Creamy Chicken Corn Chowder Recipe

If you’re craving comfort in a bowl, you have to try this Creamy Chicken Corn Chowder Recipe. It’s everything cozy and hearty about homemade soup, blended perfectly with sweet corn and tender chicken, all wrapped up in a velvety, creamy broth. I absolutely love how this chowder turns out — it’s rich without being heavy, and you’ll find that it’s simple enough for any night of the week but special enough to impress guests. So grab your favorite soup pot, and let me walk you through how to make this fan-freaking-tastic recipe that I know you’re going to adore!

this Recipe

Ingredients You’ll Need

Each ingredient plays its part in building the perfect Creamy Chicken Corn Chowder Recipe. From the sweet crunch of corn to the tender chicken and creamy base, these components keep everything balanced. When you shop, I recommend picking Yukon Gold potatoes if you can — they mash easily without turning gluey, which really helps the chowder’s texture. And fresh corn is wonderful, but frozen works just as great, especially outside of corn season.

• Unsalted butter: Helps create that silky sauté base without overpowering the flavors.
• Olive oil: Adds a nice, light richness and prevents the butter from burning.
• Onion: Gives the chowder a flavorful foundation when sautéed gently.
• Carrots: Add subtle sweetness and color, making each spoonful a bit brighter.
• Celery stalks: Bring that classic soup flavor and a tiny crunch.
• Garlic cloves: Just one but packs a punch — roasting it too long can overpower, so keep it gentle.
• All-purpose flour: Works as a thickener; if you need gluten-free, a mix works fine.
• Corn kernels: Divided — some pureed to thicken, some left whole for texture.
• Paprika: Adds warmth and a subtle smoky note without heat.
• Chicken tenders: Tender and quick-cooking, perfect for chowder, but chicken breast also works.
• Yukon gold potatoes: Peeled, then diced for cooking and quartered for mashing — the key to that creamy texture.
• Chicken broth: The flavorful liquid base; bone broth adds extra depth if you have it.
• Kosher salt and black pepper: Essential for seasoning to bring out all the flavors.
• Chopped scallions or chives: A fresh, bright garnish to finish off the chowder beautifully.
• Optional half and half or cream: For an extra creamy finish if you want a richer bowl.

Variations

I love that this Creamy Chicken Corn Chowder Recipe is so easy to customize. Over time, I’ve played around with a few tweaks that make it fit different moods or dietary needs — and I encourage you to do the same! Try swapping ingredients or adding extras to keep it fresh and exciting.

• Spicy Kick: Adding a pinch of cayenne or a dash of hot sauce wakes up the flavors and gives it a surprising twist — my family can’t get enough once I do this!
• Dairy-Free Option: Skip the butter and cream and use olive oil plus coconut milk for a velvety but dairy-free chowder that’s just as satisfying.
• Vegetarian Version: Leave out the chicken and add extra potatoes and corn, maybe a handful of diced bell peppers for color and texture.
• Herb Boost: Stir in fresh thyme or rosemary during cooking for an earthy, aromatic note I find irresistible on cold nights.

How to Make Creamy Chicken Corn Chowder Recipe

Step 1: Sauté Your Veggies for a Flavorful Base

Start by melting the butter along with the olive oil in a large heavy pot or Dutch oven over medium heat. Once melted and shimmering, toss in your chopped onion, carrots, celery, and garlic. This combination is classic — the soffritto that builds layers of flavor. Let them cook gently for about 8 to 10 minutes until everything is soft and fragrant but not browned. Patience here pays off: gentle sautéing rather than rushing to brown the veggies results in a chowder that feels rich and comforting without any bitter undertones.

Step 2: Thickening with Flour & Pureed Corn

Sprinkle the flour over your softened veggies and stir well, cooking it out for about 2 minutes. This helps thicken your chowder later, so don’t rush or skip this step. Meanwhile, grab 1 cup of your corn and blend it with 1 cup of chicken broth until mostly smooth — this is the secret to creamy chowder without piling on heavy cream. Once the flour has cooked through, add that pureed corn mixture to the pot along with the paprika. You’ll already notice the base smelling awesome!

