Chicken and White Corn Chowder

Total Time:
40 min
10 min
30 min

4 servings

  • 3 strips bacon, roughly chopped
  • 1 medium onion, diced
  • 3 tablespoons flour
  • One 15-ounce can chicken broth
  • 3 cups milk
  • 3 ears white corn, kernels removed and cobs reserved
  • 2 sprigs fresh thyme
  • 2 1/2 cups shredded chicken from store-bought rotisserie chicken
  • Salt and freshly ground black pepper

In a large pot over medium heat, add the bacon and cook until browned, about 5 minutes. Add the onions and cook until softened, about 5 minutes. Add the flour, stirring constantly for 1 minute, until the flour is just slightly golden. Slowly add the chicken stock, whisking constantly to avoid lumps. Whisk in the milk and add the corn cobs and thyme to the pot. Bring to a simmer and cook about 15 minutes, stirring occasionally to infuse the corn flavor into the soup. Remove the cobs and thyme from the pot. Stir in the corn kernels and shredded chicken. Bring back to a simmer, remove from the heat, ladle into bowls and serve hot.

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    14 Reviews
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    This was delicious! I made this exactly as written, other than the corn. Fresh corn was not in season so I used frozen. I served this to two finicky teenagers and they both scarfed it down and told me how much they loved it. We will definitly be making this again.
    Wonderful! Couple of things...double the broth, add 2 T sugar to bring out the sweetness of the corn, add the chicken in batches because ours had ALOT of chicken. Some crispy bacon would have been yummy on top!
    Delicious! I am on a low sodium diet, so I used lower sodium bacon and low sodium chicken stock. It tasted wonderful and I added no salt at all! The fresh thyme made it terrific, as did the corn from our garden!
    Very good! I added a diced red bell pepper and only used 1 cup of chicken broth instead of the entire 15 oz since it seemed that it was going to have enough liquid with the 3 cups of milk. I'm glad I did because it would have turned out too soupy otherwise. I used 2 cups of heavy cream and 1 cup of milk to make it thicker.
    I love Sandra's recipes. They are so easy, affordable & oh so good....this chowder was amazing. My family can't wait until I make it again. Thank you Sandra...:-  
    This recipe is a favorite in my house. I love that I didn't have to change on aspect of this recipe!!
    This was DELICIOUS!!! It is not corn on the cob season so I bought frozen white shoepeg corn. It was outstanding!!! I have made this receipe three times and my family loves it!!!!
    I made this exactly like Sandra showed us on the television program. Everyone always reviews and says "i added this or I changed that". I want to go on record as saying I trust Sandra's cooking expertise and i pledge to never variate from what Sara has lain before me. She is the expert I am but merely a vessel that caries her creativity from her television studio directly to my table. Thank You Sandra!
    Love this chowder!
    Good quick chowder! I added potatoes also and sprinkled some fresh parsley on top. I think next time I will add maybe one more ear of corn. Would love to try it with some crab or shrimp in place of the chicken.
    Very good, and nice and simple. I had yellow corn instead of white, but other than that I stuck to the recipe. I thought the consistency was fine, but if you prefer something thicker, dice up a potato and add it with the corn cobs. You can smash the potato after it cooks to thicken the soup. Only other recommendation - corn on the cob needs butter! I added a pat at the end, and it finished the flavor nicely.
    loved it ! I added a little cornstarch to thicken it more and doubled the recipe for leftovers.
    Great flavor and easy and quick to make.
    After watching the show, this looked like a great recipe and I had most ingredients on hand. I made my own stock instead of using canned, but otherwise stuck to the recipe. I ended up needing extra flour, as the chowder was initially too watery. Flavor was amazing, love in season corn. Will absolutely be making this again, adding extra flour to the onions and bacon instead of at the end.
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    This recipe is featured in:

    Comfort Foods, Lightened Up