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Chicken Corn Chowder

Chicken corn chowder is creamy and delicious! Chicken, corn, potatoes, carrots, celery, onion, garlic in creamy broth, topped with bacon and cheese.

Course Soup
Cuisine American
Keyword chicken and corn chowder, chicken corn chowder
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8 servings
Calories 286 kcal
Author Marjorie @APinchOfHealthy

Ingredients

  • 9 ounces chicken cooked and shredded - I used leftover store-bought rotisserie chicken
  • 1/4 cup butter diced into 1 tbsp pieces
  • 1 medium yellow onion diced
  • 1 cup carrots diced
  • 1 stalk celery diced
  • 2 leaves bay
  • 4 cloves medium garlic minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken broth (I used 6 cups water + 2 Tablespoons Better than Bullion chicken base)
  • 1 1/2 cups of 1% milk
  • 3 medium russet potatoes peeled and diced to 1/2-inch thickness
  • Salt and freshly ground black pepper to taste
  • 3 1/3 cups frozen corn kernels (or 1 16 ounce package)
  • Optional toppings: bacon shredded cheese, green onions, parsley

Instructions

  1. Melt butter over medium heat.
  2. Add onions, carrots, celery and bay leaves and cook until the veggies begin to get tender, about 5 minutes.

  3. Add garlic, plus a pinch of salt and pepper, stir, and cook about 30 seconds more.
  4. Add the flour, stirring constantly to combine, and cook for 2 minutes.
  5. Stir in the chicken broth and the milk, and use a whisk if necessary to break up any lumps.

  6. Increase the heat slightly to medium-high.
  7. Add the potatoes, and bring to a low boil; reduce heat to medium low (maintain a low simmer) and cook uncovered for about 12 minutes.
  8. Add the cooked chicken and corn kernels, and cook for another 10 minutes, uncovered.
  9. Add toppings, if desired (not included in nutritional information), and serve immediately.

Recipe Video

Recipe Notes

Nutritional information is approximate and was calculated using a recipe nutrition label generator. Toppings were not included in the nutritional info.

I used leftover rotisserie chicken for this recipe. You can also use my make-ahead easy shredded chicken.

You can use any type of potatoes for this recipe. I would recommend peeling the russets, though. Varieties with softer skin such as reds and Yukon golds I don't peel.

Refrigerate leftovers for up to 5 days, depending on the freshness of your ingredients.

I do not recommend freezing this recipe, as it tends to lose texture and separate when frozen.

Better than Bullion is very salty, and I almost never need any additional salt when I use it. Other stocks and broth will vary. If your soup tastes bland, add more salt!

Nutrition Facts
Chicken Corn Chowder
Amount Per Serving
Calories 286 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 4g25%
Cholesterol 37mg12%
Sodium 307mg13%
Potassium 859mg25%
Carbohydrates 38g13%
Fiber 3g13%
Sugar 6g7%
Protein 16g32%
Vitamin A 3015IU60%
Vitamin C 8.7mg11%
Calcium 94mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.