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Chicken Corn Chowder at a Glance
Chicken Corn Chowder (チキンコーンチャウダー) is a creamy, hearty soup filled with shredded chicken, sweet corn, and roasted potatoes. The creamy broth gets natural sweetness from the corn, while crispy bacon adds a savory, smoky finish. Using rotisserie chicken keeps the prep simple and gets this chowder on the table in under an hour.
Why You’ll Love It
- Store-bought rotisserie chicken – Cuts down prep time significantly while infusing a deep, savory flavor into the soup broth.
- Roasting potatoes and onions – Roasting them first gives the vegetables browned edges and more flavor than simply simmering them in the soup.
- Cream-style and whole corn – Cream-style corn helps thicken the soup, while whole kernels give you plenty of sweet corn in every spoonful.
Nami’s Recipe Story
On busy weeknights, I love picking up a rotisserie chicken and turning it into an easy dinner. This Chicken Corn Chowder is one of my favorite ways to use it during the colder months. I roast the potatoes and onions first because I love the extra flavor and slightly crisp edges they get in the oven. With sweet corn, creamy broth, and crispy bacon on top, it’s a cozy meal my family always enjoys.
If you enjoy hearty soups, try my Tofu Egg Drop Soup, Kabocha Soup, and Wonton Soup next!
Key Ingredients
You’ll need rotisserie chicken, red potatoes, onion, canned cream-style corn, canned whole kernel corn, chicken stock, heavy cream, bacon, olive oil, thyme, kosher salt, and black pepper.
- Rotisserie chicken – You can use either breast or thigh meat, or a combination of both. I usually pick up a rotisserie chicken from Costco or Whole Foods. Leftover cooked chicken or turkey also works well.
- Cream-style and whole corn – Using both gives the chowder its creamy texture while keeping plenty of whole corn kernels in every spoonful.
- Baby red potatoes – They hold their shape well after roasting and simmering. Yukon Gold or baby yellow potatoes also work well.
- Chicken stock & heavy cream – Form the savory, creamy base. For a lighter option, replace heavy cream with half-and-half or whole milk mixed with 1 tablespoon of cornstarch.
How to Make Chicken Corn Chowder
- Roast the vegetables. Toss halved baby red potatoes and onion wedges with olive oil, kosher salt, and black pepper. Roast at 450°F (232°C) for 25–30 minutes until tender and crisp around the edges.
- Crisp the bacon. Cook applewood smoked bacon in a skillet until crisp, then drain on paper towels and chop into bite-sized pieces.
- Simmer chowder base. Combine roasted veggies, shredded rotisserie chicken, cream-style corn, whole kernel corn, chicken stock, and thyme in a large pot and bring to a gentle boil.
- Skim the surface. Skim off foam and excess fat from the surface for a clean, refined broth, then simmer on medium-low for 5 minutes.
- Finish with cream. Reduce heat to low, stir in heavy cream, salt, and pepper, and simmer gently for 3 minutes until heated through. Ladle into bowls and top with crispy bacon and fresh thyme.
Nami’s Recipe Tips
Keep these tips in mind for the best results every time:
- Skim the surface – Skimming off the foam and rendered chicken fat with a fine-mesh skimmer during the initial boil yields a cleaner chowder base.
- Lower the heat before adding cream – Reduce the heat to low before stirring in the heavy cream. Avoid boiling the soup after adding it, as the cream can separate.
- Garnish right before serving – Top each bowl with crispy bacon and fresh thyme immediately before serving to maintain the crunchy texture.
What to Serve with Chicken Corn Chowder
- Japanese Green Salad with Carrot Ginger Dressing – The crisp vegetables and tangy dressing pair nicely with the creamy chowder.
- Japanese Salad with Wafu Dressing – This simple salad with a light soy and rice vinegar dressing makes a refreshing side for the chowder.
FAQ
Can I make this chowder in a slow cooker or Instant Pot?
