Best Chicken Corn Chowder Recipe for Beginners

Now, I Don’t Mean to Start a Debate, But This Might Be the Best Chicken Corn Chowder Around…

Chicken Corn Chowder Recipe

If you’re searching for an easy chicken corn chowder recipe, you’ve just found your new favorite! This creamy chicken corn chowder recipe is perfect for beginners and makes a cozy, comforting meal on any chilly night.

The best part? It’s easy enough for beginners and satisfying enough to impress the whole family. This creamy bowl of goodness combines tender chicken, sweet corn, and hearty potatoes into a soup that practically gives you a hug with every bite.

So tell me—do you like your chowder thick and creamy, or brothy and light? Let’s chat in the comments!

 Why You’ll Love This Chicken Corn Chowder

1.  Beginner-friendly: Clear steps and easy ingredients

2.  Cozy and creamy: Perfect for chilly nights

3.  Quick and satisfying: Ready in about an hour

4.  Pantry staples: Uses ingredients you probably already have

5.  Family-approved: Hearty, nutritious, and oh-so-filling

6.  Easy to customize for spice level, dietary needs, or veggie additions

Chicken Corn Chowder Ingredients

Here’s your simple shopping list:

• 2 cups chicken breast, cubed (boneless, skinless)

• 1.5 cups sweet corn kernels (fresh or frozen)

• 2 medium starchy potatoes, peeled and chopped

• 1 cup heavy cream (or half-and-half)

• 1 small onion, diced

• 1 stalk celery, diced

• 4 cups chicken broth

• 2 tbsp butter

• 2 tbsp flour

• Salt and black pepper to taste

• ½ tsp dried thyme

What You’ll Need to Make Chicken Corn Chowder

You don’t need fancy gadgets—just the basics:

• Large stockpot or Dutch oven

• Cutting board and sharp knife

• Measuring cups and spoons

• Wooden spoon or spatula

How to Make Chicken Corn Chowder

Let’s get cookin’!

1. Prep Your Ingredients

• Dice the chicken into bite-sized cubes.

• Chop onion, celery, and potatoes.

• Measure out the corn and broth.

2. Sauté Your Aromatics

• Heat butter over medium heat in your pot.

• Add onion and celery. Cook until soft—about 5 minutes.

3. Add Chicken & Build Flavor

• Toss in the chicken and sauté until golden.

• Sprinkle flour and stir to form a roux.

• Slowly pour in chicken broth while stirring. Let it simmer gently.

4. Make It Creamy & Hearty

• Add cream, corn, potatoes, thyme, salt, and pepper.

• Let the soup simmer uncovered for 20–25 minutes until the potatoes are fork-tender and the chowder is thick.

Pro Tip: Stir often and don’t let the cream boil. That’s how you keep it luscious and silky!

Chicken Corn Chowder Ingredient Tips & Customizations

Best Chicken Cuts for Chowder

• Chicken breast: Lean and quick to cook

• Chicken thighs: Juicy and flavorful

• Rotisserie chicken: Perfect for shortcuts!

Dice chicken small for even cooking, and always pat dry for golden, crispy edges.

Fresh or Frozen Corn?

• Fresh: Sweeter and ideal in summer

• Frozen: Convenient, no prep, and available year-round

Seasoning Tips

• Season chicken before cooking

• Taste and adjust salt and pepper throughout

• Try fresh parsley, thyme, or a pinch of smoked paprika for extra depth

Common Mistakes to Avoid

Chowder Variations & Dietary Tweaks

Make It Your Own:

• Dairy-Free? Swap cream with coconut milk or cashew cream

• Gluten-Free? Skip flour and use cornstarch to thicken

• Lower Calorie? Use low-fat milk or Greek yogurt instead of cream

Want It Spicier?

• Add diced jalapeños, cayenne, or hot sauce

• Start small—you can always add more heat

Add Veggie Goodness:

• Bell peppers for sweetness

• Carrots or zucchini for color and texture

• Extra celery for crunch

Serving & Storage Tips

• Serving Ideas: Crusty bread, cornbread, or a fresh side salad

• Leftovers: Store in fridge up to 4 days

• Freezing: It freezes okay, but the cream may separate a bit. Stir well when reheating

• Reheating: Do it slowly over low heat to avoid curdling

  Chicken Corn Chowder

  Print Recipe

  Prep Time 20 minutes mins

  Cook Time 40 minutes mins

  Total Time 1 hour hr

  Ingredients

    

  • - 2 cups cubed chicken breast boneless, skinless
  • - 1.5 cups sweet corn kernels fresh or frozen
  • - 2 starchy potatoes peeled and diced
  • - 1 cup heavy cream or half-and-half
  • - 1 small onion diced
  • - 1 celery stalk diced
  • - 4 cups chicken broth
  • - 2 tbsp butter
  • - 2 tbsp flour
  • - ½ tsp thyme
  • - Salt and pepper to taste

  Instructions

   

  • Heat butter in a large stockpot over medium heat.
  • Sauté onion and celery for 5 minutes until soft.
  • Add diced chicken, season with salt and pepper, and cook until lightly browned.
  • Sprinkle in flour and stir well to form a roux.
  • Slowly add chicken broth, stirring continuously.
  • Add cream, corn, potatoes, thyme, and more salt and pepper to taste.
  • Simmer uncovered for 20–25 minutes until thick and potatoes are tender.
  • Serve hot with crusty bread or your favorite side!