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

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Creamy, hearty, and filled with comforting flavors, this Chicken and Corn Chowder Recipe is pure cozy-in-a-bowl magic. Each spoonful delivers tender chicken, sweet corn, and wholesome veggies all nestled in a velvety broth that’s guaranteed to warm you from the inside out. Whether you’re feeding a hungry crowd or looking for an easy weeknight dinner that never fails to satisfy, this soup has your back. Trust me, once you taste it, you’ll see why this Chicken and Corn Chowder Recipe is a staple in my kitchen!

Chicken and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

What I love about this Chicken and Corn Chowder Recipe is how every ingredient adds something special—richness, crunch, color, or savory punch. These easy-to-find staples team up to create a seriously craveable soup you’ll want to make again and again.

Butter: Adds richness and helps soften the veggies for a luscious base.
Olive Oil: Gives an extra layer of flavor and guarantees nothing sticks to the pot.
Onion: Builds savory depth and natural sweetness in every bite.
Garlic: Brings a subtle aromatic note—don’t skip it!
Celery: Gives that classic soup crunch and gentle earthiness.
Carrots: Offer color, sweetness, and even more texture to the chowder.
All-purpose Flour: Essential for thickening—this makes the broth silky and satisfying.
Chicken Broth: The flavorful backbone for the entire chowder, so use a good one!
Cooked Shredded Chicken: Rotisserie chicken is a time-saving superstar here.
Corn Kernels: Fresh, frozen, or canned all work, but use fresh if you can for a hint of summer sweetness.
Diced Potatoes: These melt into the soup, thickening it and adding pillowy softness.
Dried Thyme: Just a touch lifts every other flavor and makes the kitchen smell incredible.
Salt: Brings all the flavors together for a harmonious bowl.
Black Pepper: Adds a gentle kick without overpowering the soup.
Heavy Cream or Half-and-Half: The magic that transforms everything into a dreamy, creamy chowder.
Fresh Parsley or Green Onions (for garnish): Adds a pop of freshness and color right before serving.

How to Make Chicken and Corn Chowder Recipe

Step 1: Sauté Aromatic Veggies

Start by heating the butter and olive oil together in a large pot or Dutch oven over medium heat. Once the butter’s melted, add the diced onion, minced garlic, chopped celery, and chopped carrots. Cook these for about 5 to 6 minutes, stirring occasionally, until everything gets soft and your kitchen is filled with a savory aroma. This step is the foundation of your Chicken and Corn Chowder Recipe—worth every minute!

Step 2: Build the Roux

Now sprinkle in the all-purpose flour, stirring constantly for about a minute. This is where you’re creating that thick, creamy body that makes chowder so irresistible. The flour will coat the veggies and start to cook, losing that raw taste while setting the stage for the broth.

Step 3: Add the Broth

Slowly pour in the chicken broth while whisking or stirring to avoid lumps. This ensures your chowder stays silky smooth. Once it’s incorporated, you’ll notice the soup start to thicken as it heats up.

Step 4: Layer in the Heartier Ingredients

Next, add the shredded cooked chicken, corn kernels, diced potatoes, dried thyme, salt, and pepper. Give it all a good stir so everything is evenly distributed. Bring the pot to a gentle boil, then reduce the heat to a simmer. Let it cook for 20 to 25 minutes—just long enough for the potatoes to soften and the flavors to meld.

Step 5: Finish with Cream

When your potatoes are fork-tender and the chowder smells incredible, stir in the heavy cream (or half-and-half). Heat the soup gently for another 2 or 3 minutes—just enough to warm the cream without letting it boil. Taste and adjust seasoning with extra salt or pepper if needed. Your Chicken and Corn Chowder Recipe is ready to delight!

How to Serve Chicken and Corn Chowder Recipe

Garnishes

A sprinkle of chopped parsley or sliced green onions creates an eye-catching finish and an extra blast of freshness. You can also add freshly ground black pepper or a pinch of smoked paprika if you’re craving a little more depth. If you’re feeling indulgent, a few crumbled bacon bits on top never disappoint!

