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This one-pot Chicken Corn Chowder is loaded with flavor and texture, with juicy chicken, sweet corn, tender potatoes, and jalapeño in every bite. It’s thick and creamy without feeling overly heavy, made without any bacon, and ready in under an hour.
Quick Look: Chicken and Corn Chowder
- What makes this recipe unique: This chicken corn chowder is made without bacon, allowing the sweet corn to stay front and center. I partially blend the soup to create a thick, creamy texture while keeping plenty of the corn and potatoes intact.
- Tip: Don’t over-blend the chowder. Blend just enough to thicken the broth while leaving plenty of whole corn and tender chunks of potato for texture.
- Total Time: 55 minutes
- Corn: I use canned sweet corn for convenience, but fresh or frozen corn will also work.
- Leftovers: You can refrigerate leftovers for up to 3-4 days, but I don’t recommend freezing because the potatoes and cream can develop an unpleasant texture after thawing.
- Serve with: Crusty bread, cornbread, a simple green salad, or warm biscuits.
I love a good chowder, but this chicken corn chowder is my favorite. The combination of sweet corn kernels and tender potatoes swimming in a rich, creamy, perfectly seasoned broth is about as close to perfection as it gets – especially because there’s no bacon to cover up all those delicious flavors.
I know, I know, you guys. Bacon is a popular addition to creamy chowders, BUT in this case, I find that its salty, smoky flavor overpowers the delicate sweetness of the corn. It’s distracting. So, I much prefer to leave it out. In its place, I’ve added plenty of juicy, shredded chicken. It adds heartiness and just enough texture to balance the tender potatoes and sweet pops of corn.
Ingredients and Substitutions
Below are a few notes about the ingredients, along with substitutions where helpful. You can find the complete list of ingredients and measurements in the recipe card at the bottom of the post.
- Chicken: This recipe uses boneless, skinless chicken breasts because they are leaner than dark meat, which works especially well in a rich, cream-based chowder. They add plenty of hearty chicken flavor without making the soup feel overly heavy or greasy. The chicken is simmered directly in the broth, keeping this a true one-pot recipe while also allowing it to pick up flavor as it cooks. If you’re short on time, you can substitute about 3 cups of cooked shredded chicken or store-bought rotisserie chicken, adding it about 5 minutes before serving.
- Olive oil or butter: Either works for softening the vegetables. Butter adds a little more richness, while olive oil keeps the flavor more neutral.
- Onion and celery: These form the savory base of the chowder. Give them enough time to soften before adding the garlic and seasonings rather than rushing this step.
- Jalapeño and garlic: Jalapeño adds a gentle layer of heat that balances the sweetness of the corn. Remove the seeds and membranes for less heat, or substitute a green bell pepper if you prefer no heat at all.
- Seasonings: Paprika, Italian seasoning, salt, and black pepper add warmth and savory flavor without overpowering the corn.
- All-purpose flour: Flour combines with the cooking fat and softened vegetables to help create a light roux, giving the broth a little body before blending. Be sure to cook the flour for a minute or two before adding the broth to remove its raw flour taste.
- Chicken broth: I recommend using low-sodium chicken broth so you have more control over the final seasoning. Homemade chicken stock is also excellent if you have some and will give the chowder an even richer, more savory base.
- Sweet corn: Corn is the star of this chowder, so use whichever type tastes best and is most convenient. I use canned sweet corn because it’s consistently sweet and makes this recipe easy to prepare year-round, but fresh corn cut from the cob or frozen corn can also be used.
- Potatoes: Yukon golds, baby potatoes, or red potatoes are your best bet for chowder because they’re naturally creamy and become tender while still holding their shape. Avoid cutting the potatoes too large or they’ll take much longer to cook.
- Heavy cream: Heavy cream gives the chowder its rich, velvety finish and is less likely to separate than lower-fat milk. Half-and-half can be substituted for a slightly lighter chowder, but I don’t recommend using anything lower in fat as the broth is more likely to separate.
How to Make Chicken Corn Chowder
- Saute the onion and celery. Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and celery and cook, stirring occasionally, until softened, about 7-10 minutes.
