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Creamy Chicken Corn Chowder is fabulous stick-to-your-ribs comfort food. Ready in about an hour and full of vegetables, make it, and enjoy!
Chicken Corn Chowder
I made a fabulous creamy chicken corn chowder to go into my homemade bread bowls. It’s warm, comforting, and really is the quintessential healthier Fall meal. Try it as the weather gets colder!
Start out by gathering up these ingredients for Chicken Corn Chowder!
- 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 Flour – these two are used to make a roux as the base of the chowder.
- Water and Milk – to thin out the roux and make it creamy.
- Chicken Bouillon, Thyme, Poultry Seasoning, Salt and Pepper – all of these seasonings really make the difference in this recipe. So don’t skimp out!
- Chicken Breasts – yes, these go in raw and are done in just a couple of minutes! Use leftover chicken or shredded rotisserie chicken to make this recipe even quicker.
- Frozen Corn – to save time I used frozen corn. You can use freshly cooked corn or canned corn drained too.
How to Make Chicken Corn Chowder
For full details, see the recipe card down below!
- Start by chopping some veggies: onion, zucchini, carrot, and celery. Saute these in a little butter. You also want to grate some garlic too and add it into the pot.
- Once veggies are soft and lovely, sprinkle in some flour. Stir it around to cook out the raw flour flavor, then pour in some water. Bring this to a boil to thicken, then add in some whole milk and a few spices. Easy peasy.
- Slide-in some whole chicken breasts to the chowder to lightly poach. After 10-15 minutes, these should be completely cooked. Score! Shred this hot chicken using two forks and slide back into the chowder.
- Then add some frozen corn. Cook 2-3 minutes to warm through completely and then serve!
Here are some slight variations to this yummy Chicken Corn Chowder:
- Bacon: add some precooked crumbled bacon to this recipe for some salty savoriness.
- Cream: if you want this chowder to be even thicker, instead of using whole milk use half & half or heavy cream.
Can I freeze this Soup?
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.
But don’t worry, this soup can last as leftovers for up to three days in the fridge.
More Soup Recipes to Try!
- Easy Taco Soup
- Smoked Sausage Corn Chowder
- Chicken Noodle Soup with Homemade Noodles
- Hamburger Soup
- Chicken Pot Pie Soup
If you loved this Chicken Corn Chowder recipe be sure to check out all of my other soup recipes too!
Here’s the printable recipe card; have a lovely day 🙂
Creamy Chicken Corn Chowder
- 4 tablespoons butter
- 1 large onion diced
- 1 small zucchini diced
- 4 stalks celery chopped
- 3 large carrots diced
- 1 large clove garlic grated
- 1/2 cup all purpose flour
- 4 cups water
- 4 cups whole milk
- 2 1/2 tablespoons chicken bouillon paste*
- salt & pepper to taste
- 1 1/2 teaspoons thyme leaves
- 2 teaspoons poultry seasoning
- 1 lb boneless skinless chicken breasts
- 1 cup frozen corn
- Melt butter in large pot over medium heat. Saute onion, zucchini, celery and carrot for 5 minutes, stirring occasionally. Add in grated garlic and cook another 5 minutes. Sprinkle in flour, stir to coat veggies and cook 2 minutes.
- Whisk in water and bring to boil over medium high heat to thicken. Reduce heat to low and add in milk and seasonings. DO NOT bring the soup to boil after the milk has been added to ensure soup doesn't curdle.
- Slide whole chicken breasts into hot liquid and poach 10-15 minutes until fully cooked. Remove and shred chicken, then slide back into chowder.
- Stir in frozen corn to warm through, then serve immediately.