Name: Creamy Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 2 medium potatoes, peeled and diced; 3 cups chicken broth; 2 cups cooked shredded chicken; 2 cups corn kernels (fresh, frozen, or canned); 1 cup half-and-half or heavy cream; 1/2 cup whole milk; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 2 tablespoons chopped fresh parsley or green onions for garnish (optional)

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Creamy Chicken Corn Chowder is pure comfort in a bowl, loaded with tender chicken, sweet corn, and velvety potatoes swimming in a rich, luscious broth. This hearty chowder is as cozy as your favorite sweater on a chilly evening, delivering wholesome flavors and irresistible creaminess with every spoonful. Whether you’re feeding a crowd or treating yourself to a solo kitchen adventure, this recipe transforms humble ingredients into a show-stopping soup that warms both the belly and soul.

Creamy Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in this chowder plays a starring role—building layers of flavor, adding color, and achieving that perfect creamy texture. Here’s what you’ll need, along with why each one matters.

Olive Oil: Starts things off with a subtle fruity flavor and helps that gorgeous golden sauté on your veggies.
Butter: Brings rich, classic depth and a luxurious mouthfeel to the base of the chowder.
Onion: Diced onion adds natural sweetness and aroma, building a solid flavor foundation.
Garlic: Minced garlic packs a punch of savory goodness—don’t skip it!
Carrots: These give the chowder a pop of color and just the right hint of sweetness.
Celery: Essential for that unmistakable savory backbone in every classic soup or chowder.
Potatoes: They add heartiness and, when some are mashed, help make the chowder thick and creamy naturally.
Chicken Broth: The essential savory liquid, uniting all the flavors while keeping the chowder cozy.
Cooked Shredded Chicken: Makes for satisfying bites of protein that soak up the rich broth.
Corn Kernels: Sweet, bright, and juicy—these bring the soul to the chowder, fresh, frozen, or canned all work.
Half-and-Half or Heavy Cream: Say hello to the luscious creaminess that sets this chowder apart.
Whole Milk: Lightens the cream just enough so it’s comforting without being overly rich.
Dried Thyme: A sprinkle here adds woody, herby undertones that make the chowder sing.
Salt: Enhances every ingredient and brings balance to all the flavors.
Black Pepper: Adds a gentle kick and a touch of warmth.
Paprika: For a gentle smokiness and a vibrant color boost.
Fresh Parsley or Green Onions (optional): The ultimate fresh finishing touch, providing color and brightness to every bowl.

How to Make Creamy Chicken Corn Chowder

Step 1: Build a Flavorful Base

Begin by heating olive oil and butter in your favorite large pot or Dutch oven over medium heat. As soon as the butter melts, toss in the onion, garlic, carrots, and celery. Sauté the veggies for about 5 to 6 minutes—the kitchen should smell incredible and the veggies will start to soften, building the signature flavor backbone of Creamy Chicken Corn Chowder.

Step 2: Add Potatoes and Seasonings

Next, stir in the diced potatoes along with chicken broth, dried thyme, salt, black pepper, and paprika. Increase the heat to bring everything to a gentle boil, then lower it to let the chowder simmer away for 15 to 20 minutes. Those potatoes will turn fork-tender and begin weaving their starch into the broth, thickening things up beautifully.

Step 3: Make it Hearty with Chicken and Corn

When the potatoes are nice and soft, fold in the cooked, shredded chicken and your sweet corn kernels. Let these simmer for another 5 minutes—the flavors mingle and the chicken soaks up that wonderful seasoned broth while the corn pops with juicy sweetness.

Step 4: Bring on the Creaminess

Reduce the heat to low and gently stir in the half-and-half and whole milk. All at once, Creamy Chicken Corn Chowder transforms into a silky, rich soup. Simmer for about 5 more minutes, just until everything is heated through, but don’t let it boil so you keep that dreamy texture. Taste it; you might want a sprinkle more salt or pepper.

Step 5: Garnish and Serve

Ladle the steaming chowder into bowls, then shower each one with fresh parsley or green onions for a burst of bright color and freshness. Now all that’s left is to grab a spoon and dig in!

