Chicken Corn Chowder
A creamy, comforting bowl of tender chicken, sweet corn kernels, and soft potatoes simmered in a rich milk-based broth. This hearty American classic comes together in one pot and is perfect for chilly evenings when you need something warm and satisfying.
For 4 servings
- prep
Prep all the vegetables and chicken.
1.Cut chicken breast into small, bite-sized cubes and set aside.2.Peel and dice potatoes into small cubes, finely chop the onion, mince garlic, and dice celery.TIPKeep the potato cubes small and uniform so they cook evenly and break down slightly to thicken the chowder. - saute · ~4 min
Sear the chicken cubes.
Melt butter in a heavy-bottomed pot over medium heat. Add chicken cubes in a single layer and cook until lightly browned on the outside, about 3 to 4 minutes. Remove chicken with a slotted spoon and set aside on a plate.
TIPDo not crowd the pot — if needed, brown the chicken in two batches so it sears rather than steams. - saute · ~6 min
Build the aromatic base.
1.Add onion and celery to the same pot and sauté until soft and translucent (4 to 5 minutes).2.Add minced garlic and cook until fragrant (30 seconds).3.Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.TIPCooking the flour for a full minute is key — it removes the starchy raw flavor and helps thicken the chowder properly. - simmer · ~15 min
Simmer the chowder base.
1.Pour in water while whisking continuously to avoid lumps.2.Add diced potatoes, corn, bay leaf, thyme, salt, and black pepper.3.Bring to a gentle boil, then reduce heat to low, cover, and simmer until potatoes are fork-tender (12 to 15 minutes).TIPStir occasionally and keep the heat low enough that the soup bubbles gently. Boiling hard can make the potatoes break apart too much. - simmer · ~7 min
Add milk and finish the chowder.
1.Return the browned chicken and any juices back to the pot.2.Stir in the milk and bring the chowder back to a gentle simmer.3.Cook uncovered for 5 to 7 minutes until the chicken is cooked through and the chowder has thickened slightly.TIPWarm the milk slightly before adding, or take the pot off heat for 30 seconds first — this prevents the milk from curdling when it hits the hot liquid. - garnish
Remove bay leaf, garnish with fresh parsley, and serve hot.
Ladle into bowls and top with chopped fresh parsley and an extra crack of black pepper if you like.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cut chicken and potatoes into uniform ½-inch cubes so they cook at the same rate.
- 2Sear the chicken in a single layer over medium-high heat for a light golden crust, not grey steam.
- 3After adding flour, cook the mixture for a full minute to remove the raw starchy taste.
- 4Always warm the milk to room temperature or warm it slightly to prevent curdling in the hot soup.
- 5Simmer the chowder gently after adding milk — boiling hard can break the emulsion or curdle the dairy.
- 6For extra body, use an immersion blender to puree 1 cup of the chowder before adding the milk.
- 7Store leftovers in the fridge for up to 3 days; the chowder thickens as it sits, so thin with a splash of milk when reheating.
Adapt it for your goals.
Smoky bacon corn chowder
Cook 4 strips of diced bacon before the chicken, then use the rendered fat in place of butter for a deep, smoky richness.
dairy freeDairy-free
Substitute the butter with olive oil or vegan butter and use full-fat canned coconut milk or unsweetened oat milk instead of whole milk for a creamy, lactose-free version.
spicy southwest styleSpicy southwest style
Add ½ teaspoon cumin, 1 diced jalapeño (seeds removed), and a squeeze of lime juice when you add the corn for a smoky, tangy twist.
thicker chowderThicker chowder
Reduce water to 1½ cups and mash half the cooked potatoes directly in the pot before adding the milk for an extra-luscious texture.
Why this is on our healthy list.
Lean protein source
Chicken breast provides high-quality, low-fat protein that supports muscle maintenance and satiety.
Rich in fiber
Corn and potatoes contribute dietary fiber that aids digestion and helps keep you full longer.
Contains antioxidants
Onions, garlic, and celery supply flavonoid antioxidants that support immune health.
Good source of potassium
Potatoes are naturally high in potassium, which helps maintain healthy blood pressure.
Low in added sugar
This chowder relies on whole milk and natural corn sweetness with no refined sugars.
Frequently asked questions
Yes, you can add frozen corn straight to the pot — it will thaw and heat through during the simmer. No need to thaw or drain first.
