The Ultimate Easy Chicken Corn Chowder Recipe

Stop Looking: This Easy Chicken Corn Chowder Recipe is the Only One You Need

Okay, friend, you know I’m honest. I’ve wasted so many nights trying to force a chowder to be creamy and rich, only for it to taste watery, starchy, or worst of all curdled.

But the minute the temperature drops below 70 degrees, I crave the sweet, salty, soul warming perfection of a great chowder.

This isn't one of those fussy, all-day recipes. This is the ultimate, easy chicken corn chowder recipe that tastes like you simmered it for hours, but actually comes together in 50 minutes flat.

It starts with the heavenly smell of bacon sizzling in butter, transitions into the velvety richness of a perfectly cooked roux, and ends with the satisfying chew of sweet corn and tender potatoes.

If you’re hunting for that cozy, stick-to-your ribs meal that everyone begs for this is it. And because we’re using pre-cooked chicken (hello, Rotisserie!), we cut the cook time down to less than 40 minutes.

Say goodbye to sad, thin soup, and hello to the best bowl of chicken corn chowder you’ve ever scooped up.

The Science of Comfort: Why This Chowder Recipe Tastes So Good

A great chowder is all about balance: the richness of fat, the acidity of the broth, and the structure provided by starch. Here’s the simple kitchen chemistry behind why this particular corn chowder recipe works like magic every time.

Quick Glance: Difficulty, Prep Time, and Yield

Achieving the Perfect Creamy Base (Without Heavy Cream)

We rely on two things for thickness here, creating a result that is rich but not heavy:

1. The Roux: When you cook butter (fat) and flour (starch) together, it creates a roux . This ensures the starch granules are coated in fat, preventing clumping when added to liquid. We cook the roux for about 2 minutes to eliminate the raw flour taste, creating a flavor base that instantly thickens the broth the second the warm liquid hits it.
2. Potato Starch: As the diced Russet or Yukon Gold potatoes simmer, their natural starch leaches into the broth, adding a secondary layer of natural thickening. This is the difference between a thin soup and a luxurious, creamy chowder.

Balancing Sweet Corn and Savory Chicken

The key to a truly unforgettable chicken corn chowder is the initial fat choice. If you use the optional bacon, you cook it until crisp and then use the rendered bacon fat plus a little butter to sauté the onion and celery.

This infuses the entire soup with a smoky, savory depth that perfectly contrasts the sweetness of the corn kernels. That tiny step makes this the absolute best chicken corn chowder .

Essential Ingredients and Smart Substitutions

This recipe uses simple, accessible ingredients, but I've broken down where you can make smart swaps without sacrificing that signature velvety texture.

Choosing the Right Chicken

Since the cook time is just 40 minutes, you need pre-cooked chicken. Seriously, don't try to cook raw chicken in the soup it will either overcook the potatoes or leave the chicken rubbery.

• Rotisserie Chicken: The hands down winner. It’s seasoned, tender, and fast.
• Leftover Baked/Poached Chicken: Perfect for using up leftovers.
• For another amazing way to use pre-cooked chicken, you HAVE to try my Franks Buffalo Chicken Dip: Easy 6 Ingredient Classic .

Making This Chicken Corn Chowder Recipe gluten-free

As noted in the table, the only required change is swapping the all-purpose flour for a GF blend. Since we add the chicken and cream at the very end, there’s no risk of cross contamination unless you’re using flavored broth that contains wheat.

This makes for a super healthy chicken corn chowder recipe that still tastes totally decadent!

step-by-step Guide: How to Make Chicken Corn Chowder

Prep Time: 10 minutes (mostly dicing!) Cook Time: 40 minutes

Ingredients

• 4 strips Bacon, chopped (Optional, for flavor and garnish)
• 3 tablespoons Unsalted Butter (or reserved bacon fat)
• 1 medium Yellow Onion, finely diced (150g)
• 2 Celery stalks, finely diced (80g)
• 2 cloves Garlic, minced
• 1/4 cup All-Purpose Flour (or GF blend)
• 4 cups Low Sodium Chicken Broth
• 1.5 pounds Russet or Yukon Gold Potatoes, peeled and diced (1/2 inch pieces)
• 2 cups Corn Kernels (fresh, frozen, or canned)
• 1 teaspoon Dried Thyme
• Salt and Black Pepper, to taste
• 2 cups Cooked Chicken Breast or Thighs, shredded
• 1 cup Heavy Cream (35% fat)
• Optional: 2 tablespoons Fresh Chives or Parsley, chopped

