There’s something downright magical about a steaming bowl of Chicken Corn Chowder on a chilly evening—it’s food that hugs you back! Brimming with sweet corn, tender chicken, and creamy potatoes, this comforting classic strikes the perfect balance between savory and sweet, while the aromatic veggies and hints of smoked paprika bring everything together for a bowl you’ll want to revisit all year long. Whether you’re cozying up with family or sharing with friends, Chicken Corn Chowder always finds a way to bring smiles to the table.
Ingredients You’ll Need
The beauty of Chicken Corn Chowder lies in its simplicity—every ingredient is essential to create its hearty texture, golden color, and unforgettable flavor. From the basics you likely have on hand to a few special touches, each one really counts!
- Olive oil (1 tablespoon): Adds depth and keeps the veggies from sticking while building a flavor-packed base.
- Butter (1 tablespoon): Provides a rich, creamy undertone crucial for classic chowder texture.
- Yellow onion, diced (1 medium): Sweetens the broth and anchors the flavor profile.
- Garlic, minced (2 cloves): Boosts the savoriness with its unmistakable aroma.
- Carrots, diced (2 medium): Bring vibrant color and a subtle hint of sweetness.
- Celery, diced (2 stalks): Adds delightful crunch and earthy undertones.
- Dried thyme (1 teaspoon): Invites a delicate herbal freshness that ties everything together.
- Smoked paprika (½ teaspoon): Gives a whisper of smoky warmth (don’t skip it—so worth it!).
- Salt (1 teaspoon): Essential for enhancing all the flavors in the pot.
- Black pepper (½ teaspoon): Lends mild heat and subtle complexity.
- All-purpose flour (3 tablespoons): The thickening agent that gives the chowder its signature body.
- Low-sodium chicken broth (4 cups): Forms a savory, not-too-salty foundation for all the ingredients to shine.
- Cooked shredded chicken (2 cups): The heart of the chowder—use rotisserie chicken for speed and flavor!
- Frozen or fresh corn kernels (3 cups): Gives bursts of sweetness and a lovely pop with every bite.
- Russet potato, peeled and diced (1 large): Adds creaminess and tender bites throughout.
- Half-and-half (1 cup): Ensures the soup is luxuriously creamy without being heavy.
- Whole milk (½ cup): Helps lighten the chowder while keeping it silky-smooth.
- Fresh parsley, chopped (¼ cup): Finishes the soup with bright, herbaceous color and flavor.
- Cooked and crumbled bacon for garnish (optional): Adds smoky crunch—absolutely delightful if you love bacon!
How to Make Chicken Corn Chowder
Step 1: Sauté the Aromatics
Begin your Chicken Corn Chowder adventure by heating olive oil and butter in a large pot over medium heat. Toss in the diced onion, garlic, carrots, and celery, and let them gently soften and release their heavenly aroma—this should take about 5 to 6 minutes. Stir occasionally to prevent any browning, as the goal is to coax out their sweetness and build a flavorful base for your chowder.
Step 2: Add Seasonings and Make a Roux
Now, sprinkle in the dried thyme, smoked paprika, salt, and black pepper. Stir well to distribute those spices evenly, and let the warm flavors infuse into the vegetables. Sprinkle flour over the mix, stirring constantly for 1 to 2 minutes; this step cooks off that raw flour taste and helps set the stage for a lusciously thick chowder.
Step 3: Pour in the Broth and Simmer
Slowly and steadily whisk in the chicken broth, scraping up any bits stuck to the bottom of the pot—those are packed with flavor! Add your diced potato, bring everything up to a boil, then reduce the heat and let your chowder base simmer for 10 to 12 minutes. The potatoes should become just tender, blending wonderfully with the creamy texture that’s coming together.
Step 4: Add Chicken and Corn
Stir in the corn and shredded chicken, letting them simmer alongside the potatoes for about 5 minutes. This is when the chowder starts to look and smell like absolute comfort food—the corn gives it pops of sweetness, the chicken brings the protein, and those flavors start to truly meld.
Step 5: Make It Creamy
Lower the heat before stirring in the half-and-half and whole milk. Let everything warm through for another 3 to 4 minutes, stirring gently. The soup will turn luxuriously creamy and glossy at this point. Don’t let it boil after adding dairy—gentle heat keeps the chowder silky instead of splitting.
Step 6: Finish and Serve
Stir in the fresh parsley and give your Chicken Corn Chowder a final taste. Adjust seasonings as needed, then ladle into warm bowls. Top with crumbled bacon for an optional smoky crunch, and enjoy your masterpiece!
