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A hearty and delicious Chicken Corn Chowder filled with all the best ingredients – chicken, potatoes, corn, carrots, cheese and more! The whole family loves this thick and creamy chowder.

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 our Cheesy Ham Chowder!

Chicken corn chowder topped with parsley in a white bowl

Kid-Friendly Chowder

To be quite honest, you really can’t go wrong with a recipe like this. It is a little thicker (hence why it’s a chowder), but you can always make it more soup-y by adding a bit more chicken broth.

It also has all of our favorite ingredients: chicken, corn, carrots, potatoes and cheese. And like I said – you can’t go wrong when those ingredients are involved.

We also love that this chowder is very kid-friendly! My kids still tend to cringe if they notice any “green” things in soup, so they loved this corn chowder. And I loved that they were eating some veggies and enjoying this delicious chowder!

How to Make Chicken Chowder

CHICKEN. Start by prepping your chicken (cook and dice), or use rotisserie chicken to speed up the process.

VEGGIES. 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.

CHOWDER. In another pan, melt butter, add flour, and mix well. Slowly add milk and cook until it thickens. Stir in cheese and mix until it’s all melted.

COMBINE. Add the cheese/milk mixture, as well as the cooked chicken, to veggie mixture and stir until combined and cooked through. ENJOY!

Crockpot: You can also make this in the crock pot. Add broth, potatoes, carrots, corn and salt to the pot. If you use cooked chicken, add it toward the end of the cook time otherwise you can just use raw chicken and put it in the crock pot at the beginning.

Cover and cook on high for 3-4 hours or on 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.  

Close up of chicken and corn chowder cooking in a pot

Variations, Tips, + Storing

Texture: If you find the chowder to be too thick for you liking you can easily add water, broth or milk. Making the soup thicker takes a but for effort, but is still rather easy.

  • Mash a few of the potatoes with a fork and stir.
  • You can also take ½ c of the soup and place it in a separate bowl. Mix 1-2 tbsp flour into the bowl. Once combined add it back to the main pot of soup. Repeat until you’ve reached the desired thickness. 

Additions: Aside from making the perfect texture you can also adjust the ingredients to your liking. You can easily add celery, mushrooms, cauliflower and more to the chowder. 

Storage: leftover chicken corn chowder can be stored covered in the fridge for 2-3 days. Freezing is a bit tricker as the texture will be altered when frozen. I suggest mashing up the remaining potatoes to reduce the mealy texture that can form. Store soup in a freezer safe container for 1-2 months. Thaw in the fridge and reheat slowly over low heat. Add milk to help smooth out the soup as needed.

Chicken and Corn Chowder Recipe in a white bowl

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5 from 19 votes

Chicken Corn Chowder

By: Lil’ Luna
Creamy chicken corn chowder hits the spot, brimming with tender chicken, sweet corn, and a rich broth – all in under 30 minutes.
Servings: 8
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

  • 3 cups chicken broth
  • 2 cups cubed potatoes
  • 1 cup diced carrots
  • 1 cup corn
  • teaspoons salt
  • ¼ cup butter
  • ¼ cup all-purpose flour
  • 2 cups milk
  • 3 cups shredded cheddar cheese
  • 2 cups cooked diced chicken
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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

Calories: 411kcal, Carbohydrates: 18g, Protein: 23g, Fat: 27g, Saturated Fat: 15g, Cholesterol: 92mg, Sodium: 1140mg, Potassium: 576mg, Fiber: 2g, Sugar: 4g, Vitamin A: 3455IU, Vitamin C: 14.2mg, Calcium: 407mg, Iron: 2.9mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Soup
Cuisine: American
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About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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5 from 19 votes (8 ratings without comment)

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Recipe Rating




21 Comments

  1. Elizabeth says:

    5 stars
    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.

  2. Maria says:

    Can I substitute the flour for any other kind? For example, oat flour, or coconut flour, tapioca flour, or cassava flour? 🙂 thank you!

    1. Lil'Luna Team says:

      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. 🙂

  3. Marc says:

    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.

  4. Bethany says:

    Delicious. This is a staple for our family now!

    1. Lil'Luna Team says:

      Yay!! So happy to hear it is a staple now!

  5. Shauntell says:

    Can this be made with an instantpot

    1. LilLunaTeam says:

      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!