Save It Quick Chicken and Corn Chowder is my go—to answer for busy weeknights or chilly days when everyone needs a warm bowl fast. Velvety and full of chunks, this chowder brings together sweet corn, tender chicken, and creamy broth so dinner feels both comforting and effortless.
My family still asks for this chowder whenever the weather cools down and I love how it fills the kitchen with cozy, savory smells while barely taking any time at all.
Ingredients
- Chicken broth: gives a savory depth and forms the backbone of the soup so choose low sodium for better control
- Shredded chicken: delivers protein and texture try using leftover rotisserie or poached chicken breasts for ease
- Large potato, diced: makes the chowder hearty and satisfying russet or Yukon Gold hold their shape best
- Creamed corn: thickens the base and brings natural sweetness opt for no sugar added if possible
- Whole corn: provides bursts of sweetness and color fresh or frozen works well if you have them
- Milk or cream: adds richness for a silky finish whole milk gives creaminess without being too heavy
Instructions
- Prepare the Foundation:
- Combine chicken broth, potato, shredded chicken, creamed corn, and whole corn in a soup pot over medium heat. Cover and bring to a gentle simmer, stir occasionally so the potato cooks evenly and nothing sticks to the bottom. Let it bubble until the potato is fork tender, about fifteen minutes.
- Finish the Chowder:
- Reduce the heat to low, then stir in the milk or cream. Pour slowly while stirring to keep the soup smooth and glossy. Continue to heat through another two to three minutes until steaming hot but not boiling.
- Taste and Serve:
- Taste the chowder for seasoning. Add salt or pepper if needed. Sprinkle with your choice of toppings like crispy bacon, chopped parsley, or a swirl of extra cream. Serve piping hot with crusty bread for dipping.
Save It My favorite part is always the creamed corn because it thickens the chowder in a snap and gives it sweetness my kids actually cheer for plus every bowl always reminds me of the first stormy night I threw it together just to use up leftovers.
Storage Tips
Store leftovers in an airtight container in the fridge for up to three days let the soup cool completely before refrigerating when reheating add a splash of broth or milk to loosen. Freeze for up to two months soup may thicken slightly after thawing but a quick stir over low heat will restore creaminess.
Ingredient Swaps
For dairy free use coconut cream instead of milk skip the bacon garnish and check your corn labels. Use canned or fresh corn kernels if whole corn is not handy frozen works straight from the freezer. Leftover turkey can slide in for chicken after the holidays.
Serving Suggestions
This chowder works well with a crusty baguette or garlic toast sometimes I serve it with a simple side salad or even spoon it over baked potatoes for more substance. For a kid friendly meal offer it with grilled cheese sandwiches on the side for dunking.
Cultural Context
Chicken and corn chowder has roots in both hearty American farmhouse cooking and classic New England chowders it is an example of how pantry staples and leftovers transform into family favorites especially in colder months when fresh produce can be scarce.
Seasonal Adaptations
Spring version can feature fresh spring onions and chives. Summer chowder shines with sweet corn cut straight from the cob. Fall twist add a pinch of smoked paprika and finish with fresh thyme.
Success Stories
Friends have texted me photos of this soup after their chilly soccer practices and even my picky niece goes back for seconds when I bring it to family get togethers this recipe is just that reliable.
Freezer Meal Conversion
Make a double batch and freeze single servings in freezer safe containers label with date for quick lunches let thaw overnight in the fridge and reheat gently.
Save It This comforting chowder brings everyone to the table — and leftovers reheat beautifully for easy lunches. Try it once and you’ll want to make it your weeknight staple.
Recipe FAQs
- → What type of chicken works best?
Shredded cooked chicken breast or rotisserie chicken offers tenderness and convenience for this chowder.
- → Can I make it dairy-free?
Coconut cream or other plant-based milks can substitute for dairy, providing a creamy texture.
- → How do I thicken the chowder?
Simmer with the lid off to reduce, or mash some of the potatoes for added body and thickness.
- → Are there gluten-containing ingredients?
The main ingredients are naturally gluten-free, but always check labels for processed items like corn or broth.
- → What toppings work well?
Crispy bacon, chopped green onions, fresh herbs, or a sprinkle of cheese enhance both flavor and texture.