Creamy Chicken and Corn Chowder Recipe with 10 More Soup Ideas

This Creamy Chicken and Corn Chowder is hearty and comforting, filled with chicken, corn, bacon, green onions, potatoes and a gentle jalapeño kick.

This Creamy Chicken and Corn Chowder is hearty and comforting with generous helpings of chicken, corn, bacon, green onions, potatoes and a slight kick of jalapeño.

March brings National Homemade Soup Day, and what better way to celebrate than with a rich corn chowder? I’ve always loved soup, especially the thick, satisfying kinds that leave you full and content. In high school I attended an applied technology college to try their culinary program, and one of my daily responsibilities was preparing soup for the cafeteria. That experience taught me a lot—especially how to make soups that are full of flavor and substance.

My time at the culinary program felt more like a job than a class because we ran the college cafeteria. Still, I loved the hands-on training and the chance to experiment. One memorable soup I used to make is Chicken Mulligatawny—a creamy chicken soup with apples and curry that balances sweet and savory in a unique way.

The recipe below is one of my go-to comfort soups: a creamy corn chowder loaded with chicken, bacon, potatoes, corn and green onions, plus a single jalapeño for a bit of heat. It’s not overpowering, but if you like more spice you can easily increase the jalapeño or add a pinch of cayenne.

I always reach for bacon when I want a flavor boost—bacon adds depth and I often use the rendered bacon fat to sauté the chicken. If you don’t have bacon fat, butter works well too. This chowder makes a generous batch, so plan to share or enjoy leftovers. Below is the cleaned, SEO-friendly recipe content with clear ingredients, equipment and instructions so you can make this chowder at home.

Creamy Chicken and Corn Chowder

This Creamy Chicken and Corn Chowder is hearty and comforting with generous helpings of chicken, corn, bacon, green onions, potatoes and a slight kick of jalapeño.

16 1-cup servings

Ingredients

8 slices of bacon
¼ cup bacon fat or butter
1 pound boneless skinless chicken breasts, cubed (about 2 or 3 breasts)
1 red bell pepper, diced
1 jalapeño pepper, (remove seeds for less heat, or keep them for more)
1 yellow onion, diced
2 tsp minced garlic, about 4 cloves
½ cup all-purpose flour
6 cups chicken broth
3 russet potatoes, peeled and diced into 1-inch pieces
2 bay leaves
salt and pepper, to taste
16 oz bag frozen corn
2 cups (1 pint) half & half
3 or 4 green onions, sliced
*cornstarch slurry, if needed (1 Tbsp cornstarch + 1 Tbsp COLD water)

Equipment

Santoku Knife
Large skillet or stockpot
Silicone spatula or wooden spoon
5-quart stockpot (or similar)

Instructions

1. Cook the bacon in a skillet until crisp. Reserve about ¼ cup of the rendered bacon fat. Drain the bacon on paper towels, then crumble or chop and set aside.
2. In a large stockpot, heat the reserved bacon fat. If you don’t have enough, add butter. Add the cubed chicken and cook until nearly done. Add the diced red bell pepper, diced onion and minced garlic. Sauté until the vegetables are soft, about 5 to 7 minutes.
3. Sprinkle the flour over the vegetables and chicken, stirring and cooking for 2 minutes to remove the raw flour taste.
4. Gradually pour in the chicken broth while stirring to avoid lumps. Add the diced potatoes and bay leaves. Season with salt and pepper to taste. Bring to a simmer and cook about 10 minutes, until the potatoes begin to soften.
5. Stir in the frozen corn and half & half. Simmer another 10 to 15 minutes until the chowder is thick and creamy. If you prefer a thicker texture, prepare a cornstarch slurry (1 Tbsp cornstarch + 1 Tbsp cold water), whisk until smooth and stir into the boiling soup to thicken.
6. Remove the bay leaves, then stir in the crumbled bacon and sliced green onions. Adjust seasoning if needed. Serve hot and enjoy.