If you’re craving something cozy, comforting, and just downright delicious, you’re going to want to stick around for this one. I can’t tell you how much I absolutely adore this Chicken Corn Chowder Recipe—it’s the kind of meal that warms you from the inside out and makes your kitchen smell like pure heaven. Whether you’re a soup lover or just looking for an easy weeknight dinner that’ll impress, this chowder hits all the right notes.

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Why You’ll Love This Recipe

Rich and Creamy Texture: Pureed corn and mashed potatoes create a luscious, velvety base without needing cream.
Simple Ingredients: Easily found everyday pantry items that come together beautifully.
Hearty and Filling: With tender chicken, veggies, and potatoes, it’s a meal that satisfies and comforts.
Family-Friendly: My family goes crazy for this chowder—it’s always a hit!

A close-up of a creamy corn chowder soup served in a beige bowl on a white marbled texture. The soup shows three main layers: a yellow-orange thick broth base with a smooth texture, large chunks of yellow potatoes and orange carrot slices scattered throughout, and pieces of shredded light chicken on top. Fresh green chopped chives and whole yellow corn kernels are sprinkled over the soup, along with dollops of white cream and a light sprinkle of black pepper. Nearby, there is a white bowl with corn kernels, another bowl with chopped chives, salted toasted bread, a silver spoon, and a striped cloth. The scene is brightly lit, presenting a fresh and inviting meal. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

The magic of this Chicken Corn Chowder Recipe lies in its balance of fresh vegetables, tender chicken, and the natural sweetness of corn. Each ingredient plays a role in building layers of flavor and comfort, and with a few simple swaps, you can make it your own.

Unsalted butter: Adds richness; you can use dairy-free butter if needed for a dairy-free version.
Olive oil: Helps sauté the veggies without overpowering their flavor.
Onion: The flavor base—chopped finely for that perfect aromatic touch.
Carrots: Sweetness and color; I like to peel them for a smooth look.
Celery stalks: Adds subtle earthiness and crunch to the chowder.
Garlic cloves: Just a couple to keep things bright and savory.
All-purpose flour: Thickens the chowder beautifully; gluten-free flour works just as well.
Corn kernels: Fresh or frozen, cubed and pureed for that rich sweetness.
Paprika: Gives a gentle smoky warmth that makes the flavors pop.
Chicken tenders: Tender and quick-cooking; you can also use boneless skinless chicken breasts.
Yukon gold potatoes: Great for their creamy texture; one diced and another quartered for mashing.
Chicken broth: The savory liquid backbone—bone broth adds extra depth if you have it.
Kosher salt and black pepper: Essential for seasoning and bringing out all those lovely flavors.
Chopped scallions or chives: For a fresh, zesty garnish that brightens the whole dish.
Optional half and half or cream: If you prefer an even creamier chowder, a splash at the end works wonders.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Chicken Corn Chowder Recipe is wonderfully flexible! I love tucking in little twists depending on what I have on hand or my mood — and I encourage you to do the same. Making it your own is half the fun!

Spicy Twist: When I want a little kick, I add some cayenne pepper or a diced jalapeño while sautéing the veggies. It wakes up the dish beautifully.
Dairy-Free: Swapping butter for olive oil and skipping half and half still yields a rich and satisfying chowder.
Vegetable Boost: Sometimes I stir in chopped bell peppers or throw in some fresh spinach at the end for extra greens and color.
Seafood Swap: If you’re feeling adventurous, shrimp makes for a tasty variation—just toss it in near the end since it cooks quickly.

How to Make Chicken Corn Chowder Recipe

Step 1: Sauté Your Vegetables

Start by warming the butter and olive oil in a large, heavy pot or Dutch oven over medium heat. Once melted, toss in the chopped onions, carrots, celery, and garlic. I like to stir these around for about 8 to 10 minutes, until everything is tender and smells amazing—this part builds so much flavor. Be patient; don’t rush this step or the chowder won’t be as rich.

Step 2: Make the Roux and Prep the Corn

Sprinkle the flour over the softened veggies and sauté for another 2 minutes. This cooks out the raw flour flavor and will help thicken the chowder. Meanwhile, blend 1 cup of corn kernels with 1 cup of chicken broth until mostly smooth—this trick gives the chowder its creamy base without heavy cream.

