Chicken and Corn Chowder

There’s nothing quite like a bowl of creamy chicken corn chowder on a chilly day. This recipe has become my go-to comfort food, especially during those crisp fall or cold winter days when all you want is something warm and satisfying.

Whether you’re making it for the first time or you’ve been searching for the perfect chicken corn chowder recipe, I promise this one will become a staple in your kitchen.

Why You’ll Love This Recipe

Let me tell you why this creamy soup is about to become your new favorite! First off, it comes together faster than you’d think – we’re talking tender chicken, sweet corn, and a creamy base that’s set it and forget it. It’s a great recipe for busy weeknights when you need something hearty that practically cooks itself.

This creamy chowder is incredibly versatile. You can use rotisserie chicken to save time, or cook chicken breasts right in the pot. Either way, you’ll end up with a big hit that everyone at your table will love. Plus, it uses mostly pantry staples, so you won’t need to make a special trip to the grocery store.

The creamy broth combined with fresh corn creates the perfect balance of flavors. It’s filling enough to serve as a main course with some crusty bread on the side, yet light enough that you won’t feel weighed down. And honestly, the leftover chowder tastes even better the next day!

Ingredient Notes

• Chicken breasts – Boneless, skinless; cook until tender, then dice or shred
• Chicken broth – Adds depth and savory flavor; low-sodium preferred
• Potatoes – Diced; help thicken the dish and make it hearty
• Onion – Chopped; builds the flavor base
• Corn – Adds sweetness and texture (fresh or frozen both work)
• Carrots – Sliced or diced; bring color and mild sweetness
• Garlic – Minced; enhances overall flavor
• Table salt – Seasons the dish; adjust to taste
• Black pepper – Adds mild heat and balance
• Dried thyme – Earthy herb that complements chicken and vegetables
• Heavy cream – Adds richness and a creamy texture
• Cornstarch mixed with water – Used as a slurry to thicken the broth

Kitchen Equipment

• Slow cooker or crockpot
• Cutting board
• Chef’s knife
• Measuring cups and spoons
• Mixing spoon
• Two forks (for shredding chicken)
• Small bowl (for cornstarch slurry)
• Ladle (for serving)
• Soup bowls

How to Make Chicken and Corn Chowder

1. Add the chicken breasts to the bottom of the slow cooker, then pour in the broth and pile on the potatoes, onion, corn, carrots, garlic, salt, pepper, and thyme.
2. Pop the lid on and let it cook—low for 6–8 hours or high for 3–4 hours—until the chicken is cooked through and the potatoes are nice and tender.
3. Once it’s ready, take the chicken out and shred it with two forks (or dice it if that’s more your style), then stir it back into the cooker. Pour in the heavy cream and give everything a good stir.
4. If you like your chowder a little thicker, add the cornstarch slurry and cook on high for another 15–20 minutes, until it reaches your perfect consistency. Give it a taste, adjust the seasoning if needed, and it’s ready to serve.

Variations & Substitutions

One of the best things about this recipe is how adaptable it is! Here are some ideas I’ve tried:

Protein Options:
Rotisserie chicken is a great option when you’re in a hurry. Just shred it and add it near the end. I’ve also made this with leftover turkey after Thanksgiving – equally delicious! For a meatier version, add crispy bacon on top or stir in some bacon bits for extra flavor.

Vegetable Additions:
Bell pepper adds a nice sweetness and crunch. Dice it small and sauté it with your aromatics. Red pepper flakes or green chiles bring some heat if you like things spicy. Remember, this already has diced potatoes for extra heartiness – they make this chowder even more filling.

Dairy Adjustments:
If you don’t have heavy cream, you can use half-and-half, though the creamy texture won’t be quite as rich. For a lighter version, use milk with a tablespoon of flour to help thicken. Just whisk it in a separate bowl first to avoid lumps.

Flavor Boosters:
Fresh chives are wonderful as a garnish along with green onions. Fresh thyme adds an earthy note that really elevates the dish. Extra cheese stirred in at the end creates an even more indulgent creamy soup.

Storage

This chicken and corn chowder stores beautifully, which makes it perfect for meal prep!

Refrigerator Storage:
Let your chowder cool to room temperature, then transfer to an airtight container. It’ll keep in the fridge for 3-4 days. The flavors actually develop more over time, so that leftover chowder you have the next day might taste even better than when you first made it!

