Name: Creamy Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 1 tablespoon unsalted butter (or dairy-free butter); 1 tablespoon olive oil; 1 small onion, chopped; 2 carrots, peeled and chopped; 2 celery stalks, chopped; 1 garlic clove, chopped; 2 tablespoons all purpose flour (or gluten-free flour mix); 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole); 1 teaspoon paprika; 1 lb chicken tenders (or boneless skinless chicken breast); 2 Yukon gold potatoes (or russet potatoes), peeled (one diced, one cut in quarters for mashing); 4 cups chicken broth (or chicken bone broth); Kosher salt and black pepper, to taste; Chopped scallions or chives; Optional: half and half or cream for extra creaminess

If you’re on the hunt for a cozy, comforting soup that hits all the right notes, this Creamy Chicken Corn Chowder Recipe is absolutely fan-freaking-tastic. I love this recipe because it’s rich and creamy without feeling heavy, plus it’s packed with tender chicken, sweet corn, and hearty potatoes—all simmered into one wonderful, satisfying bowl. Stick with me, and I’ll share some tips so you nail it perfectly every time.

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Why You’ll Love This Recipe

Creamy texture without cream: The mashed potatoes and pureed corn give it that silky mouthfeel without feeling too rich.
Simple, wholesome ingredients: Fresh veggies, chicken, and corn come together in a way that feels homemade and nourishing.
Customizable and flexible: You can easily swap ingredients or adjust thickness, which I’ll explain below.
Perfect for any season: Hearty enough for chilly nights but still fresh and light enough for spring or fall dinners.

The image shows two bowls of thick, creamy orange soup filled with large chunks of yellow potatoes, bright orange carrot slices, and small pieces of shredded white chicken. The soup is topped with sweet yellow corn kernels and chopped green chives, with small dollops of white cream adding contrast on the surface. The bowls are placed on a white marbled surface, next to a spoon and a bowl of toasted brown bread slices. There is also a small dish of extra chopped chives and another dish with pepper and salt nearby. The overall scene is bright and inviting, emphasizing the rich colors and textures of the soup ingredients. Photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Corn Chowder, chicken corn soup, hearty creamy chowder, comfort soup recipes, easy chowder recipes

Ingredients You’ll Need

The magic of this Creamy Chicken Corn Chowder Recipe is in the balance of fresh veggies, tender chicken, and starchy potatoes that thicken the broth naturally. I recommend fresh corn if you can get it, but frozen does just fine too, especially out of season.

Flat lay of unsalted butter pat, a small white bowl of olive oil, a whole small onion, two peeled carrots, two celery stalks, one garlic clove, a small white bowl of all purpose flour, a small white bowl of fresh corn kernels, one teaspoon paprika in a small white bowl, raw chicken tenders, two peeled Yukon gold potatoes (one diced, one quartered), a small white bowl of chicken broth, whole kosher salt crystals in a small white bowl, whole black peppercorns in a small white bowl, chopped scallions on a simple white ceramic plate placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Creamy Chicken Corn Chowder, chicken corn soup, hearty creamy chowder, comfort soup recipes, easy chowder recipes

Unsalted butter: Adds richness and flavor without overpowering, and you can substitute with dairy-free butter if needed.
Olive oil: Helps sauté the veggies smoothly and adds a subtle fruity aroma.
Onion: The aromatic base that brings depth to the chowder.
Carrots: I love how their sweetness subtly shines through here.
Celery stalks: Adds that lovely herbal freshness and a bit of crunch.
Garlic cloves: Just a touch to brighten up the savory profile.
All purpose flour: This helps thicken the soup right after sautéing the veggies; gluten-free flour works well too.
Corn kernels: Using some pureed and some whole gives a perfect texture and flavor balance.
Paprika: Adds warmth and a subtle smokiness that takes the chowder up a notch.
Chicken tenders or breast: Tender and juicy, they cook quickly and shred easily.
Yukon gold potatoes: Using some diced for texture and some quartered for mashing is my secret to creamy thickness.
Chicken broth: I prefer bone broth for the extra depth, but any good-quality broth will do.
Kosher salt and black pepper: To season perfectly to your taste.
Chopped scallions or chives: Fresh herbs cut through richness and add a pop of color at the end.
Optional: Half and half or cream: If you want it extra decadent, swirl some in just before serving.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

One of the things I adore about this Creamy Chicken Corn Chowder Recipe is how easy it is to make your own. Whether you want to lighten it up, add some kick, or go full-on indulgent, there’s room to personalize.

Spicy kick: I sometimes add a pinch of cayenne or diced jalapeño when sautéing the onions for a little heat that my family loves.
Dairy-free version: Swap butter for coconut oil and skip the cream, or stir in some coconut milk for a subtly sweet twist.
Vegetable-packed: Toss in diced bell pepper or fresh spinach near the end to boost the veggies without changing the comforting vibe.
Different protein: Leftover rotisserie chicken works great if you’re short on time—you just need to adjust cooking so the meat doesn’t get tough.

How to Make Creamy Chicken Corn Chowder Recipe

Step 1: Build Your Flavor Base

Start by melting the butter and olive oil together in a large heavy pot or Dutch oven over medium heat. When it’s shimmering, toss in the chopped onion, carrots, celery, and garlic. Let them slowly soften for about 8 to 10 minutes, stirring occasionally—this slow sauté is key to drawing out natural sweetness and building depth. Once they’re tender and fragrant, sprinkle the flour over the veggies and cook it for another 2 minutes to get rid of that raw flour taste. It’s a little step, but it really makes a difference in your chowder’s texture.

