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Chicken Bacon Corn Chowder

A creamy chowder with chicken, potatoes, and bacon.
Chicken Bacon Corn Chowder

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Servings: 4
Recipe by: Frankie


1 lb bone-in chicken thighs
1/4 cup diced celery
1/4 cup diced carrot
1 onion, chopped
1 tsp garlic powder
1 tsp dry parsley
1/2 tsp dry thyme
1 tsp black peppercorns
1/2 tsp kosher salt
2 1/2 quarts of water
1 lb russet potatoes, peeled and diced in 1 inch pieces
3 slices uncooked bacon, diced
1 cup frozen corn
3/4 all purpose flour
1/2 tsp fresh ground pepper
4 TBSP butter
salt and pepper


1. In a large pot add the chicken thighs, celery, carrot, onion, garlic powder, parsley, thyme, peppercorns, kosher salt and water. Bring to a boil over medium-high heat. Reduce to low and simmer for 1 and a half hours.

2. Strain liquid and reserve, should be about 2 quarts, discard vegetables and when chicken is cool shred meat off the bones. Discard chicken bones and skin, set meat aside.

3. In a dutch oven over med-high heat cook the bacon until browned, about 4 to 5 minutes. Add the potatoes and stir for about 3 minutes.

4. Turn heat to low and add the flour and butter. Stir until potatoes are well coated.

5. Stir in the reserved liquid scraping the bottom of the pan to get off any bits. Turn heat back to medium-high and bring to a boil.

6. Reduce heat to medium-low and simmer about 20 minutes or until potatoes become tender, stirring occasionally.

7. Stir in the chicken and the corn. Add 2 tsp salt and 1/2 tsp pepper and cook about 5 more minutes. Serve.

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Chicken Bacon Corn Chowder

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