Craving something cozy? Whip up this quick and comforting Chicken Corn Chowder recipe! Featuring succulent white meat chicken, sweet corn, and tender potatoes simmered in a rich and creamy, flavor-packed broth. Ready in 30 minutes with simple ingredients, this corn chowder with chicken and potatoes soup is the ideal weeknight hero! (Easy, gluten-free, & sure to please!)
Featured comment: Easy and delicious. Belly warming soup on cold night. Added bacon, sour cream, green onions and tortillas.” – Mary
Update: This post was originally published in February 2020. I made updates to the post below to include more information about creamy chowder. Plus, I’ve included a step-by-step video to show you how easy this chowder with chicken and corn is to make!
About this chicken corn chowder
This chicken chowder is luscious, rich, unbelievably creamy and irresistibly delicious! It’s loaded with succulent chicken, sweet corn, fluffy diced potatoes, tender fresh vegetables, robust seasonings and decadent half and half.
This flavorful chowder tastes like you spent hours slaving away in the kitchen, but it’s insanely easy to prepare thanks to convenient rotisserie chicken, along with frozen corn and can corn! It’s made entirely in one pot and can be ready and on your table in 30 minutes or less!
Hearty, indulgent and flavorsome, this thick, creamy soup recipe is the comfort food you’ve been looking for! Just one bite and your family will fall head over heels in love with this creamy corn chowder!
Why you will love this chicken chowder
- Simple ingredients! You only need easy to find ingredients and affordable pantry staples to make this chicken chowder recipe.
- Fast to prepare! You can make the best chicken chowder with just requires 15 minutes of hands-on preparation.
- One pot chowder recipe! That’s right, everything is made entirely in one pot.
- Amazing taste! Rich and creamy taste with plenty of hearty texture and robust flavor!
- Meal-prep friendly! You can prep this chowder in advance. Plus, it stores great and packs well for fast lunches or easy heat-and-eat dinners!
What is corn chowder with chicken?
Chowder is a thick, rich type of soup or stew thickened with a roux. Chowders are usually cream or milk-based with large chunks of vegetables and/or seafood, such as clams.
Corn chowder is traditionally made with corn, diced potatoes, onions, butter, flour, stock or broth and milk or cream. Other vegetables, such as peppers, celery and carrots, may also be included.
Chicken chowder is the same thing as corn chowder, just with the addition of chicken and a few flavorful seasonings.
What does chowder taste like?
Chowder is thick and chunky in texture with a rich, creamy taste and subtly sweet flavor.
If you love chowders, you’ll probably also love thick and creamy bisques! Be sure to try this fan-favorite recipe next: Seafood Bisque. And if you love potatoes in soup, try this potato and roasted garlic soup and roasted sweet potatoes soup.
What is in this chicken chowder recipe?
This corn chowder with chicken and potato recipe only requires 10 ingredients, plus a few pantry seasonings to create a luxuriously creamy soup that is robust in flavor and guaranteed to soothe your soul!
(Scroll down for the detailed measurements in the printable recipe at the bottom of the page.)
Ingredients for chicken corn chowder recipe
- Butter and Oil: You will need two tablespoons of each unsalted butter and extra virgin olive oil. I like the combination of good quality oil plus the flavor from butter; however, you can use just one or the other if you would like.
- Vegetables: Sweet red bell peppers, mild jalapeño peppers and delicate scallions create a base of delicious, fresh flavor.
- Aromatics and Seasonings: Fresh garlic, cumin, coriander, smoked paprika, kosher salt and ground black pepper give the soup dimension and provide tons of flavor!
- Flour: 1/4 cup of all purpose flour gives this chowder body and thickness.
- Stock: Unsalted chicken or vegetable stock make up the base liquid of this chowder. Make sure you use unsalted or low-sodium stock so you can control the level of salt!
- Substitution: You can use low-sodium chicken broth if you prefer.
- Cream: 1 to 1 1/2 cups of heavy cream provide rich flavor and a decadent mouthfeel. However, you can use half-and-half instead. Use the cream to taste, adding more for a more luxurious stew.
