One-Pot Creamy Chicken and Corn Chowder Recipe

Why you’ll love it

This corn chowder combines sweet corn, tender chicken, and crispy bacon for a comforting bowl of soup that comes together in a single pot. It’s a go-to weeknight dinner in late summer when corn is at its best, but the recipe works year-round using frozen corn. The cream and potatoes create a rich, hearty texture while the bacon and chicken provide satisfying protein and depth of flavor.

What you’ll need

• Bacon – chopped into small pieces; cook until crispy for added flavor and garnish.
• Chicken – raw chicken breasts cut into bite-size pieces cook directly in the soup.
• Onion, garlic, and celery – a simple aromatic base that builds savory flavor.
• Flour – used to thicken the chowder by creating a light roux.
• Chicken broth or stock – 4 cups (a 32 oz carton). Low-sodium broth is an option if you prefer less salt.
• Corn – fresh or frozen corn works well; frozen is convenient year-round.
• Heavy cream – adds richness and a velvety finish.
• Potatoes – Russet potatoes are recommended for their starchiness; peeled and diced.
• Italian seasoning and a pinch of cayenne (optional) for warmth and herb flavor.
• Salt and pepper to taste; chopped scallions for garnish if desired.

How to make chicken and corn chowder

Overview: cook bacon, sauté aromatics, make a roux with flour, add broth and remaining ingredients, then simmer until potatoes are tender.

Start by cooking the bacon in a large pot over medium-high heat until it’s crispy, then remove the bacon and drain it on paper towels. Leave the rendered bacon fat in the pot — it adds a lot of savory flavor. Sauté the chopped onion and celery in the bacon fat until softened.

Stir in the flour and cook it for about a minute to take away any raw flour taste, then add minced garlic. Pour in the chicken broth and scrape the bottom of the pot to dissolve any browned bits. This is the start of your chowder base.

Add the raw chicken pieces, corn, heavy cream, diced potatoes, Italian seasoning, a pinch of cayenne (if using), and most of the cooked bacon, reserving some for garnish. Bring the pot to a boil, then reduce to a rapid simmer and cook, partially covered, until the potatoes are tender (about 15–20 minutes). The chowder will thicken as it cooks. Season with salt and pepper, then serve topped with the reserved bacon and chopped scallions if you like.

Substitutions and variations

• Potatoes: Yukon Gold or other waxy potatoes will work, though Russets yield a thicker, creamier texture.
• Cream: this recipe uses heavy cream for richness. Substituting lower-fat dairy will change the texture and flavor.
• Consistency: for a thinner chowder, add more broth or water until you reach the desired texture.

What to serve with it

• A large slice of crusty bread makes a great pairing for soaking up the chowder.
• A simple green salad or crisp arugula salad complements the richness of the soup.

Leftovers and storage

• Store leftovers in an airtight container in the refrigerator for 3–4 days.
• Reheat gently on the stovetop over low heat, stirring occasionally.
• Freezing is possible, but dairy can separate after thawing. If freezing, consider leaving out the cream and adding it when reheating.

Ingredients

• 6 strips bacon, cut into small pieces
• 2 large uncooked chicken breasts, cut into 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 and diced
• 1/4 teaspoon Italian seasoning
• Pinch cayenne pepper (optional)
• Salt & pepper to taste
• Scallions, chopped, for serving (optional)

Instructions

1. Prep bacon and add to a large pot over medium-high heat. Cook until crispy, about 10 minutes.
2. Meanwhile, chop onion, celery, chicken, and potatoes.
3. Remove bacon and drain on paper towels, leaving the bacon grease in the pot.
4. Add onion and celery to the pot and sauté about 5 minutes until softened.
5. Stir in the flour and cook for about a minute, stirring frequently.
6. Add garlic, then pour in the chicken broth. Stir well, scraping the bottom of the pot so the flour is fully incorporated.
7. Add chicken, corn, cream, potatoes, Italian seasoning, cayenne (if using), and 3/4 of the cooked bacon. Bring to a boil, then reduce to a rapid simmer with the lid slightly open.
8. Cook until potatoes are tender, about 15–20 minutes, stirring occasionally. The chowder will thicken as it cooks.
9. Adjust seasonings with salt and pepper. Serve topped with the remaining bacon and chopped scallions if desired.

Notes

• Serves 4–6 depending on portion sizes.
• The raw chicken cooks in the simmering soup. If using pre-cooked chicken, add it near the end so it doesn’t dry out.
• About 1.5–2 pounds of potatoes is a good range if you prefer to weigh them.
• For a thinner chowder, add more broth or water to reach your desired consistency.
• Use low-sodium broth if you need to control salt.

Nutrition (approximate per serving)

Calories: 544 kcal · Carbohydrates: 52 g · Protein: 27 g · Fat: 27 g · Saturated Fat: 13 g · Sodium: 843 mg · Fiber: 4 g

Nutrition information is automatically calculated and should be used as an approximation.