This chicken corn chowder is a thick, creamy bowl of tender shredded chicken, sweet corn and soft Yukon Gold potatoes, with a gentle smoky note from turkey bacon. It makes two generous bowls in one 3-quart saucepan in about 45 minutes, so there is no giant pot to store for a week. The chicken simmers whole in the broth and some of the potatoes are mashed right in the pan, which gives the chowder its body without a blender. I wanted a chicken and corn chowder that feels like a cozy weekend lunch but fits into a weeknight for two.
Table of Contents
Why you’ll love this chicken corn chowder
- Made for two: 8 ounces of chicken breast and 8 ounces of potato fill two bowls, with no leftovers you did not plan for.
- One pot: the turkey bacon, the vegetables, the broth and the chicken all cook in the same 3-quart saucepan.
- About 45 minutes: 10 minutes of chopping and a short simmer, so it works on a weeknight.
- No blender needed: a potato masher or a fork thickens the chowder in the pan.
- Freezer-friendly corn: frozen kernels work as well as fresh, so you can make it any time of year.
What makes it work
A smoky start from turkey bacon. Crisping two chopped slices of turkey bacon in a little butter gives this chicken corn chowder a light, smoky base. Turkey bacon is lean, so the butter gives the vegetables the richness that rendered fat gives in many chowder recipes, and the crisp pieces go back on top at the end.
A whole chicken breast, simmered and shredded. Instead of browning cubes of chicken, you lower the whole breast into the broth with the potatoes. It cooks gently, stays juicy and flavors the broth at the same time. Once it reaches 165°F in the thickest part, two forks pull it into soft shreds.
Mashed potatoes for body. A small batch has little liquid, so a heavy roux would turn it pasty. A light roux of flour and butter starts the thickening, and mashing about a third of the potato cubes against the side of the pan finishes it. The result is creamy but still has plenty of whole pieces.
Dairy and corn last. The half-and-half and corn go in only after the potatoes are tender, and they heat for 5 minutes without boiling. Dairy that bubbles for a long time can scorch on the bottom of a small pan or turn grainy, and corn stays sweeter and juicier when it is not overcooked.
Ingredients for chicken corn chowder
The exact amounts for this chicken corn chowder recipe are in the recipe card below. A few notes on choosing them:
- Turkey bacon: any thin-cut turkey bacon works. Chop it before cooking so it crisps evenly.
- Chicken breast: one boneless, skinless breast of about 8 ounces. Boneless thighs work too and stay a little richer.
- Yukon Gold potato: its thin skin does not need peeling, and it turns creamy when mashed. Cut it into 1/2-inch cubes so it is tender in the simmer time.
- Onion, celery and garlic: the classic chowder base. Dice the onion and celery small so they melt into the broth.
- Smoked paprika: it backs up the turkey bacon with a little more smoke and a warm color.
- Low-sodium chicken broth: turkey bacon is already salty, so a low-sodium broth lets you season at the end.
- Corn: fresh kernels cut from the cob or frozen kernels straight from the bag.
- Half-and-half: creamy without being heavy. Whole milk also works for a lighter chowder.
How to make chicken corn chowder
- Crisp the chopped turkey bacon in a little butter, then set it aside.
- Soften the onion and celery in the rest of the butter, then add the garlic.
- Stir in the flour and smoked paprika, then whisk in the broth.
- Add the potato, the whole chicken breast, salt and pepper; simmer covered until the chicken reaches 165°F.
- Shred the chicken and mash some of the potatoes in the pan.
- Stir in the corn and half-and-half and heat without boiling.
- Season, ladle into two bowls and top with the turkey bacon.
Cues for each step
The turkey bacon: after 4 to 5 minutes over medium heat it should be browned at the edges and crisp. Lift it out with a slotted spoon so the butter stays in the pan.
The vegetables: the onion should look soft and translucent after 4 to 5 minutes, not browned. Add the garlic last so it does not scorch.
