Chicken Corn Chowder Recipe: Creamy & Comforting In 50 Min

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I’ve been making this Chicken Corn Chowder Recipe for years now, and it’s become my family’s ultimate comfort food when the weather turns cool.

My husband requests it at least twice a month, and my kids actually fight over who gets the last bowl. The combination of tender chicken, sweet corn, and creamy broth creates a bowl of pure warmth that’s impossible to resist.

What I love most about this recipe is how it transforms simple ingredients into something that tastes like you’ve been cooking all day, when in reality, it comes together in under an hour. I discovered this recipe by accident one evening when I had leftover rotisserie chicken and some frozen corn in the freezer.

I threw everything together in one pot, and the result was so delicious that I immediately wrote down what I’d done. Now it’s a staple in our household, especially during fall and winter.

Quick Recipe Summary
Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes
Servings	6-8 bowls
Difficulty Level	Easy

If you’re looking for another creamy soup that’s just as satisfying, you’ll love my Corn Chowder.

Table of Contents

Why You’ll Love This Chicken Corn Chowder Recipe

This chowder hits all the right notes for a perfect weeknight dinner. The creamy base combined with chunks of tender chicken and bursts of sweet corn creates a texture that’s both hearty and comforting.

I’ve made this recipe countless times, and it never fails to warm us up from the inside out. The best part is that it tastes like it’s been simmering for hours, but it’s actually ready in less than an hour from start to finish.

Incredibly creamy without being heavy: The combination of milk and a small amount of cream creates the perfect velvety texture without leaving you feeling weighed down.
Uses everyday ingredients: Everything you need is probably already in your pantry and fridge, making this perfect for those nights when you haven’t planned dinner.
One-pot wonder: Less cleanup means more time enjoying your meal with family instead of scrubbing dishes.
Freezer-friendly: Make a double batch and freeze half for those crazy busy nights when cooking feels impossible.
Kid-approved: Even my pickiest eater devours this soup, which is saying something considering she usually pushes vegetables around her plate.
Customizable heat level: Add as much or as little pepper as you like to suit your family’s taste preferences.

Ingredients

This chicken corn chowder comes together with simple ingredients that create an incredibly flavorful and satisfying meal. I’ve learned over the years that using quality ingredients makes a noticeable difference in the final result.

3 tablespoons (42g) unsalted butter: Provides richness and helps create the roux base for thickening.
1 large onion, diced (about 1½ cups/225g): Adds sweet, savory depth to the soup base.
3 cloves garlic, minced (about 1 tablespoon/9g): Brings aromatic flavor that complements the other ingredients beautifully.
3 medium carrots, peeled and diced (about 1½ cups/180g): Adds natural sweetness and vibrant color.
2 celery stalks, diced (about 1 cup/120g): Provides a subtle earthy flavor and nice crunch.
1/3 cup (42g) all-purpose flour: Creates the roux that thickens the chowder to the perfect consistency.
4 cups (960ml) chicken broth: Forms the flavorful base of the soup.
2 cups (480ml) whole milk: Adds creaminess without making the soup too heavy.
1/2 cup (120ml) heavy cream: Gives the chowder its signature rich, velvety texture.
3 medium Yukon Gold potatoes, peeled and diced (about 3 cups/450g): These hold their shape beautifully and add heartiness.
3 cups (450g) cooked chicken, shredded or diced: I usually use rotisserie chicken for convenience, but any cooked chicken works.
3 cups (450g) corn kernels, fresh or frozen: Fresh corn is amazing in summer, but frozen works perfectly year-round.
1 bay leaf: Adds subtle aromatic complexity to the broth.
1 teaspoon (2g) dried thyme: Brings an earthy, slightly minty flavor that pairs wonderfully with chicken.
1/2 teaspoon (1g) smoked paprika: Adds a hint of smoky depth that elevates the entire dish.
1 teaspoon (6g) salt, or to taste: Essential for bringing out all the flavors.
1/2 teaspoon (1g) black pepper, or to taste: Adds a subtle kick without overwhelming the dish.
2 slices bacon, cooked and crumbled (optional): For garnish and extra smoky flavor.
2 tablespoons (6g) fresh parsley, chopped (optional): Adds a fresh, bright finish.
Shredded cheddar cheese (optional): For topping, because cheese makes everything better.

