Chicken Chowder Recipe

This chicken chowder recipe is the kind of cozy, one-pot dinner that makes a chilly evening feel a whole lot better.

It is loaded with tender chicken, creamy potatoes, sweet corn, and smoky bacon in a thick, velvety broth.

I make it in a single Dutch oven, and it is on the table in under an hour.

The flavors are familiar and comforting, so even picky eaters tend to ask for seconds.

If you like your chowder a little sweeter, my chicken corn chowder is another bowl worth trying.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	40 minutes
Total Time	55 minutes
Servings	8 servings (about 1 1/2 cups each)
Difficulty Level	Easy

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Why You’ll Love This Chicken Chowder Recipe

This chicken chowder recipe takes the classic approach, building flavor with bacon, a quick roux, and simple pantry vegetables.

The result is a thick, creamy soup that tastes like it simmered all afternoon, even though it did not.

• One pot only: Everything cooks in a single Dutch oven, so cleanup is quick.
• Classic flavor: Smoky bacon, sweet corn, and creamy potatoes are the traditional chowder combination.
• Hearty enough for dinner: Each bowl has plenty of chicken and potatoes, so it works as a full meal.
• Beginner friendly: The steps are simple, and nothing needs special technique.
• Great for meal prep: The flavors settle in overnight, so leftovers taste wonderful.
• Easy to adjust: You can make it cheesier, spicier, or lighter with a few small swaps.

You might also enjoy: Corn Chowder

Ingredients

Everything here is easy to find at a regular grocery store, and most of it may already be in your kitchen.

I like to measure and prep it all before I turn on the stove, because the cooking moves along quickly once it starts.

• 6 slices thick-cut bacon, chopped into small pieces
• 3 tablespoons unsalted butter
• 1 large yellow onion, diced (about 1 1/2 cups)
• 3 stalks celery, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 5 cups low sodium chicken broth
• 1 1/2 pounds boneless, skinless chicken breasts (about 3 medium breasts)
• 1 1/2 pounds Yukon Gold potatoes, peeled and cut into 1/2-inch cubes (about 4 medium)
• 1 teaspoon dried thyme
• 1/2 teaspoon smoked paprika
• 1 bay leaf
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 1/2 cups frozen sweet corn kernels
• 1 can (14.75 ounces) cream-style corn
• 1 cup heavy cream
• 1/2 cup shredded sharp cheddar cheese, for serving
• 3 green onions, thinly sliced, for serving

Read Also: Clam Chowder Recipe

Kitchen Equipment Needed

You do not need anything fancy for this chowder, but a heavy pot makes a real difference.

A thick-bottomed pot holds steady heat, which keeps the roux from scorching and the cream from curdling.

• Dutch oven or large heavy-bottomed soup pot (5 to 6 quarts)
• Chef’s knife for chopping the vegetables and bacon
• Cutting board with plenty of room to work
• Ladle for serving
• Instant-read thermometer to check the chicken
• Slotted spoon and wooden spoon
• Whisk
• Two forks for shredding the chicken
• Measuring cups and spoons
• Paper towels and a plate for the bacon

Recommended Products for This Recipe

These are my personal recommendations, based on the tools and ingredients I reach for again and again when I make chowder.

None of them are required, but each one makes the process a little easier or the final bowl a little better.

1. Le Creuset Signature Enameled Cast Iron Dutch Oven

I have used an enameled Dutch oven for years, and it holds heat so evenly that the roux never scorches and the soup simmers gently without hot spots.

The smooth interior also makes cleanup simple, even after bacon and cream.

Get it on Amazon

2. ThermoPro Instant-Read Meat Thermometer

Chicken breasts can go from juicy to dry in just a few minutes.

A quick temperature check tells you exactly when they reach 165°F, so you can pull them from the pot at the perfect moment.

Get it on Amazon

3. Wüsthof Classic Chef’s Knife

This soup has a lot of dicing, and a sharp knife makes that part fast and almost enjoyable.

Even, uniform pieces of potato and carrot cook at the same speed, which gives you a better texture in every spoonful.

Get it on Amazon

4. Better Than Bouillon Chicken Base

When I do not have homemade stock on hand, a spoonful of this concentrated base stirred into store-bought broth adds a deeper, roasted chicken flavor.

It is a small upgrade that makes the whole chowder taste richer.

Get it on Amazon

The creamy texture here also reminds me of my cream of potato soup, which is another great pot to make in the same Dutch oven.

Step-by-Step Instructions: How to Make Chicken Chowder

Read through all the steps once before you begin, and you will find the recipe flows smoothly from start to finish.

