Creamy chicken chowder with bacon, red potatoes, corn, and fresh vegetables in a rustic bowl — hearty homemade comfort food recipe.

Chicken Chowder w/Bacon

Written by Published on in Cold Weather Comforts, Comfort Food, Cozy Rustic Favorites, Soups, Stews, & Chilis, Sweater Weather

By: Honey & Habaneros

Prep Time: 20 min | Cook Time: 45 min | Serves: 4-6

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This Chicken Chowder with Bacon is rich, creamy, and buttery with sweet corn, tender red potatoes, crisp celery, and colorful bell pepper all simmered with chicken and fresh herbs. Smoky bacon and a touch of broccoli finish it off, making this chowder hearty, comforting, and absolutely irresistible on a chilly night.

Why You’ll Love This Chicken Chowder (and Why I Do Too)

This chowder is one of those meals that feels like comfort in a bowl. It’s easy to make, uses simple ingredients, and is a great way to put those “use-it-up” odds and ends in the fridge to good work. What I really love about it is that no two bites are ever the same — one spoonful has tender potatoes with smoky bacon, the next brings in juicy chicken with broccoli or, refreshing celery that adds a bright, surprising note. It’s hearty, filling, and satisfying in all the right ways, which is exactly why it’s become a regular in my kitchen, and why I think you’ll love it too.

Quick How-To: Chicken Chowder with Bacon

  1. Cook the bacon until crispy; set aside and keep a bit of the drippings in the pot.
  2. Sauté chicken tenderloins in the drippings until lightly browned.
  3. Add veggies: toss in diced celery, carrots, red/orange bell pepper, chopped onion, and red potatoes. Stir to coat.
  4. Pour in chicken stock, add bay leaves and fresh thyme, and simmer until potatoes start to soften.
  5. Add broccoli, cauliflower, and corn. Cook until tender.
  6. Stir in: heavy cream, butter and warm gently — don’t boil, just heat through until creamy and steamy.
  7. Season with salt, pepper, crushed red pepper, and a pinch of chicken bouillon if needed.
  8. Finish with: Crumble bacon over the top, add a dollop of sour cream, chopped green onion, and serve hot.

Tip: Stand the corn cob upright on a cutting board or in a large bowl, tilt the cob slightly to minimize flying kernels. Then slice downward with a sharp knife.

I have a soft spot for celery — it’s crisp, bright, and surprisingly versatile. From hearty soups to simple salads, it sneaks in a burst of flavor that makes every dish a little better.

This chowder is good on it’s own or loaded up with toppings. Creamy, smoky, and loaded with garden veggies — it’s a keeper!

Variation Ideas

This chowder is endlessly flexible, which makes it perfect for using up what you already have:

  • Swap the protein – ham, turkey, Italian sausage or even smoked sausage would work beautifully in place of bacon.
  • Mix up the veggies – zucchini, mushrooms, or peas can easily be added to the pot.
  • Change the herbs – fresh rosemary, parsley, or oregano can give it a different twist.
  • Make it lighter – use half-and-half or milk instead of cream, or skip the butter and add extra broth.
  • Go extra indulgent – stir in shredded cheddar or top each bowl with a little extra crumbled bacon.
Chicken Chowder w/Bacon
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Chicken Chowder w/Bacon

Recipe by Linn
0.0 from 0 votes
Course: Lunch, DinnerCuisine: AmericanDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes

Creamy Chicken Chowder with Bacon is the ultimate comfort food — loaded with tender chicken, smoky bacon, sweet corn, and garden veggies in a rich, flavorful broth.

Ingredients

  • 1-2 lbs chicken – see note

  • 1lb bacon – save some for topping

  • 1 red and/or orange bell pepper

  • 1 medium onion

  • 2 cups broccoli florets

  • 1 cup celery – sliced or chopped – leaves and all

  • 1/2 cup sliced carrots

  • 1/2 cup chopped onion

  • 2-3 cups red or white potatoes – cubed

  • 6 cups chicken stock

  • 2-3 sprigs fresh thyme

  • 2 bay leaves

  • 1 cube chicken bouillon – optional

  • 2-3 cups heavy cream – see note

  • 4-6 tbsp butter

  • Salt & pepper – to taste

  • Pinch of crushed red pepper – optional

  • Ideas for toppings:

  • Bacon

  • Sour cream

  • Green onion – chopped

  • Shredded cheese – try cheddar, pepper jack, or Swiss

Directions

  • Cook the bacon in a large pot until crispy. Remove and set aside, reserving some of the drippings in the pot for extra flavor. Save enough of the cooked bacon to sprinkle over the chowder before serving.
  • Sauté the chicken in the bacon drippings until lightly browned.
  • Add the chopped or sliced celery (leaves too – they’re a great flavor boost), carrots, chopped onion, red/orange bell pepper, and diced or cubed potatoes. Stir everything to coat in the bacon drippings.
  • Pour in the chicken stock and add fresh thyme and bay leaves. Simmer until the potatoes start to soften.
  • Add broccoli, cauliflower, and corn kernels. Continue to simmer until all the vegetables are tender.
  • Stir in heavy cream and warm gently — you don’t want to bring it to a boil.
  • Season with salt, pepper, and crushed red pepper. Add a pinch of chicken bouillon if you need to pick up the taste a bit.
  • Crumble the bacon over the top just before serving.
  • Serve hot and enjoy every cozy, creamy, smoky bite!

Notes

  • If you want your chowder extra hearty go with 2 lbs of meat. Chicken tenderloins are my go-to for pretty much all my chicken recipes these days and are great in this chowder, but you can also use chicken breasts, thighs, or leftover rotisserie chicken. Adjust cooking time if needed.
  • Add 2–3 cups of heavy cream (or more) depending on how creamy you like it. Half-and-half or milk works too for a lighter chowder — still delicious!