- Potatoes: You need 3 medium white potatoes for this recipe. I recommend using russet potatoes, which are starchy and help naturally thicken chowder.
- Chicken: You need 1 pound (lb), or about 3 cups, of cooked chicken. You can use whatever you love – rotisserie, leftover skinless chicken breasts or chicken thighs, or pre-cooked and packaged chicken all work great here.
- Creamed Corn: One can of cream-style corn adds a luxurious mouthfeel, while one can or frozen package of fire roasted corn kernels adds plenty of plump, juicy texture. If fresh corn is in season, you can substitute fresh kernels of corn for the can of roasted corn – just make sure you grill or char the corn first.
What spices for corn chowder?
You can season your chicken chowder with as much or as little flavor as you would like! It’s your chicken stew, so you should make the rules! I highly encourage you to season your chowder to your specific taste and use your favorite spices and dry herbs!
Spices to try in chicken chowder with corn
- Garlic: Fresh garlic provides the perfect punchy, aromatic flavor.
- Cumin: Earthy cumin adds a warm flavor with a hint of both bitter and sweet tastes.
- Coriander: If you don’t like cilantro, I have good news – ground coriander doesn’t taste soapy! It’s earthy, tart, and sweet with a slightly floral aroma.
- Smoked Paprika: Smoked paprika is one of my favorite spices! It adds the perfect smoky, charred flavor while still keeping things cool and sweet.
- Cayenne: Cayenne pepper provides a moderate amount of heat! If you don’t like things too spicy, I suggest you use chili powder instead.
- Chili Powder: Chili powder is a mix of chili pepper powders along with other spices, such as cumin. It adds a delicious distinct flavor and a touch of heat.
- Red Pepper Flakes: Lends spicy heat as well.
- Oregano: Crisp, dry oregano leaves are incredibly aromatic with a pungent earthy flavor.
- Thyme: Fine dry thyme leaves impart a subtle sweet and slightly peppery flavor.
- Bay Leaf: Whole bay leaves are somewhat similar in fragrance to both oregano and thyme. They infuse an unparalleled layer of flavor to chowders and soups.
How to make chicken corn chowder soup?
This chowder is easy to prepare, made in one pot and ready in 30 minutes or less! It’s the perfect weeknight meal to keep you and your family cozy and warm all season long!
- Sauté vegetables and seasonings: In a large soup pot or Dutch oven, melt butter in olive oil over medium heat. Add the bell peppers, jalapeño and green onions. Season with 1 teaspoon salt and ½ teaspoon pepper and sauté until softened, about 4-5 minutes. Add in the garlic, cumin, coriander and smoked paprika. Sauté until fragrant, about 30 seconds to 1 minute.
- Add flour then stock: Sprinkle the flour over the vegetables. Cook, stirring, for 2 minutes. Slowly pour in the stock, whisking constantly until smooth.
- Add potatoes: Increase heat to medium high and add the potatoes. Bring soup to a boil and then immediately reduce to a rapid simmer. Cover and cook until the potatoes are JUST fork tender, about 10-15 minutes.
- Add dairy, chicken and corn: Uncover and add 1 cup of half and half, chicken and both types of corn. Bring the soup to a gentle simmer over medium-high heat. Immediately reduce heat to maintain a gentle simmer and cook, stirring occasionally, until heated through, about 8-10 minutes. If you like a creamier soup, add more half-and-half as desired. Taste and adjust for seasoning with salt and pepper.
- Serve: Ladle the chowder into bowls and top with desired garnishes. Serve and enjoy!
Step by step photos: making corn chowder with chicken and potatoes
(Scroll down for the detailed measurements in the printable corn chowder with potatoes and chicken recipe at the bottom of the page.)
FAQ: frequently asked questions
Is chowder thick?
Traditionally, chowders are creamy and ever-so-slightly thick in texture. Authentic chowders are never ultra-thick as they are only slightly thickened from the starch of the potatoes and milk or cream.
