Chicken Corn Chowder

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Chicken Corn Chowder is a rich and creamy soup loaded with tender chicken thighs, sweet corn, diced potatoes and colourful vegetables.

This hearty one-pot meal is packed with flavour from garlic, paprika, chicken broth and a splash of heavy cream.

Ready in just 45 minutes, it’s an easy dinner recipe that’s perfect for busy weeknights or chilly evenings.

Serve this comforting chicken chowder with crusty bread or buttery biscuits for a satisfying meal the whole family will love.

Why This Recipe is a Winner!

• Ready in 45 minutes: This hearty homemade chowder is quick enough for a busy weeknight dinner.
• Made in one pot: Everything cooks in the same pot, keeping preparation simple and cleanup minimal.
• Perfect for feeding a family: This generous recipe serves six to eight people.
• Uses simple ingredients: Everything you need is easy to find at your local grocery store.
• Great for meal prep: Make a batch ahead of time and reheat individual portions for quick lunches or dinners.

Ingredients You'll Need

• Olive oil: Used to sear the chicken thighs and help them develop a golden-brown exterior.
• Boneless, skinless chicken thighs: Chicken thighs stay tender and juicy while adding plenty of flavour to the chowder. Dice the cooked chicken into bite-sized pieces before returning it to the pot.
• Salt and pepper: Season the chicken before cooking, then add more to the chowder base to enhance all the flavours.
• Butter: Combines with the flour to create the thick, creamy base for the chowder. I used salted butter, but unsalted butter will also work.
• Red onion: Adds a slightly sweet, savoury flavour and a pop of colour. Dice it into small pieces so it softens quickly.
• Red bell pepper: Adds mild sweetness, colour and texture to the soup. Orange or yellow bell pepper can be used instead.
• Chopped garlic: Freshly minced garlic or jarred chopped garlic both work well in this recipe.
• Paprika: Adds warm, smoky-sweet flavour without making the chowder spicy. Smoked paprika can be used for a stronger smoky taste.
• Onion powder: Boosts the savoury onion flavour throughout the creamy broth.
• All-purpose flour: Thickens the chicken broth and cream to give the chowder its rich consistency. Stir it into the butter and vegetables and allow it to cook briefly before adding the liquid.
• Chicken broth: Forms the flavourful base of the soup. Use regular or low-sodium broth depending on your preference.
• Heavy cream: Gives the chowder its rich flavour and velvety texture. Avoid boiling the soup vigorously after adding the cream.
• Frozen corn: A convenient option that adds sweetness and texture without needing to thaw it first. Canned corn can also be used if it is drained well.
• Russet potato: Russet potatoes soften nicely and help make the chowder extra hearty. Dice the potato into small, evenly sized pieces so it cooks within the recommended time.
• Green onions: Stirred in near the end for a fresh, mild onion flavour. Reserve a few chopped green onions for garnishing individual bowls if desired.

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don't miss out on any important tips and tricks!

Step By Step Instructions

 STEP 1: 

I heated some olive oil in a large pot and added seasoned boneless, skinless chicken thighs to the pot.

 STEP 2: 

I cooked the chicken thighs until they were golden brown on both sides and cooked through.

Then I transferred the cooked chicken thighs to a cutting board.

 STEP 3: 

I added butter, diced red onions and diced red bell peppers to the pot.

 STEP 4: 

I stirred well and continued cooking until the veggies were softened.

I added chopped garlic, paprika, onion powder, salt and pepper to the pot, stirred well and continued cooking for a few minutes.

 STEP 5: 

I added all purpose flour to the pot.

I stirred well and continued cooking for a few minutes.

 STEP 6: 

I added chicken broth to the pot and stirred until it thickened slightly.

 STEP 7: 

I added heavy cream, frozen corn and diced potatoes to the pot.

I stirred well and left the soup to simmer, stirring occasionally, until the potatoes were fork tender.

 STEP 8: 

I diced the cooked chicken thighs and added the chicken to the pot.

I also added chopped green onions and stirred well.

Every spoonful of this chicken corn chowder is rich and creamy, with juicy chicken, sweet pops of corn and tender bites of potato.

Serve it piping hot with crusty bread for dipping, and you have the kind of cozy meal that makes everyone want a second bowl.

If you are looking for the perfect hearty chicken soup recipe for cold weather, then you need to try this Chicken Corn Chowder!