Step 3: Combine Ingredients and Simmer

Add the pureed corn mixture back into the pot along with the paprika, chicken tenders, diced potatoes, and remaining whole corn kernels. Pour in enough chicken broth to just cover everything and bring it to a boil. Once boiling, reduce the heat to low, cover, and let it simmer gently for 22 to 25 minutes. This mellow simmer lets the potatoes soften fully and ensures your chicken cooks through perfectly.

Step 4: Mash and Finish

Take out the quartered potatoes and mash them until smooth; then stir them back into the chowder. This adds body and creaminess without a drop of cream. Shred the chicken with two forks right in the pot, taste for seasoning, and add salt and pepper as needed. Now you’re ready to serve!

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Pro Tips for Making Chicken Corn Chowder Recipe

Use Fresh or Frozen Corn: I’ve made this chowder with both and honestly, frozen corn works just fine and is a great year-round shortcut.
Don’t Skip Mashing the Potatoes: This simple step amps up the creaminess and richness without extra cream or thickeners.
Shred Chicken Right in the Pot: It saves time and helps the chicken soak up more soup flavor.
Adjust Thickness as You Go: If the chowder gets too thick, just add a splash of broth or water while reheating—it stays perfect!

How to Serve Chicken Corn Chowder Recipe

A close-up of a creamy soup served in a white bowl, showing a thick orange-yellow broth as the base layer. Floating in the broth are large, soft chunks of yellow potato and orange carrot slices, next to pieces of shredded white chicken meat. Sweet corn kernels add small bright yellow details, while the soup is sprinkled with finely chopped green herbs on top. A silver spoon is scooping a mix of potatoes, corn, chicken, and carrot from the bowl. The soup surface has a few swirls of white cream blending in, with black cracked pepper sprinkled on top. The bowl sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I always sprinkle chopped scallions or fresh chives on top—they add a lovely pop of color and a fresh bite that cuts through the creaminess. Sometimes, if I’m feeling fancy, I drizzle a tiny bit of cream or add a pinch of smoked paprika on top for extra visual appeal and flavor.

Side Dishes

My favorite side dishes with this chowder include a crusty baguette or warm cornbread—perfect for dunking. A simple green salad with a light vinaigrette also pairs nicely to balance the richness.

Creative Ways to Present

For a special touch, I sometimes serve this chowder in small hollowed-out bread bowls for a rustic look that’s fun for dinner parties. Garnishing with fresh herbs and a sprinkle of smoked paprika makes it feel restaurant-quality in your own kitchen.

Make Ahead and Storage

Storing Leftovers

This chowder keeps beautifully in the fridge for about 3 to 4 days. I like to store it in airtight containers for easy reheating. You’ll notice the flavors deepen overnight—sometimes it tastes even better the next day!

Freezing

I’ve frozen this Chicken Corn Chowder Recipe with good results by placing it in freezer-safe containers. Just remember, the potatoes may change texture slightly upon thawing, so I recommend freezing portions to enjoy within 2 months for the best quality.

Reheating

Reheat gently on the stove over low heat, stirring occasionally, and add a splash of broth or water if it seems too thick. This method helps keep the chowder creamy and smooth without drying it out.

FAQs

Can I make Chicken Corn Chowder Recipe in a slow cooker?

Absolutely! You can sauté the veggies first, then layer all ingredients in a slow cooker and cook on low for 4-6 hours or on high for 2-3 hours. Add the mashed potatoes towards the end to maintain creaminess. Just make sure chicken is cooked through before serving.
Is it possible to make this chowder dairy-free?

Yes! Use olive oil instead of butter and skip any optional cream or half and half. The puree of corn and potatoes naturally creates a rich texture, so you won’t miss the dairy.
What can I substitute for potatoes in this recipe?

If you want to skip potatoes, cauliflower florets mashed and added at the end work well to mimic creaminess. Just keep in mind the flavor will be slightly different but still tasty.
Can I use leftover cooked chicken in this chowder?

You sure can! Just add the cooked chicken during the last 5-10 minutes of simmering to warm it through without drying it out.

Final Thoughts

This Chicken Corn Chowder Recipe holds a special place in my heart because it’s both simple and soul-satisfying—perfect for chilly nights or anytime you want a bowl of comfort. I hope when you make it, you fall in love with it like my family and I have. Seriously, once you try this, it’s going to be a go-to in your recipe box. So grab your ladle, and let’s chowder!