Chicken Corn Chowder Recipe

This recipe is your go-to for those cool nights when you need a comforting bowl of deliciousness. With tender chicken, fresh corn, and a creamy broth that ties it all together, this chowder is easy to make and even easier to love. Serve in a bowl with a side of crusty bread or in my homemade bread bowls. Yum!

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Why You’ll Love This Chicken Corn Chowder Recipe

This incredible Chicken Corn Chowder is the ultimate comfort food, combining juicy chicken, hearty vegetables, and sweet corn into a creamy soup that’s perfect for any occasion. You’ll love how it’s packed with flavor from the mix of chicken broth, fresh corn, and a touch of thyme. Plus, the recipe is versatile—perfect for using up whatever veggies you have on hand, and it’s easy to adjust for different tastes. It’s a great recipe to have in your rotation when you want something warm, filling, and satisfying.

Main Ingredients Needed For Chicken Corn Chowder

This easy Chicken Corn Chowder recipe is fabulous stick-to-your-ribs comfort food. Ready in about an hour and full of vegetables, make it, and enjoy! Start out by gathering up these ingredients:

Olive oil or avocado oil: Adds a healthy fat and flavor base.
Onion, zucchini, carrots, celery, and garlic – all of these veggies are cooked together to create a great base! Feel free to replace with other veggies that your family loves.
Butter and all purpose flour – these two are used to make a roux as the base of the chowder.
Chicken stock or chicken broth: The base for a flavorful and hearty soup.
Half and half & heavy whipping cream: For that irresistible creamy texture.
Salt & black pepper: To taste, for seasoning.
Dried thyme & poultry seasoning: Adds earthy, savory notes to the chowder.
Boneless skinless chicken breasts or tenders- yes, these go in raw and are done in just a few minutes! Use leftover chicken or shredded rotisserie chicken to make this recipe even quicker.
Fresh sweet corn on the cob: Kernels cut off the cob for fresh, sweet flavor. To save time you can use frozen corn or canned corn, drained too.
Fresh parsley: Chopped for a bright, fresh garnish.
Oyster crackers: Optional, for a crunchy topping.

Variations

Red bell pepper: Add diced red bell pepper for a pop of color and sweetness.
Green chiles: For a bit of heat, toss in some diced green chiles.
Chicken thighs: Swap chicken breasts for thighs if you prefer darker, juicier meat.
Wild rice: Stir in cooked wild rice to make the chowder even heartier.
Vegetable stock: Substitute chicken stock with vegetable stock for a vegetarian version.
Crispy bacon: Crumble crispy cooked bacon on top for an extra layer of flavor.

Chicken Corn Chowder with crackers on top

How to Make Chicken Corn Chowder

For full recipe details, including ingredient measurements, see the printable recipe card down below! Here are my step by step instructions for making this comforting chowder:

1. Prep the Corn

Using a sharp knife, cut the corn kernels off the cob. Once kernels are removed, run the back of your knife down the husk to remove the bottom parts of the corn. Set aside.

A person is using a knife to cut corn kernels off a cob on a wooden cutting board, with another cob in the background, preparing fresh ingredients for chicken corn chowder.

A hand reaching into a bowl filled with corn kernels, with a knife nearby, as if preparing to make chicken corn chowder.

2. Cook the Veggies

In a large pot, melt butter and oil over medium heat. Sauté the onion, celery, and carrot for about 5 minutes, stirring occasionally.

A black pot with "Ambition" on its handles sits on a wooden surface. Inside, a pat of butter is melting in oil, the start of a hearty chicken corn chowder. A wooden cutting board with parsley is partially visible in the background.

A pot contains diced celery, carrots, and onions arranged separately, ready for a hearty chicken corn chowder. Fresh parsley lies on a cutting board nearby.

3. Add More Veggies

Stir in zucchini and garlic, cooking for another 5 minutes. Season with salt, black pepper, thyme, and poultry seasoning.

Diced vegetables and various spices are cooking in a black pot, blending into a savory chicken corn chowder as a wooden spoon stirs the mixture.

4. Thicken the Chowder

Sprinkle the flour over the veggies and stir to coat. Cook for 2 minutes. Next, whisk in the chicken stock and bring the mixture to a boil over medium-high heat to thicken.

A pot containing a mixture of diced vegetables and flour, reminiscent of a hearty chicken corn chowder, with a wooden spatula resting on the rim.

A pot on the stove containing chopped vegetables being stirred with a wooden spatula as broth is poured in from a measuring cup, creating the perfect base for a hearty chicken corn chowder.

5. Cook the Chicken

Reduce the heat to medium and add the chicken breasts. Poach for 10-15 minutes or until fully cooked, then remove and shred the chicken.

A person stirring a pot of creamy chicken corn chowder with a wooden spoon on a stovetop.

Three cooked chicken breasts rest on a wooden cutting board, with part of a gray pot and a wooden spoon handle visible on the left side of the image, hinting at a hearty chicken corn chowder in progress.

6. Finish the Chowder

Stir the shredded chicken back into the pot. Remove from heat, then add the half and half, heavy cream, and fresh corn kernels.

A pot filled with a creamy chicken and vegetable soup, reminiscent of a hearty chicken corn chowder, is placed on a wooden board. Shredded chicken is on top. A wooden board with parsley is in the background.

A creamy liquid is being poured into a pot containing a mixture of diced vegetables and broth, creating the perfect base for a delicious chicken corn chowder, being stirred with a wooden spatula.

A large pot filled with creamy chicken corn chowder, including carrots and celery. A wooden spoon rests on the rim, and the pot is placed on a wooden cutting board with a cloth underneath.

7. Serve

Warm through and serve hot in a bowl or bread bowl. Garnish with fresh parsley and optional oyster crackers or my homemade crackers.

A spoonful of creamy chicken corn chowder with crackers, held above a bowl filled with the same soup, garnished with chopped herbs.

A bread bowl filled with creamy chicken corn chowder, topped with chopped vegetables and herbs, is placed on a white plate. A piece of bread and a spoon are nearby.

Storage + Make Ahead Directions

Allow chowder to cool to room temperature. Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on medium heat to maintain the creamy texture. Reheat the chowder on a low simmer, adding a splash of chicken stock or milk if it’s too thick.

A Note About Freezing this Chowder: I wouldn’t recommend freezing Chicken Corn Chowder. This is because the cream doesn’t freeze well and the veggies end up mushy after thawing.

Make Ahead: Make the chowder up to 2 days in advance and store it in the fridge. Reheat over medium heat, stirring occasionally.

More Soup Recipes to Try!

If you loved this Chicken Corn Chowder recipe be sure to check out all of my other soup recipes too!

This Chicken Corn Chowder is the perfect recipe for a cozy night in, with its hearty soup and creamy broth that the whole family will love. Give it a try the next time you need a warm, comforting meal! The printable recipe card is below! Have a lovely day, friends! 🙂

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.