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This recipe is your go-to for those cool nights when you need a comforting bowl of deliciousness. With tender chicken, fresh corn, and a creamy broth that ties it all together, this chowder is easy to make and even easier to love. Serve in a bowl with a side of crusty bread or in my homemade bread bowls. Yum!
Why You’ll Love This Chicken Corn Chowder Recipe
This incredible Chicken Corn Chowder is the ultimate comfort food, combining juicy chicken, hearty vegetables, and sweet corn into a creamy soup that’s perfect for any occasion. You’ll love how it’s packed with flavor from the mix of chicken broth, fresh corn, and a touch of thyme. Plus, the recipe is versatile—perfect for using up whatever veggies you have on hand, and it’s easy to adjust for different tastes. It’s a great recipe to have in your rotation when you want something warm, filling, and satisfying.
Main Ingredients Needed For Chicken Corn Chowder
This easy Chicken Corn Chowder recipe is fabulous stick-to-your-ribs comfort food. Ready in about an hour and full of vegetables, make it, and enjoy! Start out by gathering up these ingredients:
- Olive oil or avocado oil: Adds a healthy fat and flavor base.
- Onion, zucchini, carrots, celery, and garlic – all of these veggies are cooked together to create a great base! Feel free to replace with other veggies that your family loves.
- Butter and all purpose flour – these two are used to make a roux as the base of the chowder.
- Chicken stock or chicken broth: The base for a flavorful and hearty soup.
- Half and half & heavy whipping cream: For that irresistible creamy texture.
- Salt & black pepper: To taste, for seasoning.
- Dried thyme & poultry seasoning: Adds earthy, savory notes to the chowder.
- Boneless skinless chicken breasts or tenders- yes, these go in raw and are done in just a few minutes! Use leftover chicken or shredded rotisserie chicken to make this recipe even quicker.
- Fresh sweet corn on the cob: Kernels cut off the cob for fresh, sweet flavor. To save time you can use frozen corn or canned corn, drained too.
- Fresh parsley: Chopped for a bright, fresh garnish.
- Oyster crackers: Optional, for a crunchy topping.
Variations
- Red bell pepper: Add diced red bell pepper for a pop of color and sweetness.
- Green chiles: For a bit of heat, toss in some diced green chiles.
- Chicken thighs: Swap chicken breasts for thighs if you prefer darker, juicier meat.
- Wild rice: Stir in cooked wild rice to make the chowder even heartier.
- Vegetable stock: Substitute chicken stock with vegetable stock for a vegetarian version.
- Crispy bacon: Crumble crispy cooked bacon on top for an extra layer of flavor.
How to Make Chicken Corn Chowder
For full recipe details, including ingredient measurements, see the printable recipe card down below! Here are my step by step instructions for making this comforting chowder:
1. Prep the Corn
Using a sharp knife, cut the corn kernels off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
2. Cook the Veggies
In a large pot, melt butter and oil over medium heat. Sauté the onion, celery, and carrot for about 5 minutes, stirring occasionally.
3. Add More Veggies
Stir in zucchini and garlic, cooking for another 5 minutes. Season with salt, black pepper, thyme, and poultry seasoning.
4. Thicken the Chowder
Sprinkle the flour over the veggies and stir to coat. Cook for 2 minutes. Next, whisk in the chicken stock and bring the mixture to a boil over medium-high heat to thicken.
5. Cook the Chicken
Reduce the heat to medium and add the chicken breasts. Poach for 10-15 minutes or until fully cooked, then remove and shred the chicken.
6. Finish the Chowder
Stir the shredded chicken back into the pot. Remove from heat, then add the half and half, heavy cream, and fresh corn kernels.
7. Serve
Warm through and serve hot in a bowl or bread bowl. Garnish with fresh parsley and optional oyster crackers or my homemade crackers.
Storage + Make Ahead Directions
Allow chowder to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on medium heat to maintain the creamy texture. Reheat the chowder on a low simmer, adding a splash of chicken stock or milk if it’s too thick.
A Note About Freezing this Chowder: I wouldn’t recommend freezing Chicken Corn Chowder. This is because the cream doesn’t freeze well and the veggies end up mushy after thawing.
Make Ahead: Make the chowder up to 2 days in advance and store it in the fridge. Reheat over medium heat, stirring occasionally.
More Soup Recipes to Try!
- Easy Taco Soup
- Smoked Sausage Corn Chowder
- Crockpot Sausage Corn Chowder
- Chicken Noodle Soup with Homemade Noodles
- Hamburger Soup
- Chicken Pot Pie Soup
- Loaded Potato Soup
If you loved this Chicken Corn Chowder recipe be sure to check out all of my other soup recipes too!
