Chicken Corn Chowder

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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!

Main Ingredients

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!

1. 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.
2. 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.
3. 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.
4. Then add some frozen corn. Cook 2-3 minutes to warm through completely and then serve!

Variations

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 🙂

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5 from 2 votes

Creamy Chicken Corn Chowder

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!

servings 8 servings

Prep Time 15 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr

Cook ModePrevent your screen from going dark

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

US Customary - Metric

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.
  

Notes

*cook time depends on the size of your chicken breasts

Nutrition

Calories: 415kcal | Carbohydrates: 28g | Protein: 22g | Fat: 25g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 93mg | Sodium: 977mg | Potassium: 747mg | Fiber: 2g | Sugar: 10g | Vitamin A: 1639IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg

Course: Dinner, Soup

Cuisine: American

Keyword: chicken corn chowder