Chicken Corn Chowder Recipe

This chicken corn chowder recipe is a creamy, filling bowl built on onion, celery, carrots, potatoes, sweet corn and tender chicken in a broth seasoned with fresh thyme and parsley. It comes together in one pot on the stove in about 45 minutes, and there is a simple crockpot option if you want dinner waiting. If you love cozy chicken soups, also try this chicken cauliflower cheddar chowder and this Mexican corn chicken soup.

Why You’ll Love This Chicken Corn Chowder Recipe

• Creamy and hearty: potatoes and a splash of cream make a thick, spoonable broth.
• Full of vegetables: onion, celery, carrots, corn and potatoes in every ladle.
• Flexible chicken: use leftover cooked chicken or a quick poached breast.
• Stovetop or crockpot: the same flavors work for a slow cooker day.
• Herb finish: fresh thyme and parsley keep the chowder bright, not heavy.

Ingredients for Chicken Corn Chowder Recipe

For the chowder

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 large onion, diced
• 2 celery stalks, diced
• 2 medium carrots, peeled and cut into bite-size chunks
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 1/2 lb Yukon Gold or russet potatoes, peeled and cut into 3/4-inch cubes
• 3 cups corn kernels (fresh, frozen or well-drained canned)
• 2 1/2 cups cooked chicken, shredded or cut into bite-size pieces
• 1 cup half-and-half or heavy cream
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
• 2 tablespoons chopped fresh parsley, plus more for serving
• 1 bay leaf
• Salt and black pepper, to taste

Optional extras

• 2 slices bacon, cooked and crumbled, for topping (optional)
• A pinch of smoked paprika (optional)
• 1/2 cup shredded cheddar stirred in at the end (optional)
• Extra broth to thin leftovers (optional)

Ingredient Notes

• Chicken: leftover roast chicken or a rotisserie-style bird works well. You can also simmer 1 lb boneless chicken in the broth until cooked, then shred it and return it to the pot.
• Corn: frozen corn can go straight into the pot. Drain canned corn well so the broth stays thick.
• Potatoes: Yukon Golds hold their shape; russets break down a little and help thicken the chowder.
• Dairy: half-and-half keeps the chowder rich without feeling heavy. Heavy cream makes it extra silky. Add dairy off a hard boil so it does not separate.
• Herbs: fresh thyme and parsley match the bright green flecks in the photo. Dried thyme works in a pinch at half the amount.

How to Make Chicken Corn Chowder

1. Sauté the vegetables: in a large Dutch oven or heavy pot, melt the butter with the oil over medium heat. Add the onion, celery and carrots and cook 6 to 8 minutes, until the onion is soft. Stir in the garlic for 30 seconds.
2. Add the flour: sprinkle in the flour and stir for 1 minute until it coats the vegetables.
3. Add broth and potatoes: pour in the chicken broth slowly while stirring. Add the potatoes, bay leaf, thyme, 1/2 teaspoon salt and a few grinds of pepper. Bring to a simmer.
4. Cook until tender: simmer gently, uncovered, for 12 to 15 minutes, until the potatoes are tender when pierced.
5. Add corn and chicken: stir in the corn and cooked chicken. Simmer 5 minutes more.
6. Finish with cream and herbs: lower the heat. Stir in the half-and-half or cream and the parsley. Warm through without boiling. Taste and adjust salt and pepper. Remove the bay leaf.
7. Serve: ladle into bowls and top with more parsley. Add optional bacon or cheddar if using.

Hands-on time is about 20 minutes, cook time about 25 minutes. The recipe serves about 6.

Crockpot Chicken Corn Chowder

For a slow cooker version, add the onion, celery, carrots, garlic, potatoes, corn, chicken broth, thyme, bay leaf, salt and pepper to the crockpot. Cook on Low for 6 to 7 hours or on High for 3 to 4 hours, until the potatoes are tender. Stir the flour into the cream until smooth, then stir that mixture and the cooked chicken into the crockpot. Cook on High for 20 to 30 minutes more, until slightly thickened. Stir in the parsley and serve.

Tips for the Best Chicken Corn Chowder

• Cut potatoes evenly: same-size cubes cook at the same rate.
• Simmer, do not boil hard: a gentle simmer keeps the potatoes intact and the broth clear before the cream goes in.
• Add dairy at the end: cream and half-and-half can separate if boiled hard.
• Cool leftovers quickly: refrigerate soon after serving, following the FDA safe food handling tips.

What to Serve With Chicken Corn Chowder

Serve the chowder with crusty bread, biscuits or a simple green salad. For a bigger comfort-food table, set it next to a bowl of easy chicken rice soup or a hearty old-fashioned goulash.

Variations

• Smoky: add crumbled cooked bacon and a pinch of smoked paprika.
• Cheesy: stir in cheddar off the heat until melted.
• Spicy: add a diced jalapeño with the onion.
• Lighter: use milk instead of cream and skip the flour for a thinner broth.

Storage

Store leftover chowder in an airtight container in the refrigerator for up to 3 to 4 days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens. For freezing, cool completely and freeze for up to 2 to 3 months. Creamy soups can separate a little after thawing; whisk while reheating to bring them back together. For leftover safety timelines, see the USDA leftovers and food safety guidance.

FAQ

Can you freeze chicken corn chowder?

Yes. Freeze cooled chowder in airtight containers for up to 2 to 3 months. Thaw in the refrigerator and reheat gently, whisking to smooth the broth.

What do you serve with chicken corn chowder?

Crusty bread, biscuits, cornbread or a green salad are classic. It also works as a starter before a simple roast chicken dinner.

Is chicken corn chowder healthy?

It is a homemade soup with lean chicken and plenty of vegetables. Using half-and-half instead of heavy cream keeps it lighter while still tasting rich.

How do you thicken chicken corn chowder?

The flour at the start and the starch from the potatoes do most of the work. For a thicker bowl, mash a few potato cubes into the broth or simmer a few minutes longer uncovered before adding the cream.

Can I make this chicken corn chowder recipe ahead?

Yes. Cook it up to a day ahead and refrigerate. Reheat gently and add a splash of broth or cream if needed. Fresh parsley is nicest stirred in just before serving.