There’s something deeply satisfying about a steaming bowl of Chicken Corn Chowder on a chilly evening. The sweet pop of corn blends perfectly with tender pieces of chicken, hearty potatoes, and a rich, creamy broth scented with thyme. It’s the kind of recipe that feels both nostalgic and utterly comforting, perfect for bringing friends and family together around the dinner table. If you’re looking to create a meal that’s both fuss-free and entirely memorable, this Chicken Corn Chowder is your ticket to cozy culinary bliss.

Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

This recipe comes together with simple pantry staples and a few fresh touches, proving that the most comforting meals don’t have to be complicated. Each ingredient brings its own color, flavor, and heartiness to the chowder—you’ll taste every one of them in every creamy spoonful.

Butter: Adds rich flavor and creates a silky base for sautéing your aromatics.
Olive Oil: Keeps the butter from burning and enhances the savory notes.
Onion: Provides sweetness and a savory backbone in the soup’s foundation.
Garlic: Gives the chowder a fragrant, irresistible depth.
Carrots: Bring gorgeous color and a touch of natural sweetness.
Celery: Adds an earthy crunch that balances the creamy base.
All-Purpose Flour: Thickens the soup, creating that luscious, hearty texture chowder is known for.
Chicken Broth: The savory liquid that ties every flavor together.
Diced Cooked Chicken: Adds protein and transforms the soup into a satisfying meal; rotisserie chicken is a great shortcut here.
Frozen or Fresh Corn Kernels: Brings sweetness and those signature bursts of summer flavor to the chowder.
Russet Potato: Makes each bite extra hearty and helps naturally thicken the broth.
Whole Milk: Lends mild creaminess without overwhelming the other ingredients.
Heavy Cream: For irresistible richness and the classic chowder body.
Dried Thyme: Fragrant herb notes that bring homey, old-fashioned charm.
Salt and Pepper: Essential for bringing all those wonderful flavors into focus.
Chopped Fresh Parsley or Green Onions: Finish each bowl with a fresh, vibrant pop of color and flavor.

How to Make Chicken Corn Chowder

Step 1: Build the Flavor Base

Start by setting a large pot or Dutch oven over medium heat and add both the butter and olive oil. Once the mixture is sizzling gently, add the diced onion, garlic, carrots, and celery. Sauté everything together for about 5 to 6 minutes, stirring occasionally, until the vegetables are softened and your kitchen smells amazing. This aromatic medley is the heart and soul of any great Chicken Corn Chowder.

Step 2: Make the Roux

Sprinkle the flour over the softened veggies and stir to coat. Keep stirring for 1 to 2 minutes while the flour cooks and gently toasts. This step is key to creating that classic chowder creaminess—it’ll help thicken your Chicken Corn Chowder later without any lumps.

Step 3: Simmer with Broth and Potatoes

Slowly whisk in the chicken broth, making sure to scrape up any bits stuck to the bottom of the pot. Add the diced russet potato, dried thyme, and a pinch of salt and pepper. Bring everything up to a gentle simmer, then cover and cook for 10 to 12 minutes until the potatoes are perfectly tender and ready to soak up all the flavors.

Step 4: Stir in Chicken, Corn, and Dairy

Time to make things hearty! Add the diced cooked chicken and corn to the pot. Pour in the whole milk and heavy cream, then stir to combine. Let the chowder simmer for another 5 to 7 minutes, stirring every so often, until everything is hot and deliciously creamy. If you want your Chicken Corn Chowder even thicker, blend a cup of the soup and stir it back in for extra body.

Step 5: Final Seasoning and Garnish

Taste your chowder and adjust the salt and pepper as needed. Ladle it into bowls and scatter freshly chopped parsley or green onions on top. These vibrant herbs add color and a fresh finish that really brings the Chicken Corn Chowder to life.

How to Serve Chicken Corn Chowder

Garnishes

A handful of bright, chopped parsley or snipped green onions on top lends fresh flavor and a pop of color. If you want to take it up a notch, try adding crispy bacon bits or a sprinkle of smoked paprika for subtle warmth and a smoky flair. Every garnish adds personality—and you can’t go wrong!

