Description

This One-Pot Creamy Chicken and Corn Chowder is a hearty and comforting soup perfect for chilly days. Made with tender shredded chicken, sweet corn, and velvety potatoes in a rich creamy broth, this chowder combines rustic flavors with simple ingredients. The slow simmering melds all the flavors together, resulting in a deliciously creamy and satisfying meal that’s easy to make and perfect for family dinners.

Ingredients

Scale

Chowder Base

2 tablespoons butter
1 small onion, diced
2 celery stalks, diced
2 carrots, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour

Soup and Fillings

4 cups chicken broth
2 medium Yukon Gold potatoes, diced
2 cups cooked shredded chicken
2 cups corn kernels (fresh, frozen, or canned)
1 teaspoon fresh thyme or ½ teaspoon dried thyme
½ teaspoon smoked paprika
Salt and black pepper, to taste

Finishing

1 cup heavy cream
Chopped fresh parsley for garnish

Instructions

Sauté the Vegetables: Melt the butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the diced onion, carrots, and celery, and cook for 5 to 6 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the minced garlic and cook for 30 seconds until fragrant.
Make the Roux: Sprinkle the flour evenly over the vegetables and stir continuously for 1 minute. This step cooks out the raw flour taste and helps create a creamy, thick chowder base.
Add the Broth and Potatoes: Slowly pour in the chicken broth while whisking to prevent lumps. Add the diced potatoes, thyme, smoked paprika, salt, and black pepper; stir well to combine all ingredients.
Simmer: Bring the chowder to a gentle boil, then reduce heat to medium-low. Cover and simmer for 15 to 20 minutes, until the potatoes are tender when pierced with a fork.
Add the Chicken and Corn: Stir in the cooked shredded chicken and corn kernels. Continue cooking for 5 minutes, allowing the ingredients to heat through and flavors to meld.
Stir in the Cream: Lower heat to low and slowly pour in the heavy cream. Stir until fully combined and heat gently for 2 to 3 minutes. Do not boil after adding the cream to prevent separation.
Adjust the Consistency (Optional): For thicker chowder, mash some potatoes directly in the pot with a potato masher or blend about 1 cup of soup and stir it back in. If too thick, add a splash of chicken broth or milk until desired consistency is achieved.
Taste and Serve: Taste the chowder and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with chopped fresh parsley. Optionally top with crispy bacon, shredded cheddar cheese, sliced green onions, or oyster crackers. Serve hot with crusty bread, biscuits, or cornbread.

Notes

Use cooked shredded chicken from leftover roast chicken or a rotisserie chicken for convenience.
Fresh, frozen, or canned corn kernels all work well in this recipe.
To make the chowder thicker, partially mash the potatoes or blend a portion of the soup.
Do not boil after adding heavy cream to prevent curdling or separating.
Customize garnishes to your liking with cheese, bacon, or herbs.
Leftovers store well in the refrigerator for up to 3 days and can be gently reheated on the stovetop.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken Corn Chowder, Creamy Chicken Soup, One-Pot Soup, Comfort Food, Hearty Chowder, Easy Chicken Soup