Chicken Corn Chowder is an easy recipe thatās chunky, tender, and creamy with each bite. Light enough for summer and cozy enough for winter!
The only thing better than a warm bowl of classic dinner soups like Corn Chowder and Clam Chowder is making that Soup from scratch at home so you can go back for seconds and thirds. Which is exactly what will happen when you make this chowder!
Why Youāll Love This Chowder?
- A tasty, light chowder that has a low prep time and is ready to serve all in just under an hour.
- Can be made on the stove top or in the slow cooker if you need a set and forget meal.
Sabrinaās Chicken Corn Chowder Recipe
Among the many chowder varieties, Chicken Corn Chowder is one of the best! When it comes to comforting and hearty soups, chowders are always at the top of the list. This classic recipe that is perfect for any time of the year. Itās easy, mouthwatering, works just as well for Sunday dinner when you have time to make homemade French Rolls as it does on a busy weeknight when you only have time to grab a store bought loaf of bread.
Recipe Card
IngredientsĀ
- 4 tablespoons unsalted butter
- 2 chicken breasts , boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 4 cups chicken broth
- 3 cups sweet corn , frozen or fresh
- 2 russet potatoes , peeled and diced (Yukon okay too)
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon kosher salt
Optional
- 3 ounces sharp cheddar , shredded
- 1/4 cup green onions , thinly sliced
Instructions
- Add butter to a large heavy-bottomed pot.
- Cut the chicken into 1/2" chunks and season with salt and black pepper.
- On medium-high heat, add in the chicken and onions, cooking them until they are translucent and the chicken is cooked through (about 5-6 minutes).
- Add chicken broth, corn, potatoes, heavy cream, hot sauce, chili powder, and salt.
- Cover the pot and let it simmer on medium-low for 30 minutes.
- Stir in the green onions and cheddar cheese and serve. It can also be served on the side as an optional garnish.
Nutrition
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Chefās Note
To prevent cream and other liquid dairy from curdling when adding it to hot soup, itās best to bring it to room temperature before adding it to the pot. Stir it in slowly and avoid letting the chowder boil once the dairy has been added. If it starts to curdle, remove the pot from the burner, andĀ whisk in a few tablespoons of cold milk or cream to smooth out the mixture.
Table of contents
About this Recipe
This chowder has all the best flavors from a sweet corn chowder and a creamy chicken soup all in one delicious bite. The rich and creamy broth is still light enough to enjoy in the summer, when the fresh corn is in season. The hearty potatoes and tender chicken make it a good alternative to traditional winter stews. No matter when you make it, this Chicken Corn Chowder is sure to be a family favorite!
Ingredients
- Chicken Breasts: This recipe starts with raw, boneless and skinless chicken so there is a lot of flavor built from the start. You can use breasts or swap in thighs, keeping in mind that thighs take a few minutes more to be cooked through. Cut the chicken into similar sized cubes to ensure they cook evenly.
- Sweet Corn: Fresh or frozen corn can be used for this recipe. If using fresh corn, cut the kernels off the cob before adding them to the pot. If using frozen corn, be sure to thaw it first.
- Potatoes: Starchy potatoes like Russet or Yukon Gold work well in this recipe. They make it hearty, have a soft texture when cooked, and the natural starches help to thicken the soup.
- Chicken Broth: A good quality, low-sodium broth adds so much depth without making it overly salty. I like stock concentrate (with water) so you can add an extra spoonful for even more flavor.
- Heavy Cream: The cream makes the soup creamy and velvetyĀ but since there is only 1 cup, the soup isnāt too rich or fatty. You want to use full fat dairy if you are subbing ingredients, like half and half or coconut milk.
- Hot Sauce: A little bit of your favorite hot sauce adds a nice kick to balance out the creamy richness of this chowder. Add a little at a time, then taste, and repeat to keep it from being too spicy.
- Cheddar Cheese & Green Onions: The chowder is finished off with some tangy, sharp cheddar before serving. It adds a gooey, flavorful pop at the end. You can also serve the cheese and onions on the side as an optional garnish if you want.
Can this be made ahead of time?
Yes, Chicken Corn Chowder can be made ahead of time. You can prepare the soup up to a day in advance and store it in the refrigerator until you are ready to serve. When you are ready to serve the soup, reheat slowly on medium until it is heated through. Donāt let it come to a boil to keep it from separating, just a low simmer at most. You may need to add a little bit of water or broth to thin out the soup if it has thickened too much.
How to Store
- Serve: Chicken and Corn Chowder can be stored in the refrigerator for up to 3-4 days. Be sure to cool to room temperature first then store it in an airtight container.