Side Dishes

Chicken Corn Chowder shines on its own, but it pairs beautifully with simple sides. Freshly baked buttermilk biscuits, a loaf of crusty bread, or tender cheddar scones are top choices for dunking. For a lighter touch, serve with a crisp green salad dressed in a zippy vinaigrette to balance out the creamy, rich soup.

Creative Ways to Present

For a fun family-style presentation, serve your Chicken Corn Chowder in a hollowed-out bread bowl—everyone loves an edible bowl! Hosting a gathering? Ladle the chowder into small mugs or shallow cups for an appetizer course, garnishing each with different toppings. Even just serving it in cheerful bowls with rustic spoons makes dinner feel special.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Corn Chowder keeps well in an airtight container in the refrigerator for up to three days. The flavors actually deepen overnight, making leftovers even more delicious the next day. Just be sure to let the chowder cool completely before transferring it to your storage container.

Freezing

While chowders made with cream can sometimes separate after freezing, this recipe holds up fairly well thanks to the flour-thickened base. For best results, cool the soup completely, then freeze it in portions. Thaw overnight in the fridge and give it a good stir after reheating; you can add a splash of broth or milk to smooth things out if needed.

Reheating

To reheat leftover Chicken Corn Chowder, simply warm it gently in a saucepan over low to medium heat, stirring occasionally. If it’s too thick, loosen it with a bit of milk or chicken broth until you reach your desired consistency. Avoid boiling, as this can sometimes cause the dairy to separate.

FAQs

Can I use rotisserie chicken for this chowder?

Absolutely! Rotisserie chicken is a fantastic shortcut and adds extra flavor to Chicken Corn Chowder. Just dice or shred the meat and add it in Step 4 for ultra-convenient prep.

What’s the best potato variety to use?

Russet potatoes are ideal because they soften beautifully and help thicken the soup naturally, but Yukon Golds also work well if you prefer a slightly creamier, buttery texture.

Can I make Chicken Corn Chowder dairy-free?

You can substitute unsweetened non-dairy milk (like oat or almond) and use a plant-based cream for similar richness. Be sure to taste and adjust seasoning, since dairy-free alternatives can change the soup’s flavor profile slightly.

How can I make the chowder even thicker?

For extra body, try blending a cup of the finished Chicken Corn Chowder and stirring it back into the pot. You can also mash some of the potatoes directly in the pot for a thicker, chunkier consistency.

Is it possible to make this recipe in a slow cooker?

Yes! Sauté the vegetables and flour as directed, then transfer everything (except milk and cream) to your slow cooker. Cook on low for 4-6 hours, stir in the dairy at the end, and let it warm through for a decadent, hands-off chowder.

Final Thoughts

This Chicken Corn Chowder is the kind of heartwarming meal that brings comfort and big smiles to your table, no matter the season. If you’ve never tried making your own chowder before, this easy, flavorful recipe is a wonderful place to start. Gather your loved ones, grab a big spoon, and enjoy every savory, creamy bite—you just might find yourself going back for seconds!

Chicken Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 26 reviews

Author: admin
Total Time: 35 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This hearty and creamy Chicken Corn Chowder is the perfect comfort food for chilly days. Loaded with tender chicken, sweet corn, and savory vegetables, this soup is sure to warm you up from the inside out.

Ingredients

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For the chowder:

2 tablespoons butter
1 tablespoon olive oil
1 small onion (diced)
2 cloves garlic (minced)
2 medium carrots (diced)
2 ribs celery (diced)
2 tablespoons all-purpose flour
3 cups chicken broth
2 cups diced cooked chicken
2 cups frozen or fresh corn kernels
1 medium russet potato (peeled and diced)
1 cup whole milk
1/2 cup heavy cream
1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley or green onions for garnish

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Instructions

In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook for 5–6 minutes until softened.
Stir in the flour and cook for 1–2 minutes to form a light roux. Slowly whisk in the chicken broth, then add diced potato, thyme, and a pinch of salt and pepper.
Bring to a simmer and cook for 10–12 minutes, or until potatoes are tender. Stir in cooked chicken and corn, then add milk and cream.
Simmer for another 5–7 minutes, stirring occasionally, until the chowder is creamy and heated through. Adjust seasoning to taste.
Serve hot, garnished with parsley or green onions.