Is chicken good in corn chowder?

Absolutely. Chicken not only adds protein but also deepens the flavor of the chowder. Its mild, savory taste blends smoothly with sweet corn and creamy broth. Whether you're using roasted, grilled, or shredded rotisserie chicken, the result is a more filling and satisfying dish. That’s why chicken corn chowder remains a favorite in home kitchens—it’s hearty, yet simple.

What is in the Wawa chicken corn chowder?

While Wawa’s exact recipe is proprietary, their chicken corn chowder typically includes chunks of tender chicken, corn kernels, diced potatoes, and a creamy seasoned base. You’ll often find ingredients like celery, onions, and sometimes a hint of spice to bring everything together. It's designed to be both rich and comforting—perfect for a quick meal on the go.

What makes a chowder a chowder?

A chowder is defined by its thick, often creamy consistency and chunky ingredients. Unlike thinner soups or broths, chowders are hearty and usually built on a base of milk or cream. Potatoes are common, and proteins like chicken, clams, or bacon are often included. What sets chicken corn chowder apart is its sweet-savory balance—thanks to the corn—and its stick-to-your-ribs texture.

Why does my corn chowder taste bland?

If your corn chowder lacks depth, it might need a few flavor boosters. Common fixes include adding salt (start small), freshly ground black pepper, or even a pinch of smoked paprika or cayenne. Sautéing your aromatics—like onions, garlic, and celery—until golden before adding broth can also enhance flavor. A squeeze of lemon or a splash of vinegar right before serving can add brightness, making your chicken corn chowder pop.

Chicken Corn Chowder – Best Easy Recipe for Comfort

Description

Creamy, cozy, and loaded with goodness—this chicken corn chowder brings together tender chicken, sweet corn, and hearty veggies in every bite. It’s light enough for warm days, comforting enough for cool nights, and ready in under an hour for the whole family to enjoy.

Ingredients

6 strips uncooked bacon, chopped
3 tablespoons (42g) unsalted butter
1 medium yellow onion (140g), finely diced (about 1 cup)
1 red bell pepper (140g), finely diced (about 1 cup)
1 tablespoon diced jalapeño, seeds and ribs removed
1½ tablespoons minced garlic
¼ cup (30g) all-purpose flour
1 teaspoon salt (adjust to taste)
¾ teaspoon ground black pepper
¾ teaspoon smoked paprika
½ teaspoon ground mustard
4 cups (946ml) chicken broth
1 cup (236ml) water (or replace with extra broth)
1 cup (236ml) whole milk
1 cup (236ml) heavy cream
1 lb gold potatoes, diced into 1-inch cubes (no need to peel, but remove any sprouts)
1 lb (453g) boneless, skinless chicken breast (or mix of breast and thighs)
2½ cups (275g) sweet corn (fresh, frozen, or canned—drain if using canned)

Optional Toppings:

Corn chips, Fritos, or crackers
Sliced scallions or green onions
Extra jalapeño
Fresh cilantro
Shredded cheddar cheese

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Instructions

Cook the Bacon
Place chopped bacon in a large pot or Dutch oven over medium heat. Cook until crispy, then transfer to a paper towel-lined plate. Set aside.
Leave about 2 tablespoons of bacon grease in the pot—eyeball it. Ladle out and discard any excess.
Sauté Aromatics
Add the butter to the bacon grease and let it melt. Stir in the diced onion, red bell pepper, and jalapeño. Cook for about 5 minutes, stirring occasionally, until softened.
Add Garlic & Flour
Stir in the minced garlic and cook until fragrant—about 30 seconds. Sprinkle flour evenly over the vegetables and stir to coat. Let it cook for another 30 seconds to gently toast the flour.
Season
Add salt, black pepper, smoked paprika, and dry mustard. Stir until everything is evenly combined.
Add Liquid Base
Slowly pour in the chicken broth, whisking constantly until smooth. Then add water, milk, and cream. Stir to combine.
Add Potatoes, Chicken & Corn
Add diced potatoes, raw chicken, and corn to the pot. Bring to a boil, then reduce to a simmer. Cook until the potatoes are fork-tender and the chicken is fully cooked through—about 20–25 minutes, depending on your stove and pot.
Shred the Chicken
Remove the cooked chicken, shred or dice it, and set aside covered to keep warm.
Blend for Creaminess
Using an immersion blender, puree about half of the soup directly in the pot. (See notes below for blender alternatives.) This helps thicken the soup while keeping some hearty texture.
Finish the Chowder
Return the shredded chicken to the pot and stir. Add bacon back in or save it to sprinkle on top for extra crispness. Taste and adjust seasoning as needed—a little extra salt often brings everything to life.
Serve & Enjoy
Ladle into bowls and top with your favorites: corn chips, sliced green onions, shredded cheddar, fresh cilantro, or extra jalapeño for heat.

Notes

Bacon:
Bacon brings a rich, smoky depth to this chowder that’s hard to replicate. If you need to skip it, simply increase the butter to 5 tablespoons instead of 3—no other adjustments needed.

Potatoes:
Gold potatoes work best for their creamy texture and thin skins. If you’re using russet potatoes, make sure to peel them before dicing, as their thicker skin can be distracting in the finished dish.

Chicken Substitution:
Short on time? You can swap the raw chicken for 1 pound of cooked, shredded, or diced chicken. Just stir it in after blending the soup and let it warm through before serving.

Blending Options:
For a smooth and creamy texture, use an immersion blender right in the pot. No immersion blender? Carefully transfer half of the soup to a standard blender in batches, then return it to the pot. In a pinch, a potato masher can break things down, though the texture will be a bit chunkier.

Storage & Freezing:
Store leftovers in an airtight container in the fridge for up to 5 days. Freezing isn’t recommended—because the cream may separate once thawed, affecting the texture and appearance.

Prep Time: 25 minutes
Cook Time: 25 minutes

Nutrition

Serving Size: 1 serving
Calories: 554 kcal
Sugar: 9g
Sodium: 1239mg
Fat: 34g
Saturated Fat: 17g
Trans Fat: 1g
Carbohydrates: 39g
Fiber: 4g
Protein: 27g
Cholesterol: 131mg