Creamy Chicken And Corn Chowder – Cozy, Hearty, And Satisfying

This Creamy Chicken and Corn Chowder is the kind of bowl that warms you right through. It’s rich without being heavy, full of sweet corn, tender chicken, and soft potatoes. The flavors are familiar and comforting, and the texture is perfectly creamy with just the right amount of bite.

It’s simple enough for a weeknight, yet special enough to share. If you love a soup that feels like a hug, this one delivers.

Creamy Chicken And Corn Chowder - Cozy, Hearty, And Satisfying

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings 6 servings

Ingredients

  

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• Bacon (optional but recommended): 4 slices, chopped, or 1 teaspoon smoked paprika for a smoky note
• Butter or olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Celery: 2 ribs, diced
• Carrots: 2 medium, diced
• Garlic: 3 cloves, minced
• Russet or Yukon Gold potatoes: 2 medium, peeled and diced into 1/2-inch cubes
• Corn: 3 cups fresh kernels, or frozen/thawed, or 2 cans (15 ounces each), drained
• Chicken broth: 5 cups, low sodium
• Bay leaf: 1
• Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
• Heavy cream or half-and-half: 1 cup
• Flour: 2 tablespoons (or 1 tablespoon cornstarch for gluten-free)
• Salt and black pepper: To taste
• Paprika: 1/2 teaspoon (optional)
• Green onions or chives: 2 tablespoons, chopped, for garnish

Instructions

 

• Cook the bacon (if using): In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp. Transfer bacon to a plate and leave 1–2 tablespoons of drippings in the pot. If skipping bacon, add the butter or olive oil now.
• Sauté aromatics: Add butter if needed, then stir in onion, celery, and carrots. Cook for 5–6 minutes until softened. Add garlic and cook 30 seconds until fragrant.
• Add potatoes and spices: Stir in diced potatoes, thyme, paprika (if using), and a pinch of salt and pepper. Cook 1–2 minutes to bloom the spices.
• Stir in flour: Sprinkle flour over the vegetables and stir for 1 minute. This helps thicken the chowder later. For gluten-free, skip flour and use cornstarch in step 8.
• Add broth and chicken: Pour in chicken broth, scraping up any browned bits. Add the bay leaf and raw chicken pieces. Bring to a gentle boil, then reduce to a simmer.
• Simmer: Cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
• Shred chicken: Remove the chicken to a plate and shred or chop into bite-size pieces. Return it to the pot.
• Add corn and cream: Stir in corn and heavy cream or half-and-half. If you skipped the flour, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, then stir it in now. Simmer 5–7 minutes until slightly thickened and creamy.
• Finish and season: Remove the bay leaf. Stir in the cooked bacon (if using). Taste and adjust with salt and black pepper. For extra richness, add a small knob of butter. For brightness, finish with a squeeze of lemon.
• Garnish and serve: Ladle into bowls and top with chopped green onions or chives. Crack black pepper on top and serve with crusty bread or a side salad.

What Makes This Recipe So Good

• Balanced texture: Creamy broth, tender chunks of chicken and potato, and crisp bursts of corn make every spoonful interesting.
• Big flavor, simple method: Onion, garlic, thyme, and a touch of bacon or smoked paprika build depth without extra work.
• Flexible ingredients: Fresh, frozen, or canned corn all work. You can use rotisserie chicken or leftover cooked chicken to save time.
• Hearty but not heavy: A touch of cream goes a long way, while the bulk comes from vegetables and lean protein.
• Family-friendly: Mild, cozy flavors appeal to everyone, and you can spice it up at the table if you like.

What You’ll Need

• Chicken: 1.5 pounds boneless, skinless chicken breasts or thighs (or 3 cups cooked, shredded chicken)
• Bacon (optional but recommended): 4 slices, chopped, or 1 teaspoon smoked paprika for a smoky note
• Butter or olive oil: 2 tablespoons
• Yellow onion: 1 medium, diced
• Celery: 2 ribs, diced
• Carrots: 2 medium, diced
• Garlic: 3 cloves, minced
• Russet or Yukon Gold potatoes: 2 medium, peeled and diced into 1/2-inch cubes
• Corn: 3 cups fresh kernels, or frozen/thawed, or 2 cans (15 ounces each), drained
• Chicken broth: 5 cups, low sodium
• Bay leaf: 1
• Thyme: 1 teaspoon dried or 1 tablespoon fresh leaves
• Heavy cream or half-and-half: 1 cup
• Flour: 2 tablespoons (or 1 tablespoon cornstarch for gluten-free)
• Salt and black pepper: To taste
• Paprika: 1/2 teaspoon (optional)
• Green onions or chives: 2 tablespoons, chopped, for garnish

Step-by-Step Instructions

1. Cook the bacon (if using): In a large pot or Dutch oven over medium heat, cook the chopped bacon until crisp.

   Transfer bacon to a plate and leave 1–2 tablespoons of drippings in the pot. If skipping bacon, add the butter or olive oil now.

2. Sauté aromatics: Add butter if needed, then stir in onion, celery, and carrots. Cook for 5–6 minutes until softened.

   Add garlic and cook 30 seconds until fragrant.

