This easy chicken corn chowder recipe is a rich, velvety 30-minute meal packed with tender potatoes, sweet corn, and shredded chicken. It’s the ultimate wholesome comfort food that gets a creamy boost from a simple thickening trick, making it a family favorite for chilly nights.
Hey friends! If you’re looking for a bowl of pure comfort, you’ve landed in the right spot. This chowder is thick, luscious, and bursting with natural sweetness from the corn. It’s my absolute go-to for busy weeknights when I want something cozy and warming that comes together in a flash. You are going to love how fast this moves from the stovetop to the table!
Jump to Section
Key Takeaways
- Done in 30 Minutes: Perfectly doable on a hectic school night.
- Big Flavor: We use aromatics and herbs to build a deep, savory base.
- Budget-Friendly: It’s a great way to stretch leftover rotisserie chicken.
- Creamy but Light: You can use half-and-half instead of heavy cream for a lighter base.
- Simpler than Chili: If you love my creamy white chicken chili, this has a similar cozy vibe but with a sweeter, mellower flavor profile.
Why You’ll Love This Chicken Corn Chowder
- It’s a Hug in a Bowl: Seriously, the texture is so velvety and smooth, it just instantly relaxes you after a long day.
- Sweet Meets Savory: The pop of sweet corn kernels against the savory garlic and onion broth is just magic.
- Pantry Staples: You probably have almost everything you need in your kitchen right now.
- Nutrient-Packed: It’s loaded with lean protein from the chicken and fiber from the corn and potatoes to keep you full and energized.
- Kid-Approved: My kids are obsessed with the sweetness of the corn—it’s a great gateway soup for picky eaters!
- Better than Potato Soup: If you’re a fan of my easy baked potato soup recipe, this adds extra protein and veggies while keeping that creamy potato goodness.
Food or Cultural Background
I still remember the first time I made this specifically for a quick weeknight dinner. I was tired, the kids were hungry, and I needed something that tasted like it had been simmering all Sunday afternoon, but I only had about 30 minutes. I grabbed some frozen corn and potatoes, raided the fridge for leftover chicken, and hoped for the best.
The result was honestly shocking. It tasted rich, hearty, and incredibly comforting. It reminded me of the fresh, veggie-forward flavors in my fall harvest vegetable soup, but with that rich creaminess we all crave in December. Now, this recipe is a staple in the Colman house. It bridges that gap between the sweetness of summer corn and the cozy warmth of winter soups perfectly.
Ingredients for Chicken Corn Chowder
| Ingredient | Notes/Substitutes |
|---|---|
| Butter (Unsalted) | Used to sauté veggies. You can swap for olive oil if you need it dairy-free. |
| Yellow Onion & Celery | The classic flavor base. Don’t skip the celery; it adds a nice savory bite! |
| Garlic | Fresh minced is best, but jarred works in a pinch. |
| Chicken Broth | I use low-sodium so I can control the salt level myself. |
| Potatoes | Yukon Golds are my favorite because they hold their shape, but Russets work too. |
| Corn | Fresh, frozen, or canned (drained) all work perfectly here. |
| Cooked Chicken | Rotisserie chicken is a lifesaver! Or use leftovers from my creamy oven baked chicken thighs. |
| Smoked Paprika | This adds a lovely warmth and depth to the broth. |
| Thyme | Dried thyme adds that earthy “all-day simmered” taste. |
| Half-and-Half | Gives creaminess without being as heavy as whipping cream. |
| Cornstarch | Mixed with water to thicken the soup to perfection. |
Equipment Needed
- Large Dutch Oven or Soup Pot: You want something heavy-bottomed so the soup doesn’t scorch.
- Chef’s Knife: For chopping all those veggies.
- Ladle: For serving up big bowls!
- Whisk: Essential for mixing your cornstarch slurry so you don’t get lumps.
How to Make Chicken Corn Chowder Step-by-Step
- Sauté the Base: Melt your butter in a large pot over medium heat. Toss in the diced onion and celery. Cook them for about 5-7 minutes until they get soft and translucent. You want them to sweat, not brown too much.
- Bloom the Spices: Add the minced garlic, smoked paprika, and thyme. Stir constantly for just 1 minute. You’ll smell that incredible aroma hit the air—that’s the flavor unlocking!
- Simmer the Veggies: Pour in the chicken broth and scrape up any tasty bits from the bottom of the pot. Add your diced potatoes and corn.
- Cook Until Tender: Bring it to a boil, then lower the heat, cover, and let it simmer for about 15 minutes. Test a potato piece with a fork; it should slide right off.
- Thicken the Soup: Whisk your cornstarch with cold water to make a slurry. Stir this into the simmering soup. It’s easier than making a roux for something like my best one pot chicken alfredo pasta, trust me!
