I remember the first time I made Chicken Corn Chowder. It was a chilly autumn evening, and my daughter, Lily, had a craving for something warm and comforting. She’d been under the weather, and nothing seemed to lift her spirits. That’s when she asked for Chicken Corn Chowder, remembering a version her grandma used to make. I wasn’t sure I could replicate it perfectly, but I was determined to try.

The first batch was… well, let’s say it needed some tweaking. It was a little too thin and not nearly creamy enough. Lily still ate it, bless her heart, but I knew I could do better. So, I experimented with different techniques and ingredients, adjusting until I finally landed on a Chicken Corn Chowder that was just right – thick, creamy, and packed with flavor. It quickly became a family favorite, requested often during the colder months.

Now, this Chicken Corn Chowder recipe is one I turn to whenever I want to bring a little comfort and joy to my family. There’s something truly special about a warm bowl of soup on a cold day, especially when it’s filled with simple, wholesome ingredients. I’m excited to share this easy Chicken Corn Chowder recipe with you, so you can bring the same joy to your own family table. Give it a try, and let me know what you think!

What You’ll Need

Here’s what you’ll need to make this delicious Chicken Corn Chowder. Trust me, this ingredient list keeps things simple without sacrificing flavor!

2 tablespoons olive oil: For sautéing the vegetables.
1 onion, chopped: Adds a savory base to the soup.
2 carrots, chopped: Adds sweetness and texture.
2 celery stalks, chopped: Contributes to the aromatic flavor.
2 cloves garlic, minced: Adds a pungent kick.
4 cups chicken broth: The liquid base of the chowder. For a richer flavor, I recommend using homemade broth if you have it.
2 cups cooked chicken, shredded: The star of the show! You can use leftover rotisserie chicken or cook your own.
1 (15-ounce) can creamed corn: Adds sweetness and helps thicken the chowder.
1 (15-ounce) can whole kernel corn, drained: For added texture and flavor. My family prefers when I use this in our Chicken Corn Chowder.
1 cup potatoes, peeled and diced: Adds heartiness and creaminess. Yukon gold potatoes work great.
1 cup heavy cream: For that signature creamy texture.
1/2 teaspoon dried thyme: Adds an earthy, aromatic note.
Salt and pepper to taste: Essential for bringing out the flavors.
2 tablespoons chopped fresh parsley: For garnish, adding a touch of freshness.

You’ll find everything for this Chicken Corn Chowder recipe at your regular grocery store. For the best Chicken Corn Chowder, I recommend using fresh, high-quality vegetables and broth. If you’re short on time, pre-chopped veggies can be a lifesaver.

This Chicken Corn Chowder is forgiving if you need to swap ingredients. You can use frozen corn instead of canned, or vegetable broth instead of chicken broth if you prefer. Just adjust the seasonings to your liking. When prepping, chop all your vegetables before you start cooking. This will make the process much smoother and more efficient. Here’s a Chicken Corn Chowder secret that makes all the difference: don’t skip the sautéing step! It really helps to develop the flavors of the vegetables.

Raw ingredients including olive oil, chopped vegetables (onion, carrots, celery), garlic, chicken broth, shredded chicken, canned creamed corn, canned whole kernel corn, diced potatoes, heavy cream, dried thyme, salt, pepper, and fresh parsley for making Chicken Corn Chowder.

How to Make It

Ready to make some delicious Chicken Corn Chowder? Follow these simple steps, and you’ll have a comforting bowl of goodness in no time. Here’s where I used to mess up my Chicken Corn Chowder – now I always remember to take my time with sautéing the vegetables.

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté for about 5-7 minutes, until the vegetables are softened and the onion is translucent. Then, add the minced garlic and cook for another minute until fragrant. This step is crucial for building the flavor base of your Chicken Corn Chowder.
Add Broth and Potatoes: Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender.
Incorporate Chicken and Corn: Stir in the shredded cooked chicken, creamed corn, and drained whole kernel corn. Heat through for another 5 minutes, allowing the flavors to meld together. Don’t worry if your Chicken Corn Chowder looks a bit thin at this point; the next step will thicken it up beautifully.
Add Cream and Season: Pour in the heavy cream and stir gently to combine. Be careful not to boil the chowder after adding the cream, as it can curdle. Season with dried thyme, salt, and pepper to taste. Simmer for an additional 5 minutes to allow the flavors to fully develop.
Garnish and Serve: Ladle the Chicken Corn Chowder into bowls and garnish with fresh chopped parsley. Serve hot and enjoy! You’ll know your Chicken Corn Chowder is ready when the potatoes are tender and the flavors have melded together beautifully. Your kitchen will smell amazing while this Chicken Corn Chowder cooks. This Chicken Corn Chowder typically takes me about 30-40 minutes to make from start to finish.

While your Chicken Corn Chowder is cooking, you’ll have time to prepare a side dish, set the table, or simply relax and enjoy the aroma filling your kitchen. Remember to taste and adjust the seasonings as you go. Every cook is different, and you might find you prefer a little more salt, pepper, or thyme. And if you’re looking for a *Slow Cooker Chicken Corn Chowder*, you can easily adapt this recipe. Just throw everything into the slow cooker and let it simmer on low for 6-8 hours.

Serving Ideas

This Chicken Corn Chowder is a winner at our dinner table, and I’m sure it will be at yours too! Everyone reaches for seconds when this Chicken Corn Chowder comes out with a side of warm, crusty bread. The bread is perfect for soaking up every last bit of the creamy broth.

