There is no dish that means more to me than corn chowder—it’s the first thing my mom taught me to cook. This chicken and corn chowder recipe is my own spin on that nostalgic dish. While my mom’s version didn’t include chicken, I’ve added it along with leftover roasted potatoes for extra heartiness. This chicken and corn chowder is not only comforting and delicious but also a great way to use leftovers, making it frugal and satisfying. I hope you enjoy this cozy recipe as much as I do!
Jump to Recipe
What are the ingredients for chicken and corn chowder?
This chicken and corn chowder recipe is a perfect way to make the most of leftover roast chicken and baked potatoes. These two ingredients form the heart of the dish, but you can also use freshly cooked ones if you prefer. Additional key ingredients include creamed corn, corn niblets, onions, bacon, whole milk (3.5%), cornstarch, salt, pepper, and a hint of sugar to balance the flavours. If you'd prefer, you can substitute heavy (whipping) cream for the milk and cornstarch.
Do not use 2% or Skim Milk to make chowder as the heat will cause the milk fat to separate, and your chowder will split, making it look very unappetizing.
A Note on Sweetness
This chowder strikes a perfect savoury-sweet balance, but if you like yours sweeter, feel free to tweak it. At a specific restaurant I worked at, we served a corn chowder loaded with sugar—an entire kilogram (2.2 lbs) in just four litres of soup! While that amount was excessive (in my opinion), some people loved it. If you want a slightly sweeter chowder, you can add more sugar, but I recommend restraint—just enough to complement the flavours, not overpower them. Keep in mind the corn, cream corn, and onions will all add sweetness to the chowder.
How To Make Chicken and Corn Chowder
Bacon
Bacon is an optional ingredient in this chicken and corn chowder recipe, but I recommend including it. It adds a subtle smoky flavour and a nice contrast to the richness and sweetness of the chowder. If you have leftover cooked bacon, you can use that, but you can also cook bacon fresh as I did. I like really crispy bacon in my chowder for a textural contrast, so I made what's called lardons. That's a French term for really crispy pieces of bacon. To make the bacon super crispy, put it in a cold pan. Put the pan on medium heat and let it cook slowly. The fat will be rendered out of the bacon, and it will become crispy in about 10 to 15 minutes. Once the bacon is cooked, drain the fat and set it aside until you're ready to add it to the chowder. Alternatively, you can microwave the bacon for a few minutes.
Sauté The Onion
The chowder starts with a base of sautéed onion. Heat a large pot over medium heat and add cooking oil, or for a richer flavour, half butter and half cooking oil, or bacon fat. Add the onions and a pinch of salt. The salt will help break down the onions and speed up the cooking process. Cook the onions for 5 to 7 minutes or until soft, translucent, and a little brown around the edges. Cooking the onions until they brown slightly makes them a little sweet, lessening the need for sugar. However, you don't want them fully caramelized as this will give your chowder an unappetizing colour.
Next Step
After the onions are cooked, add the corn niblets to the pot and cook, stirring, for about two minutes. If the corn gets a bit of colour on it, all the better. Next, add the bacon, creamed corn, and 4 of the 5 cups of milk. Stir the pot, making sure to scrape the bottom to lift off any bits of food that have stuck. Heat the chowder until the milk is hot and starts to steam. Heating the milk should take between 5 and 10 minutes, depending on your stove. Try not to let the milk boil, as it may split.
Thickening the corn chowder
While the chowder is heating, take the remaining 1 cup of milk and mix it very well with the cornstarch. Pour that mixture into the chowder and stir until it thickens—about 5 minutes. Make sure to stir the milk and cornstarch mixture immediately before adding it to the chowder to ensure it is thoroughly mixed. You can avoid this step by using heavy cream instead of milk. If you find that your chowder becomes too thick, add a little more milk to it.
Chicken and Potatoes
Once the chowder's thick and chowder-like, add potatoes, chicken, salt, pepper, and sugar. Simmer for about five minutes or until the potatoes and chicken are heated. Taste and adjust seasoning as needed with salt and pepper, then serve.
Conclusion
Writing this post was such a joy—especially when it was time to dig into a bowl of chicken and corn chowder. No matter what’s going on in my life, a hearty bowl of chowder (chicken or not) always lifts my spirits, and I hope it does the same for you.
Thanks so much for reading! If you enjoyed the post, be sure to share it on Facebook or Pinterest, and leave a comment below—I love hearing from you! Don’t forget to sign up for my mailing list for exclusive recipes, cooking tips, and a sneak peek at upcoming posts.
If you liked this post you may also like my post for Creamy Avocado and Corn Salad. Click here to check it out.
Equipment
- 1 medium skillet
- 1 Large Pot
- 1 wooden spoon
- measuring cups and spoons
- paper towel
Ingredients
- 1 cup bacon, diced
- 1 tablespoon cooking oil
- 1 cup onion, diced
- 1 can corn niblets, drained, 341 ml 12 oz
- 1 can Creamed Corn, 398 ml 14 oz
- 5 cups Whole Milk split
- ¼ cup cornstarch
- 2 cups chicken, cooked and diced
- 2 cups cooked potato
- ½ teaspoon salt plus more to taste
- ¼ teaspoon pepper
- 1 tablespoon sugar
Instructions
- Put the bacon in a medium skillet and put it on medium heat. Cook, stirring every few minutes, until the bacon is crisp, about 8 to 10 minutes. Remove the bacon from the pan and drain it on a paper towel. Set aside.
- Heat a large pot over medium heat. Add the cooking oil, onion, and a pinch of salt. Cook the onion for 4 to 5 minutes or until the onions soften, turn translucent, and start to brown around the edges.
- Add the corn niblets to the pot and cook, stirring for 2 minutes. Add the creamed corn, crisp bacon, and 4 cups of milk. Stir to loosen any bits of food from the bottom of the pot. Cook until the milk starts to steam.
- In a small bowl or measuring cup, combine 1 cup of cold milk with the cornstarch. Mix well, then pour into the steaming milk. Cook, stirring, until the chowder thickens, about 5 to 10 minutes.
- Add the chicken, potato, salt, pepper, and sugar. Simmer for 5 minutes, gently stirring now and again. Taste the chowder, adjust the seasoning as needed with salt and pepper, then serve.
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