Another favorite: Manhattan Clam Chowder

Kitchen Equipment Needed

Having the right tools makes preparing this chowder so much easier and more enjoyable. These are the essentials I reach for every single time I make this recipe.

Large Dutch oven or heavy-bottomed pot (at least 6 quarts/5.7L): The heavy bottom prevents burning and distributes heat evenly for perfect cooking.
Sharp chef’s knife: Essential for efficiently chopping all your vegetables to uniform sizes.
Cutting board: A large, sturdy board gives you plenty of room to prep all your ingredients.
Wooden spoon or silicone spatula: Perfect for stirring and scraping up any browned bits from the bottom of the pot.
Measuring cups and spoons: Accuracy matters, especially when making the roux.
Ladle: Makes serving the chowder neat and easy.
Vegetable peeler: For quickly peeling potatoes and carrots.
Medium mixing bowl: Useful for holding prepped ingredients before adding them to the pot.

You might also enjoy: New England Clam Chowder

Recommended Products for This Recipe

After making this chowder dozens of times, I’ve found a few products that genuinely make the process easier and the results even better. These are the items I personally use and recommend.

1. Le Creuset Enameled Cast Iron Dutch Oven

This Dutch oven has been my go-to for soups and chowders for over five years now. It distributes heat so evenly that nothing burns on the bottom, even when you’re making a roux, and the heavy lid traps moisture perfectly for the creamiest results.

Get it on Amazon

2. Organic Chicken Bone Broth

I upgraded to using high-quality bone broth instead of regular chicken broth, and the difference in flavor is remarkable. It adds an extra layer of richness and depth that regular broth just can’t match, plus it’s packed with nutrients.

Get it on Amazon

3. Wusthof Classic Chef’s Knife

A sharp, quality knife cuts your prep time in half. I use this for dicing all the vegetables for this chowder, and it glides through potatoes and carrots like butter, making the entire process so much more enjoyable.

Get it on Amazon

4. OXO Good Grips Ladle

This ladle has a comfortable grip and the perfect bowl size for serving chowder. The angled head makes it easy to scoop from the bottom of the pot to get all those delicious vegetables and chicken in every serving.

Get it on Amazon

Step-by-Step Instructions: How to Make Chicken Corn Chowder

Follow these detailed steps to create the most delicious, creamy chicken corn chowder. I’ve included all the little details I’ve learned over the years to help you get perfect results every time.

1. Prepare Your Ingredients

Dice the onion into small, uniform pieces about 1/4 inch (6mm) in size so they cook evenly and blend into the chowder.
Mince the garlic cloves finely, or use a garlic press if you prefer, and set aside separately since it cooks quickly.
Peel and dice the carrots into 1/2 inch (12mm) pieces, keeping them roughly the same size so they finish cooking at the same time.
Dice the celery stalks to match the size of your carrots for consistent texture throughout the soup.
Peel the Yukon Gold potatoes and cut them into 3/4 inch (2cm) cubes, placing them in a bowl of cold water to prevent browning while you finish prep.
If using fresh corn, cut the kernels off the cob using a sharp knife, or measure out frozen corn kernels if using those instead.
Shred or dice your cooked chicken into bite-sized pieces, about 1 inch (2.5cm), making sure to remove any bones or skin.
If using bacon for garnish, cook it in a separate pan until crispy, then crumble and set aside.

This pairs beautifully with my Homemade Biscuit Recipe for a complete meal.

2. Create the Aromatic Base

Place your Dutch oven or large pot over medium heat and add the 3 tablespoons (42g) of butter, letting it melt completely and start to foam slightly.
Add the diced onion to the melted butter and cook for 5-7 minutes, stirring occasionally, until the onion becomes translucent and soft but not browned.
Stir in the diced carrots and celery, cooking for another 4-5 minutes until they just begin to soften around the edges.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent it from burning, until it becomes fragrant and fills your kitchen with an amazing aroma.
This base of sautéed vegetables creates layers of flavor that make the chowder taste like it’s been simmering all day.

