Creamy Chicken Corn Chowder is exactly what I reach for when the weather has a chill and I want dinner to feel like a hug. Maybe you’ve got leftover chicken in the fridge, a couple of potatoes rolling around in the drawer, and a bag of corn waiting to be used. You want something cozy but not complicated, fast but still special. That’s where my Deliciously Easy Creamy Chicken Corn Chowder Recipe steps in. It’s thick, creamy, and loaded with flavor, and it burbles away happily while you tidy the kitchen. Let’s get you a pot of comfort on the stove.
What You Need
Ingredients
- 2 tablespoons butter
- 4 strips thick-cut bacon, chopped, optional but so good
- 1 medium onion, diced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 2 large russet potatoes, peeled and cut into small cubes
- 3 cups chicken broth, low sodium if you have it
- 2 cups cooked chicken, shredded or cubed, rotisserie works great
- 2 cups sweet corn kernels, fresh, canned, or frozen
- 1 cup whole milk
- 1 cup heavy cream or half and half
- 2 tablespoons flour or cornstarch for thickening
- 1 teaspoon smoked paprika, optional
- Salt and black pepper to taste
- Fresh chives or parsley for garnish
Equipment
- Large heavy pot or Dutch oven
- Wooden spoon for stirring
- Ladle
- Small bowl for mixing the thickener
If you’re opening a big can of corn and have some left, use it tomorrow in this cozy side dish: easy creamy corn casserole. It pairs perfectly with this chowder. And if you’re short on time tonight, another slow, hands-off comfort option is my reader favorite creamy crockpot angel chicken.
The Story Behind This Recipe
Hey, I’m Cuts Food! This Deliciously Easy Creamy Chicken Corn Chowder Recipe was built for busy nights: simple steps, reliable results, and flavor that makes people ask for seconds. Creamy Chicken Corn Chowder is exactly what I reach for when the weather has a chill and I want dinner to feel like a hug. Maybe…
Use what you have. No heavy cream? Add an extra tablespoon of butter and use whole milk. No bacon? A teaspoon of olive oil and a pinch of smoked paprika bring similar savoriness. And if your chicken is raw, cut it small and simmer in the broth until cooked through, then add the dairy after.
How to Make Chicken Corn Chowder
Prep the Flavor Base
Start by browning the chopped bacon in your pot over medium heat until crisp. Scoop it out to a small plate. Add the butter to the pot with the bacon drippings, then stir in onion, celery, and carrots. Cook until the veggies are soft and fragrant, about 5 to 7 minutes. Add garlic and cook 30 seconds. This step builds that homey depth you love in chowder.
Simmer and Thicken
Stir in the potatoes, broth, and smoked paprika. Bring to a gentle boil, then lower to a simmer. Cook 10 to 12 minutes, or until the potatoes are tender. In a small bowl whisk the flour with the milk to make a smooth slurry. Pour it into the pot while stirring. Add the corn and chicken. Simmer 5 to 7 more minutes until creamy and thickened. If it gets too thick, splash in a little extra broth or milk.
Finish and Serve
Reduce heat to low. Stir in the cream and half of the crispy bacon. Taste and season with salt and pepper. Ladle into bowls and top with the remaining bacon and a sprinkle of fresh chives. That’s the backbone of my Deliciously Easy Creamy Chicken Corn Chowder Recipe, and it tastes like a cozy night at home.
“I made this on a Tuesday after hockey practice, and my teens asked for seconds. The leftovers were even better the next day. Keeper recipe.”
Love simple, soothing bowls like this? You might also enjoy this similarly comfy pot of goodness: warm cozy creamy chicken and mushroom soup. It’s just as weeknight friendly.
Tips For Success
- Use small potato cubes so they soften quickly. Half-inch pieces are perfect.
- Rotisserie chicken is your friend. It adds flavor and cuts your prep time in half.
- Season in layers. Salt after the veggies soften, again after the potatoes, and then at the end.
- Prefer extra thickness? Mash a few potato cubes right in the pot or whisk in a teaspoon more flour with milk.
