Corn Chicken Chowder

Up close bowl of chicken corn chowder with details of potatoes, chicken, corn, celery, and green onions. A striped towel is wrapped around the bowl and there is a second bowl of chowder in the background.

This easy Corn Chicken Chowder is the thick and hearty soup you need on a chilly evening. Filled with loads of juicy chicken and tender corn all blissfully floating in a rich broth, it is guaranteed to keep you warm and toasty.

Prep Time10

Cook Time25

Total Time35

Course: Main Course

Cuisine: American

Servings:

Calories: 338kcal

Author: Tristin - Home Cooked Harvest

Ingredients

2 large chicken breasts or 12 ounces boneless, skinless chicken thighs
1 1/2 tablespoons butter
1 teaspoon salt divided
1/2 teaspoon black pepper divided
1 small onion small dice
3 large celery stalks sliced
1/3 cup all purpose flour
4 large garlic cloves minced
4 cups chicken broth
3 medium potatoes peeled, cut into bite sized chunks
12 ounces corn or 3 corn cobs
1/4 - 1/2 teaspoon cayenne pepper omit for no spice
1 teaspoon smoked paprika
1/2 teaspoon dried basil
3/4 cup low fat milk
1/4 cup heavy whipping cream or half and half
optional toppings: cheese, chopped green onions, bacon, hot sauce

Instructions

Cut the raw chicken breasts into roughly 1 inch sized chunks. Sprinkle the chicken with 1/4 teaspoon of salt and 1/4 teaspoon of ground pepper. Melt the butter over medium-high heat and add in chicken as soon as butter melts. Cook for about 5 minutes, flipping the chicken after a minute or so until each side is cooked.
Push the chicken to the side of your pot and add onions and celery to the open side, drop heat to medium. Cook until soft. Add a little broth if the vegetables start drying out.
Add garlic and cook for just about one minute. Sprinkle flour over everything, mix and cook for 1-2 minutes.
Mix in the broth, corn, potatoes, cayenne pepper, dried basil, smoked paprika, and the rest of the salt and pepper. Then add milk and cream.
Bring the mixture up to a boil, then drop the heat to medium low and cook for 20-25 minutes until the potatoes are fork tender. Serve hot, salt and pepper to taste, with chopped green onions or a sprinkle of cheese.

Notes

Use leftover chicken breast or rotisserie chicken
Add in bacon. Cook up 4-6 strips of bacon before anything else, set on paper towels to drain. Cook the vegetables and chicken in the bacon grease and omit the butter. Add 3/4 of the bacon to the soup and use the rest for topping.
Greek yogurt: Stir in some greek yogurt for thickness and more protein.
Add in more vegetables: When adding the potatoes and corn, add in diced carrots or red bell pepper.
Leftover soup will last 3 days in an airtight container in the refrigerator.

* Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

Nutrition