Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe | Creamy, Hearty & Delicious

 I made this chicken corn chowder recipe on a chilly evening and couldn’t resist the aroma filling my kitchen—it felt cozy and comforting. After one spoonful, I knew I’d found a go-to recipe I’d want to make again and again. I used cooked shredded chicken and sweet corn kernels, and the richness of the broth just pulled everything together.

I love how it comes together without being overly complicated, yet it delivers on flavour and warmth. If you’re looking for a hearty soup that’s easy to make and genuinely satisfying, this one’s for you, and you can also enjoy something like this tomato spinach shrimp pasta recipe for another comforting meal idea.

Ingredients

Here are the ingredients I used, along with measurements and little tips from my experience:

• ½ cup butter — I use unsalted so I can control salt later, and real butter gives the chowder a rich base.
• 1 small onion, finely diced — White or yellow onion both work; fine dicing ensures it practically melts into the chowder.
• 1 small carrot, finely diced — Add a touch of natural sweetness and colour—don’t skip it.
• 1 stalk celery, diced — Celery brings a subtle aromatic freshness that complements the other veggies.
• 1 clove garlic, minced — Fresh garlic gives a stronger flavour than garlic powder; mince finely for even distribution.
• ½ cup all-purpose flour — This is your thickening agent; stir it in carefully so you don’t end up with lumps.
• 4 russet potatoes, diced — Russet works nicely because they break down a little and give body to the chowder; peel if you prefer.
• 2 cooked rotisserie chicken breast halves, shredded — Using pre-cooked chicken saves loads of time and effort.
• 1 ½ cups white corn kernels — Fresh or frozen works (though I prefer fresh if I can get it); brings sweet pop.
• 1 ½ cups yellow corn kernels — Having both white and yellow makes the chowder visually appealing and adds depth.
• 4 cups chicken stock, divided — Using high-quality stock boosts flavour; I split it so some is used in the roux mix.
• 2 ½ cups half-and-half — This is key for creaminess—substituting milk will thin it out.
• 1 pinch nutmeg — Just a hint; nutmeg adds a subtle warmth that ties everything together.
• Salt and ground black pepper to taste — Always wait until near the end to adjust, since the stock and half-and-half add salt too.

Note: serves 8

Variations

Here are some ways you can tweak the recipe to make it dairy-free, lower-sugar, or just more flavourful:

• For dairy-free: Use a plant-based butter substitute and swap the half-and-half for full-fat coconut milk or an unsweetened almond-coconut cream blend.
• To reduce carbs: Replace russet potatoes with diced cauliflower florets or parsnip for a lighter texture, and use chicken stock with no added sugar.
• To boost flavour: Add a chipotle pepper in adobo for a smoky kick, or stir in chopped fresh herbs like thyme and parsley at the end.
• For a vegetarian twist: Use vegetable stock instead of chicken, and swap shredded chicken for chopped roasted mushrooms or chickpeas (though then it’s not “chicken” corn chowder anymore—but still delicious!).

You might also love creamy dishes like this blackened chicken alfredo recipe if you enjoy richer meals:

Cooking Time

• Prep Time: 20 minutes
• Cooking Time: 40 minutes 
• Total Time: 1 hour

Equipment you need

• Large saucepan — for sautéing the vegetables in butter.
• Large soup pot — to combine potatoes, chicken, corn and the stock.
• Whisk — for blending the flour-stock roux so you get a smooth mixture.
• Knife and cutting board — for dicing vegetables and shredding chicken.
• Ladle — for serving the chowder and stirring gently without breaking the potatoes.

How to Make Chicken Corn Chowder

Step 1: Sauté the vegetables

Begin by melting the butter in a large saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until they’ve softened slightly—about two minutes. This builds the flavour base for the chowder.

Step 2: Create the roux

Stir the flour into the softened vegetables to form a paste. Cook it until the flour smells lightly toasted, about five minutes—watch carefully to avoid burning. Then remove from heat and allow it to cool slightly.

Step 3: Combine main ingredients

In your large soup pot, combine the diced potatoes, shredded chicken, white and yellow corn kernels, and three cups of the chicken stock. Bring this mixture to a gentle simmer.

Step 4: Finish the chowder

In the saucepan holding the roux, whisk in the remaining one cup of stock until smooth, then stir this mixture into the soup pot. Add the half-and-half, nutmeg, salt and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender—about 20 minutes. 

Additional Tips for Making this Recipe Better

From my experience, here are a few extra pointers that made this chowder even better:

• I found using rotisserie chicken really speeds things up without compromising flavour.
• I dice the potatoes a bit smaller than usual so they cook uniformly and soften nicely without falling apart.
• I let the chowder rest for a few minutes off the heat before serving—it allows the flavours to meld.
• If I have time, I brown the butter slightly before adding veggies for an extra nutty depth.
• I always taste salt only at the end—since the stock and half-and-half add their own seasoning, you don’t want to over-salt early.