My family loves this Chicken Corn Chowder served with a simple side salad. The freshness of the salad complements the richness of the chowder beautifully. It’s also great with grilled cheese sandwiches for a comforting and satisfying meal. This is particularly a hit with the kids.

This Chicken Corn Chowder is perfect for those nights when you want something really satisfying! It’s also a fantastic option for potlucks or casual gatherings. I often make a big batch for our annual family Thanksgiving gathering. The warmth and heartiness of the chowder make it a perfect starter for a festive meal.

For a special touch, I like to garnish each bowl with a dollop of sour cream or a sprinkle of crumbled bacon. It adds an extra layer of flavor and makes the presentation a bit more appealing. If there are any leftovers (which is rare!), they store well in the refrigerator for up to 3 days. Just reheat gently on the stovetop or in the microwave. I’ve also tried adding a splash of hot sauce for a bit of heat, which my husband loves.

This homemade Chicken Corn Chowder recipe has been a constant hit. Friends have asked for the recipe countless times after trying it. Whether it’s a cold winter night or a casual summer evening, this chowder is always a welcome addition to our table. If your family loves this, they’ll also enjoy this Chili’s Chicken Enchilada Soup Recipe.

Your Questions Answered

Here are some common questions I get asked about making Chicken Corn Chowder. I hope these answers help you feel confident in the kitchen!

Can I make this Chicken Corn Chowder ahead of time?

Absolutely! In fact, Chicken Corn Chowder often tastes even better the next day, as the flavors have had more time to meld together. Prepare the chowder as directed, let it cool completely, and then store it in an airtight container in the refrigerator for up to 2 days. When you’re ready to serve, gently reheat it on the stovetop over medium-low heat, stirring occasionally. Avoid boiling it, especially after adding the cream.

What if I don’t have heavy cream for my Chicken Corn Chowder?

No problem! You can substitute half-and-half or milk, but keep in mind that the chowder won’t be as rich and creamy. If using milk, you might want to add a tablespoon of flour mixed with a little cold water to help thicken the chowder slightly. My family prefers the creamier version, but the lighter variations are still delicious.

How do I store leftover Chicken Corn Chowder?

Store leftover Chicken Corn Chowder in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave. I don’t recommend freezing it, as the texture of the potatoes and cream can change and become grainy.

Can I use frozen corn instead of canned?

Yes, you can definitely use frozen corn. Use the same amount as the canned corn called for in the recipe. Thaw it slightly before adding it to the chowder.

What kind of chicken is best for this Chicken Corn Chowder?

You can use any cooked chicken you like. Rotisserie chicken is a great shortcut, or you can cook your own chicken breasts or thighs. I often poach chicken breasts with some herbs and spices for extra flavor.

Can I add other vegetables to this Chicken Corn Chowder?

Of course! Feel free to add other vegetables such as bell peppers, zucchini, or spinach. Just add them along with the carrots and celery at the beginning of the recipe.

How can I make this Chicken Corn Chowder vegetarian?

To make a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add some white beans or chickpeas for extra protein. This Chicken Corn Chowder reminds me of another family favorite Chicken Alfredo Soup.

The Final Word

This Chicken Corn Chowder has earned its place in my recipe collection because it’s simple, comforting, and always a crowd-pleaser. It’s the kind of meal that brings everyone together around the table, sharing stories and laughter.

My Chicken Corn Chowder Tips

Don’t skip sautéing the vegetables. It really makes a difference in the overall flavor.
Be gentle when adding the cream. Avoid boiling to prevent curdling.
Taste and adjust the seasonings as you go.

I’ve tried a few variations of this recipe with great success. One version includes adding a can of diced tomatoes for a slightly tangy flavor. Another time, I added a pinch of smoked paprika for a smoky depth. My son loves when I add a bit of shredded cheddar cheese on top before serving. For more recipe ideas, check out this *Slow Cooker Chicken Corn Chowder*. You can find great options at Creme De La Crumb, Eat Love Eat, and The Salted Pepper.

I encourage you to make this recipe your own. Feel free to experiment with different vegetables, seasonings, or toppings to suit your family’s tastes. I hope your family loves this Chicken Corn Chowder as much as mine does. It’s a simple dish that brings so much warmth and comfort. Now that you have this easy Chicken Corn Chowder recipe in your arsenal, I’m confident you’ll be adding it to your family’s rotation for years to come.

Chicken Corn Chowder

Print Recipe

This creamy and comforting Chicken Corn Chowder is packed with tender chicken, sweet corn, and savory flavors. It’s the perfect easy and satisfying meal for a chilly day.

Author: Lyra Saint
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 onion, chopped
2 carrots, chopped
2 celery stalks, chopped
2 cloves garlic, minced
4 cups chicken broth
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 cups frozen corn
1 cup diced potatoes
1/2 cup heavy cream
2 tablespoons butter
2 tablespoons all-purpose flour
Salt and pepper to taste
Fresh parsley, chopped, for garnish

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
Pour in the chicken broth and bring to a boil. Add the chicken, corn, and potatoes. Reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
In a small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually whisk the roux into the chowder, stirring until thickened. Stir in the heavy cream and season with salt and pepper to taste.
Simmer for another 5 minutes to allow the flavors to meld.
Garnish with fresh parsley and serve hot.

Notes

For a richer flavor, use bone-in, skin-on chicken thighs and shred the meat after cooking. You can also add a pinch of red pepper flakes for a little heat.