3. Add potatoes and spices: Stir in diced potatoes, thyme, paprika (if using), and a pinch of salt and pepper. Cook 1–2 minutes to bloom the spices.
4. Stir in flour: Sprinkle flour over the vegetables and stir for 1 minute. This helps thicken the chowder later.

   For gluten-free, skip flour and use cornstarch in step 8.

5. Add broth and chicken: Pour in chicken broth, scraping up any browned bits. Add the bay leaf and raw chicken pieces. Bring to a gentle boil, then reduce to a simmer.
6. Simmer: Cook for 12–15 minutes, stirring occasionally, until the chicken is cooked through and the potatoes are tender.
7. Shred chicken: Remove the chicken to a plate and shred or chop into bite-size pieces.

   Return it to the pot.

8. Add corn and cream: Stir in corn and heavy cream or half-and-half. If you skipped the flour, whisk 1 tablespoon cornstarch into 2 tablespoons cold water, then stir it in now. Simmer 5–7 minutes until slightly thickened and creamy.
9. Finish and season: Remove the bay leaf.

   Stir in the cooked bacon (if using). Taste and adjust with salt and black pepper. For extra richness, add a small knob of butter.

   For brightness, finish with a squeeze of lemon.

10. Garnish and serve: Ladle into bowls and top with chopped green onions or chives. Crack black pepper on top and serve with crusty bread or a side salad.

Storage Instructions

• Refrigerator: Cool completely, then store in an airtight container for up to 4 days.
• Freezer: Cream-based soups can separate when frozen. If you plan to freeze, cook the chowder without the cream, cool, and freeze up to 2 months.

  Add cream when reheating.

• Reheating: Warm gently on the stovetop over low heat, stirring often. Add a splash of broth or milk to loosen if it thickens in the fridge. Avoid boiling to keep the cream smooth.

Benefits of This Recipe

• High in protein: Chicken keeps you full and energized.
• Vegetable-packed: Corn, potatoes, carrots, and celery add fiber and nutrients.
• Budget-friendly: Uses common pantry items and flexible ingredients.
• Meal prep ready: Makes great leftovers that taste even better the next day.
• Customizable: Works with different add-ins, spice levels, and dairy options.

Common Mistakes to Avoid

• Boiling after adding cream: This can cause curdling.

  Keep the heat gentle.

• Underseasoning: Potatoes and cream soak up salt. Taste at the end and adjust.
• Skipping the sauté: Softening the vegetables builds flavor. Don’t rush this step.
• Overcooking chicken: Simmer just until done to keep it tender, especially if using breasts.
• Adding all the thickener at once: Start with the suggested amount and adjust gradually for your preferred thickness.

Recipe Variations

• Southwest twist: Add 1 teaspoon cumin, 1 teaspoon chili powder, and a can of diced green chiles.

  Top with cilantro and a squeeze of lime.

• Smoky chipotle: Stir in 1–2 teaspoons minced chipotle in adobo and a handful of cheddar.
• Loaded potato style: Add extra potatoes, cheddar cheese, and a dollop of sour cream. Finish with chives and more bacon.
• Seafood chowder: Swap chicken for shrimp or cod and reduce simmer time. Add seafood in the last 5 minutes.
• Lighter version: Use half-and-half or evaporated milk instead of heavy cream, and skip bacon.
• Dairy-free: Use olive oil instead of butter and stir in unsweetened cashew cream or full-fat coconut milk.
• Vegetarian: Replace chicken with white beans and use vegetable broth.

  Smoked paprika adds savory depth.

FAQ

Can I use rotisserie chicken?

Yes. Shred about 3 cups of rotisserie chicken and add it when you add the corn and cream. This keeps it tender and prevents overcooking.

How do I thicken the chowder more?

Let it simmer uncovered for a few extra minutes, or stir in a slurry of 1 teaspoon cornstarch mixed with 2 teaspoons cold water.

Add gradually until it reaches your preferred thickness.

Can I use canned corn?

Absolutely. Drain it well before adding. Fresh or frozen corn will be slightly sweeter and crisper, but canned works fine.

What potatoes are best?

Yukon Golds hold their shape and have a creamy texture.

Russets make the broth thicker and starchier. Both are great options.

How can I make it spicier?

Add red pepper flakes, a diced jalapeño with the onion, or a teaspoon of hot sauce at the end. Taste as you go.

Is this gluten-free?

It can be.

Skip the flour and use cornstarch as the thickener. Also ensure your broth and other ingredients are certified gluten-free.

Can I make it in a slow cooker?

Yes. Add everything except cream and corn to the slow cooker and cook on Low for 6–7 hours or High for 3–4 hours.

Stir in corn and cream during the last 30 minutes.

Final Thoughts

Creamy Chicken and Corn Chowder is the kind of comforting, reliable recipe you’ll make on repeat. It’s easy, flexible, and full of flavor without a long list of fancy ingredients. Keep a batch on hand for busy nights or lazy weekends, and make it your own with the variations above.

A warm bowl, a sprinkle of chives, and you’re set for a cozy meal.