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–+ servings
Three bowls each filled with chicken corn chowder.
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5 from 6 votes

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!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 4 servings
Calories: 403kcal
Author: Taylor Stinson

Equipment

Ingredients

  • 1 tbsp olive oil
  • 2 Yukon gold potatoes diced
  • 1 lb chicken breasts diced
  • 4 cobs of corn cut off cob
  • 2 stalks celery diced
  • 1 red onion diced
  • 1 red pepper diced
  • 4 cloves garlic minced
  • 1 tsp salt
  • 1/2 tsp paprika
  • 1/2 tsp thyme
  • 1/4 tsp pepper
  • 4 cups chicken broth
  • 1/4 cup whipping cream
  • 1 tbsp lime juice

Optional garnishes

  • 1 jalapeno pepper, sliced
  • 2 green onions, sliced
  • 2 tbsp chopped fresh cilantro
  • 4 slices cooked bacon, crumbled

Instructions

  • Heat olive oil in a large pot over med-high heat. Add potatoes and chicken, sauteeing for 2-3 minutes until chicken is lightly browned.
  • Add in corn, celery, onion and red pepper, sauteeing for 3-4 minutes until softened.
  • Add in garlic and spices, sauteeing another minute until fragrant, then add in chicken broth. Bring to a boil, then simmer for 20 minutes. Meanwhile, prepare toppings of choice.
  • When soup is done simmering, ladle out about 2 cups of the potatoes/corn/veggie mixture (just avoid the chicken) into a medium-sized bowl, and then use an immersion blender to roughly blend the mixture before adding back to the soup (this step is optional but really adds to the creaminess so I highly recommend!)
  • Stir in heavy cream and lime juice, then remove from heat. Serve in bowls, topping with garnishes of choice. Enjoy!

Notes

Nutritional info is for 1/4 of recipe without garnishes.
Roughly blend some of the soup to make it nice and creamy. You can also add in a cornstarch slurry.
Leave out the chicken and use vegetable broth for a vegetarian option.
Serve with cornbread, a side salad or mini grilled cheese sandwiches.
Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Nutrition

Calories: 403kcal | Carbohydrates: 40g | Protein: 32g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 1650mg | Potassium: 1286mg | Fiber: 6g | Sugar: 11g | Vitamin A: 1685IU | Vitamin C: 73mg | Calcium: 67mg | Iron: 2mg