Chicken Corn Chowder

There’s something incredibly comforting about the first bite of a hot, creamy bowl of chicken corn chowder. Maybe it’s the richness of the broth, the sweetness of corn kernels, or the way tender chicken and potatoes melt together in perfect harmony. On chilly evenings or hectic weekdays, this cozy classic is your go-to recipe for instant comfort.

Whether you’re feeding your family or treating yourself to a solo night in, chicken corn chowder feels like a warm hug from the inside out. In this guide, you’ll discover how to make it from scratch—with simple steps, pantry staples, and plenty of ways to customize it to your taste.

Why You’ll Love This Classic Chicken Corn Chowder Recipe

The Perfect Comfort Food

• Creamy and satisfying: Every spoonful is a creamy, chunky, flavorful experience that feels like home.
• Family favorite: Kids, picky eaters, and foodies alike will rave over the combination of sweet corn and savory chicken.
• Customizable: Whether you’re in the mood for spice, cheese, or smoky bacon, this chowder adapts to your cravings.

Healthier Than It Looks

• Protein-packed: Lean chicken breast adds filling protein without excess fat.
• Veggie-loaded: Corn, carrots, celery, and potatoes bring fiber and vitamins to the table.
• Lightened-up option: Use Greek yogurt or low-fat milk to reduce calories without sacrificing creaminess.

Ingredients You’ll Need for Homemade Chicken Corn Chowder

📝 Basic Ingredients Table

Ingredient	Amount
Boneless chicken breast	1 lb (diced)
Corn (fresh or frozen)	2 cups
Yukon Gold potatoes	2 cups (diced)
Onion	1 medium (chopped)
Celery	2 stalks (chopped)
Carrots	2 medium (sliced)
Garlic	2 cloves (minced)
Chicken broth	4 cups
Heavy cream or milk	1 cup
Butter	2 tablespoons
All-purpose flour	2 tablespoons
Salt & pepper	To taste
Fresh thyme (optional)	1 teaspoon
Bacon bits (optional)	For garnish

Optional Add-Ins for Extra Flavor

• Cheddar cheese – Stir in ½ cup shredded sharp cheddar.
• Jalapeños – Add one diced pepper for subtle heat.
• Fresh herbs – Chives, dill, or parsley add brightness before serving.

Step-by-Step Instructions for Making Chicken Corn Chowder

1. Prep Everything First

• Dice chicken, potatoes, and vegetables.
• Mince garlic and strip fresh thyme from the stem.
• Measure your broth, flour, and dairy for smooth cooking.

👉 Shortcut: Use rotisserie chicken to save time and add extra flavor.

2. Sauté the Aromatics

• In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat.
• Add onion, celery, and carrots. Sauté for 4–5 minutes until softened.
• Stir in garlic and thyme, cooking for 1 more minute until fragrant.

3. Build the Roux for Creaminess

• Sprinkle flour over vegetables. Stir constantly for about 2 minutes.
• Gradually whisk in chicken broth, ensuring no lumps remain.
• Bring the mixture to a low boil and let it thicken slightly.

4. Simmer Potatoes Until Tender

• Add diced Yukon Gold potatoes to the pot.
• Reduce heat and simmer for 12–15 minutes or until potatoes are fork-tender.

5. Add Chicken and Corn

• Stir in the diced chicken and sweet corn.
• Let the chowder simmer another 5–10 minutes until the chicken is cooked through.

6. Finish with Dairy and Seasoning

• Lower the heat and stir in heavy cream or milk.
• Season with salt, pepper, and optional spices like paprika or cayenne.

Pro Tips for the Best Chicken Corn Chowder

Use Fresh Ingredients for Maximum Flavor

Whenever possible, use fresh corn straight from the cob. The kernels and juice bring a natural sweetness that elevates the entire dish.

Don’t Skip the Roux

The roux (butter and flour base) is key to creating a creamy texture that clings to every bite. Skipping it makes the chowder taste more like broth than a rich soup.

Adjust the Texture to Your Preference

• Want it thinner? Add more broth or milk.
• Want it thicker? Mash a few of the potatoes or stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons cold water).

Make Ahead, Store, or Freeze for Later

How to Store Leftover Chowder

• Let the chowder cool to room temperature before transferring it to an airtight container.
• Store in the refrigerator for up to 4 days.

How to Freeze Chicken Corn Chowder

• For best results, leave out the cream before freezing.
• Pour the chowder into freezer bags and lay them flat for space-saving storage.
• When ready to serve, reheat and stir in cream or milk just before eating.
• Consume within 3 months for peak flavor.

Tasty Variations on the Classic Chowder

Southwest Chicken Corn Chowder

• Add black beans, cumin, chili powder, and a pinch of cayenne.
• Finish with fresh cilantro and lime wedges.

Cheddar Bacon Chowder

• Cook bacon until crispy and use the drippings to sauté the vegetables.
• Stir in sharp cheddar cheese at the end and garnish with bacon bits.

Dairy-Free Chicken Corn Chowder

• Swap heavy cream for full-fat coconut milk.
• Skip the roux and blend 1 cup of the soup, then stir it back in to thicken naturally.

What to Serve with Chicken Corn Chowder

• Crusty artisan bread – Perfect for soaking up the last drops.
• Garlic toast – Adds a crunchy, savory element.
• Fresh green salad – A zesty vinaigrette balances the rich soup.

Frequently Asked Questions About Chicken Corn Chowder

Q: Can I use canned corn in chicken corn chowder?

Yes! If you’re in a hurry, canned corn works just fine. Drain it first for best texture. Fresh or frozen corn will give you a sweeter flavor.

Q: What’s the best way to thicken chowder without flour?

You can mash a portion of the cooked potatoes or use a cornstarch slurry. Just mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir it in near the end.

Q: Can I make this chowder in a slow cooker?

Definitely. Sauté the vegetables first, then transfer everything except the cream to your slow cooker. Cook on Low for 6–8 hours, and stir in the cream before serving.

Q: What kind of chicken works best?

Boneless, skinless chicken breasts are easy and lean. If you prefer a richer taste, chicken thighs are a great alternative.