3. Make the Roux

Sprinkle the 1/3 cup (42g) of flour evenly over the vegetables in the pot, stirring immediately to coat everything completely.
Cook the flour mixture for 2-3 minutes, stirring constantly with your wooden spoon, until the raw flour smell disappears and the mixture turns a light golden color.
Make sure to scrape the bottom of the pot as you stir to prevent any flour from sticking and burning.
The roux is ready when it has a slightly nutty aroma and no longer looks powdery or white.
This step is crucial for achieving the perfect creamy consistency without any lumpy flour bits in your finished chowder.

4. Add the Liquids Gradually

Pour in about 1 cup (240ml) of the chicken broth first, stirring vigorously to work out any lumps from the roux.
Once the first cup is smooth and incorporated, gradually add the remaining 3 cups (720ml) of chicken broth while continuing to stir.
Bring the mixture to a gentle simmer, stirring occasionally, and cook for 2-3 minutes until it begins to thicken slightly.
Add the 2 cups (480ml) of whole milk and 1/2 cup (120ml) of heavy cream, stirring to combine everything thoroughly.
The gradual addition of liquids prevents lumps and ensures a silky smooth base for your chowder.

5. Add Potatoes and Seasonings

Drain the diced potatoes from their water bath and add them to the pot, stirring gently to distribute them evenly.
Drop in the bay leaf, making a mental note of where it lands so you can easily find and remove it later.
Add the 1 teaspoon (2g) dried thyme, 1/2 teaspoon (1g) smoked paprika, 1 teaspoon (6g) salt, and 1/2 teaspoon (1g) black pepper.
Stir everything together and bring the chowder to a gentle boil, then reduce the heat to medium-low so it maintains a steady simmer.
Cook for 15-18 minutes, stirring occasionally, until the potatoes are fork-tender but not falling apart.

Read Also: Cheeseburger Soup Recipe

6. Add Chicken and Corn

Once the potatoes are tender, add the 3 cups (450g) of cooked, diced chicken to the pot, stirring gently to incorporate it throughout the chowder.
Add the 3 cups (450g) of corn kernels, whether fresh or frozen, distributing them evenly through the soup.
Continue simmering for another 5-7 minutes, stirring occasionally, until the corn is heated through and the chicken is warmed completely.
Taste the chowder and adjust the seasoning with additional salt and pepper if needed, remembering that flavors intensify as the soup sits.
The chowder should be thick enough to coat the back of your spoon but still pourable, not stiff or pasty.

7. Final Touches and Serving

Remove the bay leaf from the pot and discard it, making sure you’ve found it before serving.
Let the chowder rest off the heat for 3-5 minutes, which allows it to thicken slightly more and lets the flavors meld together beautifully.
Give it one final gentle stir before ladling into bowls.
Garnish each bowl with crumbled bacon if using, a sprinkle of fresh chopped parsley, and a handful of shredded cheddar cheese.
Serve immediately while piping hot with crusty bread or crackers on the side for the ultimate comfort food experience.

Tips for The Best Chicken Corn Chowder

These are the tricks and techniques I’ve picked up over years of making this recipe that truly make a difference in the final result. Don’t skip these if you want restaurant-quality chowder at home.

Use starchy potatoes: Yukon Gold or russet potatoes work best because they release some starch as they cook, which naturally thickens the chowder and adds to its creamy texture.
Don’t rush the roux: Taking the time to properly cook your flour and butter mixture eliminates any raw flour taste and creates a smooth, lump-free base that’s essential for creamy chowder.
Save that bacon fat: If you’re cooking bacon for garnish, reserve about 1 tablespoon of the bacon fat and add it to the pot with the butter for an extra layer of smoky richness.
Cut vegetables uniformly: When all your vegetables are roughly the same size, they cook evenly, preventing some pieces from being mushy while others are still hard.
Add cream at the end: I learned this the hard way after my cream curdled once when I added it too early and let it boil, so always add dairy last and keep the heat gentle.
Use rotisserie chicken: This is my favorite shortcut that doesn’t sacrifice flavor, and it cuts the prep time significantly while adding delicious seasoning to the chowder.
Let it rest: Allowing the chowder to sit for a few minutes after cooking gives it time to thicken to the perfect consistency and lets all the flavors marry together beautifully.
Freeze in portions: I always make a double batch and freeze half in individual containers for quick lunches or easy dinners on busy nights.
Fresh corn makes a difference: When corn is in season, use fresh kernels cut from the cob, and add the scraped cobs to the pot while simmering for even more corn flavor, then remove before serving.

