Soups & Stews

Chicken And Corn Chowder

Name: Chicken And Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6 servings
Ingredients: 1 lb (450g) boneless, skinless chicken breasts; 2 tablespoons olive oil; 1 large onion, diced; 3 cloves garlic, minced; 2 large bell peppers, diced; 2 large potatoes, peeled and diced; 1 cup (250g) frozen corn kernels; 2 cups (475ml) chicken broth; 1/2 cup (120ml) heavy cream; 1 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper

By Gabriel Rutherford · June 19, 2026 · Soups & Stews

Prep20 min

Cook30 min

Total50 min

Serves6

There's something special about a warm, comforting bowl of chicken and corn chowder that just feels like home. As a busy mom, I'm always on the lookout for easy, delicious meals that my family will love, and this recipe never fails to hit the spot.

I remember my grandmother used to make a version of this chowder when I was a kid, and the smell of it simmering on the stove would fill the whole house with a cozy, inviting aroma. To this day, whenever I make it, I'm transported back to those happy memories of family gatherings and warmth.

This recipe is a staple in our household, and I'm excited to share it with you. It's perfect for a chilly evening, a family dinner, or even a casual gathering with friends. The best part? It's incredibly easy to make and requires minimal ingredients, most of which you probably already have in your pantry.

What I love most about this chicken and corn chowder is that it's a true comfort food. It's a dish that warms the heart and soul, and it's perfect for those times when you need a little pick-me-up. Whether you're serving it as a main course or as a side, this chowder is sure to become a favorite in your household, just like it has in mine.

So, let's get started! In this recipe, I'll walk you through the simple steps to make this delicious chicken and corn chowder. From prep to finish, I'll share all my tips and tricks to ensure that your dish turns out perfectly every time.

Why You’ll Love This Recipe

This chicken and corn chowder recipe is incredibly easy to make, requiring minimal ingredients and effort.
It's a perfect comfort food dish that's sure to become a staple in your household.
The recipe is highly customizable, allowing you to add your favorite ingredients or spices to make it your own.
It's a great option for a family dinner or casual gathering, as it serves a crowd and can be made in large quantities.
The chowder is also a great make-ahead option, as it can be refrigerated or frozen for later use.
It's a relatively healthy option, as it's made with lean protein, vegetables, and whole grains.
The recipe is also very budget-friendly, as it uses affordable ingredients and can be made in large batches.

Why This Recipe Works

The secret to a great chicken and corn chowder lies in the balance of flavors and textures. By using a combination of sautéed onions, garlic, and bell peppers, we create a rich, aromatic base that sets the tone for the rest of the dish. The addition of chicken, corn, and potatoes provides a satisfying heartiness, while the creamy broth brings everything together.

One of the key techniques in this recipe is the layering of flavors. By cooking the chicken and vegetables in stages, we allow each component to develop its own unique flavor profile, which then melds together beautifully in the final dish. This approach also helps to prevent the chowder from becoming too thick or starchy, ensuring that it remains light and refreshing.

Another important aspect of this recipe is the use of high-quality ingredients. Fresh corn, juicy chicken, and fragrant herbs all contribute to the overall flavor and aroma of the dish. By using the best ingredients you can find, you'll be able to create a truly exceptional chicken and corn chowder that will impress even the pickiest of eaters.

Finally, the resting time is crucial in this recipe. By allowing the chowder to rest for a few minutes before serving, we give the flavors a chance to meld together and the ingredients to settle, resulting in a more cohesive and satisfying final product.

Ingredients You’ll Need

When it comes to making a great chicken and corn chowder, the ingredients are just as important as the technique. In this recipe, we'll be using a combination of fresh vegetables, lean protein, and aromatic spices to create a rich and satisfying flavor profile. Be sure to choose the freshest ingredients you can find, as they'll make a big difference in the final dish.

One of the key ingredients in this recipe is the chicken. I recommend using boneless, skinless chicken breasts or thighs, as they're easy to cook and provide a lean source of protein. You can also use a combination of both, depending on your personal preference.

