Chicken corn chowder is loaded with shredded meat, vegetables, and plenty of seasonings. Make this easy one pot recipe for dinner tonight!
Transform simple ingredients into a comforting meal in no time. Every spoonful of this soup is deliciously thick and creamy – you’ll be tempted to go back for seconds!
I also have an enchilada skillet that comes together just as easily and adds a little variety to taco night.
How To Make Chicken Corn Chowder
Once all of your ingredients are prepped, this recipe comes together in about 30 minutes!
Saute the onion and celery in oil until softened, then add in the corn. When the veggies start to brown just slightly, stir the garlic just until fragrant.
Add in the butter and flour and cook for about 10 minutes. Then, stir in the rest of the ingredients and simmer until thickened.
- Chicken – You can use boneless breasts, thighs, or a mixture of both for this recipe.
I typically have some shredded meat already in the freezer from meal prepping, but a rotisserie bird would save some time and effort as well.
- Veggies – If you aren’t a fan of onion, try reducing the amount by half. You can also include 1 cup of diced carrots if you’d like.
Add them to the pot with the onion and celery so they have plenty of time to soften.
- Garlic paste – This delivers all of the flavor as fresh cloves, but the texture allows it to be more evenly distributed throughout the dish.
It’s sold in tubes and can be found in the produce section of the store, typically near the packaged herbs.
- Spices – This dish isn’t too spicy, but feel free to increase the amount of cayenne or chili powder for extra heat. With the measurements listed, they mostly add warmth and flavor.
FAQ – Common Recipe Questions
What’s a quick and easy way to shred cooked chicken?
Use a stand mixer! Fit it with the paddle attachment, toss in the meat, and give it a whirl at low speed for perfectly shredded pieces in minutes.
Can I replace the heavy cream with regular milk?
Technically, yes, but the consistency of the soup will be much thinner. If the cream is too heavy for your liking, try substituting half and half instead.
Or, create your own version by replacing half of the cream with regular milk!
What goes with chicken and corn chowder?
Since this dish is quite filling on its own, a simple salad or dinner rolls would be more than enough.
My bacon cheddar beer bread would be a particularly delicious way to mop up the last few bites!
You could even pair a smaller bowl with a gourmet grilled cheese or BLT sandwich, which is also a great way to enjoy leftovers.
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MORE CHICKEN RECIPES
Chicken Corn Chowder
- 2 tablespoons extra virgin olive oil
- 1 medium yellow onion, diced (about 2 cups)
- 2 stalks celery, diced (about 1 cup)
- 30.5 ounces sweet corn kernels, 2 15.25 ounce cans, drained
- 1 tablespoon garlic paste, or 3 minced cloves
- 4 tablespoons unsalted butter
- 3/4 cup all-purpose flour
- 2 cups chicken stock
- 3 cups heavy cream
- 2 teaspoons kosher salt, to taste
- 1 teaspoon fresh ground black pepper
- 1/2 teaspoon cayenne powder
- 1/2 teaspoon chili powder
- 1 1/2 pounds cooked chicken, shredded
- In a large pot, add olive oil, onion, and celery. Saute on medium heat for 5 minutes, stirring occasionally.
- Add the corn and cook for another 5 minutes.
- Add the garlic paste and cook for 30 seconds, stirring constantly so it doesn’t burn.
- Add the butter and flour and cook for 10 more minutes.
- While stirring, add the chicken stock, heavy cream, seasonings, and shredded chicken to the pot and cook for an additional 8-10 minutes until thickened.
- Ladle into bowls and serve.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2021
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