This Chicken Corn Chowder is next-level delicious and so easy to make. It takes no time to whip up and warms you up on a cold day! It is like the most luscious potato soup you have ever eaten but with chicken and bacon.

When soup season hits, this chowder is one of my very favorites to make. It is one of those stick-to-your-ribs meals that leaves you completely satisfied making this a soup totally fit for supper!
Ingredients
You will notice a hefty amount of butter in addition to the heavy cream in this recipe. Chowder should be rich and those are the things that make it that way. When you are eating it and you go, "why is this so good?" that is why!
The peppers can be removed if you don't like much spice, even though they really bring more flavor than spice. I like them for some color and just a touch of heat.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
First, heat the pan and melt the butter. Add the onion and cook until they begin to brown. Stir in the garlic and seeded serrano chili and cook for 1 minute longer.
I like to pound my chicken out really thin with a meat mallet then dice it up nice and fine. It is almost like ground chicken in the end, but more chunky. Add it to the pot and cook till it begins to brown slightly. Then add in the flour and cook it for 2-3 minutes to form a roux.
To make this easier, you can replace chopping your chicken with ground chicken breast if desired.
Add the chicken stock and bouillon to the pot, along with the potatoes, and bring the mixture to a boil. If you like a little spice, season the soup with some cajun seasoning and simmer the soup till the potatoes are tender. Then add the cream and simmer a few minutes longer, and the soup is ready to eat.
To serve this Chicken Corn Chowder I like to drop it into large bowls and top with bacon bits, cheddar, and some sliced chilis on top if you like a little extra heat. It is best enjoyed on a nice cold day, it will warm you right up!
Notes & Tips
Don't skimp on the butter, it is what makes a chowder, a chowder. There should be lots. It helps make it super luscious and creamy.
To prepare the chicken, pound it super thin with a meat mallet, then dice it up finely. Leave some bits in bigger chunks. It should be like chunky ground chicken when adding it to the pot.
This soup ends up nice and chunky, and a chunky soup needs toppings. I like bacon and cheddar to start. But croutons or crusty bread would be great too, put whatever you like on top.
Substitutions
If you are not a fan of spice, you can leave the chilis out altogether. If you take all the seeds out and don't put slices on top, they really only offer some flavor with just a tiny bit of spice. But if you can't handle it, omit them.
Any potato can really be used in this recipe. I like Yukon Gold Potatoes because they are super buttery and creamy, which matches the theme of this soup.
I add just a touch of cajun seasoning to the soup for the tiniest kick and some great flavor. This is just to taste. Add it if you like, till it tastes as you like it. Leave it out if you prefer no spice.
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📖 Recipe
Chicken Corn Chowder
This Chicken Corn Chowder is next-level delicious and so easy to make. It takes no time to whip up and warms you right up on a cold day!
Ingredients
- 8 tablespoons Unsalted Butter
- 1 large Yellow Onion, diced 1 ½-2 cups
- 1 tablespoon Garlic, minced
- 2 Serrano Peppers, 1 seeded and dices, 1 sliced for garish
- 1 ½-2 pound Chicken Breast, tenderized and finely diced
- ½ cup All Purpose Flour
- 4 cups Chicken Stock
- 2 tablespoons Chicken Bouillon Paste
- 8-10 small Yukon Gold Potatoes, about 4 cups diced
- 1 teaspoon Cajun Seasoning, optional
- 2 teaspoons Kosher Salt
- ¾ teaspoon Fresh Cracked Black Pepper
- 2 cups Heavy Cream
- 2 cups Corn, fresh or frozen
- Bacon Bits, for serving
- Cheddar Cheese, for serving
Instructions
- In a large stock pot or dutch oven, melt the butter over medium heat and add the onion to the pot. Cook them until they begin to brown slightly.
- Add the garlic and diced Serrano pepper to the pot and cook for 1 minute longer.
- Place the diced chicken in the pot and continue cooking until cooked through and beginning to brown. Season the chicken with a good pinch of salt and some pepper.
- Stir in the flour to form a roux, and cook for 2-3 minutes.
- Pour the chicken stock and bouillon into the pot and add the potatoes. Bring the mixture to a boil and add the cajun seasoning if you are using it.
- Continue simmering the soup until the potatoes are tender and no longer have a hard center, but are not falling apart.
- Stir the cream and corn into the soup and cook 10 minutes longer.
- Serve the soup in a bowl topped with bacon, cheddar, a few cracks of black pepper, and sliced Serrano chilis if desired.
Notes
Notes & Tips
Don't skimp on the butter, it is what makes a chowder, a chowder. There should be lots. It helps make it super luscious and creamy.
To prepare the chicken, pound it super thin with a meat mallet, then dice it up finely. Leave some bits in bigger chunks. It should be like chunky ground chicken when adding it to the pot.
This soup ends up nice and chunky, and a chunky soup needs toppings. I like bacon and cheddar to start. But croutons or crusty bread would be great too, put whatever you like on top.
Substitutions
If you are not a fan of spice, you can leave the chilis out altogether. If you take all the seeds out and don't put slices on top, they really only offer some flavor with just a tiny bit of spice. But if you can't handle it, omit them.
Any potato can really be used in this recipe. I like Yukon Gold Potatoes because they are super buttery and creamy, which matches the theme of this soup.
I add just a touch of cajun seasoning to the soup for the tiniest kick and some great flavor. This is just to taste. Add it if you like, till it tastes as you like it. Leave it out if you prefer no spice.
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Nutrition Information:
Yield:
10Serving Size:
1Amount Per Serving: Calories: 388Total Fat: 29gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 84mgSodium: 836mgCarbohydrates: 26gFiber: 2gSugar: 5gProtein: 8g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
Lori says
Should corn be one of the ingredients in this corn chowder? If so, how much corn should be added? Sounds delicious. Can’t wait to try it.
Kendell says
haha! Yes, it should! Thank you for bringing it to my attention, I have updated the recipe.