Name: Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter; 1 small onion, diced; 2 stalks celery, diced; 2 carrots, peeled and diced; 3 cloves garlic, minced; 1/4 cup all-purpose flour; 4 cups chicken broth; 2 cups milk; 2 cups cooked chicken, shredded or cubed; 2 cups corn kernels (fresh, frozen, or canned and drained); 2 medium potatoes, peeled and diced; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 teaspoon dried thyme; 1/2 cup heavy cream; 2 tablespoons chopped fresh parsley, for garnish

Chicken Corn Chowder Recipe delivers a rich, creamy bowl with sweet pops of corn and savory chicken. It suits busy cooks who want a cozy one-pot dinner in about 45 minutes. I first cooked this after a chilly Little League game, and my crew still asks for second bowls.

Why You Should Try This Chicken Corn Chowder Recipe

This Chicken Corn Chowder Recipe gives weeknight comfort with simple steps and big flavor. The soup tastes creamy without feeling heavy, and the corn adds natural sweetness that kids and adults crush in record time.

You can use rotisserie chicken and frozen corn, so you get dinner on the table fast. The leftovers reheat like a dream, which makes lunch the next day a given.

Ingredients You’ll Need

4 slices thick-cut turkey bacon, chopped (optional for smoky depth)
1 tablespoon olive oil
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 ribs celery, diced
1 large carrot, diced
3 garlic cloves, minced
1 teaspoon dried thyme or 1 tablespoon fresh thyme, chopped
1 teaspoon smoked paprika
1 bay leaf
1.5 pounds boneless skinless chicken thighs or breasts, cut in 1-inch pieces
- Pantry shortcut: 3 cups shredded rotisserie chicken
2 medium Yukon Gold potatoes, diced 1/2 inch (about 2 cups)
4 cups low-sodium chicken stock (Swanson or Better Than Bouillon works well)
3 cups corn kernels
- Fresh: cut from 4 to 5 ears
- Frozen: no thaw needed
- Canned: drain well
1/3 cup all-purpose flour
- Gluten-free option: use 3 tablespoons cornstarch mixed with 3 tablespoons cold water; add in Step 5
1 cup whole milk
1 cup half-and-half or 3/4 cup heavy cream plus 1/4 cup milk
- Pantry shortcut: use 1 can evaporated milk
2 tablespoons chopped parsley or chives
Kosher salt and black pepper
Optional finishers: hot sauce, shredded sharp cheddar, squeeze of lemon

Equipment

Large Dutch oven or heavy stock pot
Wooden spoon, ladle, and measuring cups
Chef’s knife and cutting board
Optional: immersion blender for quick thickening

How to Make Chicken Corn Chowder Recipe

Step 1: Sauté veggies and aromatics

Heat a Dutch oven over medium. Cook the turkey bacon until crisp, about 6 minutes, then scoop it to a plate and keep the drippings in the pot. Add olive oil, onion, celery, and carrot; cook until tender, 7 to 8 minutes, then stir in garlic, thyme, and smoked paprika for 1 minute.

Step 2: Make the roux

Add the butter to the pot. When it melts, sprinkle in the flour and stir for 2 minutes until the mixture turns light golden and smells toasty. Season with 1 teaspoon kosher salt and 1/2 teaspoon black pepper.

Step 3: Add stock and potatoes

Whisk in the chicken stock slowly to avoid lumps. Add the bay leaf and potatoes. Bring the pot to a lively simmer and cook for 10 minutes, stirring now and then so nothing sticks.

Step 4: Add chicken and corn

Stir in the chicken and corn. Simmer until the chicken cooks through and the potatoes turn fork-tender, 10 to 12 minutes. If you use rotisserie chicken, stir it in during the last 5 minutes so it warms gently.

Step 5: Finish with dairy and adjust thickness

Reduce the heat to low. Stir in milk and half-and-half, and let the chowder steam for 2 to 3 minutes; avoid a hard boil so the dairy stays smooth. If you skipped the flour, add the cornstarch slurry now and simmer 2 minutes until the chowder thickens.

Step 6: Season

Fish out the bay leaf. Stir in parsley, taste, and adjust salt and pepper; add a squeeze of lemon if you like brightness. Ladle into bowls and top with the crispy bacon, cheddar, and hot sauce.

Tips & Tricks

Dice potatoes the same size so they cook evenly and thicken the chowder naturally.
Use frozen corn straight from the bag; it cools the pot slightly, which keeps the dairy happy later.
Swap thighs for breasts if you want juicier bites that stay tender.
Want extra body without more flour or cornstarch? Mash a cup of potatoes in the pot or buzz a few ladlefuls with an immersion blender.
Keep the heat at a gentle simmer after you add dairy to prevent curdling.
Short on time? Shred a rotisserie chicken and stir it in near the end.
Add small diced poblano or a pinch of cayenne if you like mild heat.
Taste at the end and salt to the edge of savory; the corn’s sweetness balances it.

What to Serve with Chicken Corn Chowder

Serve this creamy corn chowder with crusty sourdough, skillet cornbread, or warm dinner rolls for dunking. A crisp green salad with lemon vinaigrette cuts through the richness and rounds out the meal. For toppings, set out scallions, cheddar, bacon, and hot sauce so everyone can build their bowl. A light lager, chilled chardonnay, or iced tea pairs nicely.

Make-Ahead and Storage

Chill leftovers in airtight containers and store them in the fridge for 3 to 4 days. Reheat on the stove over low heat with a splash of stock or milk, stirring often until hot. The chowder freezes best without dairy, so cook through Step 4, cool, and freeze up to 3 months; add the milk and cream after you reheat. If you freeze leftovers that already include dairy, the texture may split slightly, so whisk while heating and add a splash of cream to smooth it out.

Nutrition Information

Approximate per serving for 6 servings: 410 calories, 28 g protein, 38 g carbs, 16 g fat, 4 g fiber, 780 mg sodium. Values vary with brands and exact ingredients.

Ally Sanders

Chicken Corn Chowder Recipe

Chicken Corn Chowder is a creamy, comforting soup loaded with tender chicken, sweet corn, and hearty vegetables.

Pin This Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 6

Course: Soup

Cuisine: American

Ingredients

2 tablespoons butter
1 small onion, diced
2 stalks celery, diced
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups milk
2 cups cooked chicken, shredded or cubed
2 cups corn kernels (fresh, frozen, or canned and drained)
2 medium potatoes, peeled and diced
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon dried thyme
1/2 cup heavy cream
2 tablespoons chopped fresh parsley, for garnish

Instructions

In a large pot over medium heat, melt the butter. Add the onion, celery, and carrots and cook, stirring occasionally, until softened, about 5–7 minutes.
Stir in the garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and cook, stirring constantly, for 1–2 minutes to form a roux.
Gradually whisk in the chicken broth, stirring well to avoid lumps. Add the potatoes and bring the mixture to a gentle boil.
Reduce the heat to a simmer and cook until the potatoes are just tender, about 10–12 minutes.
Stir in the milk, cooked chicken, and corn. Season with salt, pepper, and thyme if using. Simmer gently for another 8–10 minutes, stirring occasionally, without letting it boil hard.
Stir in the heavy cream if using, and adjust seasoning to taste.
Remove from heat and let the chowder sit for a few minutes to thicken slightly. Ladle into bowls and garnish with fresh parsley if desired.

Notes

Nutrition Information
Approximate per serving: 360 calories; fat 18 g; saturated fat 9 g; carbohydrates 31 g; fiber 3 g; sugars 8 g; protein 20 g; sodium 780 mg. Values will vary based on brands, add-ins, and portion size.