This Chicken Corn Chowder is a warm, creamy, and hearty soup that combines tender shredded chicken, sweet corn, and diced potatoes in a rich, savory broth. Aromatic vegetables like onions, celery, and garlic add layers of depth and flavor, making every spoonful satisfying. It’s a simple, wholesome dish I love preparing during the cooler months, and it’s perfect for both weeknight dinners and cozy weekend meals.
Why I’ll Love This Recipe
I love how this chowder brings together comfort and convenience. It’s made in one pot, comes together in about 35 minutes, and doesn’t require any fancy ingredients. The flavors are rich and well-balanced, while the corn and potatoes give it that sweet and starchy base I crave in a good chowder. It’s also easily customizable, which means I can adjust it based on what I have on hand or who I’m feeding.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 medium onion, diced – I like using yellow onion for a balance of sweetness and flavor.
1 stalk celery, thinly sliced – Adds an earthy crunch and depth to the soup.
1 teaspoon minced garlic – I use fresh garlic to infuse a savory aroma and taste.
1 teaspoon salt – Enhances all the flavors in the chowder.
½ teaspoon dried thyme – Brings a subtle herbal warmth that pairs well with chicken and corn.
¼ teaspoon black pepper – Adds mild heat and depth.
3 cups low sodium chicken broth – I use this as the main liquid base; low sodium lets me control the saltiness.
4 medium potatoes, diced – Yukon Gold or Russet potatoes work well for their creaminess and texture.
3 cups corn – I like using fresh or frozen corn depending on the season.
2 boneless, skinless chicken breasts (about 1 lb) – These cook in the broth and are shredded for a hearty texture.
1 cup cream – I use heavy cream for a rich and velvety finish, but lighter cream also works.
2 tablespoons cornstarch – Helps thicken the soup into a creamy chowder.
Shredded cheese and green onions (optional for garnish) – These toppings add texture and extra flavor.
Directions
In a large pot over medium heat, I add a drizzle of oil and sauté the diced onion and celery until they begin to soften and turn golden. Then I stir in the minced garlic, salt, thyme, and black pepper, cooking for another minute until fragrant.
I pour in the chicken broth, scraping up any bits from the bottom of the pot to build flavor.
I add the diced potatoes, corn, and whole chicken breasts to the pot. I make sure the chicken is fully submerged, then bring everything to a simmer.
Once simmering, I reduce the heat to medium and cover the pot, allowing the chowder to cook for 15 to 20 minutes, until the potatoes are tender and the chicken is fully cooked.
I remove the chicken breasts and shred them using two forks. I return the shredded chicken to the pot and stir well.
In a small bowl, I whisk the cream with the cornstarch until smooth, then slowly stir this mixture into the soup. I let it cook for a few minutes more until the soup thickens to my liking.
I serve the chowder hot, topped with shredded cheese and green onions if desired.
Servings And Timing
Servings: 6
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Variations
I sometimes add extra vegetables like carrots, diced red bell pepper, or even chopped spinach for more color and nutrition.
For a meatless version, I skip the chicken and use vegetable broth, adding canned white beans for protein.
When I have leftover cooked or rotisserie chicken, I shred it and add it at the end instead of cooking raw chicken.
To spice it up, I stir in chopped jalapeños or a pinch of cayenne pepper.
I also like using different types of cheese for garnish like pepper jack or sharp cheddar for extra zing.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm the soup gently on the stovetop over medium heat, stirring occasionally until hot. If it thickens too much, I add a splash of broth or milk to loosen it up. I don’t recommend freezing this chowder because the cream and potatoes tend to separate and become grainy after thawing.
FAQs
Can I Use Rotisserie Chicken Instead Of Raw Chicken Breasts?
Yes, I often do this when I need to save time. I add the shredded rotisserie chicken toward the end, after the potatoes are cooked, and let it heat through.
How Can I Make This Dairy-Free?
To make it dairy-free, I use coconut milk or a plain, unsweetened dairy-free cream alternative instead of the cream. I also skip the cheese garnish or use a plant-based version.
Can I Prepare This In Advance?
Yes, I like making it a day ahead and storing it in the fridge. The flavors deepen overnight. When I reheat it, I just add a little broth or milk if it’s too thick.
What Potatoes Work Best For This Chowder?
I usually use Yukon Gold potatoes because they hold their shape well and have a buttery texture. Russet potatoes are softer and will give a thicker texture as they break down.
Is It Possible To Make This Gluten-Free?
Yes, this recipe is naturally gluten-free as long as I make sure my broth and cornstarch don’t contain any gluten additives. I always double-check packaged ingredients to be sure.
Conclusion
Chicken Corn Chowder is one of my favorite soups to make when I want something comforting, creamy, and filling without too much fuss. It’s simple enough for weeknights but satisfying enough to serve guests. I love how flexible it is, and how I can switch it up depending on my mood or what’s in my fridge. It’s the kind of recipe I come back to again and again when I want a bowl of warm, homemade goodness.
A warm, creamy Chicken Corn Chowder with tender shredded chicken, sweet corn, and diced potatoes in a savory, thickened broth—perfect for a cozy meal.
Ingredients
1 medium onion, diced
1 stalk celery, thinly sliced
1 teaspoon minced garlic
1 teaspoon salt
½ teaspoon dried thyme
¼ teaspoon black pepper
3 cups low-sodium chicken broth
4 medium potatoes, diced (Yukon Gold or Russet)
3 cups corn (fresh or frozen)
2 boneless, skinless chicken breasts (about 1 lb)
1 cup heavy cream (or lighter cream)
2 tablespoons cornstarch
Optional garnishes: shredded cheese, chopped green onions
Instructions
In a large pot over medium heat, sauté onion and celery (with a bit of oil or butter, if desired) until softened. Add garlic, salt, thyme, and pepper; cook for 1 minute until fragrant.
Pour in chicken broth, scraping up any bits from the bottom.
Add diced potatoes, corn, and the whole chicken breasts. Ensure chicken is submerged. Bring to a simmer.
Reduce heat to medium, cover, and cook for 15–20 minutes or until potatoes are tender and chicken is cooked through.
Remove the chicken breasts and shred them using two forks. Return shredded chicken to the pot.
In a small bowl, whisk together cream and cornstarch until smooth. Slowly stir this into the chowder. Let it simmer for a few minutes until the soup thickens.
Serve hot, topped with shredded cheese and green onions if desired.
Notes
You can add extra vegetables like carrots, bell peppers, or spinach for more texture and color.
If you have cooked or rotisserie chicken, use it at the end instead of cooking raw breast in the soup.
To make it lighter, use half-and-half or whole milk instead of heavy cream.
For added flavor, stir in a bit of smoked paprika or a dash of hot sauce.
This chowder can be made gluten-free if your broth and cornstarch are certified gluten-free.
