Chicken Corn Chowder is pure comfort in a bowl, with tender chicken and sweet corn in a rich, creamy broth. My version is thickened with flour, potatoes, and pureed corn instead of heavy cream to keep it light!
Chicken Corn Chowder Recipe
Chicken Corn Chowder is the ultimate transitional soup to make this time of year, when we’re right on the cusp of fall. It’s the tail-end of corn season, but it’s also starting to be soup weather, with the days getting shorter and evenings getting cooler. My family loves this rich and creamy chowder, which is like my Creamy Corn Soup, but more filling thanks to the addition of tender white meat chicken.
Why This Chicken Corn Chowder Is a Must-Make
When I see the word “chowder” on a restaurant menu, I know that usually means heavy cream—and a lot of calories. That’s why I love making my own soup recipes at home! Here’s why you’ll love this chicken corn chowder recipe.
- Lightened up, but still rich and creamy: Blending some of the corn and mashing potatoes, then mixing them back into the soup makes for a fantastic creamy broth without having to rely on heavy cream.
- Easy to make: As with most soups, there’s nothing complicated about this recipe and most of the cooking time is hands-off.
- A satisfying meal: Some soups leave you hungry for more, but this chicken corn chowder recipe is hearty and filling. (My Chicken Gnocchi Soup is another meal-worthy soup recipe!)
Ingredients You’ll Need
Here’s everything you need to make this chicken corn chowder.
- Unsalted Butter, or dairy-free butter if you prefer.
- Olive Oil, which is combined with the butter for cooking the vegetables.
- Vegetables: The standard mirepoix used in so many soup recipes! Onion, carrots, and celery.
- Garlic to infuse the soup with flavor. If you want your soup extra garlicky, you can add another clove or two.
- All-Purpose Flour, or a gluten-free flour mix to make your chicken corn chowder gluten-free.
- Corn: You can use fresh or frozen kernels for this recipe.
- Paprika, for a little bit of warmth. If you want some smokiness too, you can use smoked paprika.
- Boneless, Skinless Chicken Tenders, or swap in boneless, skinless breasts if you prefer.
- Potatoes: Red potatoes keep their shape well, Yukon golds have a buttery flavor, and russets are starchier, so they’ll make your soup extra thick. Use whichever you like!
- Chicken Broth or chicken bone broth for extra protein.
- Kosher Salt and Black Pepper, to taste.
- Chopped Scallions or Chives, for garnish.
How to Make Chicken Corn Chowder
Here’s a step-by-step breakdown of what you’ll need to do to make this creamy chicken corn chowder. See the recipe card at the bottom for printable directions.
- Soften the vegetables: Melt the butter with the oil in a large pot. Add the veggies and garlic and cook until they’re softened.
- Add the flour: Sprinkle it into the pan and stir. Cook until it’s lightly browned, which takes out the raw flavor of the flour.
- Blend the corn: Add a cup of corn and a cup of broth to your blender and blend until mostly smooth.
- Simmer: Add the blended corn to the pot with the paprika, chicken, potatoes, and remaining corn and broth. Bring to a boil, then cover and simmer on low until the potatoes are tender and the chicken is cooked.
- Thicken: Remove the quartered potato from the pot and mash it, then shred the chicken. Stir them back into the soup. Season to taste, then serve with scallions or chives.
Tips and Variations
Here are a few more pointers for making this chicken corn chowder recipe.
- Make it extra creamy: If you want it creamier you can stir in some half and half or drizzle with cream at the end. A dollop of sour cream or Greek yogurt will also work, and it will add some tanginess to the soup too.
- Don’t overcook the chicken: Lean cuts of chicken can get tough if they are overcooked, so be sure to monitor the chicken tenders and shred them as soon as they are cooked through.
- Add some Southwest flavor: Add a poblano pepper or canned green chilies for a Southwest-style chicken corn chowder.
Serving Suggestions
This chicken corn chowder is filling enough to be a meal on its own, but if you’d like to pair it with something else, here are some ideas.
Storage
- Refrigerator: Transfer leftover chicken corn chowder to an airtight container and refrigerate for up to 4 days.
- Freezer: Freeze this soup in an airtight container or freezer bag for up to 6 months. Thaw in the refrigerator before reheating.
- To reheat: Warm in a pan on the stovetop over medium-low heat or in the microwave.
Yield: servings
Serving Size: 1 1/2 cups
- 1 tablespoon unsalted butter, or dairy-free butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic cloves, chopped
- 2 tablespoons all purpose flour, or gluten-free flour mix
- 2 ½ cups corn fresh or frozen kernels, divided (1 cups for blending, 1 1/2 cup left whole)
- 1 teaspoon paprika
- 1 lb chicken tenders, or boneless skinless chicken breast
- 2 8 oz each yukon gold potatoes, or russet potatoes, peeled (one diced, one cut in quarters for mashing later)
- 4 cups chicken broth, or chicken bone broth
- Kosher salt and black pepper, to taste
- chopped scallions, or chives, for garnish
- Optional: If you want it creamier you can stir in some half and half or drizzle with cream at the end.
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Add the butter and 1 tablespoon olive oil to a large heavy pot or Dutch oven, when melted add the onion, carrots, celery and garlic to the skillet and saute until tender, 8 to 10 minutes. Sprinkle with flour and saute about 2 minutes, to cook out.
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Meanwhile, blend 1 cups corn with 1 cup of the broth until mostly smooth. Add to the pot along with paprika, chicken, potatoes and remaining corn kernels. Pour in the chicken broth just enough to cover ingredients and bring to a boil.
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Cover and simmer on low, 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
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Remove the quartered potato, mash until smooth, and stir it back into the chowder. Shred the chicken with two forks. Taste the soup, adjust salt and pepper to taste and pour into 6 bowls, garnish with fresh herbs.
Last Step:
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Serving: 1 1/2 cups, Calories: 378 kcal, Carbohydrates: 41 g, Protein: 16 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 643 mg, Fiber: 4 g, Sugar: 7 g
