Cozy Hearth Chicken and Corn Chowder.

A simple recipe that’s both sweet and spicy.

Our hearty chowder combines lean protein with nutrient-dense vegetables for a balanced cold-weather meal. The recipe utilizes whole ingredients to provide warmth and sustained energy.

The classic chowder offers a powerful nutritional profile ideal for winter maintenance. The chicken provides high-quality protein essential for immune function and muscle repair, while the corn and potatoes offer complex carbohydrates for sustained energy in colder temperatures. The addition of onions, celery, and bell peppers provides essential fiber and antioxidants that support digestive health and help combat seasonal oxidative stress. By cooking at home, you also control the sodium levels, avoiding the excessive salt often found in processed canned soups.

Beyond basic nutrition, warm, substantial meals play a role in mental well-being during the winter months. The thermal effect of hot soup helps regulate body temperature, promoting a physical sense of safety and relaxation known as the “rest and digest” state. This psychological comfort can help counteract the stress and low mood associated with shorter days and reduced sunlight. Taking the time to prepare a wholesome meal allows for a mindful pause in your day, reinforcing a positive relationship with food and self-care.

Servings: 6 – 8

Ingredients

What to buy at the store?

• 6 slices bacon, chopped (optional)
• 2 tbsp unsalted butter
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, finely chopped
• 1/3 cup all-purpose flour
• 6 cups chicken stock
• 2 medium russet potatoes, peeled and chopped
• 4 cups corn kernels (fresh or frozen)
• 3 cups shredded cooked chicken (rotisserie chicken works well)
• 1 cup heavy cream (or half-and-half for a lighter option)
• 3 green onions, chopped for garnish
• 1 tsp salt
• 1 tsp black pepper

Instructions

Step One: Render the Bacon 

In a Dutch oven or large pot over medium heat, cook the chopped bacon until crisp (5–8 minutes). Remove the bacon to a paper towel-lined plate, reserving the drippings in the pot.

Step Two: Sauté Vegetables

Add the butter to the pot with the drippings. Once melted, add the onion, celery, and bell pepper. Cook for 4 minutes until softened. Stir in the garlic and cook for an additional 30 seconds.

Step Three: Create the Base

Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste. Gradually whisk in the chicken stock to ensure no lumps form.

Step Four: Simmer

Add the chopped potatoes, salt, and pepper. Bring the mixture to a simmer and cook for approximately 10 minutes, or until the potatoes are tender when pierced with a fork.

Step Five: Finish the Chowder 

Stir in the corn, cooked chicken, and cream. Return to a simmer and cook for another 10–15 minutes until the soup has thickened slightly.

Step Six: Serve

Ladle into bowls and top with the reserved crispy bacon and fresh green onions.