Quick & Easy Creamy Chicken Corn Chowder Recipe With Bacon | Soups

Nothing warms you up on a cold winter’s day like soup, chili, stew or chowder. This creamy chicken corn chowder recipe has a short ingredient list and cooks in 30 minutes. With bacon, onion, celery, garlic, thyme, potatoes, corn and chicken breast, this hearty chowder is perfect for lazy weekends or busy weeknights.

Serve this quick and easy chowder recipe with grated cheese, chopped green onions and bacon, of course, on top. Ladle the chicken chowder into a bowl and enjoy, or serve with a fresh garden salad or hot crusty bread for lunch or dinner.

Cuisine: American

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Servings: 4

ingredients

• 4 slices bacon, chopped
• 1 onion, chopped
• 1 rib celery, sliced
• 2 – 3 cloves garlic, minced
• 1/2 teaspoon dried thyme
• 3 cups chicken broth
• 4 small potatoes, diced
• 3 cups fresh or frozen corn
• 1 pound boneless skinless chicken breasts 
• 1 cup heavy cream, half and half or whole milk 
• 2 tablespoons cornstarch

Here’s how to make it: 

1. Cook the bacon in a large soup pot until crispy. Remove the bacon to a paper towel to drain, for serving.
2. Add the onion and celery. Cook until soft, about 3 to 5 minutes. Add the garlic and thyme and cook, stirring, for 30 seconds.
3. Pour in the broth and stir up any brown bits on the bottom of the pot. 
4. Add the potatoes, corn and chicken breasts. Bring to a simmer, reduce heat, cover and cook for about 15 minutes or until potatoes are tender and chicken is cooked through. Remove the chicken, shred and return to pot. 
5. Whisk together the cream and cornstarch in a small bowl. Pour it into the soup and heat through. Season with salt and pepper, to taste. Serve with bacon on top. 

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