How to Serve Chicken Corn Chowder

This chowder looks wonderful when served piping hot in a wide soup bowl. For presentation, garnish with a sprig of fresh parsley or chives for colour contrast. A drizzle of heavy cream on top adds a nice swirl effect. Serve with crusty bread or garlic bread on the side to scoop up every last drop—a great way to enjoy it.

Nutritional Information

Here’s a breakdown per serving:

• Calories: 443 kcal
• Protein: 15 g
• Carbohydrates: 50 g 
• Fat: 22 g 

Make Ahead and Storage

Storage in the fridge

If you’ve made a batch and want to store it, let the chowder cool, then transfer it to an airtight container. It stays fresh in the fridge for up to 3-4 days. When reheating, heat gently on the stovetop and stir occasionally to prevent the dairy from separating.

Freezing

You can freeze this chowder: once cooled, pour it into freezer-safe containers (leaving some headspace for expansion). It will keep well for up to 2 months. Thaw overnight in the fridge and reheat gently.

Reheating

Reheat on the stovetop over medium–low heat until just simmering, stirring frequently. If the mixture seems too thick after chilling, stir in a splash of chicken stock or water to restore creamy texture.

Why You’ll Love This Recipe

Here are a few reasons why this chicken corn chowder stands out:

• Quick and easy — Using pre-cooked shredded chicken and simple veggies makes this recipe fast without sacrificing flavor.
• Comforting and hearty — With potatoes, corn and cream, it’s everything you want in a chowder: warming and filling.
• Versatile — You can tweak it with dairy-free options, extra vegetables or spice variations, making it flexible for your tastes and dietary needs.
• Crowd-friendly — It serves 8, making it perfect for a family meal or leftovers the next day.
• Serves up beautifully — With the white and yellow corn mix, creamy broth and garnish options, it’s as pretty as it is tasty.

Ben Carraoli

Chicken Corn Chowder Recipe

I made this chicken corn chowder on a chilly evening and couldn’t resist the aroma filling my kitchen—it felt cozy and comforting. After one spoonful, I knew I’d found a go-to recipe I’d want to make again and again. I used cooked shredded chicken and sweet corn kernels, and the richness of the broth just pulled everything together.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Servings: 8

Ingredients Method Notes

Ingredients

  

• ½ cup butter — I use unsalted so I can control salt later and real butter gives the chowder a rich base.
• 1 small onion finely diced — White or yellow onion both work; fine dicing ensures it practically melts into the chowder.
• 1 small carrot finely diced — Add a touch of natural sweetness and colour—don’t skip it.
• 1 stalk celery diced — Celery brings a subtle aromatic freshness that complements the other veggies.
• 1 clove garlic minced — Fresh garlic gives a stronger flavour than garlic powder; mince finely for even distribution.
• ½ cup all-purpose flour — This is your thickening agent; stir it in carefully so you don’t end up with lumps.
• 4 russet potatoes diced — Russet works nicely because they break down a little and give body to the chowder; peel if you prefer.
• 2 cooked rotisserie chicken breast halves shredded — Using pre-cooked chicken saves loads of time and effort.
• 1 ½ cups white corn kernels — Fresh or frozen works though I prefer fresh if I can get it; brings sweet pop.
• 1 ½ cups yellow corn kernels — Having both white and yellow makes the chowder visually appealing and adds depth.
• 4 cups chicken stock divided — Using high-quality stock boosts flavour; I split it so some is used in the roux mix.
• 2 ½ cups half-and-half — This is key for creaminess—substituting milk will thin it out.
• 1 pinch nutmeg — Just a hint; nutmeg adds a subtle warmth that ties everything together.
• Salt and ground black pepper to taste — Always wait until near the end to adjust since the stock and half-and-half add salt too.

Method

 

1. Begin by melting the butter in a large saucepan over medium heat. Add the onion, carrot, celery and garlic and cook until they’ve softened slightly—about two minutes. This builds the flavour base for the chowder.
2. Stir the flour into the softened vegetables to form a paste. Cook it until the flour smells lightly toasted, about five minutes—watch carefully to avoid burning. Then remove from heat and allow it to cool slightly.
3. In your large soup pot, combine the diced potatoes, shredded chicken, white and yellow corn kernels, and three cups of the chicken stock. Bring this mixture to a gentle simmer.
4. In the saucepan holding the roux, whisk in the remaining one cup of stock until smooth, then stir this mixture into the soup pot. Add the half-and-half, nutmeg, salt and black pepper. Bring to a boil, then reduce heat and simmer until potatoes are tender—about 20 minutes.

Notes

• I found using rotisserie chicken really speeds things up without compromising flavour.
• I dice the potatoes a bit smaller than usual so they cook uniformly and soften nicely without falling apart.
• I let the chowder rest for a few minutes off the heat before serving—it allows the flavours to meld.
• If I have time, I brown the butter slightly before adding veggies for an extra nutty depth.
• I always taste salt only at the end—since the stock and half-and-half add their own seasoning, you don’t want to over-salt early.