This recipe is true to traditional chowders – it’s creamy and rich in texture with a creamy and medium-thick body. However, if you prefer a thick soup, there are a few different ways to thicken chowder.
How to make this chicken corn chowder recipe thicker?
- Puree part of the soup. Before adding the half-and-half, chicken and corn in step 4, puree some of the soup. You can puree as much or as little of the soup as desired. Either use an immersion blender, or transfer the soup in batches to a stand blender. After pureeing, proceed with the recipe as directed.
- Use a slurry. Before proceeding with step 4, whisk a tablespoon of cornstarch into the half-and-half. This is called a slurry and it is an easy way to give the chowder more body and a thicker texture.
- Add a Beurre Maine. In a bowl, or on a clean work surface, mix together 1 tablespoon of all-purpose flour with 1 tablespoon of softened, unsalted butter. Use your fingertips to knead the butter into the flour until a thick paste forms. This ‘dough’ is called a Beurre maine and it is a technique commonly used in French cuisine for thickening soups, stews and sauces. With the heat on under the pot, add the Beurre Maine to the finished chowder and whisk until it has completely dissolved. Continue cooking the chowder for a few minutes so there is no taste of raw flour.
How to make corn chowder with chicken creamier?
If you are craving an ultra-creamy, spoon-clinging chowder, there are a few quick and easy ways to make this corn chowder with chicken and potatoes even creamier!
- Use heavy cream. Swap out the half-and-half for heavy cream for an even silkier, richer mouthfeel.
- Add sour cream or yogurt. Sour cream and yogurt works similar to cream when stirred into soup. Please note that both will give your chowder a tangy flavor.
- Add coconut milk. Coconut milk is a great option if you are looking to limit your dairy consumption. In order to not drastically alter the flavor of the chowder, make sure you only add up to a quarter cup of coconut milk to the soup.
Tips for serving corn chowder
Wondering how to garnish this chicken corn chowder recipe? Or want to know what to serve with it? From bacon and crackers, to shrimp and sausages, there are plenty of ways to spruce up your chowder or turn it into a full blown meal!
What toppings for chicken chowder with corn?
You can be as creative as you like when adding toppings to corn chowder with chicken and potatoes. If you are serving a crowd, try setting up a soup station or chowder bar with each garnish in individual bowls, that way your guests can customize the chowder to their liking!
Toppings ideas for chowder with chicken
- Bacon: Because everything tastes better with crispy bacon!
- Avocado: Rich and creamy avocado perfectly complements chowder!
- Jalapeño: Make things slightly spicy with slivers of fresh jalapeños!
- Red Peppers: Love sweet peppers? Throw some fresh or roasted red peppers on top!
- Cheese: A generous sprinkling of cheese is an obvious choice! Monterey jack, pepper jack and cheddar cheese are my personal favorites!
- Fresh Herbs such as green onions, chives, cilantro, and/or parsley
- Scallions or Chives: Delicate green onions and chives are a great way to add a touch of mild onion flavor!
- Cilantro or Parsley: Fresh herbs are a great way to liven up chowder! I prefer cilantro, but parsley is great as well!
- Tomatoes: Fresh diced tomatoes are a wonderful way to add a pop of color!
- Sour Cream: Tangy sour cream is a delicious way to add more rich flavor and creamy texture! Or, try whipped Greek yogurt if you are looking to keep things healthier.
- Hot Sauce: Your favorite hot sauce is a must if you want to bring the heat!
- Oyster or Saltine Crackers: Thick soup plus crunchy crackers is a classic for a reason!
- Tortilla Strips: Thin and crispy homemade tortilla strips are my personal favorite topping for chowder! I’ve included the recipe in the notes section of the recipe!
How to serve chicken corn chowder
Chowder is filling enough to be served as a stand-alone meal; however, you can also serve it as an accompaniment to a light entree, such as a soup or sandwich! See below for some of my family’s favorite side dishes that perfectly complement this chowder!
