Easy Chicken Corn Chowder

This Easy Chicken Corn Chowder is a healthy one pot meal perfect for summer – it’s an extra creamy soup that’s so delicious!

I had a huge craving for corn chowder but couldn’t find a recipe I loved so I developed this one. It’s seriously one of the best corn recipes you can make!

Why you’ll love this recipe

• Creamy and delicious: This soup is one big bowl of creamy deliciousness and is packed with flavour!
• One pot recipe: Everything comes together in one pot for easy post-meal cleanup.

Ingredients and substitutions

• Olive oil – use any neutral oil like avocado oil.
• Yukon gold potatoes – russet or fingerling potatoes would also work.
• Chicken breasts – chicken thighs can be used but will increase the calorie count.
• Corn – use fresh corn or canned unsweetened corn.
• Celery – carrots would also be good.
• Red onion – white or yellow onion will work but have a milder flavour.
• Red pepper – use any colour bell pepper or another veggie like zucchini.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Paprika – use cayenne to give the soup more of a kick.
• Thyme – oregano or marjoram would both be good.
• Chicken broth – vegetable broth would be the next best thing.
• Whipping cream – use heavy cream or a dairy-free option.
• Lime juice – lemon juice will work if it’s all you have.

Garnishes

• Jalapeno pepper – add serrano peppers instead.
• Green onions – chives or scallions would also be good.
• Cilantro – garnish with parsley instead.
• Bacon – turkey bacon would be a healthier option.

How to make chicken corn chowder

Step 1: Brown the chicken and potatoes.

Cook chicken and potatoes until lightly brown.

Step 2: Add the veggies.

Add the vegetables and sauté until softened.

Step 3: Add the remaining ingredients.

Add the garlic, spices and broth, and simmer.

Step 4: Blend and add the cream.

Blend, then stir in the cream and lime juice. Add your toppings and serve.

Frequently asked questions

How can I make this chowder healthier?

There’s a few things you can do! Use low-sodium chicken or vegetable broth, and increase the amount of vegetables. You can also swap regular potatoes for sweet potatoes for added nutrients, and use a lighter cream option like unsweetened almond milk or cashew cream.

Can I use frozen or canned corn?

Yup, both frozen and canned corn work well. If you’re using canned, make sure to drain and rinse them first.

Can I make this chowder in the slow cooker?

I haven’t tried making it in the slow cooker, but you can give it a shot! Add everything but the heavy cream and cook on high for 4 hours or low for 6 hours.

What can I use instead of whipping cream?

You can use unsweetened almond milk, cashew cream, or even a little bit of regular milk or half-and-half (though this will change the nutritional profile). For a thicker consistency without adding dairy, blend a portion of the soup before adding the chicken and corn.

What to serve with corn chowder

Here are some ideas on what to serve with your soup:

• Crusty bread or cornbread
• Arugula salad
• Mini grilled cheese sandwiches

How to store and reheat

Store: Refrigerate the cooled chowder in an airtight container for up to 3 days.

Reheat: Gently reheat the chowder on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave individual portions.

Freeze and reheat from frozen: Freeze the cooled chowder in freezer-safe containers or bags. Thaw overnight in the refrigerator. Reheat as you would refrigerated chowder, either on the stovetop or in the microwave. You may need to add a little extra broth or water when reheating from frozen.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on turning this chicken corn chowder into meal prep.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in Souper Cubes for up to 3 months.