Corn and chicken chowder is a creamy, hearty soup that brings comfort in every spoonful. Packed with tender chicken, sweet corn, and a velvety broth, this dish is the perfect balance of rich flavors and wholesome ingredients. Whether you’re looking for a cozy meal during colder months or a satisfying dish for any time of the year, this chowder is guaranteed to hit the spot.
Unlike traditional chowders that require long hours of simmering, this recipe comes together in about 40 minutes, making it an excellent choice for a weeknight dinner. The combination of corn’s natural sweetness with the savory depth of chicken creates a well-rounded taste, while the addition of potatoes makes it extra filling.
One of the best things about this chowder is its versatility. You can use fresh, frozen, or canned corn, and it works beautifully with rotisserie chicken, leftover grilled chicken, or even shredded chicken breasts. Plus, it can be easily adjusted to accommodate dietary needs, such as making it dairy-free or gluten-free.
This corn and chicken chowder is not just delicious but also a great meal prep option. It reheats well and can be stored for a few days, making it a fantastic dish to make ahead of time. Serve it with crusty bread, a sprinkle of fresh herbs, or a side salad for a complete and satisfying meal.
Servings
Serves: 6 people
Time
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 3 cups chicken broth
- 2 cups corn (fresh, frozen, or canned)
- 2 medium potatoes, diced
- 1 teaspoon dried thyme
- ½ teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 cup heavy cream (or milk for a lighter option)
- 2 tablespoons all-purpose flour (or cornstarch for a gluten-free option)
- 2 tablespoons butter
- ¼ cup fresh parsley, chopped (for garnish)
- Crumbled bacon (optional, for topping)
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add chicken and broth: Stir in the shredded chicken, chicken broth, corn, potatoes, thyme, salt, and black pepper. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes until the potatoes are tender.
- Make the creamy base: In a small saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the heavy cream and cook until slightly thickened.
- Combine everything: Pour the cream mixture into the soup and stir well. Let it simmer for another 5 minutes until everything is warmed through and thickened to your desired consistency.
- Serve and enjoy: Ladle the chowder into bowls, garnish with fresh parsley and crumbled bacon if desired, and serve hot.
Tips
- For extra richness, use half-and-half instead of milk.
- To make it dairy-free, use coconut milk or a dairy-free cream alternative.
- Want a smoky flavor? Add a dash of smoked paprika or crumbled bacon on top.
- Thicker chowder: Mash some of the potatoes in the pot before adding the cream.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months (without the cream; add fresh cream when reheating).
Summary
This Corn and Chicken Chowder is a creamy, hearty soup that’s easy to make and packed with comforting flavors. With tender chicken, sweet corn, and a luscious broth, it’s the perfect dish for cozy nights or meal prep. Serve with crusty bread for a satisfying meal!
Corn and Chicken Chowder Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks chopped
- 3 cloves garlic minced
- 2 cups cooked chicken shredded or diced
- 3 cups chicken broth
- 2 cups corn fresh, frozen, or canned
- 2 medium potatoes diced
- 1 teaspoon dried thyme
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper
- 1 cup heavy cream or milk for a lighter option
- 2 tablespoons all-purpose flour or cornstarch for a gluten-free option
- 2 tablespoons butter
- ¼ cup fresh parsley chopped (for garnish)
- Crumbled bacon optional, for topping
Instructions
- Sauté the aromatics: Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 5 minutes until softened. Stir in the garlic and cook for 30 seconds until fragrant.
- Add chicken and broth: Stir in the shredded chicken, chicken broth, corn, potatoes, thyme, salt, and black pepper. Bring to a gentle boil, then reduce heat and let simmer for 15 minutes until the potatoes are tender.
- Make the creamy base: In a small saucepan, melt butter over medium heat. Stir in the flour and cook for 1–2 minutes to create a roux. Slowly whisk in the heavy cream and cook until slightly thickened.
- Combine everything: Pour the cream mixture into the soup and stir well. Let it simmer for another 5 minutes until everything is warmed through and thickened to your desired consistency.
- Serve and enjoy: Ladle the chowder into bowls, garnish with fresh parsley and crumbled bacon if desired, and serve hot.
Notes
- For extra richness, use half-and-half instead of milk.
- To make it dairy-free, use coconut milk or a dairy-free cream alternative.
- Want a smoky flavor? Add a dash of smoked paprika or crumbled bacon on top.
- Thicker chowder: Mash some of the potatoes in the pot before adding the cream.
- Storage: Keep in the fridge for up to 3 days or freeze for up to 3 months (without the cream; add fresh cream when reheating).