The roux: stir the flour for 1 minute until no dry spots remain. Whisk the broth in slowly and scrape the bottom so any browned bits dissolve into the chowder.
The simmer: keep the lid on and the heat low enough for small, lazy bubbles. After 15 to 18 minutes a potato cube should break apart when pressed with a spoon, and an instant-read thermometer in the thickest part of the chicken should read 165°F.
The finish: after the mash, the chicken corn chowder should coat the back of a spoon. Once the half-and-half is in, keep it at a steaming, gentle heat.
Troubleshooting and tips
- Too thin? Mash a few more potato cubes and let the chowder steam for another minute or two over medium-low heat. The potato starch thickens it as it heats.
- Too thick? Stir in a splash of broth until it loosens. Chicken corn chowder also thickens as it stands, so it may need a little more liquid if you wait before serving.
- Grainy or separated? That happens when dairy boils. Take the pan off the heat, stir well, and keep it below a simmer next time.
- Tastes flat? Add salt a pinch at a time and taste again. A chicken corn chowder made with low-sodium broth usually needs a little at the end.
- Potatoes still firm? Cut them to 1/2 inch so they cook through in the same time as the chicken.
Swaps and variations
- Whole milk: use it in place of the half-and-half for a lighter chowder. Keep it below a boil.
- Chicken thighs: boneless, skinless thighs work in place of the breast; simmer until they reach 165°F.
- Cooked chicken: leftover roast or rotisserie chicken can go in with the corn. Simmer the potatoes alone, then warm the chicken through.
- More vegetables: a diced carrot or a little red bell pepper can cook with the onion; both are common in chicken and corn chowder.
- A Tex-Mex direction: add a pinch of cumin and finish with lime. If you like that style, our chicken tortilla soup is another one-pot soup for two built on chicken, broth and corn.
Equipment for a two-person batch
A 3-quart saucepan with a lid is the right size: it holds the whole batch with room to stir and mash, and the broth stays deep enough to cover the chicken breast. In a wide Dutch oven the small amount of liquid spreads thin and reduces too fast.
You also need a whisk for the roux, a potato masher or a sturdy fork, two forks for shredding and an instant-read thermometer. The thermometer is the one tool worth having for this chicken corn chowder recipe: it tells you exactly when the chicken is done, so it is never undercooked or dry.
Doubling or halving the recipe
To make chicken corn chowder for four, double every ingredient and use a 4-quart pot. Use two chicken breasts rather than one large one so they cook in the same time, and add a few minutes to the simmer before you check them with the thermometer.
Halving is not worth it: a single serving leaves too little liquid in the pan and it reduces before the potatoes are tender. Make the full recipe for two and keep the second bowl for lunch the next day.
What to serve with it
Chicken corn chowder with potatoes is filling on its own, so the sides can be simple. Warm crusty bread or a few crackers are made for dipping, and a crisp green salad with a sharp vinaigrette cuts through the creaminess. Cornbread is the classic partner if you are baking anyway.
For another dinner for two built around one chicken breast, our garlic lemon chicken scampi comes together in about the same time and makes a nice change from a bowl of soup.
Make ahead, storage and freezing
Make ahead: cook the chicken corn chowder through the mashing step, then cool and refrigerate it. When you are ready to eat, warm it gently and add the corn and half-and-half for the last 5 minutes.
Refrigerate: cool leftovers in a covered container and refrigerate them within 2 hours of cooking; they keep 3 to 4 days, as the USDA guide to leftovers and food safety explains.
Freeze: the chowder keeps 3 to 4 months in the freezer. The dairy can separate a little and the potatoes soften, so stir well while it reheats.
Reheat: warm it on the stove, stirring often, until it comes to a boil and reaches 165°F. Add a splash of broth if it has thickened in the fridge.
A pot of chicken corn chowder for two is the kind of simple, warming dinner that makes a chilly evening feel a little slower. Grab one saucepan and make it tonight.
