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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.
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.
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.
For more chicken soup recipes, check out:
- Mexican Chicken and Corn Soup
- Chicken Chili
- Chicken Alfredo Soup
- Chili’s Chicken Enchilada Soup
- Chicken Pot Pie Soup
- Chicken Gnocchi Soup
Chicken Corn Chowder Recipe
- 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, add flour and 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 information is automatically calculated, so should only be used as an approximation.