Slow Cooker: Roast the potatoes and onions first for the best flavor. Add all ingredients (except the heavy cream and bacon) into the slow cooker and cook on LOW for 4–6 hours or HIGH for 2–3 hours. Stir in the heavy cream during the last 20 minutes of cooking, and garnish with crispy bacon before serving.
Instant Pot: Sauté the onions, then add the potatoes, chicken, corn, thyme, and broth. Pressure cook on High Pressure for 5 minutes, followed by a quick release. Stir in the heavy cream using the Sauté function until heated through.
Can I freeze Chicken Corn Chowder?
Soups containing heavy cream and potatoes can sometimes change texture or separate when thawed and reheated. If you plan to freeze this chowder, prepare the recipe as directed, but stop before adding the heavy cream. Allow the soup base to cool completely, then freeze in airtight containers for up to 2 months. Reheat the base on the stove and stir in the heavy cream just before serving.
I’d love to hear how your Chicken Corn Chowder turned out! 💛 Please leave a star rating and comment below. I always enjoy reading about your experience with the recipe.
Chicken Corn Chowder
Ingredients
For Roasting the Vegetables
- 1 lb red potatoes (baby potatoes work great)
- 1 yellow onion (pearl onions work great)
- 2 Tbsp extra virgin olive oil
- ½ tsp Diamond Crystal kosher salt
- ⅛ tsp freshly ground black pepper
For the Chowder Base
- 1 whole rotisserie chicken (roughly 3 cups chopped)
- 1 can cream-style sweet corn (14.75 oz; 418 g)
- 1 can whole kernel corn (15.25 oz or 432 g; drained)
- 8 cups chicken stock/broth (2 QT)
- 2 sprigs fresh thyme (1 tsp fresh, ½ tsp dried, plus more for garnish)
For Finishing the Chowder
- 1 cup heavy (whipping) cream
- 1 tsp Diamond Crystal kosher salt (to taste)
- ⅛ tsp freshly ground black pepper
For Garnishing
- 4 slices applewood smoked bacon
Instructions
To Roast and Prep
- Potatoes and Onions: Preheat the oven to 450ºF (232ºC). For a convection oven, reduce cooking temperature by 25ºF (15ºC). Cut 1 lb red potatoes into halves and 1 yellow onion into wedges. In a large bowl, toss the potatoes and onions with 2 Tbsp extra virgin olive oil, ½ tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper, then transfer to a baking sheet. Roast until a skewer pierces the potatoes easily and the skin is crispy, about 25–30 minutes. Remove from the oven and set aside. Chicken: Shred or cut 1 whole rotisserie chicken into small bite-sized pieces and set aside. Bacon: Cook 4 slices applewood smoked bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate to drain, then chop into small bite-sized pieces once cooled.
To Cook the Chowder Base
- Simmer Soup Base: In a large heavy-bottomed pot, combine the roasted potatoes and onions, shredded chicken, 1 can cream-style sweet corn, 1 can whole kernel corn, 8 cups chicken stock/broth, and 2 sprigs fresh thyme, then bring it to a gentle boil over medium heat.Skim the Surface: Once boiling, skim off any foam/scum and fat from the surface for a refined broth. Reduce heat to medium-low and simmer for 5–10 minutes. Keep skimming during this time.
To Finish with Heavy Cream
- Stir in 1 cup heavy (whipping) cream, 1 tsp Diamond Crystal kosher salt, and ⅛ tsp freshly ground black pepper. Simmer for 3 minutes, or until heated through.
To Garnish and Serve
- Ladle into bowls and garnish with chopped bacon and fresh thyme.
To Store
- Store leftovers in an airtight container in the refrigerator for up to 3–4 days, or freeze the soup base (before adding heavy cream) for up to 2 months.
Nutrition
The nutrition facts shown are generated by an online calculator and are estimates only. Please consult a professional nutritionist for specific dietary needs.
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Editor’s Note: This post was originally published on November 23, 2011. It was updated with improved step-by-step instructions and new recipe tips on September 24, 2026.