What ingredients are in Chicken Corn Chowder?

A traditional chicken corn chowder recipe typically includes: Chicken breast or thighs (cooked and shredded) Corn (fresh, canned, or frozen) Potatoes (Yukon Gold or Russet) Onion and garlic Chicken broth Heavy cream or milk Butter and flour for thickening Seasonings like thyme, paprika, salt and pepper Optional add-ins include cheddar cheese, celery, carrots, or fresh herbs.

What are the ingredients for corn chowder?

Classic corn chowder (without chicken) uses: Corn Onion Garlic Potatoes Broth (vegetable or chicken) Cream or milk Butter and flour (or other thickeners) To make it heartier, people often add bell peppers, carrots....

What seasoning goes in chicken corn soup?

For flavor depth use: Garlic and onion powder Salt and black pepper Thyme and bay leaf Smoked paprika Crushed red pepper (optional) Fresh herbs like parsley or dill at the end These bring out the richness of the broth while balancing the sweetness of the corn.

How to make creamy chicken corn soup?

To make your soup creamy: Sauté onions and garlic, then create a roux with butter and flour. Add chicken broth and cream (or milk). Stir in chicken, corn and potatoes. Simmer until thick and velvety. Use an immersion blender on part of the soup for added creaminess if needed. For dairy-free creaminess, use coconut milk or a blend of cashews and water.

Can I freeze chicken corn chowder?

Yes but with caution. Cream-based soups can separate slightly after freezing. To prevent this: Let the soup cool completely Use freezer-safe containers Thaw overnight in the fridge before reheating gently on the stovetop Stir frequently to recombine cream and broth

How long does it last in the fridge?

Stored properly in an airtight container, chicken corn chowder stays fresh for: 3–4 days in the refrigerator Up to 2 months in the freezer Always reheat on low heat to maintain its creamy texture.

Chicken Corn Chowder Recipe: The best in 2025

Ingredients

1 lb boneless chicken breast or thighs (cooked & shredded or diced)
2 cups corn (fresh, frozen, or canned)
2–3 medium potatoes (Russet or Yukon Gold)
1 medium onion (finely chopped)
2–3 cloves garlic (minced)
4 cups chicken broth (low-sodium preferred)
1 cup heavy cream or half-and-half
2 tbsp butter
2 tbsp all-purpose flour (for thickening)
Salt & pepper to taste

🧂 Optional Add-ins:

Shredded cheddar cheese
Diced celery or carrots
Chopped green onions or parsley
Red bell pepper or jalapeños

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Instructions

Cook Chicken
- Poach chicken for 10–15 mins, then shred (or use rotisserie).
Sauté Aromatics
- In a pot, melt butter. Sauté onion & garlic 4–5 mins.
Make Roux
- Stir in flour; cook 1 min.
Add Liquids
- Slowly pour in broth + cream; whisk well.
Add Mains
- Stir in corn, potatoes, chicken, salt & pepper.
Simmer
- Cover and cook 20–25 mins on low until thick and creamy.
Finish & Serve
- Stir in add-ins, garnish and serve hot with biscuits or crusty bread.

Prep Time: 15 mins
Cook Time: 30 mins

Nutrition

Serving Size: 4–6 bowls