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Easy Creamy Chicken Corn Chowder for a Cozy Dinner

A close-up of a hearty bowl of creamy chicken corn chowder with visible shredded chicken, potatoes, and carrots.
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This easy chicken corn chowder delivers rich, comforting flavor with tender chicken, sweet corn, and a creamy base. It is a hearty soup perfect for weeknight meals or chilly evenings.

Ingredients

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  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 cup diced carrots
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • 4 cups chicken broth
  • 2 cups corn kernels (fresh or frozen)
  • 2 medium potatoes, peeled and diced
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup all-purpose flour
  • 1 cup whole milk
  • 1/2 cup heavy cream
  • Optional: 4 slices bacon, cooked and crumbled

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat. Add onion, celery, and carrots. Cook until vegetables soften, about 5 to 7 minutes.
  2. Add the shredded chicken, chicken broth, corn, diced potatoes, thyme, salt, and pepper to the pot. Bring the mixture to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  3. In a small bowl, whisk together the flour and milk until smooth to create a slurry.
  4. Slowly pour the flour and milk mixture into the simmering chowder, stirring constantly to prevent lumps. Continue to cook, stirring, until the chowder thickens, about 5 minutes.
  5. Stir in the heavy cream. Heat through gently, but do not let the soup boil after adding the cream.
  6. Taste and adjust seasonings if needed.
  7. Ladle the creamy chicken corn chowder into bowls. Top with crumbled bacon, if using, before serving.

Notes

  • For a quicker version, use rotisserie chicken instead of cooking raw chicken breasts.
  • If you prefer a thicker chowder, mash about 1/2 cup of the potatoes against the side of the pot before adding the cream.
  • This recipe works well in a slow cooker; combine all ingredients except milk and cream in the slow cooker and cook on low for 6-8 hours. Whisk the flour and milk slurry separately, then stir into the slow cooker during the last 30 minutes of cooking, followed by the heavy cream.

Nutrition

Find it online: https://cookincorner.com/chicken-corn-chowder-recipe-easy-creamy/