ThisEasy Chicken Corn Souprecipe is one of my family’s all-time favorite recipes. Nothing warms you from the inside out on cold winter days like thisEasy Chicken Corn Chowderrecipe.
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This creamy Chicken Corn Soup recipe is so hearty and rich and chocked full of yummy veggies. And, it’s laced with golden nuggets of sweet corn. Pure perfection served in a bowl. If you love soups, be sure to check out all myquick easy soup recipes.
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What We Love About This Creamy Vegetable Chicken Soup Recipe
This is so hearty, rich, and satisfying, it’s sure to fill you up and warm you up too. Plus, it’s full of amazing bacon flavor that takes it over the top!
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- 35 Minute Meal: This hearty soup is the perfect quick meal.
- Easy Ingredients: All found in pantry or fridge.
- Family Friendly: This delicious chicken corn chowder is a hit with all ages. What is not to love?
- Adaptable: Can make it low-carb, with different vegetables and dairy free. Low salt too.
Ingredient Notes
- Chicken: 1poundboneless skinless chicken breast,cut into 1 inch pieces.
- Vegetables: Onions, celery, carrots, potatoes, bell peppers and corn.
- Toppers: Bacon and cheddar cheese.
- Flour: Is one of the great thickeners for soup.
Variations and Substitutions
- Chicken – Boneless Chicken thighs work well here too.
- Half and Half – Heavy cream is also great for a more creamy texture.
- Corn – Fresh corn kernels can also be wonderful or even roasted corn.
How to Make Creamy Chicken Soup with Vegetables
These are the basic steps for makingcreamy vegetable chicken soup.Please refer to the recipe card below for more detailed instructions. Check out Pinterest, Instagram and Facebook for more.
STEP 1: IN A POT
First, in a largesoup pot, heat vegetable oil over medium high heat and then add bacon and cook bacon until crisp, about 5 minutes. Drain fat, leaving 2 tablespoons of bacon fat in the pan.
STEP 2: CHICKEN
Next, season chicken with 1 teaspoon House Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes. Remove chicken from pot.
STEP 3: VEGETABLES
Then add onion, celery, carrots and peppers and season with 1 teaspoon House Seasoning Blend; Sauté until tender, stir in flour and cook for 30 seconds. Add half and half, chicken, potatoes and remaining teaspoon ofAll Purpose SeasoningBlend. Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
STEP 4: CORN
Meanwhile, puree 2 cups of corn in blender. When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon. Allow to simmer for 5 minutes.
STEP 5: TOP
Finally, top with remaining bacon and shredded cheese.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
Make up to three days in advance and store in an airtight container.
HOW TO STORE THIS RECIPE
This soup can be stored in the fridge for up to four days.
HOW TO FREEZE THIS RECIPE
Freeze the soup in a freezer bag or airtight container for up to six months.
HOW TO REHEAT THIS RECIPE
It is easy to reheat this soup in the microwave, or on the stovetop until it is warmed through.
Frequently Asked Questions about Chicken Corn Soup
HOW TO MAKE THIS RECIPE HEARTIER?
Try adding some noodles. Pennsylvania Dutch Egg noodles or any other flavor you enjoy. You can also make dumplings or rivels to add to this recipe as well.
CAN I SUBSTITUTE DIFFERENT VEGETABLES?
Of course, use what you like, broccoli, turnips or whatever you have and enjoy.
CAN THIS RECIPE BE DOUBLED OR HALVED?
Indeed, make enough for two or make a big batch for a football party or a future meal.
DO YOU PUT AN EGG IN CHICKEN AND CORN SOUP?
Gradually pour egg whites into the soup, stirring constantly with a wooden spoon until white ribbons form and then swirl though the soup.
Expert Tips for Making This Sweet Corn Chicken SoupRecipe
- Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
- Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
- Heat: Red Pepper flakes or chilies can add a little kick.
- Variation tip: Purchase pre-cut veggies from the grocery store to save prep time. Most grocery stores have them in the produce department or in the freezer section.
- Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon. There’s so much flavor, you won’t even miss it.
What to Serve with Easy Chicken Corn Soup
- Garlic Herb Rolls
- Buttery Dinner Rolls with Rosemary
- Air Fryer Monte Cristo
Did you try this recipe?
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4.89 from 26 votes
Easy Chicken Corn Soup
Yield: 5 people
Prep: 5 minutes minutes
Cook: 30 minutes minutes
Total: 35 minutes minutes
This Easy Chicken Corn Chowder recipe is thick, rich and hearty. Best of all, it’s an easy to make in 30 minutes. Perfect for a cold, wintry day.
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⭐️ ⭐️ ⭐️ ⭐️ ⭐️Did you try this recipe? Please leave a star rating and review below!
Ingredients
- 2 tablespoons vegetable oil
- ½ pound bacon, diced
- 1 pound boneless skinless chicken breast, cut into 1 inch pieces
- 3 teaspoons House Seasoning Blend, divided
- ½ cup onion, chopped
- ½ cup celery, diced
- ½ cup carrots, diced
- ¼ cup red bell pepper, chopped
- 2 tablespoons flour
- 4 cups half and half
- 2 red skin potatoes, diced
- 4 cups frozen corn, divided
- ½ cup cheddar cheese, shredded
Instructions
In a large soup pot, heat vegetable oil over medium high heat.
Add bacon and cook bacon until crisp, about 5 minutes.
Drain fat, leaving 2 tablespoons of bacon fat in the pan.
Season chicken with 1 teaspoon House Seasoning Blend; Add chicken and cook over medium heat until no longer pink, about 6 minutes.
Remove chicken from pot.
Add onion, celery, carrots and peppers and season with 1 teaspoon House Seasoning Blend; Saute for 2 minutes, or until tender.
Stir in flour and cook for 30 seconds.
Add half and half, chicken, potatoes and remaining teaspoon of House Seasoning Blend.
Bring to a boil, reduce heat to medium low, cover and cook over for 12 minutes.
Meanwhile, puree 2 cups of corn in blender.
When potatoes are tender, add pureed corn and whole corn to chowder, along with half of the cooked bacon.
Allow to simmer for 5 minutes.
Top with remaining bacon and shredded cheese.
Expert Tips
- Too thick: If the soup is too thick add some chicken stock, chicken broth or a bouillon cube with a little water.
- Cornstarch: In place of the flour you can make a cornstarch slurry to thicken the soup.
- Heat: Red Pepper flakes or chilies can add a little kick.
- Variation tip: Purchase pre-cut veggies from the grocery store to save prep time. Most grocery stores have them in the produce department or in the freezer section.
- Alternate ingredient: Make this recipe vegetarian by omitting the chicken and bacon. There’s so much flavor, you won’t even miss it.
Estimated Nutritional Information
Calories: 853kcal | Carbohydrates: 59g | Protein: 40g | Fat: 53g | Saturated Fat: 27g | Cholesterol: 171mg | Sodium: 1990mg | Potassium: 1570mg | Fiber: 6g | Sugar: 3g | Vitamin A: 3260IU | Vitamin C: 31.4mg | Calcium: 317mg | Iron: 2.4mg
The nutritional information provided are estimates. To learn more about how I calculate this information go to www.itisakeeper.com/about-its-a-keeper/privacy-disclosure-policies/
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Author: Christina Hitchco*ck
Course: Soup
Cuisine: American
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