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This cheesy chicken chowder has bite-sized pieces of chicken, diced potatoes, corn, and peppers in a cheesy broth, topped with cheese and crumbled bacon.
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This Cheesy Chicken Chowder is the kind of soup that makes you feel warm all over on chilly days. I don’t know about you, but when it is cold outside, there is nothing like a boiling pot of soup cooking over the stove; it makes the whole house feel cozy and smell amazing. And it’s a little on the lighter side, with no butter or heavy cream.
I love that this chowder had all the ingredients that my kids love, they devour this stuff. Of course we all like it the best with some saltine crackers crushed up on top. It really brings this soup up a level. But the best part of all, this chowder all cooks up in one pot! Less dishes is always a win in my book.
Ingredients in this Cheesy Chicken Chowder Recipe
This meal can be made all at once in a large pot or a Dutch oven and is the ultimate comfort food! Here’s all you need for the best chicken corn chowder:
- Bacon – six sliced, cooked and chopped.
- chicken breasts – two large chicken breasts, cut into bite sized pieces. You can also use boneless skinless chicken thighs.
- Red bell pepper – one whole pepper, finely diced
- Minced garlic – dice two cloves garlic, or pre-minced garlic for this chowder recipe
- Chicken broth – four cups regular or low-sodium chicken broth
- Potatoes – two large russet potatoes, peeled and diced. You can also try Yukon golds or other small gold potatoes.
- frozen corn – one and a half cups of frozen corn kernels is my favorite for this recipe. However, canned corn works just fine too.
- Flour – half a cup, all purpose flour
- Milk – two cups, any kind of milk you like.
- Shredded cheddar cheese – two cups sharp cheddar, Monterrey Jack, just about any kind of your favorite cheese.
- Salt and pepper – to taste
Chowder Additions and Substitutions
You can really make this chowder to your own taste by adding ingredients you like best. Try swapping out some of the veggies and spices for these instead:
- Green onions
- Dash of cayenne pepper for extra heat
- Jalapeño
- Green pepper
- Carrots
- Rosemary
- Thyme
- Slice of avocado for garnish
- Smoked paprika
- Chopped fresh cilantro
What is Chowder?
You’ve heard it used in regard to corn, clam, chicken and more, but how is chowder really any different from soup recipes? Don’t worry, we have it all figured out for you.
Basically, chowder is a thicker kind of soup and is generally cream-based. Soup can be all kinds of flavors, but the commonality among the “soup” distinction is the fact that is has a thinner broth. Chowder lends itself to a heartier, thicker base that actually has origins in the New England area. That’s why certain kinds of clam chowder have the distinction of being “New England Clam Chowder.”
Most chowders have a white sauce base, but if you’ve heard the distinction of a “Manhattan chowder” that’s because those chowders have a tomato base. Originally, chowder was more a fishermen’s stew, made with seafood. Today, however, there are all kinds of chowders, including vegetable, corn, potato, chicken and more.
What Makes Cheesy Chicken Chowder Unique
One unique aspect of chicken corn chowder is its combination of flavors and textures. The savory chicken combined with sweet corn, creamy cheesy broth, makes this a satisfying and comforting meal. What sets chicken corn chowder apart from other chowders is the addition of poultry. While clam chowder and seafood chowder are more common, chicken corn chowder offers a unique twist by incorporating tender pieces of chicken. This not only adds a protein source but also gives unique flavor to the soup.
Comfort Food Appeal
Why is this chicken corn chowder so delicious and such a perfect comfort food?
- For one, it’s super hearty and filling. Chicken and corn chowder provides extra protein and a good amount of carbs, which makes it a deliciously satisfying meal. It’s perfect for chilly winter evenings.
- It’s completely versatile. You can customize chicken and corn chowder to suit your preferences. Add other vegetables like potatoes or bell peppers for extra texture and flavor. And this recipe has the extra creaminess of cheddar and salty bites of bacon.
- While this recipe is indulgent with its cheesy broth, this chicken and corn chowder offers a balance of protein from the chicken, vitamins and fiber from the corn, and additional nutrients from any added vegetables.
- This chicken corn chowder recipe is easy to prepare, making it a practical choice for home cooks.
- This creamy chicken corn chowder reheats beautifully so you can enjoy leftovers for multiple meals.
