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Chicken Corn Chowder Recipe

Chicken Corn Chowder

iamwinfred
This chicken corn chowder 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, making it an easy weeknight dinner that tastes like you spent all day on it.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Cuisine American
Servings 6 servings
Calories 380 kcal

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

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

For Serving

  • 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

Instructions
 

  • 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.

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.

Nutrition

Serving: 1BowlCalories: 380kcalCarbohydrates: 32gProtein: 22gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 65mgSodium: 720mgPotassium: 680mgFiber: 3gSugar: 6gVitamin A: 45IUVitamin C: 20mgCalcium: 10mgIron: 8mg
Keyword chicken corn chowder, creamy chicken soup, fall soup recipe, one pot soup
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