Chicken and Corn Chowder
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Posted: 02/02/25
Updated: 02/03/25
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This Chicken and Corn Chowder is a creamy, comforting soup that’s perfect for any night of the week! Packed with tender chicken and sweet corn it’s full of rich, satisfying flavors. Serve it with warm bread for a meal everyone will love!
‘Tis the season for “stick-to-your-ribs” meals that will keep you warm and fill you belly! I love winter because it means I can pull out all of the easy soup and chowder recipes. This chicken and corn chowder is one of the coziest — and it’s so simple to make too! Plus, what’s better than a creamy bowl of chowder on a brisk winter day?
This is almost identical to my turkey corn chowder recipe, but instead I use chicken. It’s a fabulous weekday meal and great to make when you need to serve a larger group. I just grab my work horse of a dutch oven, chop up some veggies, and then get to making the heartiest, most easy chicken and corn chowder ever!
Why You’ll Love Chicken and Corn Chowder
- This creamy chicken and corn chowder is a great way to repurpose leftover chicken. Don’t let those leftovers go to waste!
- Chowder is great for meal prep. It’ll last a few days in the fridge and reheats wonderfully!
- Easily make a double or triple batch to serve a large group. Chowder is a great way to get a lot of servings from an easy recipe.
Ingredients for Chicken and Corn Chowder
- Olive oil – Use extra virgin olive oil to sauté the veggies before adding in the rest of the ingredients.
- Diced yellow onion – I recommend using a yellow onion in this recipe, but you can use white onion if you prefer.
- Celery – Dice up fresh celery for an added crunchy texture in your chowder!
- Roasted bell pepper – Roasted red peppers are the easiest way to create depth of flavor in this dish.
- Minced garlic – Freshly minced garlic is key for this yummy chowder!
- Diced green chiles – Add a little bit of kick to your chicken and corn chowder recipe with a small can of diced green chiles.
- Low-sodium chicken broth – I recommend using low sodium broth so that you can easily control the salt level of this dish.
- Frozen corn kernels – Canned corn will also work, just grab whatever is easiest.
- Salt – Bring all of the flavors together with a sprinkle of salt.
- Ground pepper – Black pepper adds just a bit of warmth an depth to this corn chowder recipe.
- All-purpose flour – To thicken up the chowder, use a bit of all purpose flour and milk to create a slurry.
- Milk – Don’t have milk? Heavy cream and half and half would also work.
- Shredded chicken – I love to make a batch of crock pot shredded chicken or Instant Pot shredded chicken with some boneless skinless chicken breast.
- Shredded cheddar cheese – You can use a different type of cheese if you want. Colby Jack, Monterey Jack and even Mexican blend will work well.
- Smoked paprika – If you don’t have smoked paprika, you can use regular paprika instead.
- Green onion – Slice up green onion to use as a garnish! Not to mention, it tastes amazing.
Can I use canned chicken in corn chowder?
Feel free to use canned chicken if you prefer! The flavor will not be as fresh, but it is a great option in a pinch. You’ll likely need a few cans of chicken to ensure that there is chicken all throughout the chowder.
Helpful Tools
- Dutch oven or large saucepan
- Measuring cups and spoons
- Spoon
- Mixing bowl
How to Make Chicken and Corn Chowder
- Begin by heating the olive oil in a large saucepan or dutch oven over medium-high heat. Then add the onion and celery and cook for 5 minutes or until the onion begins to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
- Pour in the chicken broth, bring the mixture to a boil, then reduce the heat to medium and simmer, uncovered, for 10 minutes.
- Add the corn and simmer for an additional 3 minutes.
- Place the flour into a medium bowl and slowly whisk in the milk until the mixture is smooth. Then slowly whisk the milk mixture into the soup, along with salt and pepper. Cook, stirring frequently, until the soup is thickened, about 15 minutes.
- Stir in chicken, cheddar cheese and smoked paprika. Stir until cheese is melted and chicken is warm.
- Serve with a garnish of green onions if desired.
Pro Tips for the Best Chicken and Corn Chowder
- Don’t have shredded chicken on hand? Grab a rotisserie chicken from the grocery store and shred that instead!
