Easy High Protein Chicken and Corn Chowder Recipe
Easy chicken corn chowder is the ultimate comfort food for chilly nights. After making this many times, I’ve discovered the trick to the creamiest texture without using heavy cream. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Refreshing Watermelon Coconut Popsicles Recipe for Summer and Hibiscus Cardamom Iced Latte Recipe for Refreshing Summer Drinks.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Creamy and comforting without heavy cream
- High in protein with chicken and corn
- Ready in just 30 minutes
- Better than takeout and freezer-friendly
What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 boneless, skinless chicken breasts
- 4 slices bacon
- 1 onion
- 2 cups frozen corn
- 2 medium potatoes
- 1 cup heavy cream
- 4 cups chicken broth
- Salt
- Pepper
- Garlic powder
- Paprika
- Chives
- Cream cheese
- Optional: Crispy bacon
- Optional: Green onions
- Optional: Shredded cheese
📝 Ingredient Notes
- chicken breasts: You can also use rotisserie chicken to save time.
- potatoes: Any type will work, but Yukon Golds are creamy and flavorful.
🛒 Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken and potatoes together quickly. → See on Amazon
- Immersion blender — Makes the soup creamy without having to use a blender or food processor. → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving grease in the pot.
- Step 2: Add chicken to the pot and cook until browned. Remove chicken and set aside.
- Step 3: Add onion to the pot and cook until softened. Add garlic powder and cook for another minute.
- Step 4: Add potatoes, corn, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Add heavy cream and cream cheese to the pot. Stir until combined and creamy.
- Step 6: Shred the cooked chicken and add it back to the pot. Stir to combine. Season with salt, pepper, and paprika.
- Step 7: Serve hot with crispy bacon, green onions, and shredded cheese on top.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- : For a lighter version, use milk instead of heavy cream.
- Common mistake and fix: If your soup is too thick, add more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
- : For a spicy kick, add diced jalapeños or a pinch of cayenne pepper.
- : Make it vegetarian by using vegetable broth and omitting the bacon and chicken.
Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 4 days. Make-ahead tip: This recipe can be made ahead and reheated on the stove or in the microwave.
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make this recipe gluten-free, ensure your chicken broth is gluten-free.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: This recipe can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, add more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Want to level up this recipe?
Cast iron Dutch oven — Even heat distribution ensures your soup cooks evenly and perfectly every time. → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- 2 boneless, skinless chicken breasts
- 4 slices bacon
- 1 onion
- 2 cups frozen corn
- 2 medium potatoes
- 1 cup heavy cream
- 4 cups chicken broth
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Chives
- Cream cheese
Optional Toppings
- Crispy bacon
- Green onions
- Shredded cheese
Instructions
- Step 1: Cook bacon in a large pot until crispy. Remove bacon, leaving grease in the pot.
- Step 2: Add chicken to the pot and cook until browned. Remove chicken and set aside.
- Step 3: Add onion to the pot and cook until softened. Add garlic powder and cook for another minute.
- Step 4: Add potatoes, corn, and chicken broth to the pot. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Add heavy cream and cream cheese to the pot. Stir until combined and creamy.
- Step 6: Shred the cooked chicken and add it back to the pot. Stir to combine. Season with salt, pepper, and paprika.
- Step 7: Serve hot with crispy bacon, green onions, and shredded cheese on top.
Notes
- Chef tip: To make this recipe gluten-free, ensure your chicken broth is gluten-free.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: This recipe can be made ahead and reheated on the stove or in the microwave.
- Scaling: This recipe can be easily doubled to serve a larger crowd.
- Troubleshooting: If your soup is too thick, add more chicken broth. If it's too thin, simmer it for a few more minutes to reduce.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a 350°F oven for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead and reheated on the stove or in the microwave.
Nutrition Per Serving
- Calories: 450
- Protein: 35g
- Fat: 25g
- Carbs: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 1300mg
- Cholesterol: 120mg
- Sat. Fat: 14g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder Recipe FAQs
Yes, this recipe can be made ahead and reheated on the stove or in the microwave.
If your soup is too thin, simmer it for a few more minutes to reduce. If it's still too watery, try adding a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and simmering for another minute or two.
Yes, cook the bacon and chicken in a pan, then transfer to the slow cooker with the rest of the ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.
Yes, you can use fresh corn instead of frozen. Just cook it separately until tender before adding it to the soup.
Reheat in a 350°F oven for 15-20 minutes, stirring occasionally, or in the microwave for 2-3 minutes, stirring halfway through.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