- Add Cream & Chicken: Stir in your cooked chicken and the half-and-half. Let it heat through gently for about 5 minutes. Do not let it come to a rolling boil once the milk is in, or it might curdle.
- Season & Serve: Taste it! This is the most important part. Add salt and plenty of cracked black pepper. Ladle it into bowls and top with fresh chives.
Expert Tips for the Best Results
- Mash Some Potatoes: If you like a really thick chowder, use a potato masher to smash some of the cooked potatoes right in the pot before adding the chicken. It releases starch and makes it ultra-creamy.
- The Corn Trick: Want even more corn flavor? Blend about 1 cup of the soup (corn and all) in a blender and pour it back in. It adds body and sweetness.
- Don’t Overcook Potatoes: Cut your potatoes into even 1/2-inch cubes so they cook at the same rate. Nobody likes a mushy potato!
- Layer the Salt: Potatoes soak up a lot of salt, so don’t be shy. Taste as you go. It’s a similar principle to my broccoli cheese soup—cheese and potatoes love salt!
- Fresh Garnish: A sprinkle of fresh green onions or parsley at the end really brightens up the beige color and adds a fresh crunch.
What to Serve With Chicken Corn Chowder
- Crusty Bread: You need something to sop up that creamy broth. A baguette or soft dinner rolls are perfect.
- Side Salad: A crisp green salad cuts through the richness nicely.
- Zucchini Fries: For a fun veggie side, try my easy baked zucchini. The crunch goes great with soft soup!
- Crackers: Good old-fashioned saltines or oyster crackers are classic for a reason.
- Grilled Cheese: If you’re really hungry, half a grilled cheese sandwich is the ultimate dipper.
Storing and Reheating Tips
- Fridge: Store leftovers in an airtight container for up to 3-4 days. The flavors actually get better the next day!
- Reheating: Reheat gently on the stove over low heat. If it’s too thick (the potatoes will soak up liquid), just splash in a little milk or broth to loosen it up.
- Freezing: I don’t recommend freezing soups with dairy and potatoes, as the texture can get a little grainy and the potatoes can become mealy when thawed.
Nutrition Facts
| Nutrient | Amount per Serving |
|---|---|
| Calories | 345 kcal |
| Fat | 12g |
| Carbohydrates | 38g |
| Protein | 24g |
| Fiber | 4g |
| Sugar | 6g |
| Sodium | 850mg |
Nutrition information is estimated and may vary based on ingredients and cooking methods. Data sourced from USDA FoodData Central.
FAQs About Chicken Corn Chowder
Can I make this recipe dairy-free?
Yes! Swap the butter for olive oil and replace the half-and-half with unsweetened coconut milk or a creamy oat milk. It changes the flavor slightly but is still delicious.
Can I use raw chicken instead of cooked?
Sure! If using raw chicken breast, cut it into bite-sized pieces and sauté it with the onions and celery in step 1 until cooked through, then proceed with the recipe.
Can I make this in a slow cooker?
Absolutely. Add everything except the cream, cornstarch, and cooked chicken to the slow cooker. Cook on low for 6-7 hours. Whisk the cornstarch with the cream, stir it in along with the chicken, and cook on high for another 30 minutes to thicken.
Final Thoughts
I really hope you guys give this recipe a try! It’s honestly one of my favorite ways to warm up during these chilly months. It’s light, sweet, savory, and just feels good to eat. Can’t wait to see your photos—make sure to tag me! And hey, if you need a little sweet treat to finish off the meal, these winter wonderland chocolate chip cookies would be the perfect dessert.
Don’t forget to join our foodie community! We’re always sharing new tips and tricks. Follow us on Pinterest for daily inspiration and come say hi on Facebook—I love seeing what you’re cooking up in your kitchens
Easy Creamy Chicken and Corn Chowder (No Bacon)
Ingredients
Equipment
Method
- Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion and celery. Sauté for 5-7 minutes until the vegetables are softened and translucent.
- Add the minced garlic, smoked paprika, and dried thyme. Stir constantly for about 1 minute until fragrant to bloom the spices.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Add the diced potatoes and corn.
- Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender when pierced with a fork.
- In a small bowl, whisk the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this into the simmering soup.
- Stir in the cooked shredded chicken and the half-and-half. Simmer gently for another 5 minutes to allow the soup to thicken and the chicken to heat through. Do not boil vigorously once the milk is added.
- Taste and season generously with salt and black pepper. Ladle into bowls and garnish with fresh chives.
Notes
Texture Tip: For a thicker chowder without extra cream, mash a few of the cooked potato cubes against the side of the pot before adding the chicken.