There’s Nothing Like Homemade Chicken Corn Chowder
When the days turn chilly or your soul just needs a warm hug, nothing hits quite like a bowl of homemade chicken corn chowder.
Imagine it: thick, creamy broth with chunks of tender chicken, pops of sweet corn, buttery potatoes, and that perfect blend of savory and comfort. Whether you grew up with chowder or you’re discovering it for the first time, you’re about to add a new favorite to your comfort food rotation.
And don’t worry — you don’t need to be a professional chef to make this recipe work. With a few pantry staples and simple steps, you’ll be ladling up bowls of creamy goodness that taste like they came straight from a cozy country kitchen.
Why You’ll Love This Chicken Corn Chowder Recipe
Let’s be real: some soup recipes are bland or overly complicated. Not this one. This chicken corn chowder is:
Hearty and satisfying without being heavy
Creamy and savory with the perfect touch of sweetness from corn
Made with simple ingredients you probably already have
Quick enough for weeknights, cozy enough for Sundays
Flexible – great for tweaking with what you’ve got
It’s the kind of dish you’ll want to make in double batches — one for now, one to freeze for later.
The Story Behind This Bowl of Comfort
You know that moment when you walk into a kitchen and the smell alone tells you everything will be okay?
That’s the moment that inspired this chicken corn chowder recipe.
This dish started out as a weeknight rescue plan — leftover roast chicken, half a bag of frozen corn, and a few lonely potatoes. But when it all came together, it wasn’t just a last-minute meal. It became a go-to comfort food, the kind of dinner you make when the world feels too fast and you want something that reminds you of home.
The Ingredients You Need — And Why They Matter
Let’s break down what you’ll be using and how each ingredient contributes to that signature chowder flavor and texture.
Ingredient
Amount
Why It’s Important
Chicken breast
2 cups, cooked & chopped
The protein base; rotisserie or leftover chicken works beautifully
Corn (fresh/frozen)
2 cups
Brings sweetness and texture contrast
Potatoes
2 medium, diced
Adds body and makes the chowder heartier
Onion
1 medium, chopped
Builds flavor foundation
Garlic
2 cloves, minced
Enhances the savory depth
Chicken broth
4 cups
Liquid base that’s rich in flavor
Milk
1 cup
For creaminess and balance
Heavy cream
1 cup
Gives the chowder its luscious texture
Butter
2 tablespoons
For sautéing and richness
Flour (optional)
2 tablespoons
Helps thicken the chowder naturally
Salt and pepper
To taste
Seasoning essentials
Bacon (optional)
4 slices, cooked and crumbled
Adds smoky crunch if desired
Fresh herbs (optional)
To garnish
Parsley or thyme freshens the final dish
📝 Pro Tip: Want to lighten things up? You can use half-and-half or just milk instead of heavy cream.
Let’s Get Cooking: Step-by-Step Instructions
Step 1: Sauté the Aromatics
In a large Dutch oven or soup pot, melt the butter over medium heat. Add the chopped onion and cook until translucent, about 5 minutes. Stir in the garlic and cook for 1 minute more. This step builds your soup’s flavor base — don’t rush it.
Step 2: Build the Body
Add diced potatoes and corn to the pot. Stir them into the onion and garlic mixture, letting the flavors begin to mingle. If using flour to thicken, sprinkle it over the veggies now and stir for 1-2 minutes.
Step 3: Add the Broth and Simmer
Pour in your chicken broth, scrape up any brown bits, and bring the pot to a gentle boil. Reduce the heat and simmer until the potatoes are tender — usually 15 to 20 minutes.
Step 4: Add the Chicken and Cream
Stir in your cooked chicken, milk, and cream. Heat gently without bringing the pot back to a boil — this keeps your chowder smooth and silky. Simmer for another 5–10 minutes, just enough to warm everything through.
Step 5: Season and Serve
Add salt and pepper to taste. Ladle the soup into bowls and top with crumbled bacon, chopped parsley, or a dash of smoked paprika if you’re feeling fancy.
Cooking Tips That Make a Difference
Cook your onions slowly to get that sweet, savory base flavor.
Don’t overboil once dairy is added — it can curdle.
Use starchy potatoes like Russets if you want a thicker texture.
Add extra broth if it gets too thick the next day — chowder thickens as it sits.