1. Prep All the Ingredients

• Dice the onion, celery, and carrots into small, even pieces, about 1/4 inch each, so they soften at the same rate.
• Mince the garlic and set it in a small bowl near the stove.
• Peel the potatoes and cut them into 1/2-inch cubes. Keep them in a bowl of cold water until you need them, then drain well.
• Chop the bacon into small pieces, roughly 1/2 inch wide.
• Measure the flour, thyme, smoked paprika, salt, and pepper so they are ready to add.
• Open the can of cream-style corn and measure the frozen corn and heavy cream.
• Shred the cheddar and slice the green onions for serving, then keep them in the refrigerator.

2. Cook the Bacon

• Place a large Dutch oven or soup pot over medium heat and add the chopped bacon.
• Cook for 8 to 10 minutes, stirring occasionally, until the bacon is browned and crisp.
• Use a slotted spoon to move the bacon to a paper towel-lined plate. Set it aside.
• Leave about 2 tablespoons of bacon drippings in the pot and carefully pour off any extra.

3. Saute the Vegetables

• Add the butter to the bacon drippings and let it melt completely.
• Add the diced onion, celery, and carrots to the pot.
• Cook for 6 to 8 minutes, stirring often, until the onion is soft and translucent.
• Stir in the minced garlic and cook for 30 to 60 seconds, just until fragrant. Do not let the garlic brown.

4. Make the Roux

• Sprinkle the flour evenly over the vegetables.
• Stir constantly for 1 to 2 minutes, until the flour coats the vegetables and no dry patches remain.
• The mixture will look thick and pasty, and it should smell lightly toasty. Keep the heat at medium so it does not darken.

5. Add the Broth, Chicken, and Potatoes

• Pour in the chicken broth slowly, about 1 cup at a time, stirring or whisking well after each addition so no lumps form.
• Scrape the bottom of the pot with a wooden spoon to loosen any browned bits, because they carry plenty of flavor.
• Stir in the thyme, smoked paprika, bay leaf, salt, and pepper.
• Add the drained potatoes and nestle the whole chicken breasts into the liquid. The broth should cover the chicken.
• Raise the heat to bring the pot to a gentle boil, then reduce the heat to medium-low.
• Partially cover the pot and simmer for 20 to 25 minutes, stirring now and then, until the potatoes are fork-tender and the chicken reaches 165°F on an instant-read thermometer.

6. Shred the Chicken

• Use tongs to move the chicken to a cutting board and let it rest for 5 minutes.
• Pull the meat apart with two forks into bite-sized shreds.
• Fish out the bay leaf and discard it.

7. Add the Corn, Cream, and Chicken

• Reduce the heat to low.
• Stir in the frozen corn, the cream-style corn, and the heavy cream.
• Return the shredded chicken to the pot, along with half of the cooked bacon.
• Heat gently for 5 to 8 minutes, stirring often, until the chowder is steaming and thick. Do not let it boil after the cream goes in, since boiling can cause it to separate.
• Taste the chowder and add more salt or pepper as needed.

8. Garnish and Serve

• Ladle the hot chowder into warm bowls.
• Top each bowl with shredded cheddar, the remaining crispy bacon, and sliced green onions.
• Serve right away while the chowder is hot and creamy.

Another favorite: Baked Potato Soup

Tips for The Best Chicken Chowder

A few small habits make the difference between a good pot of chowder and a great one.

• Use low sodium broth. Bacon and cheese both bring salt, so starting with low sodium broth lets you control the seasoning at the end.
• Cut the potatoes evenly. Pieces of the same size cook at the same speed, so you will not end up with some mushy and some firm.
• Add liquid slowly. Pouring the broth in gradually while stirring is the best way to prevent a lumpy roux.
• Keep the cream gentle. Once the cream goes in, stay at a low heat so the chowder stays smooth.
• Shred your own cheese. Pre-shredded cheese contains anti-caking agents that can make the soup slightly grainy.
• Let it rest. Chowder thickens as it sits, so give it 10 minutes off the heat before you serve it.
• Thicken it your way. For an extra creamy texture, use an immersion blender to pulse the soup just a few times, leaving plenty of chunks.
• Choose thighs for extra juiciness. Boneless chicken thighs work well and stay tender, so use them if you prefer darker meat.

The same roux technique is the foundation of my bechamel sauce, so once you master it here, you can use it in many other dishes.

Serving Suggestions

This chowder is rich and filling, so simple sides work best.

I like something crusty or crisp on the table to balance the creamy texture.

• Warm cornbread or crusty bread for dipping
• A crisp green salad with a light vinaigrette
• Buttery biscuits or dinner rolls
• Roasted broccoli or green beans
• Apple slices and sharp cheddar for a casual fall supper
• A sandwich cut in half for a classic soup-and-sandwich lunch

Read Also: Cornbread Muffins

Variations of Chicken Chowder

Once you know the base recipe, it is easy to make it your own.

These are a few of my favorite twists, and each one keeps the core method the same.

