Quick Chicken and Corn Chowder (Printable Version)

Creamy chowder featuring chicken, corn, and potatoes. Comforting, hearty, and fast for weeknights.

# What You'll Need:

→ Base & Protein

01 - 4 cups chicken broth
02 - 1 cup shredded cooked chicken
03 - 1 large potato, diced

→ Corn & Cream

04 - 1 can (15 ounces) creamed corn
05 - 1 can (15 ounces) whole kernel corn, drained
06 - 1 cup whole milk or heavy cream

# Directions:

01 - In a large soup pot, combine chicken broth, diced potato, shredded chicken, creamed corn, and whole kernel corn. Bring to a gentle simmer over medium heat and cook until the potato is fork-tender, about 15 minutes.
02 - Stir in the milk or cream and continue to heat gently for 2–3 minutes, ensuring the chowder is hot throughout. Adjust seasoning as needed before serving.

# Additional Tips::

01 -
  • Ready in thirty minutes for effortless weeknight meals
  • Comforting creamy texture lifts spirits on dreary days
  • Uses mostly pantry staples you probably already have
  • Flexible for dietary swaps like dairy free or gluten free
02 -
  • Higher in protein than most chowders
  • Fantastic for meal prepping ahead
  • Vegetarian version works by swapping chicken for extra potatoes and using veggie broth
03 -
  • Warm the milk before adding so the soup does not curdle
  • Taste before serving as broths can vary in saltiness
  • For extra flavor drop a Parmesan rind in while simmering and remove before serving
  • If you want a thicker texture use an immersion blender for a quick pulse just until partially smooth
  • Fresh herbs on top make the chowder pop and add color making it even more inviting for family and friends
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