What to Serve with Chicken Corn Chowder

This hearty chowder is satisfying enough to stand on its own, but pairing it with the right sides transforms it into a complete, memorable meal. Here are my family’s favorite combinations that never disappoint.

Crusty bread or rolls: Fresh Dinner Rolls or sourdough are perfect for soaking up every last drop of creamy chowder from your bowl.
Simple green salad: A crisp Broccoli Salad with a light vinaigrette cuts through the richness and adds freshness to the meal.
Cornbread: Sweet, buttery cornbread is a natural pairing that complements the corn in the chowder beautifully.
Grilled cheese sandwich: Cut into strips for dipping, this classic combination is pure comfort food heaven.
Coleslaw: A tangy slaw provides a refreshing contrast to the creamy, warm soup.
Oyster crackers: These classic soup toppers add a satisfying crunch and are traditional with chowder.
Roasted vegetables: Simple roasted Brussels Sprouts with Bacon add color and nutrition to round out the plate.

Variations of Chicken Corn Chowder

One of the reasons I make this recipe so often is how easily it adapts to different tastes, dietary needs, or whatever ingredients I happen to have on hand. These variations are all family-tested and approved.

Spicy Southwest version: Add 1 diced jalapeño with the onions, use pepper jack cheese instead of cheddar, and stir in 1 teaspoon of cumin and 1/2 teaspoon of chili powder for a Mexican-inspired twist.
Bacon lover’s chowder: Cook 6-8 slices of bacon until crispy, use the rendered fat instead of butter, and crumble the bacon into the soup along with the chicken.
Seafood variation: Replace half the chicken with 1 pound of shrimp or 8 ounces of lump crab meat, adding them during the last 5 minutes of cooking.
Lighter version: Swap the heavy cream for additional milk or use half-and-half, and reduce the butter to 2 tablespoons for a lower-calorie option that’s still delicious.
Instant Pot method: Sauté the vegetables using the sauté function, add remaining ingredients except corn and chicken, pressure cook for 8 minutes, then stir in corn and chicken at the end.
Slow cooker adaptation: Sauté the onions, carrots, and celery first, then transfer everything except the cream to your slow cooker and cook on low for 6-8 hours, stirring in cream during the last 30 minutes.
Vegetarian option: Replace the chicken with 2 cans of drained white beans and use vegetable broth instead of chicken broth for a meatless version.
Extra veggie packed: Add 1 cup of diced bell peppers, 1 cup of diced zucchini, or a handful of fresh spinach for more vegetables and nutrients.

Another favorite: Taco Soup

Storage and Reheating

Proper storage ensures you can enjoy this delicious chowder for days after making it, and knowing the best reheating methods keeps it just as creamy and delicious as when it was freshly made.

Refrigerator storage: Let the chowder cool to room temperature, then transfer it to an airtight container and refrigerate for up to 4 days.
Freezing instructions: Cool completely and freeze in portion-sized freezer-safe containers or heavy-duty freezer bags for up to 3 months, leaving about 1 inch of headspace for expansion.
Thawing: Move frozen chowder to the refrigerator 24 hours before you plan to eat it, allowing it to thaw slowly and safely.
Stovetop reheating: This is my preferred method because it gives you the most control, place the chowder in a pot over medium-low heat, stirring frequently until heated through, about 10-12 minutes.
Microwave reheating: Transfer individual portions to microwave-safe bowls, cover loosely, and heat in 1-minute intervals, stirring between each, until steaming hot.
Consistency adjustment: The chowder will thicken considerably as it sits in the refrigerator, so add a splash of milk or broth while reheating to return it to the perfect consistency.
Don’t boil: When reheating, keep the temperature gentle to prevent the dairy from separating or curdling, which would affect both texture and appearance.
Garnish fresh: Add fresh toppings like cheese, bacon, and parsley just before serving rather than storing them with the chowder for the best texture and flavor.