- Store: To reheat the soup, simply heat it slowly in a saucepan over medium heat until it is heated through. Do not let it boil, as this can cause the cream to curdle.
- Freeze: To freeze this chowder, let it cool completely and then transfer it to an airtight container or freezer bag. It can be frozen for up to 3 months. Thaw it overnight in the fridge before reheating on the stove top slowly until warmed through.
Slow Cooker Method
- Brown the chicken and onions in a skillet. (Optional to add more flavor.)
- Add the broth, corn, potatoes, hot sauce, chili powder, and salt to the slow cooker.
- Add the browned chicken and onions to the slow cooker and stir well to combine.
- Cover the slow cooker and cook on low for 6-8 hours or on high for 4-5 hours.
- Stir in the heavy cream during the last 30 minutes of cooking.
- If itās too thin, remove a portion of the broth and potatoes and blend until smooth, then stir back into chowder.
- Serve topped with green onions or cheddar cheese.
Frequent Questions
While itās not necessary to peel potatoes when making chowder, itās a good idea if you are using Russet or sweet potatoes because the peel is thicker and slightly bitter. Thin-skin spuds like Yukon Gold donāt need to be peeled at all.
The most common way to thicken chowder is a flour roux that is created by adding flour to the onions and chicken and cooking an extra couple minutes, stirring constantly. Another way is to make a cornstarch slurry with cream or broth. Then stir it in at the end and let it simmer until itās thick. Finally you can use a potato masher or blender to puree a portion of the broth and potatoes to thicken the chowder.
Variations
- Bacon: Like all chowders, this recipe gets even better with some salty, crispy bacon! Fry the bacon first, remove from pan, then saute the onions and chicken in the 2 tablespoons of fat instead of butter. At then end, dice the bacon and stir half of it into the chowder and serve the rest as a garnish.
- Meat: Other ways to make this more meaty is to use ground sausage, cooking and adding similar to the bacon instructions above. You can also add leftover Baked Ham and heat with the chicken. Speaking of chicken, you can skip the cooking part and just use Rotisserie Chicken or other cooked chicken.
- Southwest: Make this a Southwest chowder by adding diced green chiles and black beans with the broth. Swap in Taco Seasoning and oregano for the other seasonings. Serve topped with cilantro and diced avocado.
- Curry: Make a curried chowder by swapping the spices for curry powder, fresh thyme, and bay leaves. Cook celery and red bell pepper with the onion and chicken, then add garlic for about 30 seconds. Use full fat coconut milk instead of the heavy cream and finish with cilantro or Thai basil.
- Veggies: Add other fresh or frozen veggies like mushrooms, green beans, peas, broccoli, carrots, or bell peppers. Stir in spinach leaves at the end. Build more flavor with aromatic veggies like celery, garlic, or jalapenos. Swap the regular potatoes for sweet potatoes or butternut squash.
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Absolutely perfection! You never disappoint! Your recipes are always spot on & Iām beyond thankful for you to share! Thank you thank you!ā
You’re so welcome, and thank you from the bottom of my heart for taking the time to write such a kind review. Enjoy!
You are so welcome! Keep up the fantastic work! You are very much appreciated! I am so thankful to have found your site! Of all the recipes I make, 90-95% come from your delicious recipes!!
Wondering if either evaporated milk or whole milk could be substituted for the heavy cream.
Yes Jeanne either one will work with minor changes. The measurements will be the same as the heavy cream. If you choose whole milk, add a tablespoon of butter to add a bit more richness. Youāll get a thinner broth with the whole milk. Evaporated milk will have a similar thickness as the heavy cream. Make sure that when adding either of these substitutions that you add it in the last 15 minutes of cooking, and keep it at a gentle simmer. Too hot and the evaporated milk can scorch and separate. Too hot and the whole milk could curdle and thin out. Let me know which one you end up using.
Hi Sabrina,
You had on last instructions to āStir in the green onions and cheddar cheese and serve.ā but you never mentioned them in your ingredients. How much of each?
Rosa, good eye! Yes, They were forgotten to be added to the recipe, but that has now been fixed. The chowder calls for 3 ounces of shredded sharp cheddar, and 1/4 C of finely sliced green onions. You can either add it to the whole pot, or serve it on the side as a garnish.
Ingredients in step 6 (cheddar, green onions) aren’t in the ingredients list. Can you update to include quantities for them?
Geeni, good eye! Yes, They were forgotten to be added to the recipe, but that has now been fixed. The chowder calls for 3 ounces of shredded sharp cheddar, and 1/4 C of finely sliced green onions. You can either add it to the whole pot, or serve it on the side as a garnish.