Print

Best Creamy Chicken Corn Chowder Recipe (One Pot)

Close-up of a bowl of creamy chicken corn chowder topped with shredded chicken and whole corn kernels.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this creamy chicken corn chowder on the stovetop for a hearty, comforting meal. This easy recipe uses simple ingredients and comes together quickly for a satisfying dinner.

Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie works well)
  • 2 cups frozen or fresh corn kernels
  • 2 medium potatoes, peeled and diced (about 1 cup)
  • 1/2 cup all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 slices bacon, cooked and crumbled (optional)

Instructions

  1. Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  2. Add the minced garlic, thyme, salt, and pepper to the pot. Cook for 1 minute until fragrant.
  3. Stir in the flour until it coats the vegetables. Cook for 1 minute, stirring constantly.
  4. Gradually whisk in the chicken broth until smooth. Bring the mixture to a simmer, stirring often until it begins to thicken.
  5. Add the diced potatoes, shredded chicken, and corn to the pot. Bring back to a gentle simmer and cook until the potatoes are tender, about 10 to 15 minutes.
  6. Reduce the heat to low. Stir in the milk and heavy cream. Heat through gently, but do not allow the soup to boil after adding the cream.
  7. Taste and adjust seasoning if needed. Stir in the crumbled bacon, if using.
  8. Serve the chicken corn chowder hot.

Notes

  • For extra creaminess, mash about 1/2 cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer a thicker soup, simmer uncovered for a few extra minutes to allow some liquid to evaporate.
  • This recipe is great for meal prep; the chowder keeps well in the refrigerator for up to four days.

Nutrition

Find it online: https://hearthbite.com/chicken-corn-chowder-recipe-easy-creamy/