This Chicken Corn Chowder is the ultimate comfort meal. Sweet corn, creamy potatoes, and tender chicken create a bowl of happiness perfect for bringing family together at the dinner table.
Everyone will devour this Chicken Corn Chowder Recipe. Tender pieces of chicken simmer together with sweet corn and potatoes in a rich, velvety broth that warms you from the inside out. Each spoonful offers a satisfying balance of savory and sweet, with just the right amount of creaminess to make it feel indulgent without being heavy.
What I love about this chowder is how it’s packed with celery, carrots, onion, corn, and chicken—every spoonful is full of flavor! If you’re craving more creamy soups, try our Cheesy Cauliflower Soup, Jalapeño Popper Soup, or Chicken Gnocchi Soup.
Table of Contents
Recipe Ingredients
Corn – Sweet corn kernels add natural sweetness and a slight crunch to the chowder. While fresh is ideal, frozen or canned corn works perfectly for this recipe—just thaw or drain before using!
Potatoes – A hearty vegetable to add into this creamy chowder.
Chicken Stock – A good-quality chicken stock creates the foundation of this recipe for a rich, savory depth to the creamy soup.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Herbs and Spices – Add depth with thyme, parsley, or rosemary, a smoky layer with paprika, or a hint of heat with cayenne or red pepper flakes.
How to Make Chicken Corn Chowder
Step 1: Melt the butter in a large stock pot over medium heat.
Step 2: 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.
Step 3: 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.
Step 4: Pour in 1 cup of stock and whisk until smooth, making sure to get any cooked flour off the bottom of the pot.
Step 5: Add in the white and yellow corn, potatoes, chicken, and the remaining 4 cups of stock, then stir until well combined. Bring the soup to a simmer.
Step 6: Stir in the half-and-half, nutmeg, salt, and pepper. Bring to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Stir often.
Step 7: Finally, serve with any or all of the optional garnishes and enjoy!
FAQs
You can add diced red bell peppers, zucchini, or mushrooms for extra flavor and texture. Grated carrots, spinach, or peas also work well to enhance the chowder’s nutrition and variety.
Absolutely! For a vegetarian option, simply remove the chicken and replace the chicken stock with vegetable stock. Omit the optional bacon garnish, and you’ll still have a hearty and delicious bowl of Corn Chowder!
Storage Information
STORE any Chicken Corn Potato Chowder leftovers in an airtight container in the refrigerator for 5-7 days. To FREEZE, let the chowder cool completely, then transfer it to freezer-safe containers, leaving a little room for expansion. It can be frozen for up to one month.
When REHEATING, thaw to room temperature and warm on the stovetop over medium heat, stirring frequently. For a quick option, you can reheat it in the microwave. Avoid boiling to maintain its creamy texture.
Pair Your Chowder with These Dishes
Chicken Corn Chowder 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
Optional Garnish
- bacon
- cheese
- chives
- corn kernels
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 the bottom of the pot.
- Add in the white and yellow corn, potatoes, chicken, and the remaining 4 cups of stock, then stir until well combined. Bring the soup to a simmer.
- Stir in the half-and-half, nutmeg, salt, and pepper. Bring to a boil, 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 – To make this chowder vegetarian, replace the chicken with additional vegetables, swap the chicken stock for vegetable stock, and skip the optional bacon garnish. You’ll still enjoy a hearty, flavorful Corn Chowder!
- Vegan – For a vegan version, follow the vegetarian changes and also replace the butter with vegan butter and the half-and-half with coconut cream or coconut milk. Omit the optional cheese garnish for a delicious, plant-based chowder!
