I perfected my chicken and sweetcorn chowder, pairing tender shredded chicken and sweet kernels in a silky broth with one unexpected ingredient that gives the whole bowl surprising depth.
I love fussing with this Creamy Chicken And Corn Chowder because it never behaves like you expect. I toss in shredded chicken and sweet corn kernels and somehow the bowl turns both savory and a little sweet, like a Fall Corn Chowder that went rogue.
People have called dishes like this Chicken And Sweetcorn Chowder before, but mine hides a sneaky texture and a tiny flavor curve that makes you pause mid spoon. I don’t explain it all here, you’ll notice it when you take that first bite, probably before you admit you were wrong about simple chowder.
Ingredients
- Chicken: Lean protein keeps you full, adds savory depth and tender texture to chowder.
- Corn: Sweet kernels add crunch and natural sugars, gives brightness, some fiber and carbs.
- Potatoes: Starchy potatoes thicken broth, comforting carbs, makes chowder hearty and filling.
- Onion: Onions give sweet savory backbone when cooked, bring depth, a little natural sugar.
- Garlic: Garlic punches up savory notes, low calories, aromatic, helps balance richer dairy.
- Milk and cream: Add silkiness, fat carries flavor, makes chowder lush and smooth.
- Bacon (optional): Gives smoky saltiness and crisp texture, high fat so use sparingly if watching.
Ingredient Quantities
- 1 lb boneless skinless chicken breasts or thighs about 2 medium, cooked and shredded
- 2 tablespoons unsalted butter
- 1 tablespoon vegetable oil or olive oil
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium Yukon Gold or red potatoes peeled and diced (about 2 cups)
- 2 cups corn kernels fresh or frozen
- 3 cloves garlic, minced
- 3 tablespoons all purpose flour
- 4 cups low sodium chicken broth
- 1 cup whole milk
- 1 cup heavy cream or half and half if you prefer it lighter
- 1 bay leaf
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1/2 teaspoon smoked paprika or regular paprika
- Salt and freshly ground black pepper, to taste
- 2 tablespoons chopped fresh parsley or chives for garnish
- 4 slices bacon cooked and crumbled, optional
How to Make this
1. If your chicken isnt cooked, season it with salt and pepper and either poach it in 1 to 2 cups of the chicken broth for 12 to 15 minutes until cooked through, or sear it in a hot pan with a little oil then finish in the oven; shred and set aside, keep any juices to add to the soup for extra flavor.
2. Cook the bacon in a skillet until crisp, drain on paper towels and crumble, reserve a tablespoon of the bacon fat if you want extra flavor; set bacon aside for topping.
3. In a large pot, heat the butter and oil over medium heat, add the diced onion and celery and cook until soft and slightly browned, about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more.
4. Add the diced potatoes and 1 1/2 cups of the corn (reserve some corn for garnish), stir to combine, then sprinkle the flour over the veggies and cook, stirring, for 1 to 2 minutes so the raw flour taste cooks out.
5. Slowly pour in the remaining chicken broth while whisking or stirring to break up any lumps, scrape up any brown bits from the bottom of the pot, then add the shredded chicken, bay leaf, thyme, and paprika.
6. Bring to a gentle simmer and cook until the potatoes are tender, about 12 to 15 minutes; if you want the chowder thicker, mash a cup of the potatoes against the side of the pot or use an immersion blender for a few pulses, dont over-blend — you want chunks.
7. Lower the heat, temper the milk by whisking a ladle of hot soup into it, then stir the milk and the cream or half and half into the pot; warm through on low but dont let it boil after the dairy goes in or it might separate.
8. Taste and season with salt and plenty of freshly ground black pepper, remove the bay leaf, fold in the remaining corn so it stays bright and slightly crisp, and add chopped parsley or chives.
9. Serve hot, topped with crumbled bacon if using, extra herbs, and a sprinkle of smoked paprika or paprika for color; leftovers keep well and often taste even better the next day.
Equipment Needed
1. Large heavy-bottomed pot for the chowder
2. Large skillet for bacon and searing chicken
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Whisk (for tempering the milk)
8. Ladle for serving
9. Potato masher or immersion blender for thickening (dont overblend)
FAQ
Creamy Chicken And Corn Chowder Recipe Substitutions and Variations
- Cooked shredded chicken: swap with cooked turkey or rotisserie chicken, canned chicken, or cubed extra-firm tofu for a vegetarian option, works great.
- Yukon Gold / red potatoes: use sweet potatoes, cauliflower florets for lower carbs, or frozen hash browns if you want it quicker.
- Heavy cream / half and half: use full‑fat coconut milk for dairy free, evaporated milk, or whole milk plus 2 tbsp melted butter per cup to mimic the richness.
- All purpose flour (thickener): replace with a cornstarch slurry (1 tbsp cornstarch + 1 tbsp cold water), arrowroot, or a gluten free 1:1 flour blend.
