Creamy Chicken Corn Chowder is a cozy, family-friendly soup that fits your brand perfectly. Below is a professional, blog-ready article in your usual structure that you can expand or translate as needed.
Recipe overview
Creamy Chicken Corn Chowder is a thick, comforting soup loaded with tender chicken, sweet corn, soft potatoes, and a rich, velvety broth. It tastes like a hug in a bowl: creamy, slightly sweet from the corn, savory from the chicken and aromatics, and just hearty enough to be a full dinner with some crusty bread or biscuits on the side.
This is the kind of recipe that feels like classic diner chowder or café comfort food, but it comes together easily on the stovetop in under an hour. You build flavor with onion, celery, carrot, garlic, and a bit of smoky spice, then simmer everything gently in broth and cream until it thickens naturally and the vegetables are perfectly tender.
Why you’ll love this recipe
- One-pot comfort: Everything cooks in a single pot for an easy, satisfying dinner and minimal cleanup.
- Simple ingredients, big payoff: Uses basic pantry and fridge staples—chicken, corn, potatoes, cream, and aromatics—yet tastes rich and “restaurant-style”.
- Family-friendly: Creamy, cozy, and mild in flavor, with optional spice add-ins for those who like a little kick.
- Great for leftovers: Thick chowders reheat beautifully for lunch or another quick dinner the next day.
Key ingredients
- Chicken: Boneless, skinless chicken breasts or thighs, diced or shredded. Thighs stay extra tender; breasts keep it lighter. You can also use leftover roast or rotisserie chicken.
- Corn: Frozen, canned, or fresh corn cut off the cob. Corn adds sweetness and signature texture; mixing kernels and a little blended corn makes it extra creamy.
- Potatoes: Yukon Gold or another waxy/all-purpose potato, diced small so they cook quickly and help naturally thicken the chowder.
- Aromatics: Onion, celery, carrot (a classic soup base) plus garlic for deeper savory flavor.
- Broth and dairy: Chicken broth for depth, and heavy cream or half-and-half to create a silky, creamy finish. A bit of milk can be added to adjust the consistency.
- Thickener: A small amount of flour or cornstarch, or simply lightly mashing some potatoes in the pot, to give that classic chowder body.
- Seasonings: Salt, pepper, dried thyme or mixed herbs, bay leaf (optional), smoked or sweet paprika, and optional chili flakes or cayenne for heat.
- Finishing touches: Fresh parsley or chives, crispy bacon bits, and shredded cheese (optional) for serving.
Recipe card
Creamy Chicken Corn Chowder
Servings: 4–6
Prep time: 15–20 minutes
Cook time: 30–35 minutes
Total time: 45–55 minutes
Ingredients
- 2 tbsp butter (or butter + a little oil)
- 1 medium onion, finely diced
- 2 celery stalks, diced
- 1 medium carrot, diced
- 2–3 cloves garlic, minced
- 2–3 tbsp flour (or 1–2 tbsp cornstarch mixed with a little cold water, added later)
- 3–4 medium potatoes, peeled if desired and cut into small cubes
- 2–3 cups cooked chicken, diced or shredded
- 2–3 cups corn kernels (frozen, canned, or fresh)
- 1 L (about 4 cups) chicken broth
- 1 bay leaf (optional)
- ½–1 tsp dried thyme or Italian seasoning
- ½ tsp smoked or sweet paprika
- 200–250 ml heavy cream or half-and-half
- 100–200 ml milk, as needed to adjust thickness
- Salt and black pepper, to taste
Optional for serving
- Crispy bacon bits
- Shredded cheese (cheddar, Jack, or similar)
- Fresh parsley or chives, chopped
- A pinch of chili flakes or hot sauce
Step-by-step instructions
- Sauté the aromatics
In a large pot, melt the butter over medium heat. Add the onion, celery, and carrot with a pinch of salt and cook until softened and slightly translucent. Stir in the garlic and cook for another 30–60 seconds until fragrant, being careful not to burn it. - Build the base and thicken
Sprinkle the flour over the vegetables and stir well so it coats everything. Cook for 1–2 minutes to remove the raw flour taste. (If using cornstarch instead, skip this step and add it later.) - Add potatoes, corn, and broth
Add the diced potatoes and corn to the pot and stir. Pour in the chicken broth gradually, stirring as you go to avoid lumps. Add the bay leaf, thyme, paprika, and a little salt and pepper. Bring to a gentle boil, then reduce to a simmer and cook until the potatoes are tender, stirring occasionally. - Add the chicken and cream
Stir in the cooked chicken. Reduce the heat to low and add the cream. If you are using cornstarch, mix it with a little cold water to make a slurry and stir it in now. Simmer gently (do not boil hard) until the chowder thickens to your liking. Add a splash of milk if it becomes too thick. - Adjust texture and seasoning
For an extra creamy texture, lightly mash some of the potatoes and corn against the side of the pot, or blend a small portion of the chowder and return it to the pot. Taste and adjust salt, pepper, and paprika. Add a pinch of chili flakes or hot sauce if you want a mild kick. - Serve
Ladle the creamy chicken corn chowder into bowls. Top with crispy bacon bits, shredded cheese, and fresh parsley or chives if using. Serve hot with crusty bread, cornbread, or a simple green salad.
Tips for best results
- Control thickness: Start with less cream and milk, then add more until you reach your ideal chowder consistency—thick but still spoonable.
- Use what you have: Rotisserie or leftover chicken works beautifully and saves time; just add it later so it doesn’t overcook.
- Make ahead: Chowder thickens as it sits; when reheating, add a splash of broth or milk and warm gently over low heat, stirring often.
Serving suggestions and variations
- Smoky twist: Cook bacon first in the pot, remove it for topping, and sauté the vegetables in some of the bacon fat for extra flavor.
- Veggie boost: Add diced bell pepper, peas, or chopped spinach for more color and nutrients.
- Lightened-up version: Use more broth and milk instead of heavy cream, and rely on mashed potatoes or a small cornstarch slurry for thickness.