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Corn and Chicken Chowder Recipe

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!
Print Recipe
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6 people

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).