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Chicken and Corn Chowder

It's comfort in a bowl!

the pioneer woman's chicken and corn chowder recipe
Caitlin Bensel

Thick, hearty, and delicious, this chicken and corn chowder is the perfect recipe for folks who say they don't like summer soup. It's not thin or brothy—this chowder has a rich, creamy texture and is filled with ingredients like potatoes, sweet corn and plenty of chicken. Just serve it with some awesome garlic bread or even homemade crackers and you’re all set for a filling meal the whole family will love.

What's the difference between chowder and soup?

Typically, soups are broth-based, which can make them on the thin side. Most chowders, on the other hand, have a thick and creamy base, which is achieved by toasting a little flour in butter (otherwise known as a roux). Chowders often include potatoes, which also contribute to the thickness, along with heavy cream, which adds richness.

What is chicken and corn chowder made of?

In addition to the chicken and corn, this chicken and corn chowder gets its flavor from a classic and simple mix of onion, celery, bell pepper, and garlic. Potatoes add a little heft, while bacon adds a savory, smoky flavor. If spicy chowder is more your speed, check out Ree Drummond's corn chowder with chilies.

How can I make this easy recipe even faster?

Save time chopping by shopping for pre-cut veggies like onion, bell pepper, and celery in your grocery store's produce section. If they aren't available, simplify the knife work by cutting the veggies into large chunks, and then pulsing them in a food processor. Don't feel like peeling russet potatoes? Use Yukon gold potatoes that have a thinner, more delicate skin.

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Yields: 6 - 8 servings
Prep Time: 0 hours 16 mins
Total Time: 0 hours 42 mins

slices bacon, chopped

2 tbsp.

unsalted butter


large yellow onion, chopped


stalks celery, chopped


red bell pepper, chopped


garlic cloves, finely chopped

1/3 c.

all-purpose flour

6 c.

chicken stock


medium russet potatoes, peeled and chopped

1 tsp.


1 tsp.


4 c.

corn kernels (from about 5 ears)

3 c.

shredded cooked chicken

1 c.

heavy cream


green onions, chopped

  1. Cook the bacon in a Dutch oven over medium heat, stirring occasionally, until crisp, 5 to 8 minutes. Remove the bacon to a paper towel lined plate; reserve the bacon drippings in the pan.
  2. Add the butter to the bacon drippings and let melt. Add the onion, celery, and bell pepper; cook, stirring occasionally, until slightly softened, about 4 minutes. Stir in the garlic; cook 30 seconds more. Sprinkle the flour over the vegetables; cook, stirring constantly, 1 minute. Gradually stir in the chicken broth.
  3. Add the potatoes, salt, and pepper and bring to a simmer. Cook until the potatoes can be easily pierced with a fork, about 10 minutes.
  4. Add the corn kernels, chicken, and cream; return to a simmer, and cook until slightly thickened, 10 to 15 minutes more.
  5. To serve, top with the reserved cooked bacon and chopped green onions.

To make this recipe super easy, use pulled rotisserie chicken and thawed frozen corn kernels. The chowder can be made up to 3 days ahead and stored in the refrigerator.

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