How to Serve Creamy Chicken Corn Chowder

Garnishes

A generous sprinkle of fresh parsley or chopped green onions on top of each bowl not only looks beautiful but adds an aromatic lift to this Creamy Chicken Corn Chowder. If you’re craving a little more texture or flavor, a few crispy bacon bits or shredded cheddar cheese are also fantastic finishing touches.

Side Dishes

This chowder makes a meal on its own, but it loves good company. Serve it alongside a crusty loaf of sourdough bread, fluffy dinner rolls, or even a light green salad for contrast. Oyster crackers or homemade croutons add just the right amount of crunch to each creamy bite.

Creative Ways to Present

For a cozy dinner party or weeknight treat, ladle Creamy Chicken Corn Chowder into bread bowls or small mugs for easy sipping. If you’re serving guests, set up a “chowder bar” with various toppings—think shredded cheeses, herbs, and crunchy croutons—so everyone can customize their bowl.

Make Ahead and Storage

Storing Leftovers

Leftover Creamy Chicken Corn Chowder stores beautifully in the refrigerator for up to three days. Pour cooled chowder into an airtight container and refrigerate promptly. The flavors meld over time, making leftovers even tastier the next day!

Freezing

You can freeze Creamy Chicken Corn Chowder, but take note—because it contains dairy, the texture may change slightly when thawed. For best results, freeze before adding the cream and milk. Thaw in the fridge overnight, then reheat gently and stir in the dairy just before serving.

Reheating

To reheat, transfer chowder to a saucepan and warm over low heat, stirring occasionally, until hot. If it thickens too much, add a splash of milk or broth to reach your desired consistency. Avoid boiling, as it can cause the dairy to separate.

FAQs

Can I make Creamy Chicken Corn Chowder gluten-free?

Absolutely! This recipe is naturally gluten-free, and if you prefer your chowder even thicker, simply use a cornstarch slurry instead of flour-based thickeners for a safe and creamy result.

What’s the best way to shred cooked chicken?

The easiest method is to use two forks to pull apart rotisserie chicken or cooked chicken breasts. You can also use a stand mixer with a paddle attachment for super-fast shredding if you’re prepping a large batch.

Can I use leftover turkey instead of chicken?

Definitely! Leftover Thanksgiving or roast turkey works wonderfully in this chowder. Just shred or dice and add it as you would the chicken for a fun twist.

How do I make my chowder extra thick?

For a heartier, thicker texture, simply mash some of the cooked potatoes directly in the pot—or mix up a quick cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) and stir it in while simmering.

What type Soup

Fresh corn off the cob is unbeatable during summer, but frozen or drained canned corn works perfectly year-round, making this chowder truly versatile whatever the season.

Final Thoughts

If you’re searching for a warm, soul-satisfying dish you’ll come back to again and again, give Creamy Chicken Corn Chowder a try. Whether you’re cozied up at home or sharing with friends, it’s a bowlful of pure comfort that’s sure to become a new favorite.

Creamy Chicken Corn Chowder Recipe

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4.5 from 5 reviews

Author: admin
Total Time: 45 minutes
Yield: 6 servings 1x
Diet: Non-Vegetarian

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Description

This Creamy Chicken Corn Chowder is a comforting and hearty soup that is perfect for chilly days. Packed with tender chicken, sweet corn, and creamy broth, this soup is a satisfying meal on its own.

Ingredients

Scale

Soup:

1 tablespoon olive oil
1 tablespoon butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
3 cups chicken broth

Additional Ingredients:

2 cups cooked shredded chicken
2 cups corn kernels (fresh, frozen, or canned)
1 cup half-and-half or heavy cream
1/2 cup whole milk
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley or green onions for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
Add Potatoes and Broth: Stir in potatoes, chicken broth, thyme, salt, pepper, and paprika. Simmer until potatoes are tender.
Finish Soup: Add chicken and corn. Cook for 5 minutes. Stir in half-and-half and milk. Simmer until creamy.
Serve: Adjust seasoning if needed. Garnish with parsley or green onions. Serve warm.