Chicken Corn Chowder is the ultimate fix when the weather’s rotten, and you just want something cozy that’ll warm you right to your socks. Ever had days where dinner needs to be simple but your belly craves more than just toast or scrambled eggs? That’s where this thick, rich bowl of goodness totally saves the evening. I probably make it more often than I admit out loud. If you love easy comfort food, you should check out these crockpot chicken recipes for busy weeknights and for a summer twist, this bright and flavorful corn salad with avocado delight always hits the spot too.
Simply Irresistible Chicken Corn Chowder
Okay, confession time: I used to think chowder was some fancy restaurant food, way out of my home kitchen’s league. Nope, not true. My chicken corn chowder is so down-to-earth, even your picky uncle will ask for seconds. Plus, it comes together with real ingredients, nothing mysterious. There’s just something about the smell—sweet corn and savory chicken bubbling together—that has me hovering over the pot with a spoon before it even hits the table.
It’s hearty, creamy, a little chunky (in a good way), and fills up the house with Sunday dinner vibes even if it’s only Tuesday. Passing by the kitchen while it simmers, my kids always ask “Is it ready yet?” I have to shoo them away or else I’d be left with an empty pot before dinner. Not joking, it goes that fast in my house.
What You Need
Want the best chicken corn chowder? These are the ingredients I swear by:
- About 2 cups cooked chicken (shredded or diced, whatever’s easy—rotisserie chicken works wonders)
- One can sweet corn (or 1 1/2 cups frozen corn if you’re ditching cans)
- 2–3 medium potatoes, peeled and chopped
- 1 onion, diced up small (the secret to extra flavor, promise)
- 3 cups chicken broth (the boxed kind is fine… no judgment)
- 1–2 celery stalks, sliced thin
- 1 bell pepper, diced (optional, but I love the color)
- 1 cup half and half (or milk if you want lighter chowder)
- 2–3 cloves garlic, minced (don’t skip this)
- 2 tablespoons flour (for thickening—almost forgot to mention!)
- Salt and black pepper, to taste
- Butter for sautéing (tablespoon or so)
- Fresh parsley or scallions for topping (people notice, really)
If you want to get super fancy, crisp up some bacon for a topper (that’s rare in my house, bacon disappears before it ever makes it to the soup).
How to Make Chicken Corn Chowder
Right, time for business. First, melt the butter in a big pot over medium heat. Toss in your onions, celery, and bell pepper. Stir until they’re just soft—don’t let anything brown, it’ll get bitter. Throw in the garlic next. Don’t blink, it cooks quick.
Sprinkle in the flour and stir constantly for about a minute. You want it kind of pasty, but not burning. Pour in the chicken broth, scraping up any tasty bits. Next, toss in potatoes and let those simmer till they’re almost fork-tender (takes maybe 10 minutes).
After that, pile in the chicken and corn. Lower the heat, and add the half and half. Simmer gently, but don’t let it come to a wild boil—milk loves to make a mess if you’re not careful. Season with salt, pepper, maybe a little paprika if you’re feeling brave.
Simmer until it’s thick and everything’s cozy together. If it’s feeling too thick, a splash of broth will loosen it up. Serve hot, ladled into bowls, then sprinkle parsley or scallions. I’ve even seen folks dump cheese on top. Not gonna judge.
“I never knew chicken corn chowder could be so easy yet taste like something I’d get on the coast of Maine! My whole family scraped their bowls clean.” – Erin M.
Nutrition Facts (per serving)
This part always makes me low-key nervous, but honesty matters. A big, comforting bowl of chicken corn chowder is filling, so you’re not left raiding the fridge an hour later.
Generally, for a one-cup serving, here’s the scoop:
- Around 290 calories (not bad for something so creamy)
- About 13 grams of protein (yay, chicken)
- 8 grams fat, much of it from the half and half (swap for milk for less)
- Around 32 grams of carbs (thank the taters and corn)
- Fiber’s decent here because of the veggies—just under 4 grams, if we’re counting
Of course, if you pile on extra toppings or use bacon, expect those numbers to wander up a bit. Your kitchen, your rules. I usually keep portions reasonable, but honestly… seconds happen. And that’s okay.
Photos of Easy Chicken and Corn Chowder
If I had a nickel for every time I snapped a photo of this dish, I’d be rich. It’s actually pretty photogenic for soup! Watch out, though—steam fogs up the camera, so be quick with your snapshot or you’ll just get cloudy mystery soup. Trust me, been there.
Bowls brimming with chicken corn chowder just scream “dig in already,” don’t you think? Leftovers look even better on day two. My advice: use a bright bowl. Makes the yellow corn and parsley pop. Kids are more likely to try it when it looks fun, too.
What’s funnier is I always forget to wipe the edge of the bowl before I take a photo. So yeah, if it’s messy, you know it’s real life. Everyone in the family gets excited when they see that creamy bowl show up. If you love cozy dinners that look and taste good, you might want to try comforting chicken mushroom soup for cozy nights too, or even this comforting hearty seafood chowder for chilly evenings for something different.
Serving Suggestions
Here’s a few things I recommend (or let’s be real… sometimes I just grab whatever’s closest):
- Crusty bread or rolls (you want something to dunk)
- Crackers work too, classic and crunchy
- Slice up fresh jalapeño if you want heat, just warn everyone first
- A sprinkle of shredded cheddar cheese will make it extra dreamy
Nothing wrong with eating it straight from the pot now and then either. No one’s watching.
Common Questions
Can I use leftover turkey instead of chicken?
Absolutely. Turkey works just like chicken. I swap it right after Thanksgiving.
Can I make chicken corn chowder in the slow cooker?
Sure thing. Toss everything except the flour and half-and-half in, cook until the potatoes are soft, then thicken with a flour slurry and stir in the dairy near the end.
How do I store leftovers?
Stick it in the fridge, in a covered container. It’ll be good for 3 days. It thickens up overnight, so just add a splash of broth or milk when reheating.
What if I want to make it vegetarian?
Skip the chicken and use veggie broth. You can add extra potatoes or some beans for body. Easy.
Can I freeze chicken corn chowder?
It’s not the best after freezing—dairy can get weird and grainy—but if you freeze before adding the half and half, thaw and stir it in fresh when you reheat.
The Cozy Bowl You’ll Want on Repeat
Honestly, chicken corn chowder isn’t just some regular soup. It brings big comfort, a dose of nostalgia, and fills the house with the best smells. If you’re after a soup that makes everyone smile, gets dinner done fast, and keeps you full, this is it. For more bowl ideas, check out this classic from Chicken Corn Chowder or take a peek at an Easy Chicken and Corn Chowder Recipe—both solid resources to keep in your back pocket. Warm bowls, happy bellies—what more could you really need? Let me know if you try it!
Chicken Corn Chowder
Ingredients
Method
- Melt butter in a big pot over medium heat.
- Add onions, celery, and bell pepper. Stir until soft, avoiding browning.
- Add garlic and cook for a short time.
- Sprinkle in flour and stir for about a minute, until it becomes pasty.
- Pour in chicken broth and scrape any tasty bits.
- Add potatoes and simmer until fork-tender (about 10 minutes).
- Add chicken and corn, then lower the heat.
- Stir in half and half and simmer gently, avoiding a boil.
- Season with salt, pepper, and paprika if desired.
- Simmer until thickened, adding broth if too thick. Serve hot.
- Top with parsley or scallions before serving.
