If you’re craving a bowl of pure comfort that’s both hearty and creamy, this Chicken Corn Chowder is the answer! Packed with tender bits of chicken, sweet pops of corn, and a velvety broth that’s rich with flavor, it’s a classic soup that feels like a warm hug on a chilly day. The balance of savory, sweet, and a hint of smokiness makes each spoonful irresistible. Whether you’re seeking an easy weeknight dinner or want to impress family and friends at your next gathering, this cozy chowder will quickly become a favorite in your kitchen.

Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Chicken Corn Chowder lies in its straightforward ingredients—each one plays a distinct role, adding layers of taste, color, and satisfying texture. These essentials blend together to deliver a bowl that’s homespun, nourishing, and loaded with craveable goodness.

Unsalted Butter: Adds that classic, creamy base and rich flavor to begin the roux.
Olive Oil: Helps sauté the vegetables without burning the butter.
Onion (diced): Brings sweetness and depth as the aromatic anchor.
Garlic (minced): Delivers irresistible fragrance and a subtle bite.
Carrots (peeled and diced): Offer color and a gentle sweetness to balance the savory notes.
Celery (diced): Contributes freshness and a satisfying crunch to the chowder’s backbone.
Dried Thyme: Lends earthy, herbal notes that deepen the broth’s complexity.
Smoked Paprika: Infuses a gentle smokiness that sets this chowder apart.
All-Purpose Flour: Thickens the soup, creating that luxuriously creamy texture (use gluten-free if needed).
Low-Sodium Chicken Broth: Forms the flavorful base without overpowering the other ingredients.
Cooked Chicken (shredded): Adds satiating protein and soaks up the soup’s seasonings—rotisserie chicken makes this extra easy.
Corn Kernels (fresh, frozen, or canned): The star ingredient, bringing natural sweetness and bite.
Russet Potato (peeled and diced): Thickens the chowder naturally as it simmers and adds heartiness.
Half-and-Half or Heavy Cream: Swirls in ultimate creaminess—choose heavy cream for extra richness.
Salt and Pepper: Essential seasonings for dialing in the perfect flavor profile.
Fresh Parsley (optional): Adds a pop of color and a fresh, bright finish if you want to go the extra step.

How to Make Chicken Corn Chowder

Step 1: Sauté the Vegetables

Start by melting the unsalted butter with a splash of olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery. As you stir, you’ll notice the wonderful aroma filling your kitchen! Cook until the veggies are soft and fragrant—about five minutes.

Step 2: Add Seasoning and Roux

Once your vegetables have softened, sprinkle in the dried thyme and smoked paprika. Stir these in for a minute, letting the spices bloom and infuse their essence. Next, sprinkle the flour over the vegetables and cook while stirring constantly for another minute or two, creating a golden roux that’ll give that signature creamy body to your Chicken Corn Chowder.

Step 3: Whisk in the Broth

Gradually pour in the low-sodium chicken broth while whisking to ensure the flour is fully dissolved and the chowder base is lump-free. This stage builds that velvety foundation—don’t rush it!

Step 4: Add Chicken, Corn, and Potatoes

Now, stir in the diced potato, sweet corn kernels, and all that glorious cooked, shredded chicken. Give everything a gentle mix, then bring it to a boil. Once bubbling, reduce the heat and let it simmer for 15 to 20 minutes until the potatoes are fork-tender and the flavors have mingled beautifully.

Step 5: Finish with Cream

Lower the heat and gently stir in the half-and-half or heavy cream. Allow the Chicken Corn Chowder to simmer another five minutes. This final step transforms the soup into a lusciously creamy, comforting bowl. At this point, taste and season with salt and pepper, adjusting as needed.

Step 6: Garnish and Serve

Turn off the heat and sprinkle with fresh chopped parsley if you like an herby pop. Ladle the steaming chowder into bowls and get ready for some serious comfort!

