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Chicken Corn Chowder

This Chicken Corn Chowder is a family favorite in our house! It is creamy and packed with flavor and will keep you coming back for more!

What I love about this chowder is that it is packed with celery, carrots, onion, corn and chicken so there is deliciousness in every bite! If you are wanting more creamy and delicious soups you should try our Cheesy Cauliflower Soup, Jalapeño Popper Soup, or Chicken Gnocchi Soup.

Chicken and Corn Chowder

Whenever it is a cool day, or even one of those rainy and overcast days that make you want to snuggle inside under a blanket, I immediately gravitate towards a warm meal. I couldn’t think or a more perfect option than this Chicken Corn Chowder. It is creamy and you get that little bit of crunch from the bacon and even corn, mixed with the softness of the potatoes and chicken it really does melt in your mouth!

How To Make Chicken Corn Chowder

Assemble your ingredients. For exact amounts see the recipe card below.

Chicken corn chowder ingredients

Melt the butter in a large stock pot over medium heat.

Once the butter is melted, stir in the carrot, celery, onion and garlic and continue to cook until the vegetables are slightly softened, about 5 minutes.

Creamy Chicken and Corn Chowder

Stir the flour into the vegetables to make a roux (paste). Continue to stir regularly and cook for about 5 minutes until it has turned light brown and has a slightly toasted smell.

Pour in 1 cup of stock and whisk until smooth, making sure to get any cooked flour off of the bottom of the pot.

Chicken potato corn chowder

Add in the white and yellow corn, potatoes, chicken and remaining 4 cups of stock and stir until well combined. Bring the soup to a simmer.

Stir in the half-and-half, nutmeg, salt and pepper. Bring to a boil and then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Stir often.

Best chicken corn chowder

Finally, serve with any or all of the optional garnishes and enjoy!

chicken corn chowder soup

recipe variations

Vegetarian: If you are wanting a vegetarian option simply remove the chicken and replace the chicken stock to a vegetarian stock along with removing the optional bacon as garnish and you still get a delicious bowl of Corn Chowder!

Vegan: Along with the changes above for vegetarian replace the butter with vegan butter and half and half with coconut cream or coconut milk and remove the optional cheese garnish and you are all set!

Storing Information

STORE leftover Corn Chowder in an airtight container in your fridge for 5-7 days.

FREEZE leftovers in an airtight container in your freezer for up to one month. Be sure the chowder reaches room temperature before freezing it. In addition, be sure to thaw the chowder to room temperature before reheating it.

REHEAT by adding leftovers into a pan on the stovetop or for a quick reheat you can use the microwave.

chicken chowder soup

Dishes to Pair with this delicious Chicken Corn Chowder:

Corn Chowder is a family favorite in our house! It is creamy and packed with flavor and will keep you coming back for more!

Chicken Corn Chowder Recipe

This Chicken Corn Chowder is a family favorite in our house! It is creamy and packed with flavor and will keep you coming back for more!
5 from 1 vote
Pin Rate
Course: Soups
Cuisine: American
Prep Time: 30 mins
Cook Time: 40 mins
Total Time: 1 hr 10 mins
Servings: 8
Calories: 554kcal
Author: Life Made Simple Team
Print Recipe

Ingredients

  • 1/2 cup Salted Butter
  • 1 Medium Carrot, finely diced
  • 2 Celery Stalks, diced
  • 1 Small Yellow Onion, finely diced
  • 1 clove garlic, minced
  • 1/2 cup all-purpose flour
  • 1 1/2 cups white corn kernels
  • 1 1/2 cups yellow corn kernels
  • 8 small to medium red potatoes, peeled and diced
  • 2 cooked rotisserie chicken breasts, skin off and shredded
  • 5 cups chicken stock, divided
  • 2 1/2 cups half and half
  • Pinch of Nutmeg
  • Salt and Pepper to Taste
  • Garnish with Bacon, Cheese, Chives, and Corn Kernels - Optional

Instructions

  • Melt the butter in a large stock pot over medium heat.
  • Once the butter is melted, stir in the carrot, celery, onion and garlic and continue to cook until the vegetables are slightly softened, about 5 minutes.
  • Stir the flour into the vegetables to make a roux (paste). Continue to stir regularly and cook for about 5 minutes until it has turned light brown and has a slightly toasted smell.
  • Pour in 1 cup of stock and whisk until smooth, making sure to get any cooked flour off of the bottom of the pot.
  • Add in the white and yellow corn, potatoes, chicken and remaining 4 cups of stock and stir until well combined. Bring the soup to a simmer.
  • Stir in the half-and-half, nutmeg, salt and pepper. Bring to a boil and then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Stir often.
  • Finally, serve with any or all of the optional garnishes and enjoy!

VIDEO

NOTES

Vegetarian: If you are wanting a vegetarian option simply remove the chicken and replace the chicken stock to a vegetarian stock along with removing the optional bacon as garnish and you still get a delicious bowl of Corn Chowder!
Nutrition Facts
Chicken Corn Chowder Recipe
Serving Size
 
8 servings
Amount per Serving
Calories
554
% Daily Value*
Fat
 
25
g
38
%
Saturated Fat
 
14
g
88
%
Trans Fat
 
1
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
7
g
Cholesterol
 
99
mg
33
%
Sodium
 
572
mg
25
%
Potassium
 
1579
mg
45
%
Carbohydrates
 
61
g
20
%
Fiber
 
5
g
21
%
Sugar
 
8
g
9
%
Protein
 
25
g
50
%
Vitamin A
 
1965
IU
39
%
Vitamin C
 
23
mg
28
%
Calcium
 
122
mg
12
%
Iron
 
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Take a picture and tag @lmadesimple on Instagram or tag #LMSBakes! We can’t wait to see your version!

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