This creamy Chicken Corn Chowder is a heartwarming bowl of comfort packed with tender chicken, sweet corn, and golden potatoes in a perfectly seasoned broth. It’s rich and satisfying without being heavy, making it ideal for any time of year—especially when fresh corn is in season. This soup is a family favorite that comes together in under an hour and delivers an incredible depth of flavor in every spoonful.
Why You’ll Love This Recipe
Creamy and comforting, yet not overly rich
Uses simple, wholesome ingredients you likely already have
Bursting with sweet corn flavor and tender chicken
Easy to make in one pot in less than an hour
Great for meal prep—flavors deepen as it sits
Customizable for mild or spicy preferences
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
3 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup / 140 g)
1 red bell pepper, diced (about 1 cup / 140 g)
1 tablespoon diced jalapeño, seeds and ribs removed
1 ½ tablespoons minced garlic
¼ cup all-purpose flour (30 g)
1 teaspoon table salt, plus more to taste
¾ teaspoon ground black pepper
¾ teaspoon smoked paprika
½ teaspoon dry ground mustard
4 cups chicken broth (946 ml)
1 cup water or an extra cup of chicken broth (236 ml)
1 cup whole milk (236 ml)
1 cup heavy cream (236 ml)
1 pound gold potatoes, diced into 1-inch cubes (no need to peel)
1 pound boneless, skinless chicken breast (or a mix of breast and thighs), raw
2 ½ cups sweet corn (fresh, frozen, or canned and drained)
In a large pot or Dutch oven, melt the butter over medium heat.
Add diced onion, red pepper, and jalapeño. Sauté for about 5 minutes, until softened.
Stir in minced garlic and cook for another 30 seconds.
Sprinkle flour over the vegetables and stir until fully absorbed. Let it cook for another 30 seconds to remove the raw flour taste.
Add salt, pepper, smoked paprika, and dry mustard. Stir well.
Slowly pour in the chicken broth while whisking to avoid lumps.
Add water, milk, cream, potatoes, chicken, and corn. Stir to combine and bring to a gentle boil.
Cook for about 15–20 minutes, or until the potatoes are tender and the chicken is fully cooked through.
Remove the chicken, shred or dice it, and set aside.
Use an immersion blender to puree about half of the soup for a creamy texture (or blend half in a blender).
Return the chicken to the pot and stir to combine. Adjust seasoning with additional salt and pepper to taste.
Serve hot, topped with your favorite garnishes.
Servings and timing
Servings: 6 (about 1 cup each)
Prep time: 25 minutes
Cook time: 25 minutes
Total time: 50 minutes
Variations
Spicy version: Add the jalapeño seeds or a pinch of cayenne pepper for extra heat.
Dairy-free: Use coconut milk instead of heavy cream and olive oil in place of butter.
Vegetarian: Skip the chicken and replace it with canned chickpeas or diced tofu for protein.
Smoky flavor: Add a dash of liquid smoke for depth.
Chunky version: Skip blending for a hearty, rustic soup with visible chunks of vegetables.
Storage/Reheating
Refrigerate: Store leftovers in an airtight container for up to 5 days.
Reheat: Warm gently over medium-low heat on the stove, stirring often, or microwave in 30-second intervals.
Freezing: Not recommended due to the dairy base—it may separate upon thawing.
FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn works perfectly—no need to thaw before adding it to the soup.
Can I make this soup ahead of time?
Absolutely. It tastes even better the next day as the flavors deepen overnight.
Can I substitute the heavy cream?
Yes, you can use half-and-half or whole milk for a lighter version.
What type of potatoes work best?
Gold potatoes hold their texture well, but you can also use peeled russet potatoes.
How do I thicken the chowder?
Simmer it uncovered for a few extra minutes or mash some of the potatoes directly in the pot.
Can I make it gluten-free?
Yes, replace the flour with cornstarch (about 1½ tablespoons mixed with cold water).
How can I make it spicier?
Leave in some jalapeño seeds or add red pepper flakes for extra heat.
What can I serve with chicken corn chowder?
It pairs beautifully with crusty bread, garlic toast, or a light green salad.
Can I use leftover cooked chicken?
Yes, stir it in after pureeing the soup and let it heat through before serving.
Can I make this in a slow cooker?
Yes, combine all ingredients except the cream and flour. Cook on low for 6–7 hours, then stir in the cream and a slurry of flour before serving.
Conclusion
This Chicken Corn Chowder is everything you want in a cozy soup—creamy, flavorful, and full of wholesome ingredients. It’s the kind of comforting recipe that fills your kitchen with warmth and brings everyone to the table. Whether you use fresh summer corn or rely on frozen for convenience, you’ll love the sweet-savory balance and hearty texture of this classic dish.
This creamy Chicken Corn Chowder is packed with tender chicken, sweet corn, golden potatoes, and savory spices in a rich, satisfying broth. It’s a comforting one-pot meal that comes together in under an hour and is perfect for cozy dinners year-round.
Ingredients
3 tablespoons unsalted butter
1 medium yellow onion, diced (about 1 cup / 140 g)
1 red bell pepper, diced (about 1 cup / 140 g)
1 tablespoon diced jalapeño, seeds and ribs removed
1 ½ tablespoons minced garlic
¼ cup all-purpose flour (30 g)
1 teaspoon table salt, plus more to taste
¾ teaspoon ground black pepper
¾ teaspoon smoked paprika
½ teaspoon dry ground mustard
4 cups chicken broth (946 ml)
1 cup water or extra chicken broth (236 ml)
1 cup whole milk (236 ml)
1 cup heavy cream (236 ml)
1 pound gold potatoes, diced into 1-inch cubes
1 pound boneless, skinless chicken breast (or mix of breast and thighs)
2 ½ cups sweet corn (fresh, frozen, or canned and drained)