This Chicken Corn Chowder is the perfect recipe for a cozy night in, with its hearty soup and creamy broth that the whole family will love. Give it a try the next time you need a warm, comforting meal! The printable recipe card is below! Have a lovely day, friends! 🙂
If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.
Chicken Corn Chowder Recipe
Ingredients
- 2 tablespoons olive oil or avocado oil
- 2 tablespoons butter
- 1 medium onion petite diced, about 1 cup
- 1 medium zucchini petite diced, about 1 cup
- 2 large ribs celery petite diced, about 1 cup + include celery leaves
- 3 large carrots petite diced, about 2 cups
- 2 large cloves garlic minced
- 1/2 cup all purpose flour
- 6 cups chicken stock or chicken broth
- 1 cup half and half
- 1 cup heavy cream
- 2 teaspoons salt or to taste
- 3/4 teaspoon black pepper or to taste
- 1 teaspoon dried thyme
- 2 teaspoons poultry seasoning
- 1 lb boneless skinless chicken breasts or tenders
- 4 medium corn ears fresh corn on the cob, kernels cut off the cob
- parsley fresh, chopped, for garnish
- oyster crackers for garnish, optional
Instructions
- Using a sharp knife (or corn on the cob peeler), cut the corn off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.
- Melt oil and butter in a large pot over medium heat. Add and saute onion, celery and carrot for 5 minutes, stirring occasionally.
- Add zucchini and garlic and cook another 5 minutes. Season with salt, pepper and dried thyme and poultry seasoning.
- Sprinkle in flour, stir to coat veggies, and cook 2 minutes.
- Whisk in chicken stock and bring to boil over medium high heat to thicken.
- Reduce heat to medium and slide whole chicken breasts into hot liquid to poach 10-15 minutes* or until fully cooked.
- Remove and shred chicken, then add back into chowder.
- Remove from and add in half and half and heavy cream.
- Stir in fresh corn kernels to warm through, garnish with fresh chopped parsley and oyster crackers (if desired), and serve hot.
I love your recipes but this one is too watery. I would leave out the water and add a combo of mill/heavy crème if you are like me and want your crème based soups creamy.
I can’t wait to try this soup. Waiting for the cool weather since it’s the end of October and it’s still in the 80’s. I’m sure I will love it.
I am just wondering where the bread bowl recipe is? Thanks, Cindy
here: https://laurenslatest.com/homemade-bread-bowls/
Just want to make sure I got this right, you put the raw chicken in the pot of soup for 10-15 minutes then shred and put back? Making this tonight!
Yup, that’s correct!
Made this and it was yummy! Wondering if I could do a crock pot version of it? My nights are busy and I have little kids that basically want to kid as soon as we get home. Thanks!
I had to rely on my boyfriend to fill me in on what happened at whatever the awards were that seemed to fill the news feeds this week. And at 27 I am old and crotchety too 🙂 In the best way.
However, to counteract my oldness and crotchetiness I will make these beautiful comforting bowls and serve them to my boyfriend with love.
Chicken chowder is my favorite. Can’t wait to try yours! It looks so good!
Well, I didn’t watch the VMA’s so I’m probably behind on all of that. Did watch the Emmy’s though – LOVE that Jim Parsons (Big Bang Theory) won again! Ok, since you’ve now posted the bowls and the soup – I’m thinking it’s fate. I must make this as soon as our apartment is a little less sweltering. 😀
watched about 15 minutes of the VMA awards (all I could stand) and did not know who 99% of the people were. Although, I do know who Beyonce is but only because you’d have to be dead to not know. And the soup looks delish!!!
You may be addicted to brownies but I am addicted to your recipes! Even though I AM old and crochety!! Lol. Ok so I was wondering about using fatfree milk or almond milk in this. What say ye?
Fat free milk would work fine….not so sure about the almond milk.
I’m so glad I’m not the only one that sees the silliness of celebrity updates. Like I don’t have anything else to do with my life! And at 42, you see how quickly time passes. Thanks for the recipe, I can’t wait to try it!
I get cranky too sometimes when all I ever hear about is celebs. I could come cheer you up if I had some of this chowder when I visit.
Thanks for following up your bread bowls with this creamy chowder. I really have the urge to make it now, but will save it for when it’s not 90 outside. Pinned for later. When it comes to celebrity news, I’ve been old and crotchety for years:) Nothing wrong with that…
This chowder looks super comforting and is going on my to-make-this-fall list. I just moved to Ohio from Florida and I’m guessing I’ll be needing to up my soup making as soon as the temperature dips below 50. :/
So, I just got your email update with this recipe. It’s 11:15 PM and I am so tempted to go make this right now. Seriously cannot wait to give this recipe (bread bowls and all!) a try.
You do good work here, Lauren. The Heasley family appreciates you.