Step 3: Add Chicken, Potatoes, and Corn Kernels

Next comes the hearty stuff: toss in the raw chicken tenders, diced potatoes, quartered potatoes, and the remaining 1½ cups of whole corn kernels. Pour in enough chicken broth — around 4 cups — just to cover all the ingredients. Bring everything to a boil, then reduce the heat, cover, and simmer for about 22 to 25 minutes. This slow simmer lets the potatoes soften and the chicken cook through gently, which keeps it tender instead of rubbery. You want the potatoes fork-tender but not falling apart completely yet.

Step 4: Mash Potatoes and Shred Chicken for Creaminess

Once the potatoes are tender, fish out the quartered ones and mash them until smooth. Stir this mash right back into the chowder to add thickness and that luscious creamy texture without cream. Now shred the chicken with two forks — this is where the chowder takes on a luxurious feel with tender strands melding in every spoonful. Give it a good taste and season with kosher salt and black pepper to really make the flavors pop.

Step 5: Serve with Fresh Herbs and Optional Cream

Ladle the chowder into bowls, then sprinkle with chopped scallions or chives for a fresh, bright contrast. If you want it extra creamy, swirl in a splash of half and half or even a drizzle of cream on top. I’ve found that this finishing touch is totally optional but delicious, especially when you’re serving it for company or craving a little indulgence.

How to Serve Creamy Chicken Corn Chowder Recipe

Garnishes

I’m a big fan of topping my chowder with freshly chopped scallions or chives—they add a pop of color and a subtle oniony brightness that lightens up the richness. Sometimes, I add a sprinkle of crispy bacon bits for texture, especially when I have guests over. A little swirl of cream or a few crunchy croutons tossed on top also work wonders and make the presentation pop.

Side Dishes

My go-to sides with this Creamy Chicken Corn Chowder Recipe are crusty bread – think fresh-baked sourdough or a warm baguette – perfect for dunking. I also like a simple green salad dressed with a light vinaigrette to contrast the chowder’s creaminess. If you’re feeling fancy, a side of roasted Brussels sprouts or a tangy coleslaw brightens the meal beautifully.

Creative Ways to Present

For a fun dinner party, I’ve served this chowder in hollowed-out mini pumpkins or large bread bowls — it’s a showstopper! Garnishing with edible flowers or fresh herbs makes it feel festive without extra effort. You could even offer toppings like shredded cheese, extra herbs, or chili flakes on the side for guests to customize.

Make Ahead and Storage

Storing Leftovers

After enjoying your chowder, store any leftovers in airtight containers in the fridge. I usually let it cool to room temperature, then tuck it away. It keeps well for up to 3 days, and the flavors actually mellow and develop even more overnight, making leftovers one of the best parts of this soup.

Freezing

I’ve frozen this chowder multiple times with great results. Freeze in portion sizes that fit your needs, leaving some headroom in the container for expansion. When you thaw it, do so gently in the fridge overnight to help it keep its creamy texture. Avoid freezing if you’ve added cream — it can separate a bit, but a quick stir after thawing fixes that.

Reheating

When reheating, I prefer using the stovetop over the microwave. Warm it gently over medium-low heat, stirring often so it heats evenly and doesn’t stick or scorch. If it seems a tad thick, add a splash of broth or milk to loosen it up. If you froze it without cream, stir in some fresh cream or half and half at this stage for that silky finish.

FAQs

Final Thoughts

This Creamy Chicken Corn Chowder Recipe is one of those dishes I keep coming back to because it truly feels like a warm hug on a chilly day. It’s approachable, comforting, and I love how every ingredient shines without needing a laundry list of fancy seasonings. When I first tried making it, I was surprised at how naturally creamy it got just from pureed corn and potatoes — no heavy cream needed! Try it someday soon; I promise, you’ll have family and friends asking for seconds and the recipe.

Print