Rave Reviews
This soup is now my favorite soup for fall! It was so easy to make and so delicious! My whole family loved it. When there are no leftovers, you know it went over well! We will definitely be making these again!
Jenni
This soup is the absolute perfect comfort food! Excellent to cozy up with on a cold evening.
Whitney
My whole family loved this corn chowder! Even the kids wanted more.
Kelley
Frequently Asked Questions
Chowder is a cream based soup that usually has a seafood and vegetables.
Chowders are typically thickened with flour or corn starch.
Yes, just sub out the regular flour for a gluten free flour blend. I like the Namaste gluten free flour blend at Costco.
There are many types of chowder but these are the most common:
Bermuda Fish Chowder
Clam Chowder
Corn Chowder
Fish Chowder
Smoked Salmon Chowder
Southern Illinois Chowder
Seafood Chowder
Spiced Haddock Chowder
Potato Chowder
Bacon Chowder
Make it a Meal
This chowder has bite-sized pieces of chicken, diced tomatoes, corn, and peppers in a savory cheesy broth, topped off with cheese and crumbled bacon. Another tasty family recipe from my sister-in-law Paige that we all loved, it was another major husband win. He is already asking me to make it again.
This soup is a great meal on its own, but also goes well with our homemade rolls, cheese bread, or breadtwists.
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More of our Hearty Soups and Chowders
Cheesy Chicken Chowder
Ingredients
- 6 slices bacon
- 2 chicken breasts cut into bite sized pieces
- 1 red bell pepper diced
- 2 teaspoons minced garlic
- 4 cups chicken broth
- 2 potatoes peeled and diced
- 1 1/2 cups frozen corn canned corn works fine too
- 1/2 cup flour
- 2 cups milk
- 2 cups shredded cheddar cheese
- salt and pepper
Instructions
- In a large soup pot, cook bacon until crispy. Then, remove bacon from the pan, crumble, and set aside. Do not drain bacon fat.
- Add the diced chicken, red peppers, and garlic to the bacon grease in the pot and stir over medium heat until chicken is cooked through.
- Add chicken broth and potatoes to the pot and bring to a boil. Then, reduce heat, cover, and simmer until the potatoes are tender.
- In a separate medium-sized bowl, add the flour and gradually whisk in the milk, Then, add the flour/milk mixture into the soup pot. Add the corn and stir well. Cook over medium heat about 15 more minutes, stirring frequently until soup thickens.
- Remove from heat, stir in cheese, and seasoning with salt and pepper. Top with extra cheese and crumbled bacon.
Notes
- Don’t like the chicken or veggies in this recipe? Swap them out for your favorites!
- To prep ahead, wash and cut vegetables, thaw, cut, and prepare chicken.
- To store, keep leftovers in an airtight container in the fridge for up to a week, or in the freezer for up to one month.
I was trying in vain to find the Cheddar Chicken Chowder that Cooking Light published years ago! I was thrilled to find the recipe here. Thank you!
This soup is delicious made for first time preparation a little time consuming but well
worth the effort….Left over for next night..second receipe i used from FFRM chicken and garlic cream chicken 5 stars looking forward to my next one. Love
This sounds like a perfect dinner for the cold days we look forward to. Looks delicious and comforting.
My whole family loved this corn chowder! Even the kids wanted more.
This soup is now my favorite soup for fall! It was so easy to make and so delicious! My whole family loved it. When there are no leftovers, you know it went over well! We will definitely be making these again!
This soup is the absolute perfect comfort food! Excellent to cozy up with on a cold evening.
This sounds delicious! Is there a certain type of cheddar that you recommend (Mild, sharp, extra-sharp) or does it even matter?
It doesn’t matter as far as the consistency goes. I like using sharp because I like the flavor, but mild will work just as well. Thanks for asking!
After you add in flour/milk mixture are you suppose to bring it to a boil first?
Thanks….sounds delicious!
In your intro to the soup, you say diced tomatoes instead of potatoes. That is where the confusion for Pat is coming from. It sure sounds like good soup!
This soup sounds wonderful. One of the first on my Florida winter soup list!! Thanks so much. Love using your recipes!!
you say there are diced tomatoes, but i don’t see that in the recipe?
There are diced potatoes, and red peppers, but no tomatoes.
Looks like a typo in her descriptive text but not in the ingredients list.
This soup sounds so good. Thank you.