This rich and creamy Chicken Corn Chowder is loaded with tender vegetables and robust flavors! This flavorful chicken soup will keep you cozy and warm all season long and quickly become a family favorite!
Easy 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 and frozen corn! It’s made entirely in one pot and can be ready and on your table in 30 minutes or less!
Hearty, comforting and flavorsome, you and your family will fall head over heels in love with this creamy corn chowder!
What is chicken corn chowder?
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.
Chicken corn chowder is a variation of chowder that is cream based and made with chicken, corn, potatoes and peppers.
What does chowder taste like?
Chowder is thick and chunky in texture with a rich, creamy taste and subtly sweet flavor.
What is in corn chowder?
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, carrots, chicken and various seasonings may be added depending on the recipe.
This easy chicken chowder recipe is made with the following:
- Butter + Oil
- Peppers – bell pepper and jalapeno pepper
- Chicken Stock
- Seasonings – garlic, cumin, coriander and smoked paprika
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.
How to make corn chowder thicker?
While this recipe is true to traditional chowder, with a creamy and rich texture and medium thickness, there are a few different ways to make chowder 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 chowder creamier?
If you are craving an ultra-creamy, spoon-clinging chowder, there are a few quick and easy ways to make your chowder 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.
What spices for corn chowder?
You can season your chowder with as much or as little flavor as you would like! It’s your chowder, 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 use in chowder:
- Smoked Paprika
- Cayenne or Chili Powder
- Dried Oregano
- Dried Thyme
- Bay Leaf
What toppings can I add to corn chowder?
You can be as creative as you like when adding toppings to chowder! 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!
What to eat with corn chowder:
- Crumbled, Cooked Bacon
- Diced Avocado
- Sliced Jalapenos
- Diced or Roasted Red Peppers
- Grated Cheese
- Sliced Scallions or Chives
- Fresh Cilantro or Parsley
- Diced Tomatoes
- Sour Cream
- Hot Sauce
- Oyster Crackers or Saltine Crackers
- Homemade Tortilla Strips (recipe included below)
What to serve with chicken chowder?
Chowder is hearty enough to be served as a main meal, or it can be served as an accompaniment to a light entree or sandwich!
What goes well with chowder:
- Crusty Artisan Bread or Garlic Bread
- Corn Bread
- Tortilla chips
- Green Salad
- Grilled Cheese or Panini Sandwich
- Grilled Sausages
- Roasted, Grilled or Poached Shrimp
- Crab Legs
How to make creamy chicken corn chowder?
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!
- Saute vegetables and seasonings: In a large saucepan or Dutch oven, melt butter in olive oil over medium heat. Add the bell peppers, jalapeno 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!
How to make corn chowder with chicken step by step photos:
How long is corn 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 chicken chowder?
I personally don’t recommend freezing this chowder 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 chowder?
The exact number of calories and carbohydrates in corn chowder will depend upon the precise measurement and brand of ingredients used. This easy chicken chowder recipe serves eight and has approximately 267 calories and 26 grams of carbohydrates per serving.
Is corn chowder gluten-free?
This recipe 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 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! Hearty and undeniably delicious, this soup will quickly become a family favorite!
Until next week, friends, cheers – to hearty classics!
The best Chicken Corn Chowder Recipe👇
This rich and creamy Chicken Corn Chowder is loaded with tender vegetables and robust flavors! This flavorful soup will keep you cozy and warm all season long and quickly become a family favorite!
Recipe can be scaled up or down by using the slider if you hover your mouse over the number of Servings.
- 2 TBS Unsalted Butter
- 2 TBS Olive Oil
- 1 large Red Bell Pepper – seeded and small dice (1 ½ cups)
- 1 large Jalapeno Pepper – seeded, ribbed & finely diced (scant 1/3 cup)
- 8 large Green Onions – thinly sliced & SEPARATED - white & pale green parts for cooking, dark green for garnish (about ¾ cup)
- 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 cups) (SEE NOTES)
- 1 – 1 ½ Cups Half and Half - to taste
- 3 Cups Cooked and Shredded Chicken (15-16 ounces)
- 1 (14 ounce) Can Creamed Corn
- 1 (14 ounce) Can Roasted Corn - drained
- Kosher Salt & Ground Black Pepper – to taste
Saute vegetables and 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 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. (DO NOT overcook the potatoes)
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!
- To ensure even cooking, make sure you cut your potatoes into cubes roughly uniform in size.
- To prevent potatoes from browning after peeling and cutting into cubes, transfer cut potatoes to a large bowl filled with COLDwater. If you want to prep potatoes in advance, add ½ teaspoon of distilled white vinegar to the 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.
Homemade crispy tortilla strips:
- 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.
Recipe Serves: 6-8 People
Nutritional information is an approximation based upon 8 servings.
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