12 side dishes to serve with corn chowder
- Bread: Artisan bread, garlic bread, or 1-hour homemade dinner rolls are always a wonderful option for dunking.
- Corn Bread: Sweet, crumbly corn bread smeared with a thin layer of butter is a heavenly with chowder.
- Green Salad: A light and simple green salad is a wonderful way to balance out this rich soup.
- Coleslaw: Not a fan of plain salads? Try tangy, fresh spicy, sweet coleslaw instead.
- Sandwiches: A crispy, warm panini or grilled cheese is an obvious choice for serving with a creamy chowder.
- Peppers: Any type of bell pepper will pair fantastically with this soup! Try sautéed peppers for an lighter side dish or stuffed peppers as a substantial main.
- Roasted Vegetables: Your favorite seasonal vegetables are another wonderful light side dish to serve with chowder.
- Corn on the cob: Love fresh corn? Double down by cooking or grilling corn cobs and serving them on the side.
- Sausages: Grill or roast a few sausages to add more protein to your meal.
- Shrimp: Shrimp is a delicious, healthy protein option! Try roasting, grilling or poaching shrimp.
- Crab Legs: Turn your chowder into a luxurious extravaganza by serving steamed crab legs with plenty of drawn butter on the side.
- Mussels or Clams: Mild clams and mussels pair perfectly with chowder.
Storing and freezing chowder
Food safety is important when it comes to storing leftovers! Follow the simple tips below for properly storing, freezing and reheating this creamy corn soup!
How long is chicken chowder good for?
Leftover chowder should be stored in an airtight container in the refrigerator. Properly stored, chowder will keep for up to three to four days.
Can you freeze it?
I personally don’t recommend freezing this corn chowder with chicken and potatoes due to the potatoes and half-and-half. Potatoes tend to fall apart when thawed and reheated due to their high water content. Likewise, milk products do not freeze well as they tend to separate or become grainy in texture when defrosted and rewarmed.
However, if you have your heart set on freezing this, I recommend the following steps:
- Either skip adding the half-and-half in step 4, or substitute an equal amount of evaporated milk.
- Cool the cooked soup completely. Transfer it to freezer-safe airtight containers, making sure to leave at least ½-inch of headspace at the top as the soup will expand when frozen. Chowder will keep in the freezer for up to 2 months.
- Thaw the chowder in the refrigerator overnight.
- To reheat, transfer chowder to a Dutch over or saucepan. Reheat over low heat, stirring frequently until warmed throughout. Take care not to simmer or boil the soup as high heat may cause the ingredients to separate or curdle.
How many calories in chicken corn chowder recipe?
The exact number of calories and carbohydrates in corn chowder will depend upon the precise measurement and exact brand of ingredients you decide to use in this recipe. This chicken corn chowder recipe serves eight and has approximately 267 calories and 26 grams of carbohydrates per serving.
Is corn chowder gluten-free?
This recipe for chicken corn chowder as written is not gluten-free, but can easily be adapted to adhere to a gluten-free diet!
To make gluten-free chowder, replace the all-purpose flour with gluten-free flour. As well, make sure you are using a can of gluten-free creamed corn (made with cornstarch, not flour), or make your own creamed corn.
This corn chowder with chicken and potatoes recipe is not keto-friendly as it contains 26 grams of carbohydrates per serving and more digestible carbohydrates than fiber.
If you are looking for a bowl of creamy comfort to keep you warm, look no further than this easy chicken corn chowder recipe. Hearty and undeniably delicious, this soup will quickly become a family favorite!
Until next week, friends, cheers! To hearty classics!
More thick and creamy chicken soup recipes!
