Chicken and Corn Chowder is a simple, hearty, filling soup, and such a great recipe if you love a good hearty soup for the fall! It is rich with flavor, so easy to prepare, and is sure to be a creamy soup crowd pleaser for the whole family this fall season.
Personally, I don’t think it’s possible to have too many soup recipes for when the weather starts to cool. Soups, stews, and chowders are filled with flavor, easy to prepare (and easy to make ahead), and are so budget friendly. I always love to have a soup to serve at least once a week in our home during the cooler months.
This easy Chicken Corn Chowder is filled with creamy stock, delicious chicken, potatoes, carrots, and herbs. It’s the coziest meal and goes perfectly with fresh bread. It is a great way to sneak some veggies or use up leftover chicken!
How to Make this delicious Chicken Corn Chowder
Beginning with a large pot or a dutch oven, heat your olive oil over medium-high heat.
Add your garlic and onions and fry them for just about two or three minutes. Keep a close eye on the garlic to be sure it doesn’t get too browned and burnt. Add your carrots as they take a little longer to soften.
Next, add your chicken and potatoes and cook together in the oil for an additional one or two minutes, stirring occasionally.
Add your remaining ingredients, stir, and bring it to a boil.
Once you’ve got a good boil rolling, cover your pot with a lid and turn down to low heat. Allow the chowder to simmer for 20-25 minutes, or until the potatoes are nice and tender. Be sure to stir occasionally.
Serve topped with fresh parsley, green onions, and a side of bread, and enjoy!
Be sure to cool your leftover soup completely before you store in an airtight container for up to 3-4 days in the fridge.
List of Ingredients
- Cooked Chicken: Pre-cooked chicken makes this such an easy and quick meal! I like to batch cook boneless skinless chicken breasts at the beginning of the week so I have some on hand, but if you are in a pinch, leftover rotisserie chicken works great. You’ll need three cups of shredded chicken for this recipe.
- Potatoes: I personally love to use gold potatoes in this chowder because of this lovely, creamy texture. But if you don’t have any, you can use either russet or red potatoes. You’ll need 3-4 potatoes washed, peeled, and cubed.
- Canned Corn: You will need one can of cream style corn. This will help with the depth of flavor and consistency of the chowder. If you have some leftover summer corn, that can work as well!
- Frozen or Fresh Corn: You’ll also need one cup of either fresh or frozen corn. Fresh will always give the best flavor, but frozen works great, too, and cuts down on prep time.
- Carrots: Carrots add a great flavor, texture, and color to this chowder! You’ll need two carrots sliced into bite-sized pieces.
- Chicken Broth: You’ll just need one cup of chicken broth or chicken stock for this chowder recipe. I love to have frozen cups of homemade stock in my freezer to pull out for things like this–so healthy and budget friendly. But regular chicken broth in a carton will work great too!
- Milk: Since chowder is known for its creamy broth, milk is a necessity! Heavy cream can also be used, but will make it just a little more rich. This recipe calls for four cups of milk. I like to use whole milk if possible! If you’d like to make this recipe dairy free, substitute with your favorite unflavored dairy-free milk like almond milk.
- Garlic and Onions: The lovely combinations of onions and garlic makes the beginning of a great base of this chowder. You’ll need two minced cloves garlic and one large chopped onion. The savory flavor of this pair compliments the sweetness of the corn beautifully.
- Rosemary: Rosemary has such a lovely warmth that balances the rest of the flavors in this chowder. You’ll need one teaspoon of rosemary for this.
- Parsley: You’ll need both dried and fresh for this dish. One teaspoon of dried for the chowder and some fresh to garnish and serve with.
- Salt and Pepper: You’ll need about two teaspoons of sea salt and one teaspoon of freshly cracked pepper.
- Olive Oil: My favorite olive oil to use is light olive oil because of its higher smoke point and health benefits. If you don’t have olive oil on hand, I also love using avocado oil!
Frequently Asked Questions
Chicken and Corn Chowder is made of chicken, corn, potatoes, chicken broth, cream, and herbs. It’s such a hearty and comforting dish! Add some crispy bacon and cheddar cheese on top for the next level of yumminess. The toppings as so much flavor too!
Chowder is a soup with milk or cream mixed in to create a creamy base, and has a protein and potatoes. There are a wide variety of chowders, but the base recipe is usually pretty similar.
Delicious! The sweetness of the corn balances the savory of the chicken and potatoes, and the seasonings give such a complex and lovely flavor. It’s such a cozy meal!
The main difference between soup and chowder is the thickness of the overall dish–both the broth and the ingredients. Soup tends to be thin and not too heavy, whereas chowder has a creamy, thicker broth and ingredients and rich flavors.
I hope you decide to give this Chicken and Corn Chowder recipe a try this fall–I’m sure it will become a quick favorite for chilly days. It’s such a cozy, easy meal, and is such a treat, so get it written down on that recipe card! I hope this easy chicken corn chowder recipe will become a family favorite for years to come!
Chicken and Corn Chowder
- 2 tbsp Olive oil
- 2 Garlic cloves minced
- 1 Large oniion diced
- 2 Medium carrots sliced
- 3 cups Cooked chicken shredded
- 3-4 Potatoes peeled and cubed
- 1 tsp Dried parsley
- 2 tsp Salt
- 1 tsp Black pepper
- 1 tsp Dried rosemary
- 1 can Creamed style corn
- 1 cup Frozen or fresh corn
- 1 cup Chicken broth
- 4 cups Whole milk
- Fresh parsley for serving
- Cooked bacon optional for serving
- In a large pot or dutch oven, heat the olive oil over high heat.
- Add the garlic and onions and fry for 2-3 minutes. Add carrots and cook for 2-3 minutes
- Add the chicken and potatoes and cook for 1-2 minutes.
- Add the remaining ingredients and bring to a boil.
- Cover the pot with a lid and reduce heat to allow the chowder to simmer for 20-25 minutes or until the potatoes are cooked. Stir occasionally.
- Serve with fresh parsley and bread.