top of page

Chicken Corn Chowder


  • 6 strips bacon cut into small pieces (I like to cut them after they are cooked, it makes it a little bit easier)

  • 2 large uncooked chicken breasts cut into small bite-size pieces

  • 1/2 medium onion chopped

  • 2 sticks celery chopped

  • 1/4 cup flour

  • 2 cloves garlic minced

  • 4 cups chicken broth or stock

  • 2 cups frozen or fresh corn

  • 1 cup heavy/whipping cream

  • 3 medium-to-large Russet potatoes peeled & diced

  • 1/4 teaspoon Italian seasoning

  • Pinch cayenne pepper

  • Salt & pepper to taste

  • Scallions chopped, optional for serving (makes it look pretty)


  • Let's cook your bacon. Add it to a large pot over medium-high heat. Cook until crispy (about 10 minutes).

  • Meanwhile, prep your onion, celery, chicken and potatoes.

  • Once the bacon is crispy, take it out of the pot and transfer to a paper towel lined plate. Leave the grease in the pot (it adds flavor).

  • Add the onion and celery to the pot and sauté for 5 minutes.

  • Stir in the flour and cook for about a minute, stirring constantly.

  • Add in the garlic, followed by the chicken broth. Give it a good stir to ensure the flour has dissolved and everything is scraped up from the bottom of the pot.

  • Add in the chicken, corn, cream, potatoes, Italian seasoning, cayenne pepper, and 3/4 of the bacon (I save the rest for garnishing the bowls later on). Increase the heat to high and bring the soup to a boil. Once it's boiling, reduce the heat to a rapid simmer so it's gently boiling. Cover the pot with the lid slightly open.

  • Cook until the potatoes are done (15-20 minutes). Stir every so often. The soup will get thicker the longer you cook it.

  • Season the soup with salt & pepper as needed. Garnish with the rest of the bacon and chopped scallions if desired.

  • Enjoy!


  • Serves 4-6

  • The chicken will cook right in the soup. If you want to use already cooked/rotisserie chicken, add in during the last 5-10 minutes of cooking so it doesn't dry out too much since it's already cooked.

  • Anywhere around 1.5-2 pounds will work for the potatoes if you want to weigh them.

  • This is a thick soup. If you prefer a thinner consistency, add a splash more broth or water as needed.

  • If you're sensitive to salt, use low-sodium chicken broth.

I hope you enjoyed this recipe! It is definitely one that makes the heart happy!

8 views0 comments

Recent Posts

See All


bottom of page