The Best Chicken Corn Chowder

The Best Chicken Corn Chowder

I think it’s safe to say that we have created the best chicken corn chowder recipe in history. Now, I know you are thinking that’s a stretch. But I guarantee country artist Becca Bowen sees things differently. After all, she inspired this recipe.

Becca is country at heart. So we decided to pair her with something warm, blonde, and has enough country charm to keep a smile on your face the whole time it’s in front of you.  Oh, it also has bacon in it if you are not already feeling excited about trying this recipe. This chicken corn chowder recipe hits a lot of high notes, when it comes to flavor. The sweetness from the cream and corn is balanced with homemade chicken stock and smokey bacon. This recipe takes time, but do not be scared of the commitment. This will be one of the most rewarding recipes you will ever try.

You definitely have some time to kill while making this recipe. We recommend you spend a little of it checking out our interview with Becca Bowen. Some call her the “Country Barbie,” but I feel she is far more. Becca has an amazing heart, is extremely entertaining, and is one of today’s top songwriters.  You can check out the full interview by clicking here.

The Best Chicken Corn Chowder

This Chicken Corn Chowder recipe will surely be a family favorite. There is something about this soup that warms the soul.
Prep Time20 minutes
Cook Time2 hours 10 minutes
Course: Soup
Cuisine: American
Keyword: Becca Bowen, chicken, Chicken Corn Chowder, corn
Servings: 1.5 gallons
Author: Patrick L.
Cost: 26


  • 1 8qt stock pot
  • 1 chef's knife sharp
  • 1 8 inch skillet
  • 1 fine mesh strainer


Chicken Stock

  • 1 6 lb chicken
  • 1 large onion Halved
  • 2 stalks celery Halved
  • 2 carrots peeled and halved
  • 2 cloves garlic
  • 2 bay leaves
  • 6 whole cloves peeled
  • 3 sprigs fresh thyme
  • 1 teaspoon black peppercorns


  • 6 thick bacon slices diced
  • 2 cups celery diced
  • 2 ½ cups sweet onions diced
  • 2 cups red potatoes diced
  • 2 cloves garlic diced
  • 8 ears of fresh corn removed from the cob
  • 1 tablespoon of olive oil
  • 1 teaspoon fresh thyme leaves
  • 3 cups heavy cream
  • ¼ cup butter
  • ¼ cup flour
  • Freshly ground black pepper and salt to taste



  • .Place all the stock ingredients in a large, 8-qt pot. Add water to cover, leaving about an inch of space at the top. Place over low heat. Bring the water to a very low simmer. Let the stock simmer for 2 hours. The juices from the chicken should run clear. Reserve the chicken. Let the chicken cool, remove it from the bones, and dice. Remove all vegetables and strain the stock using a fine mesh strainer. Reserve 1 1/2 quarts of the stock. Place the remainder in an airtight container, and refrigerate for use at a later date.
  • Using a sharp knife, remove only the meat part of the kernels of corn. Once removed, milk the cream from each cob using the back side of your knife. Reserve the corn and cream for the chowder. Next, heat the bacon in a large pot over medium heat. Cook until the bacon fat is rendered and the meat is firm but not yet crisp, about 5 minutes. Add the celery, garlic and onions. Then season with a little salt and pepper. Reduce the heat to medium-low and cook, stirring occasionally, until the vegetables start to soften, about 3 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are soft, about 5 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer.
  • In a small pan over medium heat, melt the butter. Once the butter is melted, add the flour. Whisk off and on for about 3 minutes. Cook until the roux is light brown and has the smell of toasted almonds.
  • Add a little of the soup mixture to the roux and whisk until thickened. Add the thickened mixture to the chowder and stir until the soup is thickened. Season to taste with salt and pepper. Serve!.

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