If you love this chicken corn stew, try these quick and delicious recipes next:
- Cream of Chicken and Wild Rice Soup
- Creamy Chicken Gnocchi Soup in the Slow Cooker
- Thai Chicken Noodle Soup
- Chicken Tortellini Soup with Tomatoes
The best chicken corn chowder recipe👇
Chicken Corn Chowder Recipe
- 1 Large Soup Pot or Dutch Oven
- 2 TBS Unsalted Butter
- 2 TBS Extra Virgin Olive Oil
- 2 medium Red Bell Pepper – seeded and small dice (about heaping 1 3/4 cups)
- 2 medium Jalapeno Pepper – seeded, ribbed & finely diced (scant 1/2 cup)
- 8 large Green Onions – thinly sliced & DIVIDED - white & pale green parts for cooking, dark green for garnish
- 2-3 cloves Garlic – minced
- 1 ½ tsp EACH: Cumin, Ground Coriander & Smoked Paprika
- ¼ Cup All Purpose Flour – spooned & leveled
- 4 Cups Unsalted Chicken Stock
- 3 medium Russet Potatoes – peeled and cut into bite-sized 1/2-inch chunks (5 ½-6 ½cups) (SEE NOTES)
- 16 ounces Cooked Chicken - diced or shredded (about 3 cups)
- 1 (14 ounce) Can Creamed Corn - do not drain!
- 1 (14 ounce) Can Roasted Corn - drained
- 1 Cups Heavy Cream - or more to taste
- Kosher Salt & Ground Black Pepper – to taste
- Optional Toppings: Freshly Grated Cheese (Cheddar, Pepper Jack or Monterey Jack), Cooked Bacon, Cilantro, Parsley, Lime Wedges, Hot Sauce, Homemade Tortilla Strips (recipe below)
- Saute Vegetables and Add Seasonings: In a large saucepan or Dutch oven, melt butter in olive oil over medium heat. Add the bell peppers, jalapeno and green onions (white and pale green parts). Season with 1 1/4 teaspoon salt and heaping ½ teaspoon pepper and sauté until softened, about 4-5 minutes. Add in the garlic, cumin, coriander and smoked paprika. Sauté until fragrant, about 30 seconds to 1 minute.
- Add Flour, then Stock: Sprinkle the flour over the vegetables. Cook, stirring, for 2 minutes. Slowly pour in the stock, whisking constantly until smooth.
- Add Potatoes: Increase heat to medium high and add the potatoes. Bring soup to a boil and then immediately reduce to a rapid simmer. Cover and cook until the potatoes are ALMOST fork tender, about 8-12 minutes. (DO NOT overcook the potatoes - you will continue to cook them in the following steps!)
- Add Chicken and Corn: Uncover and add the chicken and both types of corn. Bring the soup to a gentle simmer over medium-high heat. Immediately reduce heat to maintain a gentle simmer and cook, stirring occasionally, until heated through, about 4-5 minutes. Taste and adjust for seasoning with salt and pepper.
- Add Cream, then add Dark Green Scallions: Turn heat to medium-low and stir in the heavy cream. Cook for 2-3 minutes, or until potatoes are tender and soup is heated through. Stir in the remaining green onion (dark green tops). Taste and adjust for seasoning with salt and pepper. If you prefer a creamier soup, add more half-and-half as desired.
- Garish and Serve: Ladle the chowder into bowls and top with desired garnishes. Serve and enjoy!
- Potato Dice Size: To ensure even cooking, make sure you cut your potatoes into cubes roughly uniform in size.
- To prep potatoes in advance: To prevent potatoes from browning after peeling and cutting into cubes, transfer cut potatoes to a large bowl filled with COLD water. If you want to prep potatoes in advance, add 1 teaspoon of distilled white vinegar per 2 cups of water. Potatoes will keep stored in an airtight container in the vinegar-water mixture for up to 24 hours. Drain (no need to rinse) before using.
- Homemade tortilla strips are delicious with this soup and easy to prepare. Recipe below.
- Corn Tortillas – cut into thin strips
- Vegetable Oil
- Heat 2 tablespoons of oil in a large skillet over medium to medium-high heat.
- Once oil is shimmering, add the strips in batches. Cook, flipping halfway through, for 1 ½ to 2 minutes or until strips are golden brown and crispy.
- Transfer to a paper towel lined plate and season generously with flaky salt while still warm.
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