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One-Pot Creamy Chicken and Bacon Corn Chowder

A close-up of a bowl of creamy corn chowder recipe, filled with chicken, corn kernels, and topped generously with crumbled bacon.
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Make this hearty, creamy corn chowder in one pot. It combines sweet corn, tender potatoes, chicken, and smoky bacon for the ultimate comfort food soup.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 cloves garlic, minced
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon smoked paprika
  • 4 cups chicken broth
  • 2 medium potatoes (like Russet or Yukon Gold), peeled and diced
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup all-purpose flour
  • 1/2 cup cold water
  • 1 cup heavy cream
  • 1/2 cup shredded cheddar cheese (optional, for topping)

Instructions

  1. Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the chopped onion and celery to the pot. Cook until softened, about 5 minutes. Add the minced garlic and cook for 1 minute more until fragrant.
  3. Add the chicken pieces to the pot. Season with salt, pepper, thyme, and smoked paprika. Cook until the chicken is lightly browned on all sides, about 5-7 minutes.
  4. Pour in the chicken broth, add the diced potatoes, and bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
  5. In a small bowl, whisk together the flour and cold water until smooth to create a slurry. Stir this slurry slowly into the simmering chowder. Continue to stir until the soup thickens slightly.
  6. Stir in the corn kernels. Simmer for another 5 minutes, allowing the corn to heat through and the soup to reach your desired thickness.
  7. Remove the pot from the heat. Stir in the heavy cream until fully combined. Taste and adjust seasoning if needed.
  8. Ladle the creamy corn chowder into bowls. Top each serving with the reserved crispy bacon and shredded cheddar cheese, if using.

Notes

  • For a quicker cooking time, use pre-cooked shredded chicken instead of raw chicken breasts. Add the cooked chicken in step 6 with the heavy cream.
  • If you prefer a smoother chowder, mash about one cup of the potatoes against the side of the pot before adding the cream.
  • This recipe works well with fresh, frozen, or canned corn. If using canned corn, drain it well before adding.

Nutrition

Find it online: https://littlekitchendiary.com/corn-chowder-recipe-one-pot-creamy-chicken-bacon/