Go Back
A bowl of creamy Chicken Corn Chowder, garnished with herbs, is shown as the featured image.

BEST Chicken Corn Chowder

This Chicken Corn Chowder recipe is a creamy, flavorful, and comforting soup, perfect for a cozy evening. It's packed with tender chicken, sweet corn, and aromatic vegetables, and is surprisingly easy to make, even for beginner cooks. Feel free to customize it with your favorite ingredients and enjoy!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 2 cups corn fresh, frozen, or canned
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 medium carrots, chopped
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup milk
  • 1/4 cup heavy cream
  • 1/4 cup all-purpose flour
  • 4 tablespoons butter
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon dried thyme
  • 1 bay leaf
  • 1 pound Yukon gold potatoes, peeled and diced
  • Fresh parsley, chopped for garnish
  • Green onions, chopped for garnish
  • Sour cream for garnish, optional

Equipment

  • Large pot or Dutch oven
  • Small bowl
  • Whisk
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Ladle

Method
 

  1. Poach, sauté, or use rotisserie chicken. Shred the cooked chicken and set aside.
  2. In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
  3. Add chicken broth, potatoes, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
  4. In a small bowl, whisk together milk and flour until smooth. Slowly pour the milk mixture into the pot, stirring constantly. Bring to a simmer and cook until the soup has thickened slightly, about 5-7 minutes.
  5. Stir in the shredded chicken and corn. Season with salt and pepper to taste. Heat through.
  6. Stir in the heavy cream. Do not boil the soup after adding the cream. Heat through gently. Remove from heat and discard the bay leaf.
  7. Ladle the Chicken Corn Chowder into bowls and garnish with fresh parsley, green onions, or a dollop of sour cream. Serve with crusty bread or crackers for dipping.

Notes

Don't overcook the potatoes. Use fresh herbs for the best flavor. Adjust the consistency by adding more flour or chicken broth. For a touch of heat, add red pepper flakes. To make it vegetarian, omit the chicken and use vegetable broth. You can store leftover chowder in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw completely before reheating. Variations include adding bacon, jalapeño, or cheese. It can also be made in a slow cooker.