How to Serve Chicken Corn Chowder

Garnishes

A shower of fresh parsley is a lovely, simple choice that brightens the bowl, but you can also top your Chicken Corn Chowder with crispy crumbled bacon, shredded cheddar, or a dash of smoked paprika for extra color and flavor. Green onions or a few homemade croutons lend delicious contrast as well.

Side Dishes

For the perfect meal, pair your chowder with warm, crusty bread or buttery rolls for dipping. A light green salad with a zippy vinaigrette cuts through the richness, and oyster crackers or cornbread muffins never go amiss alongside a creamy soup like this.

Creative Ways to Present

Serve Chicken Corn Chowder in hollowed-out bread bowls for a fun, hearty presentation. For a dinner party, pour the chowder into small mugs or shooter glasses for an appetizer-sized tasting. You could even ladle it over cooked rice or quinoa for a filling twist!

Make Ahead and Storage

Storing Leftovers

Allow leftover Chicken Corn Chowder to cool completely, then store it in an airtight container in the refrigerator. It keeps beautifully for up to three days, making lunch or dinner throughout the week a breeze.

Freezing

Yes, you can freeze this chowder! Simply let it cool, transfer to freezer-safe containers, and freeze for up to three months. For the best texture post-freezing, you might wait to add the half-and-half or heavy cream until reheating, as dairy can sometimes separate during freezing.

Reheating

Reheat gently on the stovetop over medium-low heat, stirring frequently to maintain that creamy consistency. If frozen, let the Chicken Corn Chowder thaw in the refrigerator overnight before reheating. Add a splash of cream or broth if it seems too thick.

FAQs

Can I make Chicken Corn Chowder gluten-free?

Absolutely! Just swap the all-purpose flour for your favorite gluten-free alternative, or skip it and let the potatoes do the thickening work for a naturally creamy texture.

What kind of chicken works best?

Leftover rotisserie chicken is incredibly convenient, but any cooked and shredded chicken—breasts, thighs, or even a mix—works beautifully. You can even poach chicken specifically for this recipe if you prefer.

Can I use other vegetables?

Of course! Feel free to add bell peppers, peas, or diced zucchini for a colorful veggie boost. This chowder is wonderfully adaptable to what you have on hand.

Is it possible to make it dairy-free?

Yes! To make a dairy-free Chicken Corn Chowder, use olive oil in place of butter, and substitute your favorite unsweetened plant-based milk or cream for the dairy—just keep in mind the consistency and richness may vary slightly.

How do I thicken the chowder if it’s too thin?

If your chowder turns out a bit thin, just mash a few of the potatoes against the side of the pot and stir them in. Alternatively, whisk a little extra flour or cornstarch with cold broth, then stir it in and let the soup simmer until thickened.

Final Thoughts

This Chicken Corn Chowder is pure comfort in a bowl—so easy, so rewarding, and endlessly customizable to your tastes. Give it a try, and you might just find yourself making it on repeat through every chilly night and rainy afternoon!

Chicken Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

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

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Description

This hearty Chicken Corn Chowder is a comforting and creamy soup perfect for chilly days. Packed with tender chicken, sweet corn, and flavorful vegetables, this soup is a satisfying meal on its own.

Ingredients

Scale

Vegetables:

2 tablespoons unsalted butter
1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced

Seasonings and Thickening:

1 teaspoon dried thyme
½ teaspoon smoked paprika
¼ cup all-purpose flour

Liquid and Protein:

4 cups low-sodium chicken broth
2 cups cooked chicken, shredded
1 cup half-and-half or heavy cream

Additional Ingredients:

3 cups corn kernels (fresh, frozen, or canned)
1 large russet potato, peeled and diced
Salt and pepper to taste
2 tablespoons chopped fresh parsley (optional)

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, carrots, and celery until tender.
Add Seasonings: Stir in thyme and smoked paprika. Sprinkle flour over vegetables and cook.
Thicken Soup: Slowly whisk in chicken broth, add potato, corn, and chicken. Simmer until potatoes are tender.
Finish Soup: Stir in half-and-half, simmer briefly. Season with salt and pepper. Garnish with parsley before serving.