- Give your chowder a taste before serving! Feel free to add extra salt and pepper if it’s needed.
- Just like soup, chowder is easy to adapt. You can change up some ingredients in this chicken and corn chowder if you need to!
How to Store Leftover Chicken and Corn Chowder
For best results, transfer chicken corn chowder to an airtight container and allow it to cool completely. Store in the fridge for 2-3 days. You can freeze leftovers if you want, but I don’t necessarily recommend it. The cream-based broth can separate once thawed and likely won’t reheat very well. But storing in the refrigerator is a great option.
What to Serve with this Chicken and Corn Chowder Recipe
I love to serve chicken and corn chowder with something cozy like garlic bread or breadsticks. Buttery homemade biscuits are also fun to serve with chowder. Don’t forget tasty toppings. You can make some oven baked bacon to crumble on top, diced red bell peppers, red pepper flakes, diced avocado, or any other topping you want!
What is the difference between a soup and a chowder?
Chowders are typically much more thick and have a cream based broth. They are more rich in flavor and often very hearty. Whereas, soups can vary from being a very light dish to something more filling. Soups usually have a more thin consistency and have a wide variety of ingredients that can be used to make them.
Dig into this creamy, flavorful, savory chicken and corn chowder! It’s just the thing to drive the cold aways.
More Delicious Soup and Chowder Recipes
- Don’t have chicken on hand? Then make this regular, classic Corn Chowder instead!
- Cheeseburger Soup will silence even the pickiest of eaters! It’s so tasty!
- This Chicken Tortilla Soup is just delightful. It’s a favorite soup recipe of mine for sure.
- How many uses are there for potatoes? One can’t know exactly, but this Mashed Potato Soup is definitely one of them!
Did you make this? If you snap a photo, please be sure tag me on Instagram at @julieseatsandtreats or #julieseatsandtreats so I can see your yummy treat!
Chicken and Corn Chowder
This Chicken and Corn Chowder is a smooth and comforting soup that’s ideal for any night. With tender chicken and sweet corn, it’s loaded with delicious, hearty flavors.
Ingredients
- 1 teaspoon olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- ½ cup roasted bell pepper diced
- 3 garlic cloves minced
- 4 ounces diced green chiles (1 can)
- 4 cup low-sodium chicken broth
- 12 ounces frozen corn kernels (1 bag)
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- ¼ cup all-purpose flour
- 2 cup milk
- 2 ½ cup cooked and shredded chicken
- ¾ cup shredded cheddar cheese
- ½ teaspoon smoked paprika
- green onion thinly sliced for garnish
Instructions
- Heat olive oil in a large saucepan over medium-high heat. Add the onion and celery and cook for 5 minutes or until they begin to soften. Add garlic, roasted bell pepper and green chiles and cook for 1-2 more minutes.
- Pour in chicken broth, bring to a boil, then reduce heat medium and simmer, uncovered, for 10 minutes.
- Add the corn and simmer for an additional 3 minutes.
- Put flour into a medium bowl. Slowly whisk in milk until mixture is smooth.
- Slowly whisk in milk mixture to soup, along with salt and pepper. Cook, stirring frequently, until soup is thickened, about 15 minutes.
- Stir in chicken, cheddar cheese and smoked paprika. Stir until cheese melted and chicken is warm.
- Serve garnish with green onions if desired.
Tips
For best results, transfer chicken corn chowder to an airtight container and allow it to cool completely. Store in the fridge for 2-3 days. You can freeze leftovers if you want, but I don’t necessarily recommend it. The cream-based broth can separate once thawed and likely won’t reheat very well. But storing in the refrigerator is a great option.
Nutrition Information
Calories: 320kcal (16%), Carbohydrates: 26g (9%), Protein: 21g (42%), Fat: 16g (25%), Saturated Fat: 6g (38%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 56mg (19%), Sodium: 645mg (28%), Potassium: 568mg (16%), Fiber: 2g (8%), Sugar: 8g (9%), Vitamin A: 634IU (13%), Vitamin C: 18mg (22%), Calcium: 230mg (23%), Iron: 2mg (11%)
Elaine says
I’ve been getting really into soups this season, and this one was so delicious! Using rotisserie chicken made it super simple.