying regular pork bacon, I look for low sugar options or #whole30 or #paleo compliant brands to ensure clean ingredients.

Chicken Broth: I used low sodium chicken broth, but you can use whatever kind you prefer! Try bone broth if you want more protein and other benefits.

Vegetables: Carrots, celery, jalapeño, onions, and garlic.

Seasonings: Thyme, garlic powder, paprika, Italian, salt, and pepper.

Olive Oil: For sautéing

Greek Yogurt: Optional, but for extra creaminess. Add to the entire pot or just a dollop on your own bowl.

how to make creamy corn and chicken chowder:

Prep: This recipe has a ton of fresh ingredients, so prepping the ingredients is the majority of the work! Since this recipe is a lengthier one (a labor of love!), prepping beforehand is key. When I make this recipe, I typically cut and wash all of the vegetables the night before so they’re ready to throw right in the pot.

  • Remove the chicken from the bone and cut into small pieces.
  • Dice the onion.
  • Remove garlic from the cloves and mince.
  • Cut corn from the cob.
  • Wash and dice your potatoes in to bite sized pieces.
  • Wash and coin the carrots.
  • Dice your jalapeño and remove the seeds and membranes. Be careful not to touch your face/eyes after! Use gloves if you have them.
  • Wash and dice the celery.
  • Optional: Saute the bacon is you want to save even more time. Save in a ziplock bag with a paper towel overnight.

Saute: If you didn’t cook your bacon beforehand, sautee that now with a drizzle of olive oil. Once fully cooked and crispy, remove from the pan and set aside.

The next step in the cooking process is to sautee the veggies. Start with a drizzle of olive oil and saute the white onion. After about 2-3 minutes, add in the minced garlic, sweet corn, jalapeño, carrots, and celery. Let those saute for about 5 more minutes and add then add the potatoes and broth.

At this point, everything should be covered by the broth. If not, add some more until everything is covered. Bring to a boil and then turn the heat down to simmer for 10-15 minutes or until potatoes are soft.

Blend: The trick to making a creamy chowder is to blend half of the soup before adding the chicken and bacon. At this step, add about 1/4 to 1/2 of the soup to a heat-safe blender and pulse until smooth. Once smooth, add it back into the pot and mix. This should add tons of creaminess!

Finishing Touches: After blended and combined, add in the seasonings, cooked bacon, and diced rotisserie chicken. Mix until everything is well incorporated and let it sit on low heat for a few minutes to combine all of the flavors!

FAQ’s

Is chowder supposed to be thick?

Yes, traditionally chowders are thick, creamy, and chunky.

What makes chowder thick?

This recipe uses potatoes and when blended, the starch makes the soup extra creamy and thick. The process of blending half of the soup and adding it to the other unblended half adds flavor and even more creaminess.

How to make my chowder thicker?

If your chowder comes out too thin, add a dollop of plain greek yogurt and mix.

How to make my chowder thinner?

If your chowder comes out too thick for your liking, simply add more broth (or water!) to the soup at any point in the process.

Can I use canned corn instead of corn on the cob?

I tested this recipe with canned corn, and it’s definitely okay. But when you make yourself a homemade dinner, you want it to be amazing, and that’s why I highly recommend using sweet corn cut from the cob. It’s one extra step but makes all the difference!

Corn and Chicken Chowder

Creamy Corn and Chicken Chowder

Lexi Finke
This creamy corn and chicken chowder is the PERFECT dinner as the weather cools down. It's creamy, packed with veggies, and SO comforting. It's made healthy, high protein, and delicious!
No ratings yet
Prep Time 30 mins
Cook Time 30 mins
Total Time 1 hr
Course Main Course
Cuisine American
Servings 6 people
Calories 362 kcal

Ingredients
  

  • 6 strips bacon diced
  • 2 tbsp olive oil
  • 1 medium-sized white onion
  • 3 cloves garlic minced
  • 6 baby carrots coined
  • 2 small stalks celery diced
  • 2 cups fresh sweet corn cut from the cob
  • 3 cups chicken broth
  • 2 cups yukon golden potatoes diced
  • chicken from one small rotisserie chicken removed from bone
  • 2 tsp italian seasoning
  • 1 tsp thyme
  • 1 tsp garlic powder
  • 1 tsp sea salt more to taste
  • 1/4 tsp cracked black pepper
  • Optional: 1/2 cup plain Greek yogurt
  • Optional: 1 cup water if your soup is too thick

Instructions
 

  • Start by cooking the diced bacon in a drizzle of olive oil. Once fully cooked and crispy, remove from the pan and set aside.
  • The next step in the cooking process is to sautee the veggies. Start with another drizzle of olive oil and saute the white onion. After about 2-3 minutes, add in the minced garlic, sweet corn, jalapeño, carrots, and celery.
  • Let those saute for about 5 more minutes and add then add the potatoes and broth.
  • At this point, everything should be covered by the broth. If not, add some more until everything is covered. Bring to a boil and then turn the heat down to simmer for 10-15 minutes or until potatoes are soft.
  • Blend: The trick to making a creamy chowder is to blend half of the soup before adding the chicken and bacon. At this step, add about 1/4 to 1/2 of the soup (depending on how thick you prefer it) to a heat-safe blender and pulse until smooth. Once smooth, add it back into the pot and mix.
  • After blended and combined, add in the seasonings, cooked bacon, and diced rotisserie chicken. Mix until everything is well incorporated. Let it sit on low heat for a few minutes to combine all of the flavors.
  • Optional: Add a dollop of plain Greek yogurt to add more creaminess and more protein.
  • Garnish with more bacon, parsley, green onions, or greek yogurt. Enjoy!

Nutrition

Serving: 1.25cupsCalories: 362kcalCarbohydrates: 32gProtein: 24gFat: 15g
Keyword chicken and corn chowder, creamy corn chowder, dairy free corn chowder, healthy dinner ideas, healthy soup recipes
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