1 lb (450g) boneless, skinless chicken breastsI prefer to use boneless, skinless chicken breasts for this recipe, as they're easy to cook and provide a lean source of protein. You can also use chicken thighs if you prefer.
2 tablespoons olive oilOlive oil is a great choice for sautéing the vegetables and chicken, as it has a high smoke point and a mild flavor. You can also use avocado oil or grapeseed oil if you prefer.
1 large onion, dicedOnions add a sweet, caramelized flavor to the chowder, and they're a great base for the other ingredients. Be sure to dice them finely so they cook evenly.
3 cloves garlic, mincedGarlic is a fundamental ingredient in many soups and stews, and it adds a rich, aromatic flavor to the chowder. Be sure to mince it finely so it distributes evenly throughout the dish.
2 large bell peppers, dicedBell peppers add a sweet, crunchy texture to the chowder, and they're a great source of vitamins and antioxidants. Be sure to dice them finely so they cook evenly.
2 large potatoes, peeled and dicedPotatoes add a hearty, comforting element to the chowder, and they're a great source of fiber and nutrients. Be sure to dice them finely so they cook evenly.
1 cup (250g) frozen corn kernelsFrozen corn kernels are a great choice for this recipe, as they're convenient and easy to use. You can also use fresh corn if you prefer, but be sure to remove the kernels from the cob first.
2 cups (475ml) chicken brothChicken broth is a fundamental ingredient in many soups and stews, and it adds a rich, savory flavor to the chowder. Be sure to use a low-sodium broth to avoid over-salting the dish.
1/2 cup (120ml) heavy creamHeavy cream adds a rich, creamy texture to the chowder, and it helps to balance out the flavors. You can also use half-and-half or whole milk if you prefer a lighter version.
1 teaspoon dried thymeThyme is a classic herb that pairs well with chicken and vegetables, and it adds a savory, slightly earthy flavor to the chowder. Be sure to use dried thyme, as it's more potent than fresh thyme.
1/2 teaspoon saltSalt is a fundamental seasoning in many dishes, and it helps to bring out the flavors of the other ingredients. Be sure to use a high-quality salt, such as kosher salt or sea salt, for the best flavor.
1/4 teaspoon black pepperBlack pepper is a classic seasoning that pairs well with many ingredients, and it adds a sharp, peppery flavor to the chowder. Be sure to use freshly ground pepper for the best flavor.

Ingredients for Chicken And Corn Chowder

Equipment You’ll Need

Large heavy pot or Dutch ovenSharp chef's knifeCutting boardMeasuring cups and spoonsWooden spoon or silicone spatulaInstant-read thermometer

How to Make Chicken And Corn Chowder

1
Heat the olive oil in a large heavy pot or Dutch oven over medium-high heat. Add the diced onion and cook until it's translucent and starting to caramelize, about 5-7 minutes.
2
Add the minced garlic and cook for an additional 1-2 minutes, until fragrant. Be sure to stir constantly to prevent burning.
3
Add the diced bell peppers and cook until they're tender, about 5 minutes. Be sure to stir occasionally to prevent burning.
4
Add the diced potatoes and cook for an additional 5 minutes, until they're slightly tender. Be sure to stir occasionally to prevent burning.
5
Add the chicken to the pot and cook until it's browned on all sides and cooked through, about 5-7 minutes. Be sure to stir occasionally to prevent burning.
6
Add the frozen corn kernels, chicken broth, and dried thyme to the pot. Stir to combine, then bring the mixture to a boil.
7
Reduce the heat to medium-low and simmer the chowder for 15-20 minutes, until the potatoes are tender and the flavors have melded together.
8
Stir in the heavy cream and cook for an additional 2-3 minutes, until the chowder has thickened slightly. Be sure to stir constantly to prevent scorching.
9
Season the chowder with salt and pepper to taste, then remove it from the heat. Let it rest for 5-10 minutes before serving, to allow the flavors to meld together.
10
Use an instant-read thermometer to check the internal temperature of the chicken, which should reach 165 F (74 C) in the thickest part of the breast. If it's not yet cooked through, return it to the heat and continue cooking until it reaches the safe internal temperature.
11
Serve the chowder hot, garnished with chopped fresh herbs or a sprinkle of paprika if desired.

