Simple Chicken Corn Chowder Recipe


If you’ve never made a chowder before, a simple chicken corn chowder would be a great place to start. It’s made the old-fashioned way with heavy cream, slab bacon, potatoes, vegetables, and REAL grass-fed butter.

Check out that beautiful golden yellow color in the picture…

If you've never made a chowder before, this simple chicken corn chowder recipe would be a great place to start. It's made the old-fashioned way with heavy cream, slab bacon, potatoes, vegetables and REAL grass-fed butter.

That’s from the butter.

Butter should be yellow! That’s a sign of nutrient density and the cows eating real grass. Most conventional butter is a very pale yellow or white, which is a sign that the cows are factory farmed.

Check out an old post I wrote on the history of butter to see how real butter became co-opted by the food industry.

Real butter also has real flavor. This simple chicken corn chowder will taste that much better when you use not just real butter but good quality bacon and cream too. Quality matters!

Also, good quality butter, bacon, and cream contain good quality fats, which are vital for good health. The myth of fat and cholesterol causing weight gain and heart disease has been thoroughly debunked. A recent post, Is Clam Chowder Unhealthy? goes into more detail.

If you think that sounds crazy, check out the skinny on fats. Or this article on why the American approach to heart disease has failed.

Trust me, I could go on and on but I know you’re probably here just for the recipe.

Ok then, let’s get to it…

How to Make a Simple Chicken Corn Chowder

The recipe below is pretty straightforward. Beyond the standard chowder ingredients like onions, potatoes and corn, feel free to make any tweaks you want. You can try different vegetables, different herbs, seasonings, etc.

Always play around with ingredient amounts and find what you like!

It’s just chowder, after all.

Chicken Corn Chowder

Chicken Corn Chowder Recipe

This chicken corn chowder recipe is made the old-fashioned way, with real butter, heavy cream, slab bacon and lots of potatoes and vegetables. 

Course Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Author Craig Fear


  • 4 strips fatty bacon or 4 ounces slab bacon. diced into cubes or 4 ounces salt pork, diced
  • 2 TBSPs butter
  • 1 large onion. diced
  • 2 stalks celery. diced
  • 1 red bell pepper. diced
  • 6 cups chicken broth
  • 2 pounds yukon gold potatoes. peeled and diced into bite-sized cubes
  • 6 sprigs fresh thyme
  • 1 10 oz bag organic corn kernels
  • 3 – 4 cups pre-cooked chicken meat – from thighs, legs, breasts, whole chicken, etc.
  • 1 pint heavy cream
  • sea salt and pepper, to taste

Optional garnishes and seasonings

  • 1 bunch green onions, chopped
  • 1 bunch parsley, chopped
  • Reserved bacon bits, chopped
  • Salt and pepper, to taste


  1. Heat 1 TBSP butter over medium heat in a 6 to 8 quart stockpot. Add bacon and cook until browned, turning once. Remove bacon and set aside.
  2. Add remaining 1 TBSP butter and veggies and saute about 5-7 minute until veggies are softened.
  3. Add broth, potatoes and thyme sprigs and bring to a boil. Cover and reduce heat and simmer until potatoes are cooked, about 10-15 minutes.
  4. While soup is simmering, dice reserved bacon into bacon bits and set aside.
  5. Add corn and chicken and simmer a few minutes.
  6. Add cream, stir, and simmer another minute.
  7. Salt and pepper to taste.
  8. Ladle soup into individual bowls and add optional parsley, green onions, bacon bits and salt and pepper, to taste.
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About the Author

Craig Fear is the creator of Fearless Eating and the author of three books, The 30-Day Heartburn Solution, Fearless Broths and Soups and The Thai Soup Secret. After years helping clients with digestive issues, Craig decided to pursue writing full-time. He intends to write many more books on broths and soups from around the world! Click here to learn more about Craig.