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The Ultimate 30-Minute Creamy Chicken Corn Chowder with Bacon Bits

Close-up of a creamy bowl of chicken corn chowder topped generously with crumbled bacon, corn kernels, and fresh parsley.
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This recipe delivers a thick and creamy chicken corn chowder that tastes like comfort food. It is quick enough for a weeknight dinner and uses simple ingredients.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, diced
  • 2 celery stalks, diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 4 cups chicken broth
  • 2 cups frozen or fresh corn kernels
  • 2 medium potatoes, peeled and diced small
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 2 tablespoons cold water
  • 1/4 cup fresh parsley, chopped (for garnish)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate, leaving about 1 tablespoon of bacon grease in the pot.
  2. Add the diced onion and celery to the pot. Cook in the bacon grease until softened, about 5 minutes.
  3. Stir in the dried thyme, salt, and pepper. Cook for 1 minute until fragrant.
  4. Pour in the chicken broth. Add the diced potatoes and bring the mixture to a boil. Reduce heat and simmer until the potatoes are tender, about 10 minutes.
  5. Stir in the corn kernels and the shredded chicken. Continue to simmer for 5 minutes to heat through.
  6. In a small bowl, whisk together the heavy cream, cornstarch, and cold water until smooth. This creates your slurry.
  7. Slowly pour the cream slurry into the simmering chowder while stirring constantly. Continue to stir until the chowder thickens to your desired consistency, about 2 to 3 minutes. Do not let it boil rapidly after adding the cream.
  8. Taste and adjust salt and pepper if needed.
  9. Ladle the creamy chicken corn chowder into bowls. Top each serving with the reserved crispy bacon bits and fresh parsley.

Notes

  • For a thicker soup, you can mash about 1/2 cup of the potatoes against the side of the pot before adding the cream mixture.
  • If you prefer a slow cooker chicken chowder, combine all ingredients except the cream and cornstarch slurry in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Thicken with the slurry during the last 30 minutes of cooking.
  • Use leftover chicken or rotisserie chicken to make this a quick weeknight soup solution.

Nutrition

Find it online: https://delishsymphony.com/chicken-corn-chowder-recipe-quick-creamy/