If you’re craving a comforting, hearty bowl that feels like a warm hug on a chilly day, this Chicken Corn Chowder Recipe is absolutely the one to turn to. With tender shredded chicken, sweet bursts of corn, and creamy, dreamy potatoes all mingling in a rich, savory broth, every spoonful delivers layers of flavor and texture that never get old. It’s simple enough for a busy weeknight yet impressive enough to serve when friends come over. Trust me, once you try this Chicken Corn Chowder Recipe, it will become your go-to comfort soup that everyone asks for again and again.
Ingredients You’ll Need
Gathering the right ingredients for this Chicken Corn Chowder Recipe is a breeze, and each one plays a vital role in creating that signature flavor and lush mouthfeel. Fresh veggies, creamy dairy, and savory seasonings come together, making this chowder both satisfying and delicious.
- 1 lb chicken breasts (boneless, skinless): Cooked and shredded, the protein base that makes this chowder hearty.
- 2 tablespoons olive oil or butter: Adds richness and provides the perfect sautéing medium for veggies.
- 1 medium onion, diced: Builds foundational flavor with its mild sweetness once softened.
- 2 cloves garlic, minced: Gives an aromatic punch that wakes up the whole dish.
- 3 cups chicken broth: The savory liquid base that enhances depth and moistness.
- 2 cups whole milk: Contributes to the creamy texture without overpowering the other flavors.
- 1 cup heavy cream: Elevates the chowder’s richness, making it wonderfully luscious.
- 2 medium potatoes, peeled and diced: Provide heartiness and a smooth, comforting body to the chowder.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn): Adds pops of natural sweetness and brightness.
- 1 teaspoon dried thyme: Infuses a subtle herbal note that complements the chicken perfectly.
- 1/2 teaspoon paprika: Brings a gentle smoky warmth and vibrant color.
- Salt and pepper, to taste: Essential seasonings to balance and enhance all flavors.
- 1/4 cup chopped green onions (for garnish): Provides a fresh, crisp finish and a burst of color.
- 1/2 cup shredded cheddar cheese (optional, for garnish): Melts on top for an indulgent, cheesy twist.
How to Make Chicken Corn Chowder Recipe
Step 1: Sauté Vegetables
Begin by heating the olive oil or butter in a large pot over medium heat. Add the diced onion and let it soften for about 3 to 4 minutes, stirring occasionally. You want those onions translucent and fragrant, which lays the groundwork for incredible depth. Then, toss in the minced garlic and cook it for just 30 seconds — enough time to release its aromatic magic without burning. This step builds your flavor base and fills your kitchen with a delicious, inviting scent.
Step 2: Cook the Potatoes
Next, stir in the diced potatoes to the pot and pour in your chicken broth. Bring the mixture to a gentle boil, then lower the heat to a simmer. Let everything bubble away together for 10 to 12 minutes until the potatoes are just tender — tender enough to mash a bit when pressed but still holding their shape. This simmering step softens the potatoes and allows their natural creaminess to thicken the chowder as it cooks.
Step 3: Add Cream and Corn
Now, pour in the whole milk and heavy cream for that luxurious creaminess that makes chowder so comforting. Stir in the sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Give everything a good mix and let it simmer gently for another 5 to 7 minutes. This lets the flavors meld beautifully, with the seasoning accentuating the sweetness of the corn and savoriness of the chicken. The chowder should look thick, creamy, and utterly inviting at this point.
Step 4: Optional Blending
If you prefer a creamier texture, grab your immersion blender and partially blend the chowder right in the pot. Alternatively, you can scoop about a third of the soup into a countertop blender for a quick whirl, then stir it back in. This blending step adds to the silky texture but is entirely up to your personal preference. Either way, your Chicken Corn Chowder Recipe will remain thick and satisfying.
Step 5: Serve
Once your chowder is perfectly cooked and flavored, ladle it into warm bowls. This is the moment to get creative with garnishes for that finishing flourish. Sprinkle chopped green onions and a little shredded cheddar cheese if you like. Serve it steaming hot and watch those around the table dig in happily, savoring every rich, creamy spoonful of this beautiful Chicken Corn Chowder Recipe.
How to Serve Chicken Corn Chowder Recipe
Garnishes
The right garnishes can elevate your chowder from tasty to unforgettable. Finely chopped green onions add a crisp, fresh bite and pop of vibrant green that brightens each spoonful. If you’re feeling indulgent, a sprinkle of shredded cheddar cheese melting into the hot soup adds just the perfect cheesy richness. A dash of cracked black pepper or a pinch of smoked paprika can add a little kick and extra color, making your presentation look as good as it tastes.
