A creamy, comforting chowder loaded with tender chicken, sweet corn, potatoes, and vegetables in a rich, savory broth. Perfect for a cozy lunch or dinner.
Ingredients
For the Chowder:
2 tablespoons butter
1 tablespoon olive oil
1 medium yellow onion, finely diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
3 tablespoons all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded or diced
3 cups corn kernels, fresh or frozen
2 medium russet potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/2 teaspoon black pepper
1/2 teaspoon salt, or to taste
1 cup heavy cream
1 cup whole milk
1/2 cup shredded sharp cheddar cheese, optional
2 tablespoons fresh parsley, chopped
Optional Toppings:
Extra shredded cheddar
Fresh parsley
Cracked black pepper
Crispy bacon
Green onions
A little paprika
Instructions
Cook the vegetables:
Heat butter and olive oil in a large heavy-bottomed pot over medium heat. Add the onion, celery, and carrots. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the garlic:
Stir in the minced garlic and cook for about 30–60 seconds, just until fragrant.
Make the creamy base:
Sprinkle the flour over the vegetables and stir well. Cook for about 1 minute to remove the raw flour taste.
Add the broth:
Gradually pour in the chicken broth while whisking or stirring continuously to prevent lumps.
Add potatoes and seasonings:
Add the diced potatoes, thyme, parsley, smoked paprika, black pepper, and salt. Bring the soup to a gentle boil.
Simmer:
Reduce the heat to low, cover partially, and simmer for about 12–15 minutes, or until the potatoes are fork-tender.
Add chicken and corn:
Stir in the cooked chicken and corn. Simmer for another 5–7 minutes until everything is heated through and the corn is tender.
Add the dairy:
Lower the heat and stir in the heavy cream and milk. Heat gently for 3–5 minutes. Do not let the chowder boil vigorously after adding the dairy.
Add cheese:
If using cheddar, stir it in until completely melted and smooth.
Adjust the consistency:
For a thicker chowder, mash a few potato pieces against the side of the pot and stir them back into the soup. If it is too thick, add a little extra chicken broth or milk.
Finish:
Taste and adjust salt and pepper. Stir in fresh parsley.
Serve:
Ladle the hot chowder into bowls and garnish with cheddar, parsley, cracked black pepper, bacon, or green onions if desired.
Nutrition Information
Approximate per serving, based on 6 servings and without optional bacon or extra cheese:
Calories: 390
Protein: 25 g
Carbohydrates: 34 g
Fiber: 4 g
Sugar: 7 g
Fat: 19 g
Saturated Fat: 10 g
Cholesterol: 90 mg
Sodium: 720 mg
Calcium: 150 mg
Iron: 2 mg
Nutrition will vary depending on the chicken, broth, cream, milk, cheese, and portion sizes used.
Nut Information
This recipe contains no tree nuts or peanuts in the standard ingredients.
It is naturally nut-free if prepared with nut-free chicken broth and other certified nut-free ingredients.
The optional toppings listed above do not contain nuts.
For a nut-free version, check packaged broth, shredded cheese, bacon, and seasonings for possible cross-contact warnings.
If substituting dairy with plant-based milk or cream, choose a nut-free option such as oat milk/cream if needed.
Frequently Asked Questions
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works very well and makes this chowder especially quick. Remove the skin and bones, then shred or dice the meat.
Q: Can I use frozen corn?
A: Absolutely. Frozen corn can be added directly to the pot without thawing.
Q: Can I use canned corn?
A: Yes. Drain and rinse the corn before adding it.
Q: Can I make this chowder without flour?
A: Yes. You can leave out the flour and thicken the chowder by mashing some of the cooked potatoes into the broth.
Q: Can I make it gluten-free?
A: Yes. Replace the all-purpose flour with a gluten-free flour blend or use cornstarch as a thickener.
Q: Can I use milk instead of heavy cream?
A: Yes, but the chowder will be lighter and less rich. For a creamy result, whole milk works best.
Q: Can I add bacon?
A: Yes. Crispy bacon adds a delicious smoky flavor. Cook it separately, crumble it, and sprinkle it over each serving.
Q: Can I make this in a slow cooker?
A: Yes. Cook the vegetables and chicken with the broth and potatoes until tender. Add the corn, milk, and cream toward the end so the dairy does not separate.
Q: How do I store leftovers?
A: Cool the chowder and refrigerate it in an airtight container for up to 3–4 days.
Q: Can I freeze chicken corn chowder?
A: It can be frozen, but creamy soups may separate slightly after thawing. For best texture, freeze the chowder before adding the cream and milk, then add fresh dairy when reheating.
Q: How do I reheat it?
A: Reheat gently over low to medium heat, stirring occasionally. Avoid boiling because the cream can separate.
Q: Can I add other vegetables?
A: Yes. Bell peppers, peas, spinach, mushrooms, or diced zucchini can all work well.
Q: Is this chowder spicy?
A: No. It is mild and creamy. For heat, add a pinch of cayenne pepper, red pepper flakes, or diced jalapeño.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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