From Bobbie's original dinner cards
A recipe keepsake from Bobbie's Kitchen
Creamy Chicken Corn Chowder in a Sourdough Bread Bowl
Hearty, creamy and full of flavour — a family favourite served in a crusty bread bowl.
Bobbie's kitchen notes: use rotisserie chicken for a quick and easy option; fresh corn gives the best flavour, but frozen works perfectly; for an extra creamy chowder, use half-and-half instead of milk, or add a bit more heavy cream; a touch of Parmesan and smoked paprika adds depth; make it ahead — it tastes even better the next day; leftover chowder freezes well (without the bread bowls); try adding diced red bell pepper or a pinch of cayenne for a little heat. Serve with a crisp green salad, roasted vegetables or garlic bread. Storage: fridge up to 4 days; freezer up to 3 months — thaw overnight and reheat gently with a splash of broth or milk. Nutrition per serving from Bobbie's card (approximate): 420 calories, 28 g protein, 24 g fat, 32 g carbohydrates, 4 g fibre. Can be made gluten-free with gluten-free bread bowls and a gluten-free flour blend.
Ingredients
For the chicken corn chowder
- 2 tbsp olive oil
- 4 slices bacon, chopped
- 1 large yellow onion, diced
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 medium russet or Yukon gold potatoes, diced (about 3 cups)
- 4 cups chicken broth
- 2 cups milk (whole or 2%)
- 1 cup heavy cream
- 3 cups cooked chicken, shredded (rotisserie works well)
- 4 cups fresh or frozen corn (kernels cut from 6–7 ears)
- 1 tsp dried thyme
- 1 tsp smoked paprika
- ½ tsp dried oregano
- 1 bay leaf
- Salt and black pepper, to taste
- 2 tbsp all-purpose flour
- ½ cup grated Parmesan (optional, for extra richness)
- 2 green onions or fresh parsley, chopped (for garnish)
For the bread bowls
- 4–6 round sourdough bread bowls (or small artisan loaves)
- 2 tbsp olive oil or melted butter
- 1 tsp garlic powder
- 1 tsp Italian seasoning
Buy the ingredients on Amazon
Step 1: tick the things you still need. Step 2: tap each one below to add it to your Amazon basket.
Tick items above to build your Amazon list
Each item opens Amazon in a new tab so you can pick your brand and size. Amazon doesn't let other sites fill your basket in one tap.
As an Amazon Associate, Bobbie's Kitchen earns from qualifying purchases, at no extra cost to you.
Method
- 1
Cook the bacon: in a large Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving 1–2 tbsp of bacon fat in the pot.
- 2
Sauté the vegetables: add olive oil if needed. Sauté onion, carrots and celery for 5–7 minutes until softened. Add garlic and cook for 1 minute until fragrant.
- 3
Make the base: sprinkle in the flour and cook for 2 minutes, stirring constantly, to remove the raw flour taste.
- 4
Build the chowder: slowly whisk in chicken broth until smooth. Add potatoes, thyme, oregano, smoked paprika, bay leaf, salt and pepper. Bring to a boil, then reduce heat and simmer for 15–20 minutes, until the potatoes are tender.
- 5
Add corn and chicken: stir in corn, shredded chicken, milk and heavy cream. Simmer for 5–10 minutes, until heated through and creamy. Remove the bay leaf. Stir in Parmesan (if using) and adjust seasoning.
- 6
Prepare the bread bowls: slice the tops off the bread bowls and hollow out the insides. Brush with melted butter or olive oil, sprinkle with garlic powder and Italian seasoning. Bake at 375°F for 8–10 minutes until golden and crisp.
- 7
Serve and enjoy: ladle hot chowder into bread bowls. Top with crispy bacon, fresh parsley or green onions and a sprinkle of Parmesan. Serve immediately!
Get this in a pack
Creamy Chicken Corn Chowder in a Sourdough Bread Bowl is printed in Soup & Cozy Nights
7 recipes, each on its own printable page, with a shopping list. Instant download. See what's inside
$9
Or get every pack in one go: The Whole Kitchen Collection — $39
From Bobbie's “Bobbie's Recipe Cards (batch 5)”. Written up by Bobbie's Kitchen · Updated 26 October 2026