Freezing:
You can freeze this chowder for up to 3 months. Just be aware that dairy-based soups can sometimes separate when thawed. To minimize this, let it thaw in the refrigerator overnight, then reheat gently over medium heat, stirring frequently. You might need to whisk it vigorously to bring back that creamy base.

Reheating:
Reheat individual portions in the microwave, or warm the whole batch in a large pot over medium-low heat. Stir often and add a splash of chicken broth if it’s gotten too thick. Never boil the chowder when reheating, as this can cause the cream to separate.

Expert Tips

After making this recipe countless times, here are my top tips:

• Don’t Rush the Process: Even though this comes together quickly, taking your time with each step makes a difference.
• Season as You Go: Add salt and black pepper at different stages rather than all at the end. This creates layers of flavor that make the whole dish more complex and delicious.
• Fresh vs. Frozen Corn: Fresh corn is amazing during that perfect time of year when it’s in season, but frozen corn works beautifully too. If using fresh corn, scrape the cob after cutting off the kernels – that “milk” adds incredible flavor to your creamy broth.
• Temperature Control Matters: Once you add the heavy cream, keep the temperature at medium-low heat to medium heat. High heat can cause the cream to curdle, and nobody wants that in their creamy chowder! So don’t close the lid too tightly.
• Make it Your Own: Every time I make this, I do something slightly different. Next time, you might want to add different vegetables or seasonings. Don’t be afraid to experiment – that’s how you’ll make this great recipe truly yours.

Serving Suggestions

This chicken and corn chowder is wonderful on its own, but here are some serving ideas that take it to the next level:

Serve it with crusty bread for dipping – there’s nothing better than soaking up that creamy base! Corn muffins are also fantastic alongside this soup and keep with the corn theme. Top each bowl with crispy bacon, fresh chives, green onions, or extra cheese. A sprinkle of bacon bits adds that perfect salty crunch.

For a complete meal, I’ll serve this with a simple salad on the side. It’s also a great option for game day gatherings or potlucks – just keep it warm in a slow cooker and let people help themselves.

FAQ’s

Can I use an Instant Pot?

Yes! Use the sauté function to cook your aromatics and brown any raw chicken, then add your liquids and corn. Cook on high pressure for 10 minutes, quick release, then stir in the heavy cream on the sauté setting until heated through.

How do I make this thicker?

If you want a thicker chowder, mash some of the corn against the side of your large pot with a wooden spoon. You can also add the slurry of cornstarch and water (mix in a separate bowl first) mentioned in the recipe card, or stir in some instant mashed potato flakes.

Can I make this dairy-free?

You can substitute coconut cream for the heavy cream. It’ll have a slightly different flavor, but it still creates a lovely creamy soup texture. Use coconut oil instead of olive oil for cooking if you want to go fully dairy-free.

What if I don’t have fresh thyme?

No worries – we are using dried thyme in this recipe – just use about one-third the amount since dried herbs are more concentrated. Other herbs like rosemary or sage would also be delicious. You could even use Italian seasoning in a pinch.

Is this gluten-free?

The recipe as written is naturally gluten-free! Just make sure your chicken broth doesn’t contain any hidden gluten. If you thicken it with flour, use a gluten-free blend instead.

Can I prep this ahead?

Definitely! You can prep all your ingredients the night before – chop vegetables, cook and shred chicken, and store everything in an airtight container. Next time you make it, you’ll have dinner on the table even faster.

Why is my chowder grainy?

This usually happens when the heat is too high after adding the heavy cream. Always add dairy over medium heat or lower, and stir constantly. If it does get grainy, try blending a portion of the soup and stirring it back in to help smooth things out. This can also happen if you are using something other than heavy cream.

Can I double this recipe?

Yes! Just make sure you have a large enough pot or a large Dutch oven to accommodate everything. You might need to adjust cooking times slightly when working with larger quantities.

If you love this chowder recipe, you’re going to love these other soup and chowder recipes, too. Please click each link below to find the easy, printable recipe!

Pair This Chowder With These Recipes

Southwest Chicken Salad

30-Minute Garlic Parmesan Dinner Rolls

Classic Cornbread

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