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The Boat Shed Kitchen

Chicken Corn Chowder

This creamy chicken corn chowder is loaded with tender potatoes, juicy corn, shredded chicken, and a rich, velvety broth. A touch of sour cream and half & half adds depth, while crispy bacon brings it all together.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 4 strips bacon chopped
  • 1 small yellow onion diced
  • 2 celery stalks chopped
  • 2 garlic cloves minced
  • 1/4 cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups diced Yukon Gold potatoes
  • 1/2 tsp dried thyme
  • 1/2 tsp dried parsley
  • Salt and pepper to taste
  • 1 1/2 cups cooked shredded chicken
  • 1 1/2 cups corn fresh, frozen, or canned
  • 1 cup half & half
  • 1/3 cup sour cream

Method
 

  1. Cook bacon until crispy. Remove and set aside.
  2. Sauté onion, celery, and garlic in bacon fat.
  3. Stir in flour, then add broth gradually.
  4. Add potatoes and herbs. Simmer until tender.
  5. Stir in chicken and corn. Cook 5–7 minutes.
  6. Reduce heat. Add half & half and sour cream. Simmer gently.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-corn-chowder/

Notes

  • Yukon Gold potatoes hold their shape well and add creaminess.
  • You can use rotisserie chicken for quick prep.
  • Adjust thickness with a splash of broth or extra cream, if needed.