This chicken corn chowder recipe is thick, creamy, and loaded with tender chicken, sweet corn, and soft potatoes in every spoonful.
It comes together in one pot in under an hour, which makes it an easy weeknight dinner that still tastes like you spent all day on it.
I make a batch of this at least twice a month once the weather turns cool, and it disappears from the pot faster than almost anything else I cook.
The base is simple: a butter and flour roux, a good chicken broth, sweet corn, potatoes, and a splash of cream to bring it all together.
Bacon and green onions on top are not required, but I would call them highly recommended.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 20 minutes |
| Cook Time | 40 minutes |
| Total Time | 1 hour |
| Servings | 6 servings |
| Difficulty Level | Easy |
I still remember trying my hand at classic Corn Chowder before adding chicken to the mix, and this version has become the one my family asks for most.
Why You’ll Love This Chicken Corn Chowder Recipe
This is the kind of soup that makes a kitchen smell incredible while it simmers.
It’s rich and filling without being heavy, and it reheats beautifully for lunch the next day.
You can build it around rotisserie chicken when you’re short on time, or poach chicken breasts right in the broth for extra flavor.
Either way, it’s forgiving, family friendly, and endlessly easy to tweak.
- Ready in about an hour, mostly hands off once it’s simmering
- Uses simple pantry staples plus fresh or frozen corn
- Naturally gluten free if you swap the flour for a gluten free blend or cornstarch slurry
- Freezer friendly for easy meal prep
- Kid approved, even for picky eaters
- Easily doubled for a crowd or halved for a smaller household
Another favorite: Chicken and Rice Soup
Ingredients
Most of these ingredients are things you probably already have on hand, aside from the fresh corn and chicken.
A few notes: if corn isn’t in season, frozen corn works just as well and you can use it straight from the freezer.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 celery ribs, diced
- 2 medium carrots, diced
- 3 garlic cloves, minced
- 1/3 cup all purpose flour
- 5 cups chicken broth
- 1 1/2 pounds Yukon gold potatoes, peeled and diced
- 3 cups corn kernels, fresh, frozen, or canned
- 2 cups cooked, shredded chicken (rotisserie or poached breasts)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves, or 1/2 teaspoon dried thyme
- Salt and black pepper, to taste
- 4 slices bacon, cooked and crumbled, for garnish (optional)
- 2 green onions, sliced, for garnish (optional)
Another favorite: Creamed Corn
Kitchen Equipment Needed
You don’t need anything fancy for this recipe, just a few basics that make the process smoother.
A heavy bottomed pot is the one piece of equipment worth prioritizing, since it keeps the chowder from scorching on the bottom.
- Dutch oven or large heavy bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula for stirring the roux
- Ladle for serving
- Measuring cups and spoons
- Box grater or knife, if cutting corn kernels straight from the cob
This pairs beautifully with my Chicken Noodle Soup if you want two soups in your weekly rotation.
Recommended Products for This Recipe
These are a few products I personally use and recommend, based on years of making chowders and creamy soups at home.
1. Le Creuset Enameled Cast Iron Dutch Oven
A heavy enameled Dutch oven distributes heat evenly, which keeps the roux from scorching and helps the chowder simmer gently instead of boiling hard.
It’s a splurge, but it will genuinely last for decades of soup season.
2. OXO Good Grips Wooden Spoon Set
A sturdy wooden spoon is what you want for building the roux at the start, since it scrapes the bottom of the pot without scratching the finish.
I keep one dedicated just for soups and sauces.
3. Better Than Bouillon Chicken Base
This is my shortcut for a deeper, more concentrated chicken flavor than most boxed broths give you.
A spoonful stirred into the broth makes a noticeable difference in the final chowder.
4. Immersion Blender
If you like a slightly thicker, creamier chowder, an immersion blender lets you puree a portion of the soup right in the pot without dirtying a blender.
Just a few pulses is enough to thicken the base while leaving plenty of texture behind.
Read Also: Potato Soup Recipe
Step-by-Step Instructions: How to Make Chicken Corn Chowder
1. Cook the Bacon (Optional but Worth It)
- If using bacon for garnish, cook the 4 slices in your soup pot over medium heat until crisp, about 6 to 8 minutes.
- Remove the bacon to a paper towel lined plate and set aside for later.
- Leave about 1 tablespoon of the bacon drippings in the pot for extra flavor, or wipe the pot clean if you prefer a lighter chowder.
2. Build the Vegetable Base
- Add the 2 tablespoons of butter to the pot over medium heat and let it melt.
- Add the diced onion, celery, and carrots.
- Cook, stirring occasionally, for 5 to 7 minutes, until the vegetables have softened and the onion is translucent.
- Stir in the minced garlic and cook for 30 seconds, just until fragrant.
