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.

Ingredients

Scale

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