This thick and hearty Chicken Corn Chowder recipe is loaded with flavor and creamy goodness for a deliciously comforting meal!
Why We Love Chicken and Corn Chowder
- I love love love a warm bowl of soup on rainy or chilly days. It’s a hug in a bowl and this Chicken Corn Chowder does NOT disappoint!
- Adding chicken to a simple corn chowder makes this a hearty meal that’ll fill everyone up. Especially when served with some crusty bread to dip and get all that creamy goodness from the bowl. But a salad is a good side option too.
- This soup is a great basic recipe for budding cooks. There’s nothing tricky about it and it’s ready in about 40 minutes from start to finish. Easy lunch/dinner win friends.
What is Chicken Corn Chowder Made Of?
CHICKEN: You’ll need 3cups of shredded cooked chicken. That’s about 1.5 pounds of uncooked boneless skinless chicken breasts.
VEGGIES: Soup is all about layers of flavors and that starts with the veggies. You’ll need yellow onions, celery, garlic, and corn.
BROTH: To thicken the liquids you’ll made a roux with flour and butter added to the veggies. Then you’ll use heavy cream and chicken broth to round out the soup base.
SEASONING: Salt and pepper are a must, but we’re also using cayenne pepper and chili powder. Neither makes this soup spicy, they’re used to add warmth and flavor. But if you want a kick, you can add more.
How to Make Chicken Corn ChowderJump to Recipe
STEP 1 Place a large pot over medium heat. Add in a oil and once it’s hot, sauté the onions and celery for about 5 minutes.
STEP 2 Add the corn to the pot and cook for 5 minutes. Then add the garlic, and stir until fragrant. Then add the butter and flour, stir that into the veggies, and cook for 10 minutes to develope the roux.
STEP 3 Pour in the chicken broth and heavy cream while stirring. Then stir in the seasonings and shredded chicken.
STEP 4 Bring the pot to a simmer and cook for 8-10 minutes until thickened. Ladle the chowder into bowl and sprinkle some chopper parsley on top.
Tips & Tricks
- To save of prep time and add flavor I like to use a rotisserie chicken… if I didn’t cook off some breasts the day before. You could also bake, boil, slow cook, or Instant Pot cook the chicken ahead of time – whatever is easiest for you.
- If you have a stand mixer, add the cooked chicken to the bowl and pop the paddle attachment in place. Then turn the mixer to medium speed. It’ll shred the chicken in no time!
- If you’re not a huge onion fan, you can reduce the amount of onion used by half.
- What to round out the mirepoix? Add 1 cup of diced carrots to the pot when the onions and celery go in.
- I used canned corn for this chowder recipe, but thawed frozen corn works just as well.
Chicken Corn Chowder Recipe FAQ
How do you thicken chicken corn chowder?
The easiest way to thicken chowder is with a cornstarch slurry. When the soup is almost done cooking, take 2 tablespoons of the soup base and add it the a bowl with 1 tablespoon for cornstarch. Stir that together until it’s smooth, pour the slurry back into the soup, and stir. Simmer until the soup has thickened up.
Can you freeze chicken corn chowder?
You sure can, but the texture will be different. Dairy based soups tend to get a bit grainy or separate when defrosted and reheated. If you don’t mind that, then freeze away.
To freezer leftover chowder: Let the soup cool to room temperature and then transfer it to a freeze-safe storage container. Then you can pop that into the freezer for up to 3 months. To reheat the chowder, put the storage container in the fridge to thaw overnight. Then pour the chowder into a saucepan or microwave-safe bowl and warm until heated through.
Other Recipes You May like
- Shrimp and Corn Chowder with Potatoes
- Crockpot Chicken Noodle Soup
- Mom’s 5-Ingredient Chili
- Broccoli Cheese Soup
- Italian Sausage Tortellini Soup
- 30-Minute Bacon Chicken Chili
Chicken Corn Chowder Recipe
- 2 tablespoons vegetable oil
- 2 cups yellow onions peeled & diced
- 1 cup celery diced
- 30.5 ounces canned corn kernels drained (2 cans)
- 1 tablespoon garlic paste (or 3 cloves minced)
- 1/4 cup butter
- 3/4 cup all-purpose flour
- 2 cups chicken broth
- 1.5 pounds cooked chicken shredded (about 3 cups)
- 3 cups heavy cream
- 2 teaspoons salt
- 1 teaspoon pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
- Fresh parsley finely chopped
- To a large pot over medium heat, add the vegetable oil. Once hot add the onion and celery. Sauté for 5 minutes, stirring occasionally.
- Add the corn to the pot and cook for another 5 minutes.
- Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Add the butter and flour and stir to form a roux. Cook for 10 more minutes.
- While stirring, pour in the chicken broth, heavy cream, seasonings, and shredded chicken to the pot. Cook for an additional 8-10 minutes until thickened.
- Ladle the soup into bowls and sprinkle chopped parsley on top if desired. Serve warm.
- For the chicken, you can boil or bake the breasts ahead of time, or buy a rotisserie chicken at the store and shred the whole thing (discarding the skin).
- This chowder is not spicy, but you could increase the cayenne or chili powder to increase the heat. The current measurements mostly add warmth and flavor to the chowder.
- The amount of onion used can be reduced if you’re not a huge onion fan.
- You can add 1 cup of diced carrots this recipe when the onions and celery go in the pot if desired.
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.