Creamy Chicken and Corn Chowder: A Bowl of Comfort for Chilly Nights

There’s something deeply nostalgic about a bowl of Chicken and Corn Chowder. Maybe it’s the creamy warmth that hugs you after a long day, or the way the sweet corn pops against the savory chicken. Whatever it is, this dish brings comfort in every spoonful. I still remember making it on a cold evening when I needed a little pick-me-up—the aroma of sautéed onions and sizzling bacon filled the kitchen, and by the time it simmered, it felt like a warm blanket wrapped around me. That’s the beauty of this chowder—it’s hearty, flavorful, and always hits home.

What Is Chicken and Corn Chowder?

If you’ve ever wondered what makes a chowder different from soup, it’s all about the texture. A true chowder is thick, creamy, and loaded with chunky goodness. Chicken and Corn Chowder combines tender chicken, crisp corn, soft potatoes, and a velvety broth for the perfect balance of comfort and freshness.

This dish has roots in traditional corn chowder, which hails from New England’s coastal kitchens. Adding chicken turns it into a more satisfying, protein-packed meal that’s great for family dinners or meal prep. It’s one of those recipes that bridges the gap between rustic home cooking and cozy restaurant fare—simple enough to make on a weeknight, yet elegant enough to serve to guests.

You’ll love how every ingredient plays a role: the starch from the potatoes thickens the soup naturally, while the corn brings sweetness that lightens the richness of the cream. And when you add smoky bacon on top? It’s pure magic.

Creamy Chicken and Corn Chowder

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• Author: Maha Al-Sayed
• Total Time: 45 minutes
• Yield: 6 servings 1x

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Description

This creamy Chicken and Corn Chowder is a cozy, comforting soup made with tender shredded chicken, sweet corn, hearty potatoes, and a velvety broth. It’s easy to make, family-friendly, and perfect for chilly days when you need something warm and satisfying.

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Ingredients

Scale 1x2x3x

• 2 tablespoons butter or olive oil

• 1 medium onion, finely diced

• 2 cloves garlic, minced

• 2 celery stalks, chopped

• 1 medium carrot, diced

• 2 cups shredded cooked chicken (such as rotisserie)

• 3 cups corn kernels (fresh, frozen, or canned and drained)

• 2 medium Yukon Gold potatoes, peeled and diced

• 4 cups low-sodium chicken broth

• 1 cup heavy cream or half-and-half

• 2 tablespoons all-purpose flour

• ½ teaspoon smoked paprika

• Salt and freshly ground black pepper, to taste

• Optional garnishes: cooked bacon bits, chopped green onions, shredded cheddar cheese, fresh parsley

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Instructions

• Melt butter in a large pot over medium heat. Add onion, garlic, celery, and carrot. Sauté until softened and fragrant.

• Sprinkle flour over the vegetables and stir for about 1 minute to create a roux.

• Gradually pour in chicken broth while stirring to prevent lumps. Bring to a gentle simmer.

• Add diced potatoes and cook until tender, about 10–12 minutes.

• Stir in shredded chicken, corn, paprika, salt, and pepper.

• Pour in cream and simmer for 5–10 minutes until thickened and creamy.

• Taste and adjust seasoning as needed. Lightly mash some potatoes for a thicker texture.

• Ladle into bowls and top with bacon, green onions, cheese, or parsley if desired.

Notes

For a lighter version, use evaporated milk or a mix of milk and Greek yogurt instead of heavy cream.

To make it gluten-free, replace flour with cornstarch or a gluten-free blend.

The chowder can be frozen before adding cream for better texture upon reheating.

Leftovers taste even better the next day as flavors meld together.

• Prep Time: 15 minutes
• Cook Time: 30 minute
• Category: Soup
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 bowl (approx. 1½ cups)
• Calories: 365
• Sugar: 5 g
• Sodium: 710 mg
• Fat: 20 g
• Saturated Fat: 10 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 3 g
• Protein: 22 g
• Cholesterol: 90 mg

Ingredients You’ll Need (With Tips & Substitutions)

Here’s what you’ll need to bring this chowder to life. Each ingredient has a job to do, so choosing the right one makes all the difference.

For the Base:

• 2 tablespoons butter or olive oil
• 1 medium onion, finely diced
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 medium carrot, diced

For the Main Flavor:

• 2 cups shredded cooked chicken (rotisserie works great)
• 3 cups corn kernels (fresh, frozen, or canned and drained)
• 2 medium Yukon Gold potatoes, peeled and diced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream or half-and-half
• 2 tablespoons all-purpose flour (for thickening)
• ½ teaspoon smoked paprika
• Salt and freshly ground black pepper, to taste

Optional Garnishes:

• Cooked bacon bits
• Chopped green onions
• Shredded cheddar cheese
• Fresh parsley

Ingredient Tips:

• Corn: Fresh corn gives a bright, crisp bite, but frozen corn is perfectly fine. Just thaw it before adding.
• Chicken: Leftover roasted or rotisserie chicken makes prep quick and flavorful.
• Potatoes: Yukon Golds hold their shape and add creaminess without falling apart.
• Cream: You can use evaporated milk for a lighter version that still feels indulgent.