3. Make the Roux
- Sprinkle the 1/3 cup of flour evenly over the softened vegetables.
- Stir constantly for about 2 minutes, letting the flour cook and coat the vegetables. This removes the raw flour taste and helps the chowder thicken properly later.
4. Add the Broth and Potatoes
- Slowly pour in the 5 cups of chicken broth, whisking as you go to prevent lumps from forming.
- Add the diced Yukon gold potatoes.
- Bring the mixture to a gentle boil, then reduce the heat to a simmer.
- Cover and cook for 12 to 15 minutes, or until the potatoes are fork tender.
5. Stir In the Corn, Chicken, and Seasonings
- Add the 3 cups of corn kernels, the 2 cups of shredded chicken, and the thyme.
- Simmer uncovered for 5 minutes, stirring occasionally, to let the flavors combine and the chicken heat through.
6. Finish with Milk and Cream
- Reduce the heat to low.
- Stir in the 1 cup of whole milk and 1/2 cup of heavy cream.
- Warm the chowder gently for 3 to 4 minutes. Avoid letting it boil once the dairy is added, since a hard boil can cause the cream to separate.
- Season with salt and black pepper to taste.
7. Serve and Garnish
- Ladle the chowder into bowls.
- Top with the crumbled bacon and sliced green onions, if using.
- Serve hot, with crusty bread or crackers on the side.
The same technique for building a roux works wonderfully in Creamy Sausage and Potato Soup too.
Tips for The Best Chicken Corn Chowder
A few small adjustments make a real difference in how this chowder turns out.
Most of these come from trial and error in my own kitchen over the years.
- Don’t skip cooking the flour in step 3. Raw flour taste will linger if you rush this step.
- Use Yukon gold potatoes if you can. They hold their shape while still turning creamy.
- If using corn on the cob, scrape the cobs into the pot after cutting off the kernels for extra corn flavor, then remove before serving.
- Keep the heat low once the dairy goes in to avoid curdling.
- Taste and adjust the salt at the very end, since broth and bacon both add sodium.
- For a thicker chowder, mash a few of the cooked potato chunks against the side of the pot before serving.
I learned this same low and dairy trick while developing my Creamy Mashed Potatoes, and it applies here just as well.
Serving Suggestions
This chowder is filling enough to be a full meal on its own, but a few sides round it out nicely.
I usually keep it simple with something warm and carb-forward alongside it.
- A basket of warm cornbread muffins for dipping
- A crisp green salad with a light vinaigrette to balance the richness
- Crusty French bread or dinner rolls
- A sprinkle of shredded cheddar or extra bacon on top for indulgence
- Oyster crackers for a nostalgic, diner-style touch
My Cornbread Muffins are my go-to side for this chowder, especially in the fall.
Variations of Chicken Corn Chowder
Once you have the base recipe down, it’s easy to switch things up depending on what you’re craving or what’s in your fridge.
None of these changes require adjusting the core method, just swapping or adding a few ingredients.
- Spicy version: add a diced jalapeno with the onion and a pinch of cayenne pepper
- Smoky version: stir in a teaspoon of smoked paprika with the garlic
- Southwest style: add black beans, diced bell pepper, and a squeeze of lime at the end
- Extra creamy: puree a cup of the chowder and stir it back in for a thicker texture
- Lighter version: swap the cream for additional milk and skip the bacon garnish
- Cheesy version: stir in a cup of shredded sharp cheddar right before serving
For a completely different take on the same comfort food category, try Clam Chowder.
Storage and Reheating
This chowder keeps well and honestly tastes even better the next day once the flavors have had time to settle.
Just be a little careful with reheating, since the dairy base can separate if it gets too hot too fast.
- Store leftovers in an airtight container in the fridge for up to 4 days
- Reheat gently on the stovetop over low to medium heat, stirring often
- Add a splash of milk or broth if the chowder has thickened too much in the fridge
- Freeze for up to 2 months in a freezer safe container, though the texture of the potatoes may soften slightly after thawing
- Thaw overnight in the fridge before reheating on the stove
Storage works the same way for my Baked Potato Soup, if you’re looking to build a freezer stash of soups.
Nutritional Facts
Nutrition will vary depending on the exact brands and amounts used, but here’s a general estimate per serving, based on 6 servings.
- Calories: approximately 380 per serving
- Protein: approximately 22 grams
- Carbohydrates: approximately 32 grams
- Fat: approximately 18 grams
- Fiber: approximately 3 grams
- Sodium: approximately 720 milligrams
Read Also: Chicken Tortilla Soup
Health Benefits of Key Ingredients
Beyond being comforting, a lot of what goes into this chowder brings real nutritional value to the table.
It’s a good reminder that cozy food and nourishing food aren’t mutually exclusive.