Side Dishes

This chowder is filling enough to stand as a meal, but it’s even better with some crusty bread or homemade biscuits for dunking. For a balanced spread, pair it with a crisp green salad or roasted veggies on the side. If you want to go all out, serve with warm garlic bread for comforting perfection.

Creative Ways to Present

Ladle the soup into hollowed-out bread bowls for a fun, edible touch, or serve individual portions in mugs for casual gatherings. For a little flair, top each bowl with a swirl of cream or a scattering of microgreens. People eat with their eyes first—and this Chicken and Corn Chowder Recipe is a feast!

Make Ahead and Storage

Storing Leftovers

Let the chowder cool to room temperature before transferring it into airtight containers. It keeps beautifully in the fridge for up to four days, so it’s perfect for make-ahead lunches or quick dinners during the week. You’ll find the flavors deepen overnight, making each bowl even tastier the next day.

Freezing

Yes, you can freeze this Chicken and Corn Chowder Recipe! Just let the soup cool completely, then ladle it into freezer-safe bags or containers (leaving a little room for expansion). It will keep for up to three months. Thaw it in the fridge overnight before reheating, and note that the texture may be slightly less creamy after freezing—give it a good stir when warming up.

Reheating

For best results, reheat the chowder gently on the stovetop over low-medium heat, stirring frequently to prevent the cream from separating. If you’re short on time, the microwave works in a pinch—just cover and stir after every 45 seconds for even warming. If it thickened up too much in the fridge, add a splash of milk or broth to adjust the consistency.

FAQs

Can I use leftover turkey instead of chicken?

Absolutely! Leftover turkey works perfectly in this Chicken and Corn Chowder Recipe, especially around the holidays. It’s a fantastic way to give your turkey new life, with all the same creamy, cozy goodness.

Is there a vegetarian version of this chowder?

Yes! Substitute the chicken with diced potatoes or extra corn, and swap the chicken broth for vegetable broth. You’ll still get a thick, flavorful chowder—just without the meat.

Can I make this chowder gluten-free?

You sure can. Simply use your favorite gluten-free all-purpose flour blend in place of regular flour. The rest of the Chicken and Corn Chowder Recipe ingredients are naturally gluten-free, making this a safe option for those avoiding gluten.

How can I make the chowder thicker?

If you like your chowder ultra-thick, mash up a few of the potatoes directly in the pot while simmering. You can also let the soup simmer uncovered for a few extra minutes to reduce and concentrate the liquid.

What’s the best way to prep this chowder for a party?

Make the Chicken and Corn Chowder Recipe a day or two ahead and store it in the fridge. Gently reheat just before serving, and set up a toppings bar with bacon bits, fresh herbs, and cheese so guests can customize their own bowls!

Final Thoughts

If you’re ready to cozy up to a bowl of pure comfort, this Chicken and Corn Chowder Recipe is calling your name. It’s creamy, flavorful, and honestly just plain fun to make and share. Give it a try—you may just find your new favorite soup!

Chicken and Corn Chowder Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.6 from 15 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Chicken and Corn Chowder recipe is a comforting and hearty soup perfect for any time of the year. Creamy and flavorful, it’s packed with tender chicken, sweet corn, and aromatic vegetables in a rich broth.

Ingredients

Scale

Vegetables:

1 small onion, diced
2 cloves garlic, minced
2 celery stalks, chopped
2 medium carrots, chopped
1 cup diced potatoes (peeled)

Chowder Base:

2 tablespoons butter
1 tablespoon olive oil
3 tablespoons all-purpose flour
4 cups chicken broth
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1 cup heavy cream or half-and-half

Protein and Corn:

2 cups cooked shredded chicken
3 cups corn kernels (fresh, frozen, or canned)

Garnish:

1/4 cup chopped fresh parsley or green onions for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat butter and olive oil, then sauté onion, garlic, celery, and carrots until softened.
Create Roux: Stir in flour and cook to create a roux.
Add Broth and Ingredients: Gradually add chicken broth, then add chicken, corn, potatoes, thyme, salt, and pepper. Simmer until potatoes are tender.
Finish Chowder: Stir in cream and cook until heated through. Adjust seasoning if needed.
Serve: Garnish with parsley or green onions and serve hot.