Description
This Chicken and Corn Chowder is everything a cozy bowl of comfort should be—rich, creamy, loaded with tender chicken, sweet corn, hearty potatoes, and aromatic vegetables. It’s the perfect meal for chilly evenings, busy weeknights, or anytime you need something soul-warming and satisfying. Made in one pot and ready in under an hour, this chowder strikes the perfect balance between wholesome nutrition and indulgent flavor.
Ingredients (Serves 6)
Protein & Vegetables
2 tablespoons butter
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, diced
2 carrots, diced
3 garlic cloves, minced
3 medium potatoes, diced (Yukon gold preferred)
3 cups corn kernels (fresh, frozen, or canned)
2 cups cooked shredded chicken (rotisserie or leftovers)
Liquids & Seasonings
1/4 cup all-purpose flour
4 cups chicken broth
1 1/2 cups milk or half-and-half
1 bay leaf
1 teaspoon dried thyme
1 teaspoon smoked paprika
Salt and pepper to taste
1/2 cup heavy cream (optional for extra richness)
Optional Garnishes
Chopped green onions
Crumbled bacon
Shredded cheddar cheese
Fresh parsley
Instructions
Sauté the aromatics
Heat butter and olive oil in a large pot over medium heat. Add onion, celery, and carrots; sauté 5–7 minutes until softened. Add garlic and cook 1 minute more.
Add potatoes and corn
Stir in diced potatoes and corn. Season with salt, pepper, thyme, and smoked paprika.
Create the roux
Sprinkle flour over the vegetables. Stir well and cook 1–2 minutes to eliminate raw flour taste.
Add broth and simmer
Pour in the chicken broth while stirring. Add the bay leaf. Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, or until potatoes are tender.
Add chicken and cream
Stir in shredded chicken, milk/half-and-half, and heavy cream if using. Simmer another 5–7 minutes until chowder thickens.
Adjust seasoning & serve
Remove the bay leaf. Taste and adjust salt, pepper, and seasonings. Ladle into bowls and garnish as desired.
Recipe Notes
Thickness: Add more broth to thin, or simmer uncovered to thicken further.
Chicken options: Rotisserie chicken works perfectly, but canned or leftover roasted chicken is fine.
Dairy-free: Substitute full-fat coconut milk for the dairy; use olive oil only for the roux.
Gluten-free: Replace flour with a gluten-free all-purpose blend or 1 tablespoon cornstarch mixed with cold milk.
Tips for Best Results
Use Yukon gold potatoes for a creamy texture that holds shape.
Smoked paprika adds a subtle, comforting depth—don’t skip it!
Add bacon for extra smoky richness.
Frozen corn gives the best texture; no need to thaw.
Let the chowder rest 10 minutes before serving—flavors blend beautifully.
Serving Suggestions
Serve with crusty bread, garlic toast, or warm biscuits.
Pair with a simple green salad for a complete meal.
Top with shredded cheddar or Monterey Jack for cheesy goodness.
Nutritional Information (Approx. per Serving)
Serves 6
Calories: ~390
Protein: 24g
Fat: 18g
Carbohydrates: 34g
Fiber: 4g
Sugar: 6g
Sodium: ~780mg
(Values vary based on ingredients and optional cream/cheese additions.)
Health Benefits
High in protein from chicken for sustained energy and muscle repair.
Rich in vitamins A, C, and B-complex from vegetables.
Potatoes and corn provide fiber and complex carbohydrates for steady fuel.
Can be easily adapted to be lighter, dairy-free, or gluten-free.
Q&A: Frequently Asked Questions
1. Can I freeze Chicken and Corn Chowder?
Yes, but chowders with dairy can separate when thawed. For best results, freeze before adding milk/cream, then stir dairy in when reheating.
2. Can I use raw chicken instead of cooked?
Absolutely. Dice raw chicken breast or thighs and sauté with the veggies before adding flour. Simmer until chicken is fully cooked.
3. How long does it keep in the fridge?
About 3–4 days in an airtight container.
4. Can I make this in a slow cooker?
Yes. Add everything except flour and dairy and cook on LOW 6–7 hours. Stir in a flour slurry (flour + milk) during the last 30 minutes.
5. Can I make this chowder spicy?
Add diced jalapeños, hot paprika, or a dash of cayenne.