• Cut the potatoes into small, even pieces. This helps them cook at the same rate and become fork tender within about 20 minutes.
• Don’t rush the chicken. Let the thighs develop a golden-brown crust before flipping them for extra flavour in the chowder.
• Check the chicken for doneness. The thickest part of each chicken thigh should reach an internal temperature of 165°F.
• Scrape up the browned bits. When you add the butter and vegetables, scrape the bottom of the pot to release all that delicious chicken flavour.
• Cook the flour for a few minutes. This removes the raw flour taste and helps create a smooth, thick chowder.
• Keep the soup at a gentle simmer. Avoid a rapid boil after adding the heavy cream, as high heat can cause it to separate.
• Stir the chowder occasionally. The thick broth can stick to the bottom of the pot as the potatoes cook.

Substitutions and Variations

• Chicken breasts: Boneless, skinless chicken breasts can be used instead of thighs. Watch them closely and cook just until they reach an internal temperature of 165°F so they don’t become dry.
• Rotisserie chicken: Skip searing the raw chicken and stir about 3 cups of shredded rotisserie chicken into the chowder near the end of cooking.
• Fresh or canned corn: Replace the frozen corn with an equal amount of fresh corn kernels. Drained canned corn also works, but add it during the final few minutes since it is already cooked.
• Different potatoes: Yukon Gold or red potatoes can replace the russet potato. They will hold their shape more firmly and may require a few extra minutes to become tender.
• Half-and-half: Use half-and-half instead of heavy cream for a lighter chowder. The finished broth will be slightly thinner and less rich.
• Different bell peppers: Yellow, orange or green bell peppers can be used in place of the red bell pepper.
• Yellow onion: Substitute a medium yellow or white onion if you don’t have red onion.
• Spicy variation: Add diced jalapeños, crushed red pepper flakes, cayenne pepper or a few dashes of hot sauce.
• Smoky variation: Replace the regular paprika with smoked paprika for a deeper, smoky flavour.
• Add more vegetables: Stir in diced carrots, celery, peas or chopped spinach for an extra veggie-packed chowder.

Frequently Asked Questions

How can I make my chicken corn chowder thicker?

• Let the chowder simmer uncovered for a few additional minutes, or mash some of the cooked potatoes against the side of the pot. Keep in mind that the chowder will also thicken slightly as it cools.

What should I do if my chowder is too thick?

• Stir in a small amount of chicken broth or cream until the chowder reaches your preferred consistency. Add the liquid gradually to avoid making the soup too thin.

Can I make this chowder ahead of time?

• Yes. Prepare the chowder as directed, allow it to cool and store it in an airtight container in the refrigerator. Reheat it gently on the stovetop, stirring occasionally and adding a splash of broth or cream if needed.

How should I store leftover chicken corn chowder?

• Transfer the cooled chowder to an airtight container and refrigerate it promptly. Enjoy the leftovers within three to four days.

Can I freeze chicken corn chowder?

• You can freeze it, but cream-based soups and potatoes may develop a grainy or separated texture after thawing.

Chicken Corn Chowder

Yield: Serves 6-8

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Chicken Corn Chowder is a rich and creamy one-pot soup loaded with tender chicken thighs, sweet corn, diced potatoes, red bell peppers and green onions.

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Ingredients

• 1 tablespoon olive oil
• 1.5 lbs boneless, skinless chicken thighs
• salt and pepper
• ½ cup butter
• 1 medium red onion, diced
• 1 medium red bell pepper, diced
• 1 tablespoon chopped garlic
• 1 teaspoon paprika
• 1 tablespoon onion powder
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ cup flour
• 4 cups chicken broth
• 2 cups heavy cream
• 4 cups frozen corn
• 1 large russet potato diced small
• 4 green onions, chopped

Instructions

1. Heat olive oil in a large pot over medium-high heat.
2. Season the chicken thighs with salt and pepper and add them to the pot.
3. Cook the chicken thighs until golden brown on both sides and cooked through. Remove them from the pot and set them aside on a cutting board.
4. Add the butter, diced red onion and red bell pepper to the pot.
5. Stir well and scrape any stuck bits from the bottom of the pot.
6. Add the chopped garlic, paprika, onion powder, salt and pepper to the pot. Stir well and continue cooking for a few minutes.
7. Add the flour. Stir well again and continue cooking for a few minutes.
8. Add the chicken broth and stir until it thickens slightly.
9. Add the heavy cream and stir well.
10. Add the frozen corn and diced potatoes to the pot.
11. Stir well and leave the soup to simmer over medium heat, stirring occasionally, until the potatoes are fork tender. About 20 minutes.
12. Dice the chicken thighs and add the chicken to the pot.
13. Add the chopped green onions and stir well.
14. Serve and enjoy!

Nutrition Information:

Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 712Total Fat: 46gSaturated Fat: 25gUnsaturated Fat: 21gCholesterol: 210mgSodium: 877mgCarbohydrates: 50gFiber: 5gSugar: 10gProtein: 31g

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