Name: Chicken Chowder Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 6 strips thick cut bacon (cut into pieces (replace with 1/4 cup butter/oil, if desired)); 1 small yellow onion (diced); 2 ribs celery (diced); 2 carrots (diced); 1 red bell pepper (diced); 1 tablespoon minced garlic; 1 teaspoon salt (plus more to taste (I added an additional 2 teaspoons)); 1/2 teaspoon pepper; 1/2 teaspoon paprika; 1/3 cup all purpose flour; 3 cups chicken broth (*); 1 pint half-and-half; 2 pounds Yukon gold potatoes (peeled and halved/quartered); 1 (12 oz) bag frozen corn (or 1 (15 oz) can corn kernels, drained); 2 pounds cooked and shredded/chopped chicken (**); Fritos, crackers, green onions, jalapeno, cilantro, shredded cheese, hot sauce, sour cream, etc. (for topping)

This Creamy Chicken Chowder Recipe is a hearty, cozy soup made with bacon, chicken, potatoes, and corn. Perfect use for rotisserie or leftover chicken.

General
Why you'll love this
Ingredient notes
Visual walk-through
Get the recipe
Frequently Asked Questions
Pairing suggestions
How to store
Nutrition information
Ingredients

Why you’ll love this

Creamy and Cozy. This chowder is like a hug-in-a-bowl. Just what you want to curl up with on a chilly day.
Nutritious and Delicious. Packed with fresh veggies, corn, potatoes, chicken, and bacon…a hearty soup that tastes delicious while still being full of good-for-you ingredients.
Easy and Meal Prep Friendly. This makes a large batch and reheats beautifully in the microwave or on the stove.

Ingredient notes

Bacon – I like thick-cut bacon for the texture, but “regular” bacon will work as well. Any flavor is fine. Replace with 1/4 cup butter or oil to keep this pork-free.
Onion, Celery, Carrots – aka a mirepoix. A common base for soups, stews, and chowders. Any onion (yellow, shallot, red, white) will work. Feel free to omit the celery/carrots if you don’t have any on hand/don’t like them.
Bell Pepper – I like red in this recipe for color and sweetness, but any pepper: red, yellow, orange, or green is fine. Throw in a jalapeno for some spice!
Garlic – use fresh or jarred garlic. Garlic powder will also work, about 1 teaspoon.
Spices: Salt, Pepper, Paprika – feel free to omit the pepper and paprika, but don’t forget the salt!
Flour – all-purpose flour thickens the soup. A gluten-free all-purpose cup-for-cup blend should work if a gluten-free chowder is necessary.
Broth – using water and better than bouillon will give the best tasting broth, but canned or boxed chicken broth will also be great.
Half-and-Half – makes the soup creamy, but also slightly lower in fat and calories. Heavy cream would be absolutely delicious and make the chowder even creamier. Whole milk may work, but it’ll be less rich and creamy. Use your favorite dairy-free plain creamer or full-fat canned coconut milk to make this dairy-free.
Potatoes – yukon gold potatoes are perfect for chowder, because they still hold their shape after simmering. Russets may be used in a pinch, but they’re a little watery and may fall apart in the soup more easily.
Corn – 1 (12 oz) bag frozen corn or 1 (15) oz can corn will both work. Corn such as sweet, fire roasted, or Mexicorn will all work. I don’t recommend creamed corn.
Chicken – you’ll need 2 pounds cooked chicken. A rotisserie chicken works beautifully, or I baked 2 pounds chicken thighs seasoned with 1 teaspoon each: salt, garlic powder, onion powder, paprika and 1/4 teaspoon black pepper and it was absolutely delicious.

Visual walk-through

Cook bacon until crispy.
Sauté onion, carrots, celery, bell pepper, garlic, and spices until the veggies are softened.
Add in flour.
Stir in broth, half-and-half, and potatoes, then cover and simmer until potatoes are tender.
Stir in corn and chicken.
Stir in bacon, then serve and enjoy!