Chicken Corn Chowder: A Comforting Bowl of Creamy Goodness

ByEmma

There’s something magical about a steaming bowl of chicken corn chowder—creamy hearty and packed with sweet corn tender chicken and just the right amount of savory goodness. Whether it’s a chilly evening or you’re simply craving comfort food this chowder delivers.

I’ve been making this recipe for years tweaking it until it’s just right. And today I’m sharing my tried-and-true version with you—because everyone deserves a little warmth in their bowl.

Contents

Why You’ll Love This Chowder

  • Creamy but not too heavy—thanks to a perfect blend of broth and half-and-half.
  • Sweet & savory balance—fresh corn (or frozen in a pinch) adds natural sweetness while herbs and spices bring depth.
  • Meal-prep friendly—it reheats beautifully making leftovers a blessing.

Pro Tip: If you want extra richness swap half-and-half for heavy cream. Just be warned—you might not stop at one bowl.

Ingredients You’ll Need

Here’s what makes this chowder shine:

  • Chicken – Rotisserie chicken saves time but poached or grilled works too.
  • Corn – Fresh is best when in season but frozen corn is a solid backup.
  • Potatoes – Yukon Golds melt into the soup adding creaminess.
  • Aromatics – Onion garlic and celery build the flavor base.
  • Broth & dairy – Chicken broth + half-and-half = silky perfection.
  • Seasonings – Thyme paprika and a bay leaf bring warmth.

Pro Tip: For a smoky twist add a pinch of smoked paprika or even a few crumbles of cooked bacon.

How to Make Chicken Corn Chowder

Step 1: Sauté the Aromatics

In a large pot melt butter over medium heat and cook diced onion celery and garlic until soft and fragrant. This is where the flavor starts—don’t rush it!

Step 2: Add Potatoes & Broth

Toss in diced potatoes thyme paprika and bay leaf. Pour in chicken broth and let it simmer until the potatoes are fork-tender.

Step 3: Creamy Goodness

Stir in corn shredded chicken and half-and-half. Let it simmer (but don’t boil!) until everything is heated through.

Step 4: Thicken It Up (Optional)

If you like a thicker chowder mix a tablespoon of cornstarch with cold water and stir it in. Let it cook for another minute or two.

Step 5: Serve & Enjoy

Ladle into bowls and top with fresh parsley cracked black pepper or a sprinkle of cheddar cheese. Bonus points for crusty bread on the side.

Storing & Reheating

This chowder tastes even better the next day as the flavors meld. Store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove (the microwave can make the dairy separate).

Pro Tip: If the chowder thickens too much in the fridge just thin it with a splash of broth when reheating.

Final Thoughts

There you have it—chicken corn chowder that’s cozy flavorful and just begging to be devoured. It’s the kind of recipe that feels like a hug in a bowl and once you try it you’ll understand why it’s a staple in my kitchen.

So grab a spoon get simmering and let me know—what’s your favorite chowder topping?

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