Chicken chowder is the ultimate savory comfort food, blending hearty ingredients with a creamy, flavorful base. Whether you’re looking for a warming meal on a chilly evening or a crowd-pleaser for family dinner, this stovetop recipe delivers a dish that’s rich, satisfying, and surprisingly simple to make.
Why You’ll Love This Recipe
Flavorful Base
Starting with crispy bacon and building layers of flavor with butter, onions, and a hint of smoked paprika, this chowder achieves a deep, savory richness that’s irresistible.
Creamy and Hearty
Gold potatoes, milk, and cream create a luscious texture, while tender chicken and sweet corn make every spoonful hearty and satisfying.
Customizable Toppings
Top your bowl with crispy bacon, fresh herbs, or shredded cheese for added flair and flavor, making it as indulgent as you like.
Easy to Make
With simple stovetop instructions and common ingredients, this recipe is approachable for even beginner cooks.
Healthy and Balanced
This chicken chowder isn’t just a treat for your taste buds—it’s packed with ingredients that offer nutritional benefits.
- Protein Powerhouse
The chicken and bacon provide a great source of protein, helping to keep you full and energized. - Nutritious Vegetables
Gold potatoes are a source of potassium and fiber, while bell peppers and corn add a touch of sweetness and essential vitamins like vitamin C. - Balanced Richness
While creamy and indulgent, this soup strikes a balance by using a mix of milk, cream, and water for a lighter texture without sacrificing flavor.
Equipment and Tools You’ll Need
To create this comforting chicken chowder, you’ll need:
- Dutch Oven or Large Pot: Ideal for sautéing ingredients and simmering the soup.
- Ladle: For removing excess grease and serving the soup.
- Immersion Blender: A handy tool for partially pureeing the soup to create a creamy texture while preserving some chunkiness.
- Tongs or Forks: To shred or dice the cooked chicken.
- Cutting Board and Knife: For chopping vegetables and prepping ingredients.
- Paper Towels: To crisp up the bacon and drain excess fat.
- Measuring Cups and Spoons: For precise seasoning and liquid measurements.
How to Make Chicken Chowder That’s Packed with Comfort and Flavor
- Total Time: 1 Hr
- Yield: 4–6 servings 1x
Ingredients
6 strips of bacon, cut into pieces
3 Tbsp unsalted butter
1 medium yellow onion, diced
1 cup red bell pepper, diced
1 Tbsp jalapeño, finely diced (seeds removed)
1 heaping Tbsp garlic, minced
For the Soup:
1/4 cup all-purpose flour
4 cups chicken broth (regular or low-sodium)
1 cup water
1 cup milk
1 cup heavy cream
4 cups gold potatoes, diced into 1-inch pieces
1 lb chicken breast
2 1/2 cups corn (frozen or fresh)
Seasonings:
1 tsp salt (adjust to taste)
3/4 tsp smoked paprika
1/2 tsp ground mustard
3/4 tsp black pepper
Instructions
1. Cook the Bacon
In a Dutch oven or large pot, cook the bacon over medium heat until crispy. Transfer the bacon to a paper-towel-lined plate and set aside.
Remove excess bacon grease, leaving approximately 2 tablespoons in the pot.
2.Sauté the Vegetables
Add butter to the pot with the bacon grease and let it melt.
Stir in the onion, red bell pepper, and jalapeño. Cook for 5 minutes, stirring occasionally, until the vegetables are soft and golden.
3.Add Garlic and Flour
Stir in minced garlic and cook for 30 seconds until fragrant.
Sprinkle the flour over the vegetables, stirring until fully absorbed. Cook for another 30 seconds to lightly toast the flour.
4.Build the Broth
Slowly whisk in the chicken broth, ensuring a smooth mixture. Add water, milk, and heavy cream.
5.Add Potatoes and Chicken
Stir in the diced potatoes, chicken breast, and corn. Add the salt, smoked paprika, ground mustard, and black pepper.
6.Simmer
Bring the mixture to a boil, then reduce the heat to simmer. Cook until the potatoes are tender and the chicken is fully cooked, about 15–20 minutes.
7.Shred the Chicken
Remove the chicken from the pot and shred or dice it. Set it aside and keep warm.
8.Puree the Soup
Use an immersion blender to puree about half the soup directly in the pot. This step creates a thick, creamy base while maintaining some texture.
9.Final Touches
Return the shredded chicken to the pot and stir to combine. Taste-test and adjust seasoning with additional salt or pepper if needed.
10.Serve
Ladle the soup into bowls, top with reserved crispy bacon, and garnish with your favorite toppings like fresh parsley or shredded cheese.
- Prep Time: 15-25 Min
- Cook Time: 45 Min
- Category: Soup/Chowder
- Method: Stovetop
- Cuisine: American
Final Thoughts
This chicken chowder is the definition of comfort food done right. Whether you’re cooking for your family or meal prepping for the week, this recipe is sure to become a go-to favorite.
Did you try this recipe? Share your experience in the comments below and let us know how you made it your own. Enjoy every warm, hearty spoonful!
Chicken and Corn Chowder FAQ
1. Can I use pre-cooked chicken for this recipe?
Yes! If using pre-cooked chicken, shred or dice it and add it to the chowder after pureeing the soup to avoid overcooking it.
2. Can I make this recipe without bacon?
Absolutely. If you prefer not to use bacon, you can substitute it with 2 tablespoons of oil or butter to start the base of the soup.
3. Can I make this chowder dairy-free?
Yes! Substitute the milk and heavy cream with non-dairy alternatives like coconut milk or almond milk. However, this may slightly alter the flavor and creaminess.
4. What kind of potatoes work best for this recipe?
Gold potatoes are ideal because of their thin skin and creamy texture. You can leave the skin on or peel it, based on your preference.
5. Can I use fresh corn instead of frozen?
Yes, fresh sweet corn cut off the cob is a great substitute for frozen corn and adds extra sweetness and flavor.
6. How do I adjust the spice level?
The jalapeño in the recipe adds mild heat. To increase the spice, leave the seeds in the jalapeño or add more diced jalapeños. To make it milder, omit the jalapeño entirely.
7. How do I thicken the chowder if it’s too thin?
If the chowder is too thin, make a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of water. Stir it into the soup and simmer until thickened.
8. Can I freeze this chowder?
Yes, you can freeze the chowder. However, the texture may change slightly due to the dairy content. To freeze, let it cool completely, then store it in an airtight container for up to 3 months.
9. What toppings pair well with this chowder?
Crispy bacon, shredded cheese, chopped green onions, sour cream, or croutons make great toppings for added flavor and texture.
10. What’s the best way to reheat leftovers?
Reheat the chowder gently on the stovetop over low heat, stirring occasionally to prevent scorching. If it’s too thick, add a splash of milk or broth to loosen it.
About the Author
Hi, I’m Nikki! I specialize in creating simple, flavorful recipes that bring people together around the table. Follow me for more tips and tricks to simplify your cooking and elevate your meals. Keep things simple, flavorful recipes that bring people together around the table. Follow me for more tips and tricks to simplify your cooking and elevate your meals.