If ever there was a bowl of pure comfort, Chicken and Corn Chowder is it. This cozy, creamy soup is loaded with tender chicken, sweet corn, hearty potatoes, and just enough herbs to make every spoonful deeply satisfying. Whether you’re huddled around the table on a chilly night or just craving something truly soul-warming, this chowder brings big flavor and a sense of home. And best of all: it’s simple to pull together, using ingredients you probably have on hand!

Chicken and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Each ingredient for Chicken and Corn Chowder plays an important role in crafting that perfect balance of flavors and textures. From rich butter to sweet corn, every addition enhances the creaminess, the color, or the comforting aroma filling your kitchen.

Butter: Lends richness and a classic, savory foundation to the chowder base.
Olive oil: Helps the vegetables sauté gently without letting the butter burn.
Onion: Adds a savory sweetness that permeates the entire dish.
Garlic: Brings a subtle warmth that deepens the overall flavor.
Celery: Infuses fresh, herbal notes and a pleasant crunch.
Carrots: Offer color and natural sweetness, balancing the savoriness.
All-purpose flour: Creates the thick, creamy texture we love in a chowder.
Chicken broth: Provides a flavorful, hearty base for all the ingredients to shine.
Cooked chicken: Shredded rotisserie or homemade chicken adds protein and substance.
Corn kernels: The star of the show, delivering bursts of sweet, juicy flavor in every bite.
Potatoes: Yukon Gold or russet potatoes become irresistibly tender and help thicken the soup.
Salt: Essential to make all the other flavors pop.
Black pepper: Brings subtle heat and rounds out the savoriness.
Dried thyme: A little sprinkle delivers classic aromatic depth.
Half-and-half or heavy cream: For silky richness that gives the chowder its signature creamy finish.
Fresh parsley (optional): Adds a pop of color and freshness just before serving.
Cooked bacon bits and shredded cheese (optional): For a decadent, smoky, and melty finish, perfect as a final flourish.

How to Make Chicken and Corn Chowder

Step 1: Sauté the Veggies

Begin by heating the butter and olive oil in a large pot or Dutch oven over medium heat. Throw in the onion, garlic, celery, and carrots and let them sauté for 5 to 7 minutes. You’ll know it’s perfect when those vegetables are softened and your kitchen is filled with the most mouthwatering, savory aroma.

Step 2: Build the Chowder Base

Sprinkle the flour over the softened vegetables and stir to coat everything evenly. Let this cook for 1 to 2 minutes so the raw taste cooks out, but don’t let it brown. This step is what guarantees Chicken and Corn Chowder will end up perfectly thick and luxurious.

Step 3: Add Broth and Simmer

Slowly pour in the chicken broth, stirring all the while to prevent any lumps from forming. Toss in the potatoes, shredded chicken, and corn, along with salt, pepper, and thyme. Bring it all to a gentle boil, then reduce the heat and let the chowder simmer for 15 to 20 minutes — just until the potatoes are fork-tender and everything smells irresistible.

Step 4: Creamy Finish

Stir in the half-and-half or heavy cream and let it warm through for another five minutes. This final touch transforms the chowder into a creamy dream. Taste and adjust your seasoning if needed, and if you love extra color or that fresh finish, stir in chopped parsley just before serving.

Step 5: Serve and Garnish

Ladle the hot Chicken and Corn Chowder into bowls and finish with your choice of garnishes — a sprinkle of bacon bits, shredded cheese, or nothing at all. Just let that spoonful of creamy, savory goodness take center stage.

How to Serve Chicken and Corn Chowder

Garnishes

Classic garnishes for Chicken and Corn Chowder include crispy bacon bits, a sprinkle of sharp cheddar cheese, and fresh chopped parsley. These touches make each bowl look as good as it tastes, adding pops of texture, color, and that extra delicious factor.

Side Dishes

Pair your chowder with warm, crusty bread or buttery biscuits to soak up every last drop. A fresh green salad on the side helps cut through the richness and brings a little crunch, making your meal feel balanced and complete.

Creative Ways to Present

For special occasions, serve Chicken and Corn Chowder in hollowed-out bread bowls or small mugs for a fun twist. A sprinkle of smoked paprika on top, or swirling in hot sauce, adds extra flavor and color that makes any dinner table feel festive.

Make Ahead and Storage

Storing Leftovers

Let any leftover chowder cool to room temperature before transferring it to an airtight container. It will keep happily in the fridge for up to three days, making for easy, comforting lunches and dinners.

Freezing

Yes, you can freeze Chicken and Corn Chowder! However, keep in mind that creamy soups can sometimes change texture once thawed. For best results, freeze the chowder without the cream, then stir in the cream when you reheat it.

Reheating

Gently rewarm chowder on the stovetop over low heat, stirring often. If it has thickened up a bit too much, just add a splash of broth or milk until you reach your desired consistency. The flavors only get better as it sits, so leftovers can be the best part.

FAQs

Can I make Chicken and Corn Chowder gluten-free?

Absolutely! Just substitute the all-purpose flour with your favorite gluten-free flour blend, and the chowder will be just as creamy and delicious.

What’s the best way to cook the chicken for this recipe?

Using leftover rotisserie chicken is a time-saver, but if you want to cook it yourself, simply poach boneless, skinless chicken breasts in broth, then shred. It’s easy and the flavor is fantastic.

Can I use frozen or canned corn?

Yes! Frozen corn keeps its texture beautifully, and canned corn is just as sweet (just be sure to drain it). Use whatever you have on hand — you’ll love the result either way.

How do I make it lighter?

For a lighter version of Chicken and Corn Chowder, simply use milk instead of half-and-half or cream. You’ll still get velvety texture but with fewer calories.

Does this chowder work in a slow cooker?

Chicken and Corn Chowder is easy to adapt for a slow cooker! Sauté the vegetables and flour first, then transfer everything but the cream to the slow cooker. Right before serving, stir in the cream or half-and-half.

Final Thoughts

If you’re seeking the ultimate comfort dish, you truly can’t go wrong with a big pot of Chicken and Corn Chowder. It’s creamy, hearty, and universally loved, perfect for sharing or savoring on your own. I hope you treat yourself to a batch soon — you’ll see just how quickly it becomes a favorite in your kitchen too!

Chicken and Corn Chowder Recipe

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4.8 from 16 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Corn Chowder is a rich and creamy soup packed with tender chicken, sweet corn, and hearty potatoes. It’s a comforting meal perfect for cool evenings.

Ingredients

Scale

Main Ingredients:

2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 garlic cloves, minced
2 celery stalks, diced
2 carrots, diced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded
3 cups corn kernels (fresh, frozen, or canned)
2 cups diced potatoes (Yukon Gold or russet)
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1 cup half-and-half or heavy cream
2 tablespoons chopped fresh parsley (optional)
cooked bacon bits and shredded cheese for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, celery, and carrots until softened.
Add Flour and Broth: Sprinkle in flour, then pour in chicken broth slowly while stirring.
Cook Chowder: Add potatoes, chicken, corn, salt, pepper, and thyme. Simmer until potatoes are tender.
Finish Soup: Stir in half-and-half or cream. Adjust seasoning. Serve hot with garnishes.