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    Home » Recipes » Soups » Creamy Chicken, Bacon & Corn Soup

    Creamy Chicken, Bacon & Corn Soup

    Published: Jul 24, 2023 by Lucy · This post may contain affiliate links · Leave a Comment

    Jump to Recipe
    A bowl filled with thick chicken and corn soup, topped with crispy bacon bits.

    This chowder-style Creamy Chicken and Corn Soup with potatoes and crispy bacon is an easy and comforting one pot meal that everyone loves... prepped, cooked and on the table in under an hour.

    Serve this comforting soup by itself or with chunks of bread for an easy fuss-free family dinner, perfect for any night of the week!

    A side view of creamy chicken corn soup in a bowl topped with crispy bacon.

    With chunks of tender chicken, bursts of sweet corn kernels and salty bacon, this creamy chicken, bacon and corn soup is a thick chowder style soup, perfect for cozying up with on a cold winters day.

    You cannot beat a bowl of steaming hot soup served with bread rolls or crusty bread on the side, for a delicious healthy winter comfort food! From nourishing chicken and rice soup and 20 minute chicken corn soup, to healthy creamy chicken and vegetable soup, chicken soups are an easy family dinner that are always popular with the whole family, and have everyone coming back for seconds!

    A spoon holding up some chicken corn soup above a bowl.

    Why You're Going To Love This Recipe

    • Budget friendly - this chicken and bacon soup is made with basic ingredients that are economical to buy. It's very filling, so you don't need anything much to serve with it either!
    • Family friendly - this thick and creamy chicken soup is loved by kids and adults, and makes the easiest mid week meal.
    • Easy one pot recipe - with just 15 minutes prep time, creamy chicken bacon and corn soup can also be made with leftover cooked chicken or rotisserie chicken, which makes it even quicker to prepare!
    • Comfort food - creamy and delicious, with chicken, bacon, corn and cheese - what could be more comforting on a cold winters day!

    What You Need

    You only need a handful of basic ingredients to make this delicious creamy chicken and corn soup.

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Ingredients needed to make soup measured out and placed in individual bowls.
    • Olive oil - to brown the chicken.
    • Chicken thigh fillets - use skinless and boneless chicken thighs.
    • Streaky bacon - you can use middle or shortcut bacon instead of streaky bacon, just make sure the rind is removed.
    • Butter - use unsalted butter if you can, as the bacon is salty and the stock can be salty.
    • Brown onion - if you are in the US, use a yellow onion.
    • Plain flour - also called all-purpose flour, this is used to thicken the soup.
    • Chicken stock liquid - a good quality liquid chicken stock will provide the best flavour. You can also use chicken stock powder, adding 1 teaspoon of powder to every 1 cup of water, or you can even make your own if you prefer.
    • Milk - full cream milk is best.
    • Red potatoes - red potatoes hold their shape when cooking and don't break down too much, ensuring you have chunks of soft potato in your soup.
    • Dried thyme - this slightly minty flavoured herb pairs so well with chicken.
    • Corn kernels - both tinned corn or frozen corn work in this soup recipe.
    • Creamed corn - creamed corn helps thicken the soup as well as adding a rich, sweet flavour.
    • Cheddar cheese - or tasty cheese.
    • Cooking cream - cooking cream as been specifically developed to be able to withstand high temperatures without splitting or curdling. You can use regular cream, but make sure not to overheat it, as it can split.

    Equipment Required 

    You don't need much equipment at all to make this soup! Just a knife to chop the ingredients, a large saucepan and a spoon!

    Step By Step Instructions

    This one pot chicken bacon soup takes just 15 minutes to prepare, then have steaming hot creamy chicken soup on the table in under an hour!

    Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method.

    Step 1 - Cook The Chicken

    Heat a large pot over high heat. Add the olive oil and cook the diced chicken until browned and cooked through.  

    Chicken pieces frying in a saucepan.

    Set the cooked chicken aside. 

    Cooked chicken pieces in a bowl.

    Step 2 - Fry The Bacon

    Place the diced streaky bacon into the pot and cook until crispy. Place the bacon onto paper towel to drain off any excess oil. Set aside.

    Crispy bacon pieces on kitchen paper towel.

    Step 3 - Prepare The Soup

    Melt the butter in the pot. Add the diced onion and saute until translucent. Sprinkle over the flour and cook, stirring, for 1-2 minutes. 

    Sauteed onion in pan with flour added.

    Add the chicken stock liquid, milk, potatoes and dried thyme. 

    Milk and stock added to the sauce in the saucepan.

    Step 4 - Simmer The Soup

    Simmer gently for 10 minutes, stirring occasionally. 

    Thick creamy soup base in a saucepan with a wooden spoon.

    Step 5 - Add The Chicken & Corn

    Add the corn kernels, creamed corn and chicken.

    Corn kernels, creamed corn and cooked chicken added to the sauce.

    Simmer for 15 minutes.

    The soup once it has thickened.

    Step 6 - Stir Through The Remaining Ingredients

    Stir through the bacon (reserve a little for serving), grated cheese and cream. 

    Grated cheese, crispy bacon and cream added to the soup.

    Season with salt and pepper. 

    The creamy cooked soup in the pan ready to serve.

    Step 7 - Serve

    Serve with the extra crispy bacon on top.

    A close up of a bowl of creamy chicken corn soup with crispy bacon sprinkled on top to serve.

