This creamy chicken corn chowder is a tasty combination of onion, celery, carrots, potatoes, corn, and tender chicken in a creamy broth seasoned with fresh thyme and parsley. This quick and easy recipe is flavorful and filling.
This has quickly become one of our favorite soups. With the ease of rotisserie chicken, it is doable on a busy weeknight. I love using summer fresh corn in the soup, but canned or frozen works well in the winter and fall. If you like this soup, try marry me chicken soup, crack chicken soup, and creamy chicken soup.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Ground cayenne pepper: Add just a touch for a little flavor dimension. Adjust the amount to taste.
- Chicken broth: preferably low sodium
- Potatoes: Use waxy potatoes like Yukon gold or red potatoes.
- Corn kernels: Fresh when in season, canned, or frozen when not.
- Chicken: Any cooked chicken works with this recipe. I like to use rotisserie chicken because it tastes so good and is very convenient.
- Heavy cream: You can substitute whipping cream.
- Fresh herbs: Such as parsley, thyme, or rosemary.
How to Make Chicken Corn Chowder
This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.
Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft. Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for a minute while stirring. Sprinkle in the flour and cook while stirring for a couple of minutes.
Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened. Bring the mixture to a low boil and add the potatoes, cooking for 7-10 minutes. Add the corn and gently boil for 3-5 minutes. Reduce the heat to low and add the chicken, warming for 1-2 minutes. Remove from the heat and slowly stir in the cream, add the fresh herbs, and season with salt and freshly ground black pepper to taste.
Preparation Tips and Storage
- Peel the carrots so they are more aesthetically pleasing with that bright orange color.
- If you are watching your fat or calories, you can omit the cream, but it will not be as luscious.
- Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
- For best results in blending the cream, bring the cream to room temperature and remove the soup from the heat before slowly stirring it in.
- Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power.
Serving Suggestions for Chicken Corn Chowder
This is a pretty inclusive recipe, as you have meat, vegetables, and starch. Sometimes I like to serve it with a batch of drop biscuits, corn muffins, and homemade yeast rolls. Or serve it with a fresh glass of lemonade or peach iced tea.
More Corn Recipes
Chicken Corn Chowder
Ingredients
- 1½ tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ⅛-¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 medium Yukon gold potatoes, diced into ½-inch pieces
- 3 cups corn kernels, fresh or frozen
- 2½ cups cooked diced chicken
- ½ cup heavy cream
- 2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- kosher salt to taste
- freshy ground black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft, about 7-10 minutes.
- Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for 1 minute while stirring. Sprinkle in the flour and cook for 2 minutes while stirring.
- Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened.
- Bring the mixture to a low boil and add the potatoes, cooking for 7-10 minutes. Add the corn and gently boil for 3-5 minutes or until the potatoes and corn are tender.
- Reduce the heat to low and add the chicken, warming for 1-2 minutes. Remove the soup from the heat and slowly stir in the cream. Add the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste.
Notes
- Peel the carrots so they are more aesthetically pleasing with that bright orange color.
- If you are watching your fat or calories, you can omit the cream, but it will not be as luscious.
- Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
- For best results in blending the cream, bring the cream to room temperature and remove the soup from the heat before slowly stirring it in.
- Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power.
Nan
Can this soup be frozen?
Beth Pierce
Yes
Annie Marie Seibel
Wow!!! Great stuff. Followed the recipe exactly…well I did add some fresh chives along with the parsley and thyme and it was great. Can’t wait to have some more for lunch tomorrow.
Beth Pierce
Thanks, Anne Marie! I am so glad that you like the chowder.
Melanie
This chowder was so good. I’ve not had this since the last time I visited the US. Thanks for the great recipe!
Beth Pierce
My pleasure. Melanie!
Clara
You just gave me an idea on what to prepare for tomorrow. This looks really good and easy to make. Happy that we have all the ingredients available. Thank you for the recipe.
Beth Pierce
You are most welcome, Clara!
Sam Sari
Would not including potatoes be alright? Looks so yummy…might try this tonight!
Beth Pierce
Yes, you can include potatoes.
Lisa
OMG, I just had this today with a side sandwich! I love how hearty this chicken corn chowder was! Two thumbs up from everyone in the family!
Paula
Corn chowder was one of my favorites as a kid, but I realized that I’ve not had it as an adult. Obviously, we had to fix that quickly, and this recipe hit the spot! All the delicious flavors I loved as a kid in one incredible bowl.