Chicken Corn Chowder Recipe

A bowl of simple chicken corn chowder on a wooden table.

5 from 2 votes

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.

Prep Time30

Cook Time40

Total Time1 10

Course: Soups

Cuisine: American

Servings:

Calories: 764kcal

Author: Andrea

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!

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.

Nutrition