Chicken Corn Chowder

5 from 2 votes

This post may contain affiliate sales links. Please read my disclosure policy.

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 in a bread bowl on a plate

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!

Scooping chicken corn chowder with a ladle


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!

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 🙂

chicken chowder in a bread bowl
PrintPrint Pin ItPin It
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
Cook Time 45 minutes
Total Time 1 hour


  • 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


  • 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.
    cooking chopped veggies
  • 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.
    soup in a pot
  • Reduce heat to medium and slide whole chicken breasts into hot liquid to poach 10-15 minutes* or until fully cooked.
    shredding chicken
  • 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.
    ladle full of chicken corn chowder


*cook time depends on the size of your chicken breasts


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
5 from 2 votes

Share a Comment

Your email address will not be published.

Recipe Rating

18 Responses
  1. Terri

    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.

    1. Vickie Wallis

      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.

  2. Jill

    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!

      1. JILL

        5 stars
        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!

  3. Amy @ Thoroughly Nourished Life

    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.

  4. Natalie @ Paper & Birch

    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. 😀

  5. KIM A

    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!!!

  6. apryl barned

    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?

  7. Kathy F

    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!

  8. Meagan @ A Zesty Bite

    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.

  9. Heather @ Shards of Lavender

    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…

  10. Lauren Everson

    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. :/

  11. Karen

    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.