Why I Love This Recipe

There’s something about a big pot of homemade chowder that just makes everything feel a little cozier. This Chicken Corn Chowder is creamy, hearty, and loaded with tender chicken, sweet corn, and potatoes, making it the kind of dinner everyone goes back for seconds. It tastes like it simmered all day, but it’s made with simple ingredients and comes together much easier than you’d think.

Enjoying The Leftovers

This is one of those soups that gets even better after a night in the fridge as all the flavors continue to come together.

Storing

Let the soup cool completely before transferring it to an airtight container. Store in the refrigerator for up to 4 days. If you’d like to freeze it, do so before adding the milk for the best texture, or freeze the finished soup knowing it may separate slightly once thawed.

Reheating

Warm the chowder gently on the stovetop over medium-low heat or in the microwave, stirring occasionally until heated through. If it’s thickened in the refrigerator, add a splash of milk or chicken broth until it reaches your desired consistency.

A bowl of corn chowder with chicken, cheese topped with bacon & green onions.
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Chicken Corn Chowder

If you're looking for a cozy soup that actually keeps you full, this Chicken Corn Chowder is always a good idea. It's creamy, packed with protein, loaded with sweet corn and tender potatoes, and tastes even better the next day.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
US M
Servings 6

Ingredients

  • 1 lb chicken breast
  • 1 red bell pepper, diced
  • 1 small yellow onion, diced
  • 1 jalapeno, diced
  • 1 lb baby yellow potatoes, diced
  • 2, 15 oz cans of corn, drained
  • 1 1/2 cups whole milk
  • 1 quart chicken stock
  • 1 tbsp minced garlic
  • 2 tbsp salted butter
  • 1 tbsp cornstarch + 2 tbsp water
  • 1 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 1 tsp ground mustard
  • 1 tsp garlic powder
Optional toppings
  • Bacon bits
  • Sliced green onion
  • Shredded cheddar cheese
US – M

Instructions

  • Heat a large pot over medium heat. Add the butter and let it melt, then add the diced onion and bell peppers. Sauté for about 5 minutes, or until the vegetables have softened.
  • Stir in the garlic and cook for another minute, until fragrant.
  • Add the seasonings and stir to coat the vegetables. Then add the potatoes, corn, chicken stock, milk, and raw chicken, making sure the chicken is fully submerged in the liquid.
  • Bring the soup to a boil, then cover and reduce the heat to a gentle simmer. Cook for about 30 minutes, or until the chicken is cooked through and the potatoes are tender.
  • Remove the chicken from the pot and shred it using two forks. Set it aside while you finish the soup.
  • In a small bowl, whisk together the cornstarch and cold water until smooth. Stir the slurry into the soup, bring it back to a boil, and let it cook for 1 minute to thicken.
  • Use an immersion blender or blender to blend about half of the soup, leaving plenty of chunks for texture. If you don't have an immersion blender, carefully blend about half of the soup in a regular blender, then return it to the pot.
  • Stir the shredded chicken back into the soup and let everything heat through for another minute or two.
  • Serve warm with your favorite toppings. I love adding shredded cheddar cheese, bacon bits, and sliced green onions.

Equipment

large pot
cutting board
measuring cups
blender

Nutrition Per Serving

Calories: 415kcal | Carbohydrates: 43g | Protein: 31g | Fat: 15g | Fiber: 5g