Creamy Chicken Corn Chowder
Sep 21, 2025 10:36 AM
Chicken Corn Chowder is pure comfort in a bowl, with tender chicken and sweet corn in a rich, creamy broth. My version is thickened with flour, potatoes, and pureed corn instead of heavy cream to keep it light!
Chicken Corn Chowder is the ultimate transitional soup to make this time of year, when we’re right on the cusp of fall. It’s the tail-end of corn season, but it’s also starting to be soup weather, with the days getting shorter and evenings getting cooler.
When I see the word “chowder” on a restaurant menu, I know that usually means heavy cream—and a lot of calories. That’s why I love making my own soup recipes at home! Here’s why you’ll love this chicken corn chowder recipe.
Lightened up, but still rich and creamy: Blending some of the corn and mashing potatoes, then mixing them back into the soup makes for a fantastic creamy broth without having to rely on heavy cream.
Easy to make: As with most soups, there’s nothing complicated about this recipe and most of the cooking time is hands-off.
A satisfying meal: Some soups leave you hungry for more, but this chicken corn chowder recipe is hearty and filling.
Ingredients:
- 1 tablespoon unsalted butter, or dairy-free butter
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic cloves, chopped
- 2 tablespoons all purpose flour, or gluten-free flour mix
- 2 ½ cups corn fresh or frozen kernels, divided (1 cups for blending, 1 1/2 cup left whole)
- 1 teaspoon paprika
- 1 lb chicken tenders, or boneless skinless chicken breast
- 2 8 oz each yukon gold potatoes, or russet potatoes, peeled (one diced, one cut in quarters for mashing later)
- 4 cups chicken broth, or chicken bone broth
- Kosher salt and black pepper, to taste
- chopped scallions, or chives, for garnish
- Optional: If you want it creamier you can stir in some half and half or drizzle with cream at the end.
Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
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