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The Ultimate Creamy 30-Minute Stovetop Chicken Corn Chowder

A white bowl filled with creamy chicken corn chowder, topped generously with crumbled bacon pieces.
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Make this easy chicken corn chowder on the stovetop in 30 minutes. It delivers a rich, velvety texture and classic comfort food flavor perfect for a weeknight dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 4 slices bacon, chopped
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 medium potatoes, peeled and diced (about 1.5 cups)
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 1 (15 ounce) can whole kernel corn, drained
  • 1 (15 ounce) can cream-style corn
  • 1/2 cup heavy cream
  • 2 tablespoons cornstarch
  • 1/4 cup cold water

Instructions

  1. Cook the bacon in a large pot or Dutch oven over medium heat until crisp. Remove the bacon with a slotted spoon and set aside on a paper towel-lined plate. Leave 1 tablespoon of bacon grease in the pot; discard the rest.
  2. Add the onion and celery to the pot. Cook in the bacon grease until softened, about 5 minutes.
  3. Stir in the thyme, salt, and pepper. Add the minced garlic and cook for 1 minute until fragrant.
  4. Pour in the chicken broth, add the diced potatoes, and bring the mixture to a boil. Reduce the heat and simmer until the potatoes are tender, about 10 to 12 minutes.
  5. Stir in the shredded chicken, whole kernel corn, and cream-style corn. Heat through for 3 minutes.
  6. In a small bowl, whisk together the heavy cream and cornstarch until smooth. This creates a slurry.
  7. Slowly pour the cornstarch slurry into the simmering chowder while stirring constantly. Continue to stir until the chowder thickens, about 2 minutes.
  8. Remove the pot from the heat. Taste and adjust seasoning if needed.
  9. Ladle the chicken corn chowder into bowls. Top each serving with the reserved crispy bacon pieces.

Notes

  • For a slow cooker variation, combine all ingredients except the heavy cream and cornstarch slurry in the slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream and slurry during the last 30 minutes of cooking until thickened.
  • If you prefer a smoother texture, use an immersion blender to partially blend about one cup of the soup before adding the cream and cornstarch.
  • For extra savory flavor, add 1/2 teaspoon of onion powder with the thyme.

Nutrition

Find it online: https://cookingbyjade.com/chicken-corn-chowder-recipe-30-minutes/