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5.0 from 3 votes

Chicken And Corn Chowder

This chicken corn chowder is a creamy, cozy dinner that’s perfect for any chilly day, packed with hearty chicken, corn, and veggies. It's a family-friendly meal that’s easy to make and full of flavor.

Prep Time
10 mins
Cook Time
10 mins
Total Time
40 mins
Servings: 6 Servings
Calories: 529 kcal
Course: Soup
Cuisine: American

Ingredients

  • 1 ½ pounds chicken breast boneless, skinless and cut into bite-sized pieces 2-3 pieces chicken breasts
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 2 tablespoons olive oil divided
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 2 medium celery stalks diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 32 ounces chicken broth low sodium, about 4 cups
  • 2 cups milk
  • 2 cups corn frozen, can also use canned that is drained well
  • 1 pound Yukon gold potatoes diced (about 3 large potatoes), peeled optional
  • 1 teaspoon dried thyme
  • 1 medium bay leaf this must be taken out before serving the soup, see notes
  • 1 cup heavy cream

Instructions

    Cup of Yum
  1. Slice the chicken into 1 inch chunks. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of olive oil over medium-high heat in a large pot. Add the seasoned chicken pieces and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
  2. Add the remaining 1 tablespoon of olive oil and the butter to the same pot the chicken was cooked in. Place the diced onion, celery, and red bell pepper into the pot. Cook until the vegetables are softened, about 5 minutes, stirring often.
  3. Turn the heat down to medium. Place the garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in with the vegetables. Cook for 1-2 minutes or until fragrant, stirring frequently.
  4. Add the flour to the vegetables and stir to combine with the vegetables. Using a timer, sautee for 1-2 minutes. This will remove any raw flour taste.
  5. Carefully pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape up any browned bits on the bottom of the pot well, as they add additional flavor to the chowder.
  6. Add the cooked chicken, milk, corn, Yukon gold potatoes, thyme, and the bay leaf. Turn the heat back up to medium high heat until the soup begins to boil.
  7. Reduce the heat to keep the soup at a simmer, usually medium-low. Let the chowder simmer for 15-20 minutes or until the potatoes are fork-tender.
  8. Remove the bay leaf from the soup. Drizzle the heavy cream over the soup and stir well. Allow the soup to simmer for an additional 2-3 minutes to heat through. Top with green onions and add additional salt and pepper if desired. Then serve and enjoy!

Notes

  • The bay leaf is great for adding umami flavor to the soup, but should not be eaten. The edges on the bay leaf can be really ridged and can be a choking hazard. The leaf if eaten can not be digested, so while they are certainly safe to cook with, they need to be removed before enjoying the soup. Learn more about bay leaves here.

Nutrition Information

Calories 529kcal (26%) Carbohydrates 37g (12%) Protein 33g (66%) Fat 29g (45%) Saturated Fat 14g (70%) Polyunsaturated Fat 2g Monounsaturated Fat 10g Trans Fat 0.2g Cholesterol 137mg (46%) Sodium 972mg (41%) Potassium 1112mg (32%) Fiber 4g (16%) Sugar 10g (20%) Vitamin A 1589IU (32%) Vitamin C 47mg (52%) Calcium 157mg (16%) Iron 2mg (11%)

Nutrition Facts

Serving: 6Servings

Amount Per Serving

Calories 529

% Daily Value*

Calories 529kcal 26%
Carbohydrates 37g 12%
Protein 33g 66%
Fat 29g 45%
Saturated Fat 14g 70%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 10g 50%
Trans Fat 0.2g 10%
Cholesterol 137mg 46%
Sodium 972mg 41%
Potassium 1112mg 24%
Fiber 4g 16%
Sugar 10g 20%
Vitamin A 1589IU 32%
Vitamin C 47mg 52%
Calcium 157mg 16%
Iron 2mg 11%

* Percent Daily Values are based on a 2,000 calorie diet.