Frequently asked questions
Does chicken corn chowder freeze well?
Yes. It keeps 3 to 4 months in the freezer; the dairy may separate slightly, so stir it well while you reheat it to 165°F.
Can I use whole milk instead of half-and-half?
Yes. Whole milk makes a lighter chicken corn chowder; heat it gently and keep it below a boil so it stays smooth.
Can I use frozen corn?
Yes. Frozen kernels work well in chicken corn chowder; add them straight from the bag with the half-and-half and they heat through in the same 5 minutes.
Can I make it gluten-free with cornstarch instead of flour?
Yes. Skip the flour, stir about half as much cornstarch into a little cold broth, and whisk it in after the potatoes are tender; check that your broth is gluten-free too.
What goes well with chicken corn chowder?
Crusty bread, crackers, cornbread or a crisp green salad. The chowder is hearty, so a light side is enough.
How do I make chicken corn chowder thicker?
Mash a few more potato cubes against the side of the pan and let it steam for a minute or two. Avoid adding more flour at the end, which can taste raw.
Print
Chicken Corn Chowder for Two
- Total Time: 45 minutes
- Yield: 2 servings
Description
Tender shredded chicken, sweet corn and Yukon Gold potatoes in a creamy, lightly smoky chowder made in one saucepan for two.
Ingredients
- 2 slices turkey bacon, chopped
- 1 1/2 tablespoons unsalted butter, divided
- 1/2 cup diced yellow onion
- 1/3 cup diced celery
- 1 clove garlic, minced
- 2 tablespoons all-purpose flour
- 1/2 teaspoon smoked paprika
- 2 cups low-sodium chicken broth
- 8 ounces Yukon Gold potato, cut into 1/2-inch cubes
- 8 ounces boneless, skinless chicken breast
- 1 1/2 cups corn kernels, fresh or frozen
- 3/4 cup half-and-half
- 1/2 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon black pepper
- 1 green onion, thinly sliced (optional)
Instructions
- Melt 1/2 tablespoon of the butter in a 3-quart saucepan over medium heat. Add the turkey bacon and cook, stirring, for 4 to 5 minutes until crisp. Move it to a plate.
- Add the remaining 1 tablespoon butter, the onion and the celery and cook for 4 to 5 minutes, stirring, until soft. Stir in the garlic for 30 seconds.
- Sprinkle in the flour and smoked paprika and stir for 1 minute. Slowly whisk in the broth, scraping the bottom of the pan.
- Add the potato, the whole chicken breast, the salt and the pepper. Bring to a boil, then lower the heat, cover and simmer gently for 15 to 18 minutes, until the potatoes are tender and the thickest part of the chicken reads 165°F.
- Move the chicken to a cutting board and shred it with two forks. Mash about a third of the potatoes against the side of the pan to thicken the chowder.
- Stir in the corn and the half-and-half and heat over medium-low for 5 minutes without letting it boil. Return the chicken to the pan.
- Taste and add salt if needed. Ladle into two bowls and top with the turkey bacon and green onion.
Notes
Equipment: 3-quart saucepan with a lid, whisk, potato masher or sturdy fork, two forks for shredding, instant-read thermometer
- Whole milk works in place of the half-and-half; the chowder is a little lighter.
- Boneless, skinless chicken thighs work too; simmer until they reach 165°F.
- If the chowder gets too thick, stir in a splash of broth.
- Refrigerate leftovers in a covered container within 2 hours and eat them within 3 to 4 days.
- Freeze for up to 3 to 4 months; the dairy can separate a little, so stir well while reheating.
- Reheat on the stove, stirring, until the chowder comes to a boil and reaches 165°F.
- Cook chicken to 165°F (USDA FSIS).
- Refrigerate leftovers within 2 hours of cooking (USDA FSIS).
- Reheat leftovers to 165°F, bringing soups to a rolling boil (USDA FSIS).
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American
