Easy Creamy Chicken Corn Chowder
Make this simple and rich chicken corn chowder using rotisserie chicken for a quick, comforting meal.
- Prep Time: 15 min
- Cook Time: 30 min
- Total Time: 45 min
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 tablespoons butter
- 1 medium yellow onion, chopped
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 1/2 cup all-purpose flour
- 4 cups chicken broth
- 2 cups milk or half-and-half
- 2 cups frozen or canned corn kernels, drained if canned
- 2 cups cooked, shredded chicken (rotisserie chicken works well)
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 slices bacon, cooked and crumbled (optional)
Instructions
- Melt butter in a large pot or Dutch oven over medium heat.
- Add onion, celery, and carrots. Cook until vegetables soften, about 5 to 7 minutes.
- Stir in the flour and cook for 1 minute, stirring constantly.
- Gradually whisk in the chicken broth until smooth.
- Stir in the milk or half-and-half. Bring the mixture to a simmer, stirring often until it thickens slightly. Do not boil.
- Add the shredded chicken, corn, thyme, salt, and pepper. Heat through for about 5 minutes.
- Taste and adjust seasonings if needed.
- Ladle the chowder into bowls and top with crumbled bacon, if using.
Notes
- For a thicker soup, simmer uncovered for an extra 5 minutes before adding the chicken and corn.
- If you prefer a smoother texture, use an immersion blender to partially blend the soup before adding the corn and chicken.
- This soup keeps well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1.5 cups
- Calories: 380
- Sugar: 8
- Sodium: 650
- Fat: 15
- Saturated Fat: 8
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 35
- Fiber: 4
- Protein: 28
- Cholesterol: 85