Step-by-Step Preparation: How to Make Chicken and Corn Chowder

Build the Flavor Base

Start by melting butter in a large pot over medium heat. Add onion, garlic, celery, and carrots. Cook until the vegetables soften and start to caramelize slightly—this is where that signature depth of flavor begins.

Thicken the Chowder

Sprinkle the flour over the vegetables and stir for about a minute. This creates a roux that will naturally thicken your chowder later. Slowly pour in the chicken broth while stirring to avoid lumps. Bring it to a gentle simmer.

Add the Hearty Ingredients

Toss in the diced potatoes and let them cook until tender, about 10–12 minutes. Stir in the shredded chicken and corn, seasoning with paprika, salt, and pepper. Once the potatoes are soft, pour in the cream and let the chowder simmer for another 5–10 minutes until it reaches your desired consistency.

Finish and Serve

Taste and adjust seasoning if needed. For extra creaminess, lightly mash some of the potatoes against the side of the pot. Ladle into bowls and top with bacon bits, green onions, or cheese if you’re feeling indulgent.

It’s the kind of dish that makes you pause for a moment before taking that first bite—because it looks, smells, and feels like home.

Dietary Variations & Ingredient Adaptations

Gluten-Free

Swap the all-purpose flour with cornstarch or a gluten-free flour blend. Make sure your broth and seasonings are labeled gluten-free, as hidden gluten can sneak in through additives.

Dairy-Free or Vegan

Use coconut milk or unsweetened almond milk instead of cream, and olive oil instead of butter. Skip the chicken and try white beans or chickpeas for a protein-rich plant-based option. Smoked paprika and a touch of nutritional yeast can help recreate the savory depth you’d get from dairy.

Low-Calorie or Lightened-Up

Replace heavy cream with a mix of milk and Greek yogurt for a lighter texture that still feels rich. Reduce butter and skip bacon to keep the calories down without losing flavor.

Halal-Friendly

Use halal-certified chicken and replace bacon with beef bacon or turkey bacon. For an added smoky touch, a pinch of liquid smoke or smoked paprika works beautifully.

No matter your dietary needs, Chicken and Corn Chowder can be easily adapted so everyone at the table can enjoy it.

Tips for Serving, Pairings & Garnishes

When it comes to serving, a little creativity goes a long way. You can pair this creamy chowder with warm, crusty bread to soak up every last drop. A light side salad with tangy vinaigrette helps balance the richness.

For garnishes, think texture and contrast—crispy bacon, a sprinkle of cheddar, or chopped scallions for a pop of freshness. If you want a Southern twist, serve it with a slice of cornbread or top it with crushed tortilla chips for extra crunch.

And here’s a pro tip: let the chowder rest for 10 minutes before serving. The flavors deepen, and the texture thickens slightly, giving you that restaurant-quality finish right at home.

Storage, Freezing & Make-Ahead Strategies

One of the best parts about Chicken and Corn Chowder is how well it keeps. Store leftovers in an airtight container for up to four days in the refrigerator. The flavor actually improves as it sits, so your second bowl might taste even better than the first.

If you’re planning to freeze it, do so before adding the cream—dairy tends to separate when frozen. Simply thaw overnight, reheat gently on the stove, and stir in fresh cream just before serving.

For meal prep, you can chop the veggies and cook the chicken ahead of time. That way, all you’ll need to do is assemble everything and let it simmer when you’re ready for dinner.

There’s no denying it—Chicken and Corn Chowder is the kind of meal that warms more than just your stomach. It’s a recipe that feels like a memory in the making, whether you’re cooking for family or just treating yourself to something cozy. With each creamy spoonful, you’ll taste the sweetness of corn, the heartiness of chicken, and the comfort that only a homemade chowder can bring.

FAQ

Can I use frozen corn instead of fresh corn?

Absolutely. Frozen corn works just as well as fresh in Chicken and Corn Chowder. Just make sure to thaw and drain it before adding it to the pot so the extra water doesn’t thin out your chowder.

How can I thicken my Chicken and Corn Chowder?

If your chowder feels too thin, let it simmer a few extra minutes uncovered to reduce slightly. You can also mash some of the potatoes or stir in a small cornstarch slurry for a creamier texture.

Does Chicken and Corn Chowder freeze well?

It does, but only if you freeze it before adding the cream. Dairy can separate after thawing, so just reheat the base, then add cream or milk when ready to serve.

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

Yes! Combine all ingredients except the cream and cook on low for 6 hours. Stir in the cream during the last 30 minutes for a rich, velvety finish.

What goes best with Chicken and Corn Chowder?

This hearty chowder pairs beautifully with crusty bread, garlic toast, or a crisp green salad. For a Southern touch, try serving it alongside warm cornbread.