Chicken Corn Chowder is the kind of comforting, satisfying soup that feels like a warm hug on cool evenings. Tender pieces of white meat chicken, sweet corn kernels and potatoes combine in a thick, creamy broth that’s made lighter by relying on pureed corn and mashed potatoes instead of heavy cream. The result is rich flavor and silky texture without the heaviness.
Chicken Corn Chowder Recipe
This chowder is perfect for the transition into cooler months when corn is still available and soup season is returning. It’s inspired by classic creamy corn soups but bulked up into a satisfying main-course chowder by adding shredded chicken and hearty potatoes. Blending part of the corn with some broth and mashing a portion of the cooked potatoes creates natural creaminess without heavy dairy.
Why You’ll Love This Chicken Corn Chowder
“Chowder” on a menu often signals heavy cream and high calories. This homemade version focuses on maximum flavor and comfort with a lighter method: pureed corn plus mashed potatoes provide thickness and richness while keeping the recipe lighter than cream-based chowders.
- Light but creamy: Pureeing some corn and mashing one of the potatoes into the soup gives a luscious texture without cream.
- Simple to make: The technique is straightforward and most time is hands-off simmering.
- Meal-worthy: With chicken and potatoes, this chowder fills you up — it’s a complete dinner served with a simple salad or bread.
Ingredients You’ll Need
Gather fresh or frozen corn and pantry basics to make this chowder. If you need to adapt for dietary needs, swap dairy-free butter and a gluten-free flour blend.
- Unsalted butter (or dairy-free alternative)
- Olive oil
- Vegetables: onion, carrots and celery (mirepoix)
- Garlic
- All-purpose flour (or gluten-free flour mix)
- Corn (fresh or frozen)
- Paprika (smoked paprika works nicely for a smoky note)
- Boneless, skinless chicken tenders or chicken breasts
- Potatoes: Yukon Gold, red potatoes or russets (one to dice, one to quarter and mash)
- Chicken broth or bone broth
- Kosher salt and black pepper, to taste
- Chopped scallions or chives for garnish
- Optional: half-and-half, cream, sour cream or Greek yogurt for extra creaminess
How to Make Chicken Corn Chowder
Below is a clear step-by-step method to make this chowder. The technique relies on building flavor with sautéed vegetables, creating a light roux with flour, and using blended corn plus mashed potato to thicken naturally.
- Soften the vegetables: In a large heavy pot or Dutch oven, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium heat. Add 1 small chopped onion, 2 peeled and chopped carrots and 2 chopped celery stalks with 1 chopped garlic clove. Cook until vegetables are soft, about 8–10 minutes.
- Create a light roux: Sprinkle 2 tablespoons all-purpose flour over the vegetables and cook, stirring, for about 2 minutes to remove the raw flour taste.
- Blend some corn: Reserve 1 cup of the corn kernels and 1 cup of the broth; blend until mostly smooth. Set aside.
- Simmer the chowder: Add the blended corn to the pot along with 1 teaspoon paprika, 1 lb chicken tenders, 2 potatoes (one diced, one quartered), the remaining 1½ cups corn kernels and enough chicken broth (about 4 cups total) to just cover the ingredients. Bring to a boil, then reduce heat, cover and simmer 22–25 minutes until potatoes are tender and chicken is cooked through.
- Finish and thicken: Remove the quartered potato, mash it until smooth and stir it back into the soup—this helps thicken the broth naturally. Shred the chicken with two forks and return it to the pot. Season with kosher salt and black pepper to taste. Garnish with chopped scallions or chives and serve hot.
Tips and Variations
Some small adjustments can change the character of this chowder to suit your taste.
- Extra creaminess: Stir in a splash of half-and-half, a drizzle of cream or a dollop of sour cream or Greek yogurt at the end for a richer bowl.
- Avoid tough chicken: Remove and shred the chicken as soon as it’s cooked through; overcooking lean chicken can make it dry.
- Southwest twist: Add diced poblano or a can of chopped green chilies and a pinch of cumin for a smoky, Southwestern flavor.
- Vegetarian option: Substitute hearty white beans or extra potatoes for the chicken and use vegetable broth.
Serving Suggestions
This chowder is hearty enough to be served as the main course. Pair it with a crisp salad or warm bread for a complete meal. Good companions include simple chopped wedge salad, avocado-tomato-black bean salad, peppery arugula salad, or a crusty sourdough slice.
Storage
- Refrigerator: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze in a sealed container or freezer bag for up to 6 months. Thaw in the refrigerator before reheating.
- To reheat: Warm gently on the stovetop over medium-low heat, stirring occasionally, or reheat in the microwave in short intervals so the chicken stays tender.
Recipe Summary and Nutrition
Pureed corn and mashed potato give this chowder its creamy body without heavy cream. This recipe yields approximately 6 servings and makes a filling, flavorful meal.
- Yield: 6 servings
- Prep time: 15 minutes
- Cook time: 35 minutes
- Total time: 50 minutes
Nutrition (per serving): Calories: 378; Protein: 16 g; Carbs: 41 g; Fat: 15 g; Fiber: 4 g; Sodium: 643 mg. These values are approximate and will vary based on exact ingredients and portion sizes.
Equipment
- Large heavy pot or Dutch oven
- Blender or food processor for pureeing corn
- Potato masher or fork for mashing one potato
More Creamy Soup Ideas
- Creamy Lentil Soup
- Creamy Potato Leek Soup
- Creamy Mushroom Soup
- Pumpkin Ginger Soup
- Cream of Zucchini Soup