This creamy chicken corn chowder is the kind of cozy, hearty meal that turns a cold evening into something special. Made with tender chicken, sweet corn, Yukon Gold potatoes, and a touch of jalapeño, it’s finished with crispy bacon and green onions for a rich, savory bite. Whether you’re cooking for family or prepping for leftovers, this chowder delivers big flavor and pure comfort.
Ingredients
- 5 strips bacon (drippings reserved)
- 4 cups chicken broth
- 1 teaspoon hot sauce
- 1 teaspoon Worcestershire sauce
- 1 small yellow onion, diced
- 2 tablespoons butter
- 1–2 jalapeños, diced
- ¾ cup red bell pepper, diced
- 3 cloves garlic, minced
- ⅓ cup flour
- 2 cups half-and-half
- 1 bay leaf
- 1 lb boneless skinless chicken breast (or 2 cups cooked/rotisserie chicken)
- Salt and pepper to taste
- 1 lb Yukon Gold potatoes, diced
- 1 (15 oz) can sweet corn, drained
- 1 cup shredded cheddar cheese (optional)
- ⅓ cup green onions, diced
Seasonings:
½ teaspoon each salt, oregano, paprika, mustard powder, chili powder, cumin
Pinch of cayenne pepper
Instructions
- Cook bacon in a soup pot over low heat until crisp. Remove, chop, and set aside. Reserve 2 tablespoons of bacon drippings.
- In a measuring cup, whisk together chicken broth, hot sauce, Worcestershire, and all seasonings. Set aside.
- Sauté diced onion in bacon drippings for 3 minutes. Add butter, jalapeños, bell pepper, and garlic. Cook for 3 more minutes.
- Stir in flour and cook for 2 minutes until it begins to brown.
- Slowly add broth mixture, stirring constantly. Add half-and-half in the same way. Add the bay leaf. Bring to a boil, then reduce to a gentle simmer.
- Slice chicken breast in half lengthwise, season with salt and pepper, and gently simmer in the soup for 15–20 minutes. Remove and let rest.
- Add diced potatoes and simmer for 20–25 minutes until fork tender.
- Dice cooked chicken and return to pot with the corn. Heat through for 1–2 minutes.
- Stir in shredded cheese if using. Remove bay leaf. Garnish with bacon and green onions.
Tips and Variations
- Let the soup simmer before adding potatoes to allow the base to thicken.
- Removing the jalapeño seeds and white membrane cuts the heat but keeps the flavor.
- Swap half-and-half for heavy cream for a richer chowder.
- Fresh or frozen corn can replace canned—add it when you add the potatoes.
- Yukon Gold or red potatoes hold up best in this chowder.
- Rotisserie chicken makes this recipe even faster—add it in step 8.
Storage and Make-Ahead
- Refrigerate for up to 3 days.
- Freeze for up to 3 months (potatoes may soften slightly).
- Reheat gently to preserve the texture of the potatoes and keep the flavors intact.
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