Step 2: Blend the Corn and Add The Rest

While the veggies are cooking, blend 1 cup of corn kernels with 1 cup of the chicken broth until mostly smooth—this is the secret to creamy richness without cream! Add this blended mixture back into the pot along with the paprika, the chicken pieces, the diced potatoes, and the remaining corn kernels. Pour in just enough broth to cover everything, then crank up the heat and bring the pot to a boil.

Step 3: Simmer and Mash for Creaminess

Once boiling, cover the pot and lower the heat to a gentle simmer. Let it cook for 22 to 25 minutes, until the potatoes are tender and the chicken is cooked through. Here’s where the magic happens: take out the quartered potatoes and mash them smooth before stirring them back in. That creamy mash naturally thickens the chowder beautifully. Finally, shred the chicken right in the pot using two forks, then taste and season with salt and pepper to suit your palate.

Step 4: Serve and Garnish

Ladle the chowder into bowls, sprinkle with chopped scallions or chives, and if you want a little extra indulgence, a drizzle of cream or a splash of half and half at the end is heavenly. Trust me, this step is worth it if you have it on hand.

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Pro Tips for Making Creamy Chicken Corn Chowder Recipe

Blending part of the corn: Pureeing half of the corn with broth gives the chowder a velvety texture while still keeping some lovely corn kernels for bite.
Potato mashing trick: Leaving some potatoes whole and mashing the rest back in is the best way to thicken the soup naturally without extra cream or thickeners.
Don’t skip the slow sauté: Patients here really pay off—the longer you cook your onion and veggies until tender, the richer your chowder’s base will be.
Check seasoning late: Since broth, potatoes, and chicken all contribute salt, wait until the end to add salt and pepper gradually to avoid over-seasoning.

How to Serve Creamy Chicken Corn Chowder Recipe

A close-up image of a white bowl filled with creamy soup that has three main layers: a thick yellow-orange broth as the base, with soft chunks of yellow potatoes and bright orange carrot slices floating on top. There are also pieces of shredded light-colored meat and sweet corn kernels spread throughout. The soup has small green chive pieces sprinkled over it and black pepper flakes adding texture. A silver spoon holds a scoop of the soup with potatoes, corn, and chive, partially submerged in the broth. The bowl rests on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Creamy Chicken Corn Chowder, chicken corn soup, hearty creamy chowder, comfort soup recipes, easy chowder recipes

Garnishes

I always finish this soup with some chopped scallions or fresh chives because their mild oniony flavor adds freshness and a pop of color that makes the bowl inviting. If I’m feeling fancy, a small drizzle of cream on top adds a touch of indulgence that my family swoons over.

Side Dishes

For sides, crusty bread or warm dinner rolls are my go-to because they’re great for dipping and soak up that delicious broth. A fresh garden salad with a zingy vinaigrette also pairs nicely to balance the richness.

Creative Ways to Present

For a special occasion, I like to serve the chowder in individual bread bowls—that adds that wow factor and combines soup and bread in one. You can also garnish with crispy bacon bits or roasted corn kernels sprinkled on top for added texture and a little extra flair.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers in an airtight container in the fridge for up to 3 days. The flavors actually develop more after sitting overnight, so it can taste even better the next day. Just make sure to stir well before reheating if it’s thickened too much.

Freezing

This Creamy Chicken Corn Chowder Recipe freezes beautifully—I divide it into portion-sized freezer-safe containers and it’ll keep up to 3 months. When thawing, I recommend overnight in the fridge for best texture.

Reheating

Reheat gently on the stove over low to medium heat, stirring occasionally. If it looks too thick, just add a splash of broth or water to loosen it up without compromising flavor. Microwaving works too but I prefer stovetop for more even warming.

FAQs

Can I use frozen corn for this recipe?

Absolutely! Frozen corn works just as well as fresh, especially when fresh corn is out of season. Just thaw it before blending part of it and tossing the rest in whole for texture.
Is this chowder gluten-free?

It can be! Simply substitute the all-purpose flour for a gluten-free flour blend when thickening, and double-check your broth ingredients as well.
Can I make this vegetarian?

Sure thing! Swap the chicken for hearty mushrooms or chickpeas, and use vegetable broth instead of chicken broth to keep it rich and satisfying.
How do I make this chowder creamier without adding cream?

The trick is in pureeing part of the corn and mashing some of the potatoes back into the soup—that naturally thickens and adds creaminess without the heaviness of cream.
Can I prepare this chowder ahead of time?

Yes! It actually tastes better the next day once the flavors have melded. Just store it refrigerated in an airtight container and reheat gently before serving.

Final Thoughts

When I first tried this Creamy Chicken Corn Chowder Recipe, I was blown away by how comforting and hearty it felt without being overly heavy. It’s become one of my go-to soups for weeknight dinners and casual gatherings because it’s so reliable and crowd-pleasing. You’ll enjoy how simple ingredients can come together with some kitchen love to create something truly special. Give it a whirl—I’m confident it’ll become a favorite in your house just like it did in mine.