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Creamy, summer chicken corn chowder is made creamy with potato and Greek yogurt and given extra protein with bacon and chicken. This soup makes an amazing low calorie and high protein one-pot dinner.
Tips for Making Chicken Corn Chowder
This recipe is really simple and it’s all in one pot – so fewer dishes to do! I have answered a few questions that may come up as you shop or cook, but scroll to the bottom for the full recipe.
Frozen Vs. Fresh Corn Vs. Canned Corn
Both frozen and fresh are great. Although I find the texture of fresh corn a touch crisper and the flavor sweeter, especially when it’s in season.
If you don’t want to go to the trouble of husking and cutting the corn, grab 2 bags from the freezer section and you’re good to go.
Canned I would only recommend when you’re in a pinch. The texture and flavor aren’t quite the same. Plus a lot of canned vegetables have added salt that may change how you season, so definitely taste test throughout the process.
The Right Consistency
I’ve seen and tasted corn chowder anywhere from thin and broth-like to very thick. I prefer it thicker, with about one-third to one-half of the corn pulsed with an immersion blender. And all of the potatoes pulsed.
The more you blend, the thicker it will be, and the if you blend less, it will be more of a chunky soup with broth. It’s up to you!
No Immersion Blender?
If you don’t think you’d use one often enough to justify the expense, I understand. If you have a blender, that will work too, however you’ll need work in batches.
Carefully pour half the soup into a blender and pulse a few times until you get the consistency you want. Pour into a serving bowl, then do the same with the second half.
This stores well in an airtight container in the fridge for up to 5 days.
However, it doesn’t freeze well. It tends to thaw rather watered-down.
Recipes Like This One
- Creamy Whole30 Chicken Stew
- Crockpot Chicken and Rice Soup
- Whole30 Sweet Potato Turkey Chili
- Southwestern Chicken Soup
Chicken Corn Chowder
What You Need
- 6 slices bacon (cut into 2-inch pieces)
- 1 pound boneless (skinless chicken breast or thighs, cut into 1/2-inch by 2-inch strips)
- salt and freshly ground pepper
- 1 small onion (finely diced)
- 3 cloves garlic minced
- 4 cups chicken broth unsalted
- 20 ounces corn kernels ((about 6 ears of corn))
- 8-12 ounces red potato diced 1/2 inch cubes
- 1/2 teaspoon paprika
- 1 cup plain Greek yogurt
How to Make It
- COOK THE BACON AND CHICKEN: Add the bacon to a large pot or dutch oven and cook over medium heat. Stir occasionally and continue cooking until the bacon is crispy. Use a slotted spoon to remove the bacon, but leave the dripping in the pan.
- COOK THE CHICKEN: To the bacon drippings, with the heat still on medium, add the sliced chicken in an even layer on the bottom of the pan. Season with salt and pepper (about 1/2 a teaspoon of salt and 1/4 teaspoon of pepper or to your taste). Stir the chicken occasionally and cook for about 6-8 minutes or until the pieces are no longer pink in the center. Remove the chicken to a plate.
- COOK THE ONION AND GARLIC: With the heat still on medium, add the diced onion and cook about 5 minutes or until softened. Add the garlic and stir continuously for 30 seconds.
- ADD POTATOES AND BROTH: Add the broth and potatoes to the onion mixture. Bring the broth to a boil, then reduce the heat and simmer for 15 minutes.
- ADD THE CORN: Pour the corn into the broth and continue to simmer another 10 minutes, until the potatoes are tender.
- BLEND: Remove the pan from the heat and use and use an immersion blender or standard blender to thicken the soup to your desired consistency, I ran the immersion blender for about 1-2 minutes. If you are using a standard blender, you will have to carefully pour half the mixture in a time and pulse about 6-8 times, then repeat with the second half. Then return the soup to the pot.
- COMBINE ALL INGREDIENTS: Crumble the cooled bacon into smaller pieces. Add the chicken, bacon, yogurt and paprika to the pot and stir to fully combine. Serve warm topped with green onions or additional crumbled bacon.
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