- Dairy last. Add milk and cream at the end on low heat to avoid curdling.
- Make it smoky. Smoked paprika or a dash of chipotle powder gives a gentle kick.
- Make it bright. A squeeze of lemon at the end wakes up the creamy richness.
- Veggie boost. Toss in a handful of peas or diced red bell pepper if you want extra color.
- Want corn-on-corn flavor? Char your corn in a skillet first for lightly caramelized edges.
- Serving idea. A simple green salad or warm bread is all you need beside this chowder. Or lean into the theme and try my street corn chicken rice bowl another night.
When I’m craving pure comfort, this Deliciously Easy Creamy Chicken Corn Chowder Recipe never fails. It uses everyday ingredients, tastes indulgent, and still feels light enough for a weeknight with the right veggie sides.
Nutrition Facts (per serving)
This is a home kitchen estimate for one hearty bowl of chowder, assuming six servings from the pot. You’ll get roughly 380 to 450 calories, 22 to 28 grams protein, 35 to 42 grams carbs, 16 to 22 grams fat, 3 to 5 grams fiber, and 800 to 1000 mg sodium depending on your broth and bacon. If you’re keeping an eye on sodium, use no-salt-added broth and season at the end to taste. For lighter bowls, swap half the cream for more milk or skip the bacon and finish with extra herbs.
More Chicken Soup Recipes Youll Love
If you’re on a roll with cozy bowls, keep the comfort coming. My go-to rotation includes this chowder, a simple chicken noodle, and a creamy mushroom chicken soup that tastes like a weekend treat but cooks fast on a weeknight. On nights when I want something rich and soothing without much fuss, I circle back to that creamy chicken and mushroom soup. Different vibe, same cozy feeling. Keep bread nearby for dunking and dinner takes care of itself.
Common Questions
Can I use frozen corn?
Absolutely. No need to thaw. Just toss it in during the simmer stage and it will heat through perfectly.
How do I make it without heavy cream?
Use whole milk and add an extra tablespoon of butter for richness. You can also whisk in a little extra flour to keep it thick.
Can I cook raw chicken in the chowder?
Yes. Dice it small and simmer it in the broth with the potatoes until it reaches 165°F. Add the dairy after the chicken is fully cooked.
How do I store and reheat leftovers?
Cool, then refrigerate in a sealed container for up to 3 days. Reheat gently on the stove over low heat with a splash of broth or milk to loosen.
Can I make this in a slow cooker?
Yes. Add everything except the dairy and thickener. Cook on low 6 to 7 hours or high 3 to 4 hours. Stir in the milk, cream, and slurry at the end and cook 20 more minutes.
Ready to Cozy Up With a Bowl
I hope this Deliciously Easy Creamy Chicken Corn Chowder Recipe brings you the same calm, cozy energy it brings my kitchen. It’s practical, flexible, and honestly so satisfying with just a few simple sides. If you’re curious about other ways to make it, I love this take on Chicken Corn Chowder, and you might also browse an Easy Chicken and Corn Chowder Recipe for more ideas. However you spin it, the base here is a keeper. Now go grab a spoon and enjoy that first cozy bite.
Creamy Chicken Corn Chowder
Ingredients
Method
- Brown the chopped bacon in a large pot over medium heat until crisp. Scoop it out and set aside.
- Add the butter to the pot with the bacon drippings, and stir in the diced onion, celery, and carrots. Cook for 5 to 7 minutes until the veggies are soft.
- Add minced garlic and cook for an additional 30 seconds.
- Stir in the cubed potatoes, chicken broth, and smoked paprika. Bring to a gentle boil, then lower to a simmer and cook for 10 to 12 minutes until potatoes are tender.
- In a small bowl, whisk flour with milk to create a smooth slurry. Pour it into the pot while stirring.
- Add the corn and shredded chicken, then simmer for 5 to 7 minutes until creamy and thickened. Adjust thickness with more broth or milk if necessary.
- Reduce heat to low and stir in the cream and half of the crispy bacon. Taste and season with salt and pepper.
- Ladle into bowls and top with the remaining bacon and a sprinkle of fresh chives.
