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Creamy chicken corn chowder hits the spot, brimming with tender chicken, sweet corn, and a rich broth – all in under 30 minutes.
Kid-Friendly Chowder
Want a weeknight dinner win? This easy chicken corn chowder delivers creamy comfort in under 30 minutes.
It has tender chicken, sweet corn, and a rich broth that come together for a hearty soup recipe that’s perfect as a main dish. Plus, it’s a guaranteed hit with kids, making it a family-friendly meal everyone will devour.
Chowders tend to be more thick and creamy than your average soup recipe. If you like this one, you’ll love our Clam Chowder or Ham Potato Corn Chowder!
Why We Love It:
- Creamy comfort. The luxuriously creamy texture is incredibly satisfying.
- Easy and quick. It’s a delicious and comforting easy dinner idea that requires minimal effort which is perfect for any weeknight meal.
- Flavorful flexibility. Add frozen vegetables like peas or mixed veggies or experiment with different cheeses in the cream base, like cheddar or pepper jack, to add a cheesy kick.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 20 minutes
- 3 cups chicken broth – chicken stock or vegetable broth
- 2 cups cubed potatoes – use peeled russet potatoes, or Yukon gold potatoes
- 1 cup diced carrots
- 1 cup corn – drained canned corn, fresh or frozen corn can be used
- 1½ teaspoons salt
- ¼ cup unsalted butter
- ¼ cup all-purpose flour
- 2 cups milk – whole milk yields a creamier texture but a lower fat milk will also work
- 3 cups shredded cheddar cheese
- 2 cups cooked diced chicken – cook up boneless skinless chicken breasts or chicken thighs
- optional vegetables – sauteed celery, onions, garlic, red bell peppers,
- optional garnish – bacon bits, green onions, fresh herbs, croutons, red pepper flakes
How to Make Chicken Corn Chowder
- VEGGIES. In a large pot, bring 3 cups chicken broth to a boil.
- Reduce heat and add 2 cups cubed potatoes, 1 cup diced carrots, 1 cup corn, and 1½ teaspoons salt and pepper to taste. Cover and simmer for 10 minutes.
- CHOWDER. In another pan, melt ¼ cup butter, add ¼ cup flour, and mix well. Slowly add 2 cups milk and cook until thickens. Stir in 3 cups cheese and mix until melted.
- Add cheese/milk mixture, and 2 cups cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!
Crockpot Directions
- Add broth, potatoes, carrots, corn, and salt to the pot. Add raw chicken at the beginning, or cooked chicken towards the end of the cook time.
- Cover and cook on high for 3-4 hours or low for 7-8 hours.
- About 30 minutes before serving complete STEP 3 and stir it into the chowder. Add the cooked chicken, if you have not done so.
Complete the Meal
- Sides: Sweet Cornbread, Arugula Salad, Bread Bowl Recipe, Oven Roasted Vegetables
- Desserts: Bread Pudding, Easy Peach Cobbler, Apple Pie Recipe, Panna Cotta Recipe
- More chowder recipes: Clam Chowder, Bacon Potato Corn Chowder, Ham Potato Corn Chowder
More collections: Winter Soups, Easy Soup Recipes, Family Dinner Ideas, Best Chicken Soups
Chicken Corn Chowder
Ingredients
- 3 cups chicken broth
- 2 cups cubed potatoes
- 1 cup diced carrots
- 1 cup corn
- 1½ teaspoons salt
- ¼ cup butter
- ¼ cup all-purpose flour
- 2 cups milk
- 3 cups shredded cheddar cheese
- 2 cups cooked diced chicken
Instructions
- In a large pot, bring chicken broth to a boil.
- Reduce heat and add potatoes, carrots, corn, salt and pepper. Cover and simmer for 10 minutes.
- In another pan, melt butter and add flour. Mix well. Slowly add milk and cook until thickens. Stir in cheese and mix until melted.
- Add cheese/milk mixture, and cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Adjust the Texture?
- To thin the soup, add water, broth, or milk.
- To thicken the soup, mash a few of the potatoes with a fork and stir.
- Take ½ cup of the soup and place it in a separate bowl. Mix 1-2 tablespoons of flour into the bowl. Once combined add it back to the main pot of soup and simmer. Repeat until you’ve reached the desired thickness.
How to Store Chicken Corn Chowder?
- Whether you make chowder ahead of time or store leftovers, allow the chowder to cool before storing it in an airtight container in the fridge for 2-3 days or the freezer for 1-2 months.
- Thaw in the fridge and reheat slowly over low heat. Add milk to help smooth out the soup as needed.
Turned out great. I added sautéed shallots, minced garlic and California pepper as well while cooking the soup. I also topped with crispy, crumbly turkey bacon, shredded cheddar and chives.
Can I substitute the flour for any other kind? For example, oat flour, or coconut flour, tapioca flour, or cassava flour? 🙂 thank you!
I haven’t tried before, but I suppose you could! The flour is just the thickening agent in the soup, so if you swap it out for a different type, you’ll have to let us know how the soup thickens up. 🙂
Wow! This chowder was wonderful. Definitely on my repeat list. I did add 4 slices or cooked bacon to the mix, just because I thought it could be a good idea, I think it was. Thank you for the recipe.
Delicious. This is a staple for our family now!
Yay!! So happy to hear it is a staple now!
Can this be made with an instantpot
I have not made this recipe in an instantpot yet be I’m sure it can de done. The instantpot method is quite similar to the stovetop version but you do not bring the chicken, potatoes, corn, etc. to a boil at first. You put all of those ingredients into the instantpot and then cook for 10 minutes. Then you follow the rest of the recipe as directed. Hope this helps!