Pro Tips
1) Use rotisserie chicken or poach ahead and save the cooking liquid, it makes the whole pot taste deeper. Shred the chicken while it is still warm so it stays moist, and add a little of those juices back in instead of extra broth if you want more chicken flavor.
2) Save a tablespoon of the bacon fat to sauté the onion and celery, it adds smoky depth you wont get from butter alone. If you dont want bacon use butter plus a splash of oil so the butter wont burn.
3) Cook the flour on the veggies a full one to two minutes until it smells a bit nutty so you dont get raw flour taste, then add the broth slowly. If you want a thicker chowder, mash about a cup of the potatoes right in the pot or give the soup a few quick pulses with an immersion blender, but dont overblend or youll lose the chunky texture.
4) Temper the milk by whisking in a ladle of hot soup first and never let the soup boil after you add dairy or it might separate. Leftovers usually taste better, reheat slow on low and add a splash of milk if it looks too thick; for freezing leave out the cream and stir fresh cream in when you reheat.
Creamy Chicken And Corn Chowder Recipe
I perfected my chicken and sweetcorn chowder, pairing tender shredded chicken and sweet kernels in a silky broth with one unexpected ingredient that gives the whole bowl surprising depth.
4
servings
757
kcal
Equipment: 1. Large heavy-bottomed pot for the chowder
2. Large skillet for bacon and searing chicken
3. Cutting board
4. Sharp chef’s knife
5. Measuring cups and spoons
6. Wooden spoon or heatproof spatula
7. Whisk (for tempering the milk)
8. Ladle for serving
9. Potato masher or immersion blender for thickening (dont overblend)
Ingredients
1 lb boneless skinless chicken breasts or thighs about 2 medium, cooked and shredded
2 tablespoons unsalted butter
1 tablespoon vegetable oil or olive oil
1 medium yellow onion, diced
2 stalks celery, diced
2 medium Yukon Gold or red potatoes peeled and diced (about 2 cups)
2 cups corn kernels fresh or frozen
3 cloves garlic, minced
3 tablespoons all purpose flour
4 cups low sodium chicken broth
1 cup whole milk
1 cup heavy cream or half and half if you prefer it lighter
1 bay leaf
1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
1/2 teaspoon smoked paprika or regular paprika
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh parsley or chives for garnish
4 slices bacon cooked and crumbled, optional
Directions
- If your chicken isnt cooked, season it with salt and pepper and either poach it in 1 to 2 cups of the chicken broth for 12 to 15 minutes until cooked through, or sear it in a hot pan with a little oil then finish in the oven; shred and set aside, keep any juices to add to the soup for extra flavor.
- Cook the bacon in a skillet until crisp, drain on paper towels and crumble, reserve a tablespoon of the bacon fat if you want extra flavor; set bacon aside for topping.
- In a large pot, heat the butter and oil over medium heat, add the diced onion and celery and cook until soft and slightly browned, about 5 to 7 minutes, stir in the minced garlic and cook 30 seconds more.
- Add the diced potatoes and 1 1/2 cups of the corn (reserve some corn for garnish), stir to combine, then sprinkle the flour over the veggies and cook, stirring, for 1 to 2 minutes so the raw flour taste cooks out.
- Slowly pour in the remaining chicken broth while whisking or stirring to break up any lumps, scrape up any brown bits from the bottom of the pot, then add the shredded chicken, bay leaf, thyme, and paprika.
- Bring to a gentle simmer and cook until the potatoes are tender, about 12 to 15 minutes; if you want the chowder thicker, mash a cup of the potatoes against the side of the pot or use an immersion blender for a few pulses, dont over-blend — you want chunks.
- Lower the heat, temper the milk by whisking a ladle of hot soup into it, then stir the milk and the cream or half and half into the pot; warm through on low but dont let it boil after the dairy goes in or it might separate.
- Taste and season with salt and plenty of freshly ground black pepper, remove the bay leaf, fold in the remaining corn so it stays bright and slightly crisp, and add chopped parsley or chives.
- Serve hot, topped with crumbled bacon if using, extra herbs, and a sprinkle of smoked paprika or paprika for color; leftovers keep well and often taste even better the next day.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 735g
- Total number of serves: 4
- Calories: 757kcal
- Fat: 44.2g
- Saturated Fat: 20g
- Trans Fat: 0.1g
- Polyunsaturated: 9g
- Monounsaturated: 15g
- Cholesterol: 177mg
- Sodium: 550mg
- Potassium: 817mg
- Carbohydrates: 44.5g
- Fiber: 3.8g
- Sugar: 9.5g
- Protein: 34g
- Vitamin A: 750IU
- Vitamin C: 8.5mg
- Calcium: 105mg
- Iron: 1.9mg