Instructions

1. Sizzle the Bacon (Optional Starter): In a large Dutch oven or pot over medium heat, cook the chopped bacon until perfectly crisp. Remove the bacon with a slotted spoon and set aside for topping. Drain off all but 3 tablespoons of the rendered fat (or use 3 Tbsp butter if skipping bacon).
2. Sauté the Aromatics (5- 7 minutes): Add the diced onion and celery to the pot. Sauté for 5 to 7 minutes, stirring occasionally, until they soften and the onion becomes translucent. You should smell that sweet, savory aroma!
3. Build the Roux: Add the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables. Stir constantly for 2 minutes this is crucial! It cooks out the raw flour taste and ensures maximum thickening power for your chicken corn chowder recipe . The mixture should look thick, like wet sand.
4. Simmer the Base ( 20 minutes): Slowly whisk in the chicken broth, one cup at a time, scraping the bottom of the pot to incorporate the roux completely. Bring the mixture to a simmer. Add the diced potatoes and dried thyme. Season lightly with salt and pepper (we’ll adjust later). Reduce the heat to medium low, cover partially, and let simmer until the potatoes are fork tender, about 15 to 20 minutes.
5. Add Corn and Chicken: Once the potatoes are soft, stir in the corn kernels and the shredded cooked chicken. Let the soup gently simmer for 5 minutes, allowing the corn to warm through and the chicken to re-absorb some moisture.
6. The Final Creamy Touch: Reduce the heat to the lowest setting. Ladle about 1/2 cup of the hot broth into the cup of heavy cream, stirring to temper it (this prevents curdling!). Pour the tempered cream mixture back into the pot. Stir well. Do not let the soup boil after the cream is added.
7. Taste and Serve: Taste and adjust salt and pepper as needed. Ladle the creamy chicken corn chowder into bowls. Garnish generously with the reserved crisp bacon and fresh chives or parsley.

Nutrition Information

Common Mistakes and Pro Tips for Better Chowder

Sometimes, even an easy chicken corn chowder recipe can hit a snag. Here are the most common pitfalls and how we fix them instantly.

Pro Tip: Using Frozen vs. Fresh Corn

Using frozen corn is perfectly fine for this chicken corn chowder recipe , but don't add it directly from the freezer! This drastically drops the soup temperature and stops the simmering process.

Thaw the corn on the counter for 10 minutes or give it a quick rinse in warm water before adding it to Step 5.

Storage, Reheating, and make-ahead Instructions

This chicken corn chowder makes fantastic leftovers, but you have to know a few tricks, especially if you plan to freeze it.

Optimal Storage and Reheating Guidelines

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheating: Chowder is best reheated gently on the stove over low heat. If it has thickened too much overnight (which often happens due to the potato starch), simply add a splash of milk or extra broth while reheating until the desired consistency is achieved. Never reheat soup with cream in the microwave at full blast; this encourages separation.

Can You Freeze Chicken Corn Chowder? (The Potato Problem)

Technically, yes, you can freeze it, but freezing dairy and potatoes changes the texture. When frozen and thawed, potatoes become grainy, and the cream tends to separate and get a little watery.

The Fix: If you want to make this ahead of time for freezing, follow all steps except adding the heavy cream and the cooked chicken. Freeze the creamy broth base.

When you thaw and reheat it, add the shredded chicken and the heavy cream during the last 5 minutes of cooking. This results in the perfect, creamy easy chicken corn chowder recipe every time.

What to Serve With This Cozy Dish

When I make this best chicken corn chowder , I want something crusty to dunk and something fresh to cut the richness.

• Crusty Bread: Grab a baguette, or whip up my quick Bisquick Shortcake Recipe: Fast, Fluffy Biscuits . They are perfect for soaking up every last bit of that velvety broth.
• Fresh Salad: A simple green salad with a sharp vinaigrette offers a bright contrast.
• Savory Sides: For the ultimate comfort meal, serve this alongside a classic like my Cracker Barrel Hashbrown Casserole Recipe: Ultra Cheesy Easy .

Seriously, once you try this method, you won't need another chicken corn chowder recipe . It’s the perfect blend of creamy, sweet, and savory comfort. Enjoy!