If you are craving a hearty, comforting bowl that feels like a warm hug on a chilly day, the Chicken and Corn Chowder Recipe is your go-to meal. This creamy chowder marries tender chunks of chicken with sweet corn and tender potatoes, all simmered in a luscious broth with a touch of spice. It’s simple, satisfying, and packed with flavor, making it perfect for weeknights or casual gatherings where everyone wants something cozy and delicious.

Ingredients You’ll Need

A black pot filled with four layers of ingredients visible from above: the bottom layer is a frothy yellow liquid with small herbs floating, the top left corner has pale yellow cubed pieces stacked closely, the center has a dollop of bright red sauce, and next to it is a small pile of dark red spice powder resting on the yellow liquid. The pot is on a white marbled surface with a glimpse of a textured cloth nearby photo taken with an iphone --ar 4:5 --v 7

The beauty of this Chicken and Corn Chowder Recipe lies in its straightforward ingredients, each playing a key role in building layers of flavor and texture. From buttery richness to fresh veggies, every component is essential to achieving that perfect creamy, savory balance.

4 tablespoons unsalted butter: Adds a velvety richness and serves as the base for sautéing.
2 boneless, skinless chicken breasts: Provides tender, protein-packed chunks that soak up all the flavors.
1/2 teaspoon kosher salt: Essential for seasoning the chicken and enhancing overall taste.
1/4 teaspoon coarse ground black pepper: Adds subtle heat and depth to the chowder.
1 yellow onion, chopped: Brings sweetness and aromatic foundation.
4 cups chicken broth: The flavorful liquid base that ties everything together.
3 cups sweet corn (frozen or fresh): Offers bursts of natural sweetness and bright texture.
2 russet potatoes, peeled and diced: Give heartiness and creaminess once cooked down.
1 cup heavy cream: For that luxuriously smooth and creamy consistency.
1 teaspoon hot sauce: Adds a gentle kick that wakes up the palate.
1/2 teaspoon chili powder: Provides warm, smoky undertones.
1/2 teaspoon kosher salt: Balances seasoning in the soup.
Optional: 3 ounces sharp cheddar, shredded: Melts into the chowder for cheesy goodness.
Optional: 1/4 cup green onions, thinly sliced: Fresh, crisp garnish to brighten the final dish.

How to Make Chicken and Corn Chowder Recipe

Step 1: Prepare the Chicken and Onions

Start by cutting your chicken breasts into bite-sized chunks around half an inch. Season them gently with kosher salt and black pepper. Melt butter in a large heavy-bottomed pot over medium-high heat, then add the chicken pieces along with the chopped yellow onion. Cook for about 4 to 5 minutes, stirring occasionally, until the onions turn translucent and the chicken is cooked through. This step forms the flavorful base for your chowder with a nice balance of savory and sweet aromas.

Step 2: Add Liquids and Vegetables

Once your chicken and onions are perfectly cooked, pour in the chicken broth and stir. Next, add in the sweet corn, diced potatoes, and heavy cream. Sprinkle in the hot sauce, chili powder, and an additional pinch of kosher salt. These ingredients work together to build the chowder’s creamy texture and deepen its flavor profile with a subtle kick and smokiness.

Step 3: Simmer and Meld Flavors

Cover the pot with a lid and reduce heat to medium-low. Let the chowder simmer gently for 30 minutes. This slow cooking allows the potatoes to soften and thicken the broth naturally, while the flavors meld into a harmonious, comforting soup. Stir occasionally to prevent sticking and ensure even cooking.

Step 4: Add Final Touches and Serve

Just before serving, stir in the shredded sharp cheddar and thinly sliced green onions if you’re using them. The cheese melts into the chowder, enhancing creaminess and adding a sharp tang, while the green onions provide a fresh, vibrant contrast. Give the chowder a final stir and get ready to enjoy!

How to Serve Chicken and Corn Chowder Recipe

A close-up shot of a black ladle filled with thick creamy soup. The soup has chunks of white chicken meat, bright yellow corn kernels, and soft light yellow potato pieces. The creamy soup base is light yellow with a smooth texture and tiny bubbles on the surface. Pieces of chicken and potato can also be seen floating in the soup outside the ladle over the white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing is the perfect way to elevate your Chicken and Corn Chowder Recipe. A sprinkle of sharp cheddar or crumbled crispy bacon adds a delightful richness. Freshly chopped green onions or a handful of chopped parsley bring a burst of color and freshness. A small drizzle of hot sauce can be added on top for those who love an extra punch of heat.

Side Dishes

This chowder pairs beautifully with crusty bread, garlic rolls, or a warm cornbread muffin to soak up every creamy drop. A crisp green salad dressed with vinaigrette will balance the chowder’s richness and add a refreshing crunch. For a heartier meal, serve it alongside roasted vegetables or sautéed greens.

Creative Ways to Present

To impress your guests, serve the chowder in hollowed-out bread bowls or rustic ceramic bowls for an inviting, homestyle presentation. Top each bowl with a swirl of cream or a sprinkle of extra cheese and herbs. For a fun twist, serve the chowder as a starter in small cups or mason jars at a casual gathering or party.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your leftover Chicken and Corn Chowder Recipe into airtight containers and store it in the refrigerator. It keeps well for up to 3-4 days, making it an excellent option for quick meals during the week. Be sure to stir well before reheating as the ingredients tend to settle.

Freezing

This chowder freezes nicely if you want to prepare in advance. Use freezer-safe containers and leave some space at the top because the chowder will expand as it freezes. For best quality, consume within 2 months. Avoid freezing if you have added cheese as it may affect the texture upon reheating.

Reheating

To reheat, thaw the chowder overnight in the fridge if frozen. Warm it gently on the stovetop over low heat, stirring frequently to prevent sticking or burning. You might want to add a splash of broth or cream to revive its creamy texture. Microwave reheating works too, just make sure to stop and stir every minute or so for even heating.

FAQs

Can I use rotisserie chicken instead of cooking chicken breasts?

Absolutely! Using rotisserie chicken is a great time-saver. Simply shred the cooked chicken and add it during the final simmer stage so it absorbs the chowder’s flavors without overcooking.

Is it okay to use frozen corn in this recipe?

Yes, frozen corn works wonderfully and is just as delicious as fresh. It also makes this recipe easy to prepare year-round without worrying about seasonal produce availability.

How can I make this recipe dairy-free?

You can substitute the heavy cream with coconut milk or a creamy dairy-free alternative. Use olive oil or a plant-based butter instead of unsalted butter. Keep in mind the flavor and texture will be slightly different but still tasty.

Can I add other vegetables to the chowder?

Definitely! Diced carrots, celery, or bell peppers make great additions and add more texture and nutrients. Just sauté them with the onions at the start to soften and release their flavors.

How spicy is the chowder and can I adjust the heat?

The heat level is pleasantly mild thanks to the hot sauce and chili powder. You can easily adjust it by adding more hot sauce for extra spice or leaving it out altogether for a milder version that kids will enjoy too.

Final Thoughts

This Chicken and Corn Chowder Recipe is truly one of those comforting dishes that feels like home in a bowl. It’s simple enough to whip up any night of the week, yet special enough to impress your family and friends. I can’t wait for you to try it and enjoy the satisfying blend of creamy, savory, and sweet flavors in every spoonful. Happy cooking!

Chicken and Corn Chowder Recipe