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The Ultimate Creamy Chicken Corn Chowder Ready in 35 Minutes

Close-up of a creamy bowl of chicken corn chowder, featuring shredded chicken, potatoes, carrots, and corn, topped with fresh chives.
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Make this rich, creamy chicken corn chowder for a satisfying comfort food soup that comes together quickly, perfect for an easy weeknight dinner.

Ingredients

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  • 1 tablespoon olive oil
  • 1/2 cup diced yellow onion
  • 1/2 cup diced celery
  • 1 tablespoon minced garlic
  • 2 cups diced potatoes (Yukon Gold or Russet)
  • 4 cups low-sodium chicken stock
  • 2 cups cooked, shredded chicken (rotisserie chicken works well)
  • 1 1/2 cups frozen or fresh corn kernels
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup all-purpose flour
  • 2 cups whole milk or half-and-half
  • 4 slices bacon, cooked and crumbled (optional)
  • 2 tablespoons chopped fresh chives or green onions, for garnish

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and celery and cook until softened, about 5 minutes.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Stir in the diced potatoes, chicken stock, shredded chicken, thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat, cover, and simmer for 10-12 minutes, or until the potatoes are tender.
  4. In a small bowl, whisk together the flour and milk (or half-and-half) until smooth to create a slurry.
  5. Stir the corn kernels into the simmering soup. Slowly pour the milk mixture into the pot while stirring constantly.
  6. Continue to cook, stirring often, until the chowder thickens slightly, about 5-7 minutes. Do not let it boil rapidly once the milk is added.
  7. Taste and adjust seasoning if needed.
  8. Ladle the hearty soup into bowls. Top each serving with crumbled bacon, if using, and fresh chives or green onions.

Notes

  • For a thicker chowder, remove about 1 cup of the soup mixture (mostly potatoes and liquid) before adding the milk slurry. Blend this portion until smooth, then stir it back into the pot.
  • If you prefer a slow cooker adaptation, sauté the onion, celery, and garlic on the stovetop first. Transfer to the slow cooker with all other ingredients except the milk/half-and-half and bacon. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the milk/half-and-half during the last 30 minutes of cooking.
  • Use leftover chicken or rotisserie chicken to make this an easy weeknight chowder.

Nutrition

Find it online: https://bringdish.com/chicken-corn-chowder-recipe-comfort-soup/