- Chicken: a lean source of protein that helps keep you full longer
- Corn: provides fiber along with vitamin C and antioxidants like lutein
- Potatoes: a good source of potassium and vitamin B6, especially when the skins are left on
- Carrots: rich in beta carotene, which supports eye health
- Celery: adds fiber and antioxidants with very few calories
- Garlic: contains compounds linked to immune support
I explored a lot of these same ingredients in my Creamy Turkey Soup, if you want another protein-packed option.
FAQs About Chicken Corn Chowder
1. Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly well and doesn’t need to be thawed first.
Just add it straight to the pot in step 5.
2. Can I make this chowder ahead of time?
Absolutely, this chowder actually tastes better the next day once the flavors have time to meld.
Store it in the fridge and reheat gently on the stove before serving.
3. What can I use instead of heavy cream?
You can substitute half and half or additional whole milk for a lighter chowder.
The texture will be slightly thinner, but the flavor still comes through nicely.
4. Can I make this in a slow cooker?
Yes, cook the vegetables and roux on the stovetop first, then transfer everything except the dairy to a slow cooker.
Cook on low for 4 to 5 hours, then stir in the milk and cream during the last 20 minutes.
5. Why did my chowder turn out thin?
This usually means the roux wasn’t cooked long enough or the flour wasn’t fully incorporated before adding the broth.
You can also mash some of the potatoes against the pot to naturally thicken it at the end.
Chicken Corn Chowder
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/3 cup all-purpose flour or gluten-free blend/cornstarch slurry
- 5 cups chicken broth or use Better Than Bouillon for stronger flavor
- 1 1/2 pounds Yukon gold potatoes peeled and diced
- 3 cups corn kernels fresh, frozen (straight from freezer), or canned
- 2 cups cooked shredded chicken rotisserie or poached breasts
- 1 cup whole milk
- 1/2 cup heavy cream
- 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
- salt and black pepper to taste
- 4 slices bacon cooked and crumbled (optional)
- 2 green onions sliced (optional)
- shredded cheddar cheese optional for topping
- oyster crackers optional for serving
- crusty French bread or dinner rolls optional for serving
Equipment
- Dutch oven or large heavy-bottomed soup pot
- Sharp chef’s knife
- Cutting board
- Wooden spoon or silicone spatula
- Ladle
- Measuring cups and spoons
- Box grater or knife if cutting corn kernels from the cob
- Immersion blender optional
Method
- Cook bacon in the soup pot over medium heat until crisp (6-8 minutes). Remove to a paper towel-lined plate, leaving 1 tablespoon of drippings in the pot.
- Add butter to the pot over medium heat. Cook onion, celery, and carrots for 5-7 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
- Sprinkle flour over the vegetables and stir constantly for about 2 minutes, letting the flour cook and coat the vegetables.
- Slowly pour in chicken broth, whisking to prevent lumps. Add the diced potatoes. Bring to a gentle boil, then reduce heat and simmer covered for 12-15 minutes until potatoes are fork tender.
- Stir in the corn, shredded chicken, and thyme. Simmer uncovered for 5 minutes, stirring occasionally.
- Reduce heat to low. Stir in milk and heavy cream. Warm gently for 3-4 minutes, do not boil. Season with salt and pepper to taste.
- Ladle into bowls and top with crumbled bacon and sliced green onions. Serve hot with crusty bread or crackers.
Nutrition
Notes
- Don’t skip cooking the flour in the roux stage — raw flour taste will linger if you rush this step.
- Use Yukon gold potatoes for best results; they hold their shape while turning creamy.
- If using corn on the cob, scrape the cobs into the pot after cutting off the kernels for extra corn flavor, then remove before serving.
- Keep the heat low once dairy is added to avoid curdling the cream.
- Taste and adjust salt at the very end, since broth and bacon both add sodium.
- For a thicker chowder, mash a few cooked potato chunks against the side of the pot before serving.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop over low heat; add a splash of milk or broth if the chowder has thickened too much.
- Freeze for up to 2 months; thaw overnight in the fridge before reheating. The potatoes may soften slightly.
- Variations: add diced jalapeño for spice, smoked paprika for smokiness, or black beans and lime for Southwest style.
Private Notes
Tried this recipe?
Let us know how it was!Conclusion
This chicken corn chowder has earned a permanent spot in my regular dinner rotation.
It’s warm, filling, and easy enough for a weeknight, but still feels special enough to serve when people come over.
Give it a try this week and let me know how it turns out in the comments below.
If you make it, I would love to see it, so feel free to share a photo here.
Recommended:
- Cajun Potato Soup Recipe
- Crockpot Potato Soup Recipe
- Chicken Egg Drop Soup Recipe
- Thai Chicken Soup Recipe
- Skillet Cornbread Recipe