Expert Tips

Be sure to use high-quality ingredients, such as fresh vegetables and lean protein, to ensure the best flavor and texture.
Don't overcook the chowder, as it can become thick and starchy. Instead, cook it until the potatoes are tender and the flavors have melded together.
Use a variety of spices and seasonings to add depth and complexity to the chowder. Thyme, rosemary, and paprika are all great options.
Consider adding other ingredients, such as diced ham or cooked bacon, to add smoky flavor to the chowder.
If you prefer a creamier chowder, you can add more heavy cream or use half-and-half instead.
Experiment with different types of potatoes, such as Yukon gold or red potatoes, to find the one that works best for you.
Consider making a large batch of the chowder and freezing it for later use. It's a great option for meal prep or a quick weeknight dinner.
Don't be afraid to get creative with the recipe and add your own favorite ingredients or spices. The chowder is a versatile dish that can be tailored to your tastes.

Common Mistakes to Avoid

Overcooking the chowder, which can make it thick and starchy.
Not using high-quality ingredients, which can result in a lackluster flavor and texture.
Not seasoning the chowder enough, which can make it taste bland and uninteresting.
Not using enough liquid, which can make the chowder too thick and dry.
Not letting the chowder rest before serving, which can result in a disjointed flavor and texture.
Not checking the internal temperature of the chicken, which can result in undercooked or overcooked meat.

Variations and Substitutions

Adding diced ham or cooked bacon to the chowder for a smoky flavor.
Using different types of potatoes, such as Yukon gold or red potatoes, for a unique flavor and texture.
Adding other ingredients, such as diced carrots or green beans, to add more nutrients and flavor.
Using a variety of spices and seasonings, such as thyme or rosemary, to add depth and complexity to the chowder.
Making a creamier chowder by adding more heavy cream or using half-and-half instead.
Adding a splash of wine or beer to the chowder for added flavor and depth.
Using chicken broth instead of water for added flavor and nutrients.

What to Serve With Chicken And Corn Chowder

This chicken and corn chowder is a hearty and comforting dish that's perfect for a chilly evening or a casual gathering. Serve it with a side of crusty bread or a green salad for a well-rounded meal.

Some other great options for serving this chowder include:

Crusty breadGreen saladRoasted vegetablesCrackersCroutonsGarlic knots

Make-Ahead, Storage, Freezing and Reheating

This chicken and corn chowder is a great option for meal prep or a quick weeknight dinner, as it can be refrigerated or frozen for later use. To refrigerate, simply let the chowder cool to room temperature, then transfer it to an airtight container and store it in the fridge for up to 3-5 days.

To freeze, let the chowder cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3-4 months. When you're ready to reheat, simply thaw the chowder overnight in the fridge, then reheat it on the stovetop or in the microwave until it's hot and steaming.

Some tips for reheating the chowder include:

Frequently Asked Questions

What type of potatoes should I use for this recipe?

You can use any type of potato you prefer, but Yukon gold or red potatoes work well for this recipe. They have a buttery, sweet flavor that pairs well with the chicken and corn.

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn instead of fresh. Simply thaw the corn according to the package instructions, then add it to the chowder as directed.

How do I know when the chowder is done?

The chowder is done when the potatoes are tender and the flavors have melded together. You can check the internal temperature of the chicken to ensure it reaches 165 F (74 C) in the thickest part of the breast.

Can I make this recipe in a slow cooker?

Yes, you can make this recipe in a slow cooker. Simply brown the chicken and cook the vegetables in a skillet, then transfer everything to the slow cooker and cook on low for 3-4 hours.

How do I reheat the chowder without drying it out?

To reheat the chowder without drying it out, simply add a splash of water or broth to the pot, then reheat it over low heat, stirring occasionally, until it's hot and steaming.

Can I freeze the chowder for later use?

Yes, you can freeze the chowder for later use. Simply let it cool to room temperature, then transfer it to an airtight container or freezer bag and store it in the freezer for up to 3-4 months.

What are some good sides to serve with this chowder?

Some good sides to serve with this chowder include crusty bread, a green salad, or a side of roasted vegetables. You can also serve it with a side of crackers or croutons for a satisfying crunch.

Can I make this recipe ahead of time?

Yes, you can make this recipe ahead of time. Simply prepare the chowder according to the recipe, then let it cool to room temperature and refrigerate or freeze it for later use.

The Full Recipe

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