    Expert Tips

    • Chicken - you can cook chicken thighs or breast fillets as per the recipe, or use cooked shredded leftover BBQ chicken.
    • Make sure you chop the potatoes into equal sized pieces to ensure even cooking.
    • Use cooking cream or thin pouring cream as they are less likely to split or curdle when heated.
    • If the soup is too thick - add a little extra chicken stock liquid.
    • Storage - store any leftover creamy chicken, bacon and corn soup in the fridge for up to 3 days, or freeze for up to 3 months.

    FAQs 

    Can I use leftover roast chicken in this soup?

    Absolutely! You can use any leftover cooked chicken in this soup, from roast chicken, to a rotisserie chicken or bbq chicken. Shred the chicken and then add to the soup when you add the corn.

    Can this creamy chicken soup be frozen?

    Yes, you can freeze this soup! Freeze for up to 3 months, then defrost in the fridge overnight and reheat until piping hot.

    How do I make sure my cream doesn't curdle in soup?

    Use the right type of cream - certain types of cream such as cooking cream have been specifically developed to be able to withstand high temperatures without splitting or curdling. Then, make sure you don't boil your soup - just simmer over a gentle heat.

    A spoon in a bowl of chicken soup topped with bacon showing chunks of potato.

    Related Recipes

    Looking for more comforting soups?

    Here are some more of my most popular soup recipes:

    • Zoomed in image of a serving of Broccoli and Cauliflower soup with crispy bacon pieces and grated cheese
      Creamy Broccoli And Cauliflower Soup
    • A bowl of tomato, chicken, corn and bean soup.
      Slow Cooker Mexican Chicken Soup
    • A bowl of mushroom soup with chicken and herbs.
      Creamy Chicken and Mushroom Soup
    • A hearty and creamy potato & leek soup that will be ready on the table in 30 minutes... the perfect healthy winter soup recipe. #potato #leek #soup #recipe #thermomix #conventional #healthy #winter #dinner
      Potato & Leek Soup with Crispy Bacon

    WANT EVEN MORE DELICIOUS RECIPES? Subscribe to my newsletter or follow along on Facebook or Instagram. And if you love baking, then please come and join my Facebook cooking club group or subscribe to my YouTube channel. 

    A bowl of Creamy Chicken And Corn Soup with potatoes and bacon.

    Creamy Chicken, Bacon & Corn Soup

    A creamy chowder-style Creamy Chicken, Bacon & Corn Soup with chunks of potato and crispy bacon throughout. On the table in less than an hour.
    5 from 4 votes
    Print Pin Rate
    Course: Dinner, Lunch, Soup
    Cuisine: western
    Prep Time: 15 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 50 minutes minutes
    Servings: 8 serves
    Calories: 797kcal
    Author: Lucy - Bake Play Smile

    Ingredients

    • 1 tbs olive oil
    • 500 g chicken thighs skinless, boneless and diced into small pieces
    • 300 g streaky bacon chopped
    • 2 tbs butter
    • 1 brown onion finely diced
    • 5 tbs plain flour
    • 3 cups chicken stock liquid
    • 2 ½ cups milk full cream is best
    • 600 g red potatoes peeled and chopped into small pieces
    • 1 tsp dried thyme
    • 840 g corn kernels tinned or frozen
    • 420 g creamed corn
    • ¾ cup cheddar cheese grated
    • 300 ml cream
    Prevent your screen from going dark

    Instructions

    • Heat a large pot over high heat.
      Add the olive oil and cook the diced chicken until browned and cooked through.
      Set aside.
    • Place the diced streaky bacon into the pot and cook until crispy.
      Place the bacon onto paper towel to drain off any excess oil.
      Set aside.
    • Melt the butter in the pot. Add the diced onion and saute until translucent.
    • Sprinkle over the flour and cook, stirring, for 1-2 minutes.
    • Add the chicken stock liquid, milk, potatoes and dried thyme.
      Simmer gently for 10 minutes, stirring occasionally.
    • Add the corn kernels, creamed corn and chicken and simmer for 15 minutes.
    • Stir through the bacon (reserve a little for serving), grated cheese and cream.
      Season with salt and pepper.
    • Serve with the extra crispy bacon on top.

    Notes

    RECIPE NOTES & TIPS
    • Chicken - You can cook chicken thighs or breast as per the recipe, or use cooked shredded leftover BBQ chicken.
    • Use red potatoes - red potatoes hold their shape when cooking and don't break down too much, ensuring you have chunks of soft potato in your soup.
    • Make sure you chop the potatoes into equal sized pieces to ensure even cooking.
    • Use cooking cream or thin pouring cream as they are less likely to split or curdle when heated.
    • If the soup is too thick - add a little extra chicken stock liquid.
    • Storage - store any leftover soup in the fridge for up to 3 days, or freeze for up to 3 months.

    Nutrition

    Calories: 797kcal | Carbohydrates: 57g | Protein: 30g | Fat: 53g | Saturated Fat: 23g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 19g | Trans Fat: 0.2g | Cholesterol: 159mg | Sodium: 708mg | Potassium: 1123mg | Fiber: 5g | Sugar: 14g | Vitamin A: 1262IU | Vitamin C: 16mg | Calcium: 222mg | Iron: 2mg
    Did you try this recipe?Mention @BakePlaySmileBlog or tag #BakePlaySmile!

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    I’m Lucy! A mum, a wife, a food blogger and a lover of all things to do with food! I love creating delicious, no-fuss Thermomix and conventional recipes the whole family will love. Classic baking favourites, lunch box snacks, quick and easy family dinners and more!

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