- Add the jalapeño, garlic, and seasonings. Stir in the jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for about 1 minute, then sprinkle the flour over the vegetables and cook for another 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Add the chicken broth. Slowly pour in the chicken broth, stirring well as you add it so the flour blends smoothly into the liquid. Scrape up any browned bits from the bottom of the pot and bring the broth to a gentle simmer.
- Add the chicken, potatoes, and corn. Return the chowder to a gentle simmer, partially cover, and cook for 15-20 minutes, or until the chicken reaches 165°F and the potatoes are fork-tender. If the chicken finishes cooking before the potatoes are tender, remove it from the pot and allow the potatoes to continue simmering.
- Shred the chicken. Transfer the cooked chicken breasts to a clean plate or bowl. Let them rest for a few minutes, then shred the chicken into bite-size pieces using two forks.
- Partially blend the chowder. Use an immersion blender to partially blend the soup directly in the pot. Blend just enough of the potatoes, corn, and broth to create a thicker, creamier base while leaving plenty of whole corn and chunks of potato intact.
- Stir in the cream. Pour in the heavy cream and stir until completely combined. Warm the chowder gently over low to medium-low heat. Avoid letting it come to a hard boil after adding the cream.
- Return the chicken and finish. Stir the shredded chicken back into the chowder and cook just until warmed through. Taste and adjust the salt and black pepper as needed. Serve warm with green onions, shredded cheese, sliced jalapeno, cilantro, or your favorite toppings.
Jessica’s Tips for the Best Chicken Corn Chowder
- Don’t over-blend the chowder. Only blend a portion of the soup – just enough to break down some of the potatoes and corn and naturally thicken the broth. Over-blending can make the chowder taste more one-dimensional because you miss out on the pops of sweet corn and bites of potato. Basically, the flavors can feel muddled even if the actual seasoning hasn’t changed much. Also, blending too much can release excess starch from the potatoes and make the chowder heavy and gluey rather than creamy.
- Keep the chicken at a gentle simmer. Chicken breasts are lean, so a hard boil can make them tough or dry them out. Remove them as soon as they reach 165°F, then shred, and add them back a few minutes before serving.
- Add the cream after blending. Partially blending the potatoes and corn first lets you see how much natural body they’ve added before introducing the cream. Once the chowder is as thick as you want it, stir in the cream for richness and a smoother finish. Keeping the heat gentle afterward also helps the cream stay silky rather than looking separated.
Storage and Reheating
- Refrigerator: Let the chowder cool, then transfer it to an airtight container and refrigerate for up to 3-4 days. It will thicken considerably as it chills, but it will loosen up once reheated.
- Reheating: Reheat individual servings gently in the microwave or warm larger portions in a saucepan over medium-low heat. Stir occasionally and add a splash of chicken broth or cream if the chowder is still too thick after heating. Avoid boiling.
- Freezing: I don’t recommend freezing this chowder. Cream-based soups can separate after thawing, and potatoes often become grainy or mealy once frozen and reheated. For the best texture, enjoy leftovers within a few days of making it.
Chicken Corn Chowder FAQs
Chowder is typically thicker, creamier, and chunkier than a traditional soup. It often contains potatoes and is commonly thickened with flour, cream, or by blending some of the vegetables. This chicken and corn chowder uses a roux, potatoes, and partial blending to create its thick, creamy texture while still leaving plenty of corn and potato pieces intact.
Yes. Simply leave out the chicken for a creamy corn and potato chowder. I would use a flavorful vegetable broth in place of the chicken broth and taste carefully for salt and seasoning at the end. The corn, potatoes, vegetables, and partially blended broth still give the chowder plenty of texture and substance.
While this chicken corn chowder is hearty enough to serve on its own, I like to serve it with buttermilk biscuits or sweet cornbread to soak up the delicious creamy broth. A simple green salad is another good option if you want something lighter on the side. For toppings, try shredded cheddar cheese, sliced green onions, fresh cilantro, sliced jalapeño, or freshly ground black pepper. And while I intentionally leave bacon out of the chowder itself, crispy bacon makes an excellent optional topping for anyone who wants a little smoky, salty flavor. My oven-baked bacon is an easy way to get it nice and crisp.