Side Dishes
This chowder is an excellent centerpiece, but pairing it with the right sides can turn the meal into a full experience. Crusty bread or garlic toast are perfect for dunking into that creamy broth. A crisp green salad with a tangy vinaigrette complements the chowder’s richness beautifully. For something heartier, roasted vegetables or a simple coleslaw bring color and texture contrasts that balance out the meal wonderfully.
Creative Ways to Present
Want to wow your guests? Serve the Chicken Corn Chowder Recipe in rustic bread bowls for an edible presentation that’s both practical and charming. For portion control and elegance, use small mason jars or mini ramekins, which turn every serving into a cute, personal treat. You can even garnish with fresh herbs like parsley or thyme for extra visual appeal, making each bowl look like it came from a cozy, upscale café.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Corn Chowder Recipe can be stored in an airtight container in the refrigerator for up to 3 days. The flavors deepen over time, so reheating several hours later actually tastes even better. Just be sure to cool it completely before refrigerating to keep the texture fresh and safe.
Freezing
If you want to save some for longer, this chowder freezes beautifully. Use freezer-safe containers, leaving some space at the top as the chowder will expand slightly. It can be frozen for up to 2 months. When ready to enjoy, thaw overnight in the fridge for best results before reheating gently on the stove.
Reheating
Reheat your leftovers on the stovetop over low to medium heat, stirring occasionally to prevent sticking or burning. Add a splash of milk or broth if it looks too thick after sitting. Avoid microwaving for best texture, but if necessary, heat in short intervals, stirring well between each to keep the chowder creamy and smooth.
FAQs
Can I use leftover chicken for this Chicken Corn Chowder Recipe?
Absolutely! Leftover cooked chicken works perfectly here and is a great way to minimize waste and maximize flavor. Just shred or dice it before adding to the chowder.
What can I substitute for heavy cream?
If you want a lighter version, you can use half-and-half or more whole milk instead of heavy cream. Keep in mind the chowder won’t be quite as rich but will still be delicious.
Can I make this chowder dairy-free?
Yes! Substitute coconut milk or a creamy plant-based milk alternative for the dairy, and use olive oil instead of butter. The flavor will change slightly but remain comforting and tasty.
Is it okay to use frozen corn?
Frozen corn works wonderfully and is a convenient year-round choice. Just add it directly without thawing; it will cook perfectly in the simmering chowder.
How thick should the chowder be?
Chicken Corn Chowder should be thick enough to coat the back of a spoon but still ladle easily. Partial blending helps control thickness while maintaining a lovely texture with chunks of potato and corn.
Final Thoughts
This Chicken Corn Chowder Recipe is a true crowd-pleaser — comforting, creamy, and packed with delightful flavors that instantly make you feel at home. Whether you’re cooking a cozy family dinner or looking for a satisfying meal to brighten your day, this recipe is a keeper. I can’t wait for you to try it yourself and see just how quickly it becomes a family favorite that keeps everyone coming back for seconds!
Print
Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Corn Chowder is a creamy, hearty soup perfect for any season. Made with tender shredded chicken, sweet corn, potatoes, and a blend of milk and cream, it’s seasoned with thyme and paprika for a flavorful warmth. Garnished with fresh green onions and cheddar cheese, this chowder is simple to prepare on the stovetop and makes a satisfying meal for the whole family.
Ingredients
Soup Base
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant, stirring frequently.
- Cook the Potatoes: Stir in the peeled and diced potatoes. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and simmer for 10-12 minutes or until the potatoes become tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream gently to combine. Add the drained sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper to the pot. Continue to simmer the chowder for 5-7 minutes, allowing the flavors to meld together and the soup to heat through.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot until desired consistency is reached. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot to mix thoroughly.
- Serve: Ladle the hot chowder into bowls and garnish with chopped green onions and shredded cheddar cheese if desired. Serve immediately and enjoy the comforting flavors.
Notes
- You can substitute fresh or frozen corn for canned corn; adjust cooking time as needed if using fresh.
- Partially blending the chowder adds creaminess without losing the hearty texture.
- Use chicken thighs as an alternative to breasts for a juicier result.
- For a lighter version, swap heavy cream for additional milk or a lower-fat cream option.
- Season the chowder with additional herbs like parsley or chives for extra flavor.
- If you prefer a spicier chowder, add a pinch of cayenne pepper or chili flakes.
