By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
556 cal · 45 min
Creamy Chicken Corn Chowder
Recipe GLPR50ed1bade7bad2
A hearty and comforting creamy chowder loaded with tender chicken, sweet corn, and tender potatoes in a rich, savory broth. This classic American-style soup is perfect for cooler evenings and comes together in about 45 minutes.
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Ingredients
2 tablespoons olive oil
1 large onion, chopped
2 stalks celery, chopped
3 cups cubed potatoes (about 4 medium potatoes)
6 cups homemade chicken or vegetable stock
2 teaspoons dried rosemary
1 16 oz package frozen corn, thawed
2 cups cooked and cubed chicken
4 slices bacon, cooked and crumbled
Directions
Heat the olive oil in a large pot over medium heat. Add the chopped onion and celery, and sauté for 5-7 minutes until softened and fragrant.
Add the cubed potatoes and the chicken or vegetable stock to the pot. Bring to a boil, then reduce heat and simmer for 12-15 minutes until the potatoes are tender.
Stir in the dried rosemary and thawed corn, and continue simmering for 3-4 minutes.
Add the cooked chicken cubes and stir gently to incorporate throughout the chowder.
Simmer for an additional 2-3 minutes to heat the chicken through.
Ladle the chowder into bowls and top each serving with crumbled bacon. Serve hot and enjoy.
Comments
Every ingredient is a standard stock item at Charlotte grocers like Harris Teeter, Food Lion, and Kroger, with no special trips required. The 45-minute stated time is honest for a weeknight, though you'll spend the first 15 minutes prepping onion, celery, and potato, and the real clock-to-table is closer to 50 minutes with plating. At roughly $2.50 to $3.00 per serving, the cost is driven by the chicken and bacon, but both are routinely on sale at ALDI and Food Lion. This reheats well as a leftover, and the recipe feeds four solidly without fussiness, though constant stirring in the final 10 minutes prevents scorching on the bottom.
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