• Slow cooker version: Skip the roux and add the vegetables, chicken, potatoes, broth, and seasonings to a slow cooker. Cook on low for 6 to 7 hours, shred the chicken, and stir in the corn and cream during the last 30 minutes. Whisk 2 tablespoons of flour into the cream before adding it so the soup thickens.
• Cheesy chicken chowder: Stir 1 cup of freshly shredded cheddar into the pot after the cream, off the heat, until melted.
• Southwest style: Add 1 teaspoon of cumin, a 4-ounce can of diced green chiles, and finish with lime juice and cilantro.
• Lighter chowder: Swap the heavy cream for half-and-half and use turkey bacon.
• Spicy kick: Add 1/4 teaspoon of cayenne pepper with the thyme, or top each bowl with sliced jalapenos.
• Rotisserie shortcut: Skip simmering raw chicken and stir in about 4 cups of shredded rotisserie chicken in step 7.
• Gluten-free: Replace the flour with a slurry of 3 tablespoons cornstarch mixed into 1/4 cup cold broth, added after the potatoes are tender.

If you love the Southwest idea, you will like my chicken tortilla soup too.

Storage and Reheating

Chicken chowder keeps well, and many people say the flavor is even better the next day.

Let it cool for no more than 2 hours at room temperature before you put it away.

• Refrigerator: Store in airtight glass containers for 3 to 4 days.
• Freezer: Cream-based soups can separate when thawed, but you can freeze it for up to 2 months with fairly good results. For the best texture, freeze it before adding the cream and stir the cream in after reheating.
• Stovetop reheating: Warm over medium-low heat, stirring often, and add a splash of milk or broth if it has thickened too much.
• Microwave reheating: Heat single portions in 60-second bursts, stirring between each one.
• Thawing: Move frozen chowder to the refrigerator the night before you plan to eat it.

For another make-ahead favorite, try: Ham and Potato Soup

Nutritional Facts

The numbers below are approximate, and they will shift depending on the brands and exact ingredients you use.

They are based on 8 servings of about 1 1/2 cups each, without the optional cheddar topping.

• Calories: about 440
• Protein: about 26 grams
• Carbohydrates: about 41 grams
• Fat: about 20 grams
• Fiber: about 4 grams
• Sodium: about 900 milligrams

If you want a lighter bowl, my lemon chicken orzo soup is a bright, brothy option.

Health Benefits of Key Ingredients

Chowder is a comfort food, but it also contains plenty of whole ingredients that offer real nutrition.

Here is what some of the main ingredients bring to the pot.

• Chicken breast: A lean source of protein that helps you feel full and supports muscle maintenance.
• Potatoes: A good source of potassium and vitamin C, especially when you leave the nutrients in the soup.
• Sweet corn: Provides fiber and the antioxidants lutein and zeaxanthin, which support eye health.
• Carrots: Rich in beta carotene, which your body converts to vitamin A.
• Celery and onion: Add flavor along with fiber and small amounts of vitamins and minerals.
• Garlic: Adds savory depth and contains natural plant compounds that people have valued for generations.
• Thyme: An aromatic herb that adds flavor without extra salt or fat.

For a veggie-packed option, try: White Bean and Kale Soup

FAQs About Chicken Chowder

1. What is the difference between chowder and soup?

A chowder is a thick, chunky soup, usually made with potatoes, milk or cream, and often bacon.

Regular soup can be brothy and thin, while chowder is hearty enough to be a meal.

2. Can I use rotisserie chicken in this chowder?

Yes, and it is a great time saver.

Simmer the vegetables and potatoes in the broth first, then stir in about 4 cups of shredded rotisserie chicken in step 7 and heat it through.

3. How do I thicken chicken chowder?

The roux and the cream-style corn do most of the work, and the soup also thickens as it rests.

If you still want it thicker, mash a few potatoes against the side of the pot or pulse the soup briefly with an immersion blender.

4. Can I freeze chicken chowder?

You can, but cream-based soups may separate a little after thawing.

For the best results, freeze the chowder before adding the cream, then stir the cream in when you reheat it.

5. Can I use chicken thighs instead of chicken breasts?

Absolutely, and many cooks prefer thighs because they stay tender and juicy.

Use the same weight, and simmer until they reach at least 165°F, which usually takes a few extra minutes.

Read about another comforting option: my chicken and wild rice soup is one of my most-loved soups.

Conclusion

This chicken chowder is the kind of recipe I come back to every time the weather turns cold, because it is simple, filling, and deeply comforting.

Once you taste that creamy broth with smoky bacon and sweet corn, I think it will earn a spot in your regular dinner rotation.

I would love to hear how yours turns out, so leave a comment below and tell me your favorite toppings.

If you enjoyed this recipe, please share it with a friend who could use a cozy bowl tonight.

Recommended:

• Salmon Chowder Recipe
• Seafood Chowder Recipe
• Chicken Gnocchi Soup Recipe
• Broccoli Cheddar Soup Recipe
• Jalapeno Popper Soup Recipe