More Creamy Soup Recipes
If you love thick and cozy chowders as much as I do, be sure to try my Corn and Zucchini Chowder for another corn-forward favorite, or my classic New England Clam Chowder for something extra rice and comforting.
And if you try making this chicken and corn chowder, I’d love to hear what you think! Please leave a comment and a star rating below, your feedback helps other readers discover (and enjoy) this recipe too. Thank you so much! 💛
Chicken Corn Chowder
Ingredients
- 3 tablespoons olive oil, or butter
- 1 large white onion, diced
- 2 stalks celery, diced
- 1 jalapeño, seeds and membranes removed and diced
- 3 cloves garlic, minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1 teaspoon black pepper, plus more to taste
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 (15-ounce) cans sweet corn, drained
- 3-4 medium Yukon Gold or red potatoes, cut into small cubes, about 3 cups
- 1 cup heavy cream
- Optional toppings, shredded cheddar cheese, sliced green onions, fresh cilantro, sliced jalapeño, freshly ground black pepper
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 7-10 minutes, or until softened. Adjust the heat as needed to prevent the vegetables from browning.3 tablespoons olive oil, 1 large white onion, 2 stalks celery
- Stir in the jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 30-60 seconds, or until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring continuously.1 jalapeño, 3 cloves garlic, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, ⅓ cup all-purpose flour
- Slowly pour in the chicken broth, stirring continuously so that the flour incorporates smoothly into the broth. Scrape up anything stuck to the bottom of the pot and bring to a gentle simmer.6 cups low-sodium chicken broth
- Add the chicken breasts, corn, and potatoes. Return to a gentle simmer, then partially cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the thickest part of the chicken registers 165°F with an instant-read thermometer. If the chicken reaches 165°F before the potatoes are tender, remove it and allow the potatoes to continue cooking.1 pound boneless, skinless chicken breasts, 2 (15-ounce) cans sweet corn, 3-4 medium Yukon Gold or red potatoes
- Transfer the cooked chicken breasts to a clean plate or bowl. Let them rest for a few minutes, then shred into bite-size pieces using two forks. Set aside.
- Use an immersion blender to partially blend the chowder directly in the pot. Blend just enough to break down some of the potatoes and corn and thicken the broth.
- Reduce the heat to low and stir in the heavy cream. Gently warm the chowder, stirring occasionally. Do not bring it to a hard boil after adding the cream.1 cup heavy cream
- Stir the shredded chicken back into the chowder and cook just until warmed through. Taste and add additional salt and black pepper as needed. Serve warm with shredded cheddar, green onions, cilantro, sliced jalapeno, or your favorite toppings.
Notes
- Corn: Two 15-ounce cans of drained sweet corn equal approximately 3 cups. You can substitute about 3 cups of fresh corn kernels or frozen corn. Frozen corn does not need to be thawed first.
- Chicken: Boneless, skinless chicken breasts work especially well because they are lean and balance the richness of the cream. For a shortcut, substitute about 3 cups of cooked shredded or rotisserie chicken. Add cooked chicken near the end, after blending the chowder.
- Jalapeno: Removing the seeds and membranes keeps the heat fairly mild while still adding flavor. For additional heat, leave some of the seeds or garnish with fresh sliced jalapeno.
- Leftovers: Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over medium-low heat or in the microwave. Add a splash of chicken broth or cream if the chowder has thickened too much.
- Freezing: I do not recommend freezing this chowder. The cream can separate after thawing, and the potatoes can develop a grainy or mealy texture.
- Optional bacon: Bacon is intentionally left out of the chowder so its salty, smoky flavor does not overpower the sweetness of the corn. If desired, crispy bacon can still be added as an optional topping when serving.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I would love to try this but am lactose intolerant. Can full-fat coconut milk or cream be used in place of the heavy cream?
Yes! Full-fat coconut milk (or coconut cream) works really well as a dairy-free swap for the heavy cream in this chowder. It will keep it rich and creamy, and once it is mixed into the soup, the coconut flavor is usually very mild. I recommend stirring it in at the end over low heat and avoiding a hard boil.