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Creamy One Pot Chicken Corn Chowder with Bacon

Creamy one pot chicken corn chowder with bacon made on the stovetop, simmering tender potatoes in a thick, smooth broth. Shredded rotisserie chicken and sweet corn finish it hot and creamy, with crispy bacon and chives on top.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

For the chowder base
  • 4 bacon thick-cut, chopped
  • 2 tbsp unsalted butter
  • 1 yellow onion medium, diced
  • 2 celery stalks, diced
  • 1 red bell pepper diced
  • 3 garlic cloves, minced
  • 0.25 cup all-purpose flour
  • 4 cup low-sodium chicken broth
  • 1 lb Yukon gold potatoes cut into ½-inch cubes
  • 1 tsp dried thyme
  • 0.5 tsp smoked paprika
  • 1 tsp salt
  • 0.5 tsp black pepper
For the finish
  • 3 cup corn kernels fresh or frozen
  • 2.5 cup shredded rotisserie chicken
  • 1.5 cup half-and-half
  • 2 tbsp chopped fresh chives

Equipment

  • 1 Dutch oven

Method
 

Cook the bacon
  1. In a large Dutch oven, cook the bacon over medium heat for 6–8 minutes, until crisp. Transfer the bacon to a plate, leaving the fat in the pot.
Build the chowder base
  1. Add the butter, onion, celery, and bell pepper to the pot and cook for 5 minutes over medium heat, until softened. Stir occasionally so the vegetables don’t brown.
  2. Stir in the garlic and cook for 1 minute over medium heat, until fragrant. Scrape the bottom of the pot to pick up any browned bits.
  3. Sprinkle in the flour and stir constantly for 2 minutes over medium heat, until the flour coats the vegetables and smells toasty. Keep stirring to avoid lumps.
  4. Slowly whisk in the chicken broth until the mixture is smooth. Use steady, gradual pours to prevent clumps.
  5. Add the potatoes, thyme, smoked paprika, salt, and black pepper to the pot. Stir well to evenly distribute the seasonings.
Simmer and finish creamy
  1. Bring the pot to a simmer and cook for 12–15 minutes over medium heat, stirring often, until the potatoes are fork-tender. Keep the surface bubbling gently.
  2. Stir in the corn, shredded chicken, and half-and-half. Simmer gently for 5 minutes over medium-low heat, until hot and creamy.
  3. Mash a few potatoes against the side of the pot to thicken the chowder. Stop when it reaches your preferred thickness.
  4. Taste and adjust the seasoning as needed. Ladle into bowls, top with the crispy bacon and chives, and serve hot.

Notes

Pro tip: When whisking in the broth, add it slowly to keep the roux smooth, then stir frequently while the potatoes simmer for even tenderness. Store leftovers in the refrigerator up to 3–4 days in an airtight container; reheat gently on the stovetop. Freezing is not recommended because the half-and-half can separate during thawing. For a lighter option, swap half-and-half with a lower-fat milk (or use evaporated milk) and expect a slightly less creamy texture.