How to Serve Chicken Corn Chowder
Garnishes
Garnishes are the finishing flourish—try sprinkling freshly chopped parsley or green onions for color, a little crumbled bacon for crunch, or even a handful of sharp cheddar if you want to take the indulgence up a notch. A swirl of cream on top also looks gorgeous and adds a pro touch.
Side Dishes
Chicken Corn Chowder pairs beautifully with a hunk of warm crusty bread, a soft roll, or simple saltine crackers. If you crave greens, a crisp mixed salad tossed with vinaigrette is the perfect palate cleanser alongside this creamy soup.
Creative Ways to Present
For a fun twist, serve Chicken Corn Chowder in a hollowed-out bread bowl or mini soup mugs for an appetizer at gatherings. You can also present it family-style in a large soup tureen so everyone can ladle their own, making dinner feel both cozy and interactive.
Make Ahead and Storage
Storing Leftovers
Once cooled to room temperature, transfer Chicken Corn Chowder into an airtight container and store in the refrigerator. It keeps wonderfully for up to 3 days and the flavor often deepens even more overnight.
Freezing
If you want to stash some away for busy nights, you’re in luck! Simply let the chowder cool completely, then portion it into freezer-safe containers or heavy-duty zip-top bags. It freezes well for up to 2 months, though keep in mind the texture may become slightly less creamy—just give it a good stir after reheating.
Reheating
Reheat your Chicken Corn Chowder gently in a saucepan over low heat, stirring often to prevent scorching. If you find the soup has thickened, just add a splash of milk or broth until you reach your preferred consistency. Microwave reheating works, too—just use a lower power setting and stir every minute or so.
FAQs
Can I use rotisserie chicken for Chicken Corn Chowder?
Absolutely! Rotisserie chicken is a fantastic shortcut—just shred it and add right to the pot. It brings both flavor and tenderness, letting you skip a step without sacrificing taste.
What kind of potatoes work best?
Russet potatoes are classic for chowders because they break down slightly and help thicken the soup, but Yukon Golds are a tasty alternative if you like a more buttery potato.
Is Chicken Corn Chowder gluten-free?
As written, this recipe uses all-purpose flour as a thickener, so it isn’t gluten-free. However, you can swap in a gluten-free all-purpose blend or even cornstarch mixed with a bit of water to suit your needs.
Can I make this soup vegetarian?
Yes! Simply replace the chicken with extra potato or chickpeas, and use vegetable broth instead of chicken broth. The chowder will be just as hearty and delicious.
How can I add more heat?
If you like a spicy kick, sprinkle in a pinch of cayenne pepper or a dash of hot sauce during cooking. Taste as you go, and adjust until it has your perfect level of warmth!
Final Thoughts
There’s truly nothing like the comfort and heartiness of homemade Chicken Corn Chowder—you’re just a handful of simple ingredients away from a bowlful of joy. Try it for your next family dinner or potluck and let the smiles (and requests for seconds!) roll in. Enjoy every creamy, cozy spoonful!
PrintChicken Corn Chowder Recipe
Warm up with a comforting bowl of Chicken Corn Chowder, a hearty and creamy soup perfect for chilly days. This easy recipe combines tender chicken, sweet corn, and potatoes in a flavorful broth, finished with a touch of parsley and optional bacon for extra indulgence.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Main Ingredients:
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium yellow onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 stalks celery (diced)
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth
- 2 cups cooked shredded chicken
- 3 cups frozen or fresh corn kernels
- 1 large russet potato (peeled and diced)
- 1 cup half-and-half
- 1/2 cup whole milk
Garnish:
- 1/4 cup chopped fresh parsley
- cooked and crumbled bacon for garnish (optional)
Instructions
- Sauté Aromatics: Heat olive oil and butter in a large pot. Sauté onion, garlic, carrots, and celery until softened.
- Add Seasonings: Stir in thyme, smoked paprika, salt, and pepper. Sprinkle flour over vegetables and cook.
- Make the Base: Gradually whisk in chicken broth, add diced potato, and simmer until tender.
- Finish the Chowder: Stir in corn, chicken, half-and-half, and milk. Cook until heated through. Season with parsley.
- Serve: Ladle hot chowder into bowls, top with bacon if desired.
Notes
- You can use leftover rotisserie chicken for convenience.
- Adjust the creaminess by using heavy cream or 2% milk.
- Enhance the flavor with cayenne or hot sauce for a spicy kick.
Nutrition
- Serving Size: 1 ½ cups
- Calories: 410
- Sugar: 7g
- Sodium: 690mg
- Fat: 20g
- Saturated Fat: 9g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg