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Ultimate Creamy Chicken Corn Chowder

A close-up of a creamy bowl of chicken corn chowder, topped with shredded chicken, corn, potatoes, and crispy bacon bits.
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Make this rich, one-pot chicken corn chowder for a comforting meal. It is simple to prepare and perfect for a weeknight dinner.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 2 cups corn kernels (frozen or canned, drained)
  • 2 medium potatoes, peeled and diced (about 1 cup)
  • 1 cup heavy cream
  • 4 slices bacon, cooked and crumbled (optional)

Instructions

  1. Melt the butter in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and celery. Cook until softened, about 5 minutes.
  3. Stir in the thyme, salt, and pepper.
  4. Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Slowly whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring occasionally.
  6. Add the diced potatoes and corn. Cook until the potatoes are tender, about 10 to 12 minutes.
  7. Stir in the shredded chicken and cook until heated through, about 3 minutes.
  8. Reduce the heat to low. Stir in the heavy cream. Heat gently until the chowder is hot, but do not let it boil after adding the cream.
  9. Ladle the chowder into bowls. Top each serving with crumbled bacon, if using.

Notes

  • For a thicker soup, mash about 1/4 cup of the potatoes against the side of the pot before adding the cream.
  • If you use frozen corn, you do not need to thaw it before adding it to the pot.
  • You can substitute half-and-half for heavy cream for a slightly lighter result.

Nutrition

Find it online: https://tastytribune.com/chicken-corn-chowder/