Nutritional Facts

Per Serving (based on 8 servings):

Calories: 385
Total Fat: 16g
Saturated Fat: 8g
Cholesterol: 85mg
Sodium: 720mg
Total Carbohydrates: 38g
Dietary Fiber: 4g
Sugars: 8g
Protein: 24g
Vitamin A: 45% DV
Vitamin C: 25% DV
Calcium: 15% DV
Iron: 12% DV

Read Also: Zuppa Toscana Recipe

Health Benefits of Key Ingredients

While this chowder is definitely comfort food, it’s actually packed with ingredients that offer genuine nutritional benefits. I feel good about serving this to my family knowing they’re getting more than just delicious flavor.

Chicken provides lean protein: Essential for building and repairing tissues, supporting immune function, and keeping you feeling full and satisfied for hours after eating.
Corn offers fiber and antioxidants: The fiber aids digestion and helps maintain stable blood sugar levels, while the antioxidants support eye health and reduce inflammation.
Potatoes supply vitamin C and potassium: Vitamin C supports immune health and collagen production, while potassium helps regulate blood pressure and supports heart health.
Carrots are rich in beta-carotene: This powerful antioxidant converts to vitamin A in the body, supporting eye health, immune function, and skin health.
Garlic has antimicrobial properties: It’s been shown to support cardiovascular health, boost immune function, and has natural antibacterial and antiviral properties.
Onions contain quercetin: This anti-inflammatory compound may help reduce blood pressure, support heart health, and has powerful antioxidant effects.
Celery provides vitamins K and C: Vitamin K is essential for blood clotting and bone health, while the fiber supports digestive health.

FAQs About Chicken Corn Chowder

1. Can I make this chicken corn chowder ahead of time?

Absolutely, and it actually tastes even better the next day as the flavors have more time to develop and meld together. Make the entire recipe as directed, let it cool completely, then refrigerate in an airtight container for up to 4 days. When ready to serve, reheat gently on the stovetop over medium-low heat, stirring frequently and adding a splash of milk if it’s too thick.

2. What’s the best way to thicken chicken corn chowder if it’s too thin?

If your chowder is thinner than you’d like, there are several easy fixes that work beautifully. The simplest method is to simmer it uncovered for an additional 10-15 minutes to reduce and concentrate the liquid. Alternatively, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the simmering chowder and cook for 2-3 minutes until thickened.

3. Can I use frozen corn instead of fresh corn?

Yes, frozen corn works perfectly in this recipe and is what I use most of the time for convenience. There’s no need to thaw it first, just add the frozen kernels directly to the hot chowder during the last few minutes of cooking. Frozen corn is flash-frozen at peak freshness, so it actually retains most of its nutrients and flavor, making it a great year-round option.

4. How do I prevent the cream from curdling in the chowder?

The key to preventing curdling is temperature control and timing. Always add your cream toward the end of cooking, after the soup has been removed from high heat. Keep the temperature at a gentle simmer rather than a rolling boil once the cream is added. If you’re reheating leftover chowder, use low heat and stir frequently, never letting it come to a full boil.

5. Can I substitute the heavy cream with a lighter option?

You can definitely make substitutions based on your dietary preferences. Half-and-half works well and reduces the calorie content without sacrificing too much creaminess. For an even lighter version, use all milk and increase the amount slightly, though the texture will be less rich. Greek yogurt stirred in at the very end (off heat) adds creaminess and a slight tang while boosting protein.

Another favorite: Pasta Fagioli

Final Thoughts

This Chicken Corn Chowder Recipe has earned its place as a beloved staple in my kitchen, and I hope it becomes one in yours too. There’s something incredibly satisfying about a bowl of homemade chowder that warms you from the inside out.

The combination of tender chicken, sweet corn, and creamy broth creates comfort in a bowl that’s perfect for any day of the week. I encourage you to give this recipe a try and make it your own with whatever variations speak to you.

I’d love to hear how your chowder turns out and what creative twists you add to make it uniquely yours. Drop a comment below sharing your experience, and if you enjoyed this recipe, please share it with friends and family who love good comfort food as much as we do!

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