Chicken Corn Chowder

This creamy Chicken Corn Chowder is a hearty and comforting soup filled with tender chunks of chicken, sweet corn, potatoes, and vegetables in a rich, flavorful broth. Infused with fresh thyme and parsley, it’s the perfect one-pot meal for cozy nights, family dinners, or when you’re craving something warm and satisfying.

Why You’ll Love This Recipe

• Comfort in a bowl: Creamy, savory, and filling—perfect for chilly weather.

• Quick and easy: Ready in just 45 minutes with simple steps.

• One-pot meal: Minimal cleanup and perfect for weeknight dinners.

• Packed with veggies: Onion, carrots, celery, corn, and potatoes for a balanced bite.

• Customizable: Adjust spice, creaminess, or veggies to your liking.

• Delicious leftovers: Tastes even better the next day.

• Perfect for meal prep: Make ahead and reheat with ease.

• Kid-friendly: Mild flavors and creamy texture make it a family favorite.

• Fresh herbs: Thyme and parsley add a vibrant, aromatic touch.

• Great use of leftovers: Perfect for using up cooked chicken.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1½ tablespoons olive oil

• 1 medium yellow onion, chopped

• 2 ribs celery, chopped

• 2 large carrots, peeled and chopped

• 2 cloves garlic, minced

• 1 teaspoon dried oregano

• ⅛–¼ teaspoon ground cayenne pepper

• ¼ cup all-purpose flour

• 4 cups low-sodium chicken broth

• 3 medium Yukon gold potatoes, diced into ½-inch pieces

• 3 cups corn kernels (fresh or frozen)

• 2½ cups cooked diced chicken

• ½ cup heavy cream

• 2 teaspoons chopped fresh thyme

• 1 teaspoon chopped fresh parsley

• Kosher salt, to taste

• Freshly ground black pepper, to taste

Directions

1. Sauté the vegetables: Heat olive oil in a large Dutch oven or soup pot over medium heat. Add onions, celery, and carrots. Cook for 7–10 minutes, stirring occasionally, until the vegetables are softened.

2. Add aromatics: Reduce heat to low. Stir in garlic, oregano, and cayenne pepper. Cook for 1 minute.

3. Add flour: Sprinkle in the flour and stir constantly for 2 minutes to cook out the raw flavor.

4. Add broth: Slowly pour in the chicken broth, stirring well. Increase heat to medium-low and cook until the broth slightly thickens.

5. Cook the potatoes: Bring the soup to a gentle boil and add the diced potatoes. Cook for 7–10 minutes or until nearly tender.

6. Add corn: Stir in corn and continue to cook for 3–5 minutes until both the corn and potatoes are tender.

7. Add chicken: Lower heat and stir in the cooked chicken. Simmer gently for 1–2 minutes to warm through.

8. Finish the soup: Remove from heat and slowly stir in the heavy cream. Add fresh thyme and parsley. Season with salt and black pepper to taste.

Servings and timing

This recipe serves 6 people.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes

Variations

• Dairy-free: Omit the cream or use a plant-based alternative like coconut milk or cashew cream.

• Spicier version: Add extra cayenne or a diced jalapeño for a kick.

• Cheesy twist: Stir in 1/2 cup shredded cheddar at the end for a cheesy chowder.

• Thicker consistency: Mash a few potatoes before adding the cream for a naturally thickened soup.

• Vegetarian version: Use vegetable broth and swap chicken for white beans or chickpeas.

• Herb variations: Use rosemary or sage for a different flavor profile.

Storage/Reheating

Storage:
Refrigerate leftovers in an airtight container for up to 4 days.

Reheating:
Reheat gently on the stovetop over low heat or in the microwave at 50% power to avoid curdling the cream.

Freezing:
Not recommended due to the dairy content. If you’d like to freeze it, do so before adding the cream, then add it fresh when reheating.

FAQs

Can I use rotisserie chicken?

Yes, rotisserie chicken is perfect for this recipe and adds convenience and extra flavor.

Is fresh or frozen corn better?

Either works well. Fresh adds more texture, while frozen is convenient and still tasty.

Can I make this soup ahead of time?

Absolutely. It stores well and flavors develop more over time. Just reheat gently before serving.

What’s the best way to cut the corn off the cob?

Stand the cob upright on a cutting board and slice down the sides halfway, then flip and finish. This helps prevent kernels from scattering.

Can I use canned corn?

Yes, just be sure to drain it before adding. It won’t be as crisp but still delicious.

What kind of potatoes should I use?

Yukon gold potatoes are ideal because they hold their shape and provide a creamy texture.

Can I leave out the flour?

Flour helps thicken the soup, but you can skip it or use a cornstarch slurry as an alternative.

Is this chowder gluten-free?

Not as written. Substitute the all-purpose flour with a gluten-free flour blend to make it gluten-free.

Can I add other vegetables?

Yes, peas, bell peppers, or even spinach can be added for extra nutrition and color.

How do I make it richer?

Use more cream or stir in a bit of butter or cheese at the end for added richness.

Conclusion

Chicken Corn Chowder is the perfect cozy, satisfying soup that’s both hearty and full of flavor. With tender vegetables, sweet corn, and creamy broth, it’s a comforting bowl of goodness you’ll want to make all year long. Whether for a family dinner, meal prep, or just a comforting dish on a chilly day, this chowder hits all the right notes.

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