There’s something so comforting about a warm, hearty bowl of soup, especially when it’s packed with tender chicken, sweet corn, and creamy potatoes. This Creamy Corn and Chicken Chowder with Potatoes is the ultimate cozy meal that you’ll want to make again and again. It’s rich, flavorful, and satisfying without being heavy, striking the perfect balance for lunch or dinner any day of the week. Whether you’re new to homemade chowders or a seasoned soup lover, this recipe is straightforward and incredibly rewarding.
Why You’ll Keep Making It
This Creamy Corn and Chicken Chowder with Potatoes has all the qualities that make comfort food truly unforgettable. The tender shredded chicken blends beautifully with sweet corn kernels and soft potatoes, all swimming in a luscious, creamy broth infused with fragrant thyme and garlic. It’s a one-pot wonder that feels indulgent but is surprisingly easy to throw together.
You’ll love how adaptable this chowder is. Use fresh or frozen corn, swap potatoes for sweet potatoes if you please, or even add a little extra spice to suit your taste. Plus, the leftovers are just as delicious, making it a perfect meal prep option. It’s great for chilly evenings, family dinners, or anytime you want a bowl of pure comfort.
Ingredients at a Glance
- 2 cups cooked, shredded chicken – Adds protein and heartiness.
- 4 medium potatoes, peeled and diced – Gives the chowder a creamy, starchy base.
- 1 cup corn kernels (fresh or frozen) – Sweetness and texture.
- 1 medium onion, chopped – Adds a savory depth.
- 2 cloves garlic, minced – For aromatic flavor.
- 4 cups chicken broth – Forms the flavorful liquid base.
- 1 cup heavy cream – Creates the creamy texture.
- 1 tablespoon olive oil – Used for sautéing the onions and garlic.
- 1 teaspoon dried thyme – A subtle herbaceous note.
- Salt and pepper to taste – Essential for seasoning.
- Chopped green onions for garnish – Adds a fresh, bright finish.
Equipment at a Glance
- Large pot or Dutch oven – For cooking the chowder evenly.
- Knife and cutting board – To prep the potatoes, onion, and garlic.
- Wooden spoon or spatula – For stirring the ingredients.
- Measuring cups and spoons – To ensure accurate ingredient amounts.
- Ladle – For serving your creamy chowder with ease.
How to Prepare Creamy Corn and Chicken Chowder with Potatoes
Step 1: Prep Your Ingredients
Start by peeling and dicing your potatoes into small, even cubes so they cook uniformly. Chop the onion finely and mince the garlic cloves. If your chicken isn’t already cooked, poach or roast it, then shred it into bite-sized pieces.
Step 2: Sauté Onion and Garlic
Heat the olive oil in your large pot over medium heat. Add the chopped onion and cook until it becomes translucent and fragrant, about 4-5 minutes. Stir in the minced garlic and cook for another 1-2 minutes, making sure it doesn’t brown.
Step 3: Add Potatoes, Corn, and Broth
Add the diced potatoes and corn kernels to the pot. Pour in the chicken broth, then sprinkle in the dried thyme, salt, and pepper. Give everything a good stir to combine.
Step 4: Simmer Until Potatoes Are Tender
Bring the mixture to a boil, then reduce the heat and let it simmer gently for about 15-20 minutes or until the potatoes are fork-tender.
Step 5: Stir in Chicken and Cream
Add the shredded chicken to the pot, stirring it in gently to warm through. Then pour in the heavy cream, stirring until the chowder is creamy and well combined. Simmer for another 5 minutes to let the flavors meld.
Step 6: Taste and Adjust Seasoning
Give your chowder a taste test and add more salt or pepper if needed. If you want a thicker chowder, you can simmer it a bit longer uncovered to reduce the liquid.
Step 7: Garnish and Serve
Ladle the chowder into bowls and garnish with chopped green onions for a pop of color and fresh flavor. Serve it up with crusty bread or a simple salad for a complete meal.
Swap Guide
- Chicken: Use shredded turkey or rotisserie chicken for convenience.
- Potatoes: Sweet potatoes or Yukon gold potatoes work beautifully as alternatives.
- Corn: Fresh, canned, or frozen corn kernels are all fine to use.
- Heavy cream: For a lighter option, substitute with full-fat coconut milk or half-and-half.
- Olive oil: Can be swapped with avocado oil or any neutral cooking oil.
- Dried thyme: Fresh thyme or rosemary work as well for an herby touch.
- Chicken broth: Vegetable broth can be used for a poultry-free version.
What Not to Do
- Don’t skip sautéing the onions and garlic – this step builds the base flavor of your chowder.
- Avoid boiling the soup hard after adding the cream, as it may curdle – keep it at a gentle simmer.
- Don’t add all the salt at once; season gradually and taste along the way to avoid over-salting.
- Don’t overcrowd the pot with too many lumps of potato; they should be cut evenly to cook at the same pace.
Keep-It-Fresh Plan
- Store leftover chowder in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove over low heat, stirring occasionally to prevent scorching.
- This chowder freezes well; freeze in portion-sized containers for up to 2 months. Thaw overnight in the fridge before reheating.
- Garnish with fresh green onions just before serving to keep them crisp and vibrant.
Reader Questions
Can I make this chowder in a slow cooker?
Absolutely! Start by sautéing the onion and garlic on the stove, then transfer everything to your slow cooker. Add diced potatoes, corn, chicken, broth, thyme, salt, and pepper. Cook on low for 6-7 hours or on high for 3-4 hours until the potatoes are tender. Stir in the cream in the last 15 minutes of cooking to keep it creamy and fresh.
What can I use instead of heavy cream for a dairy-free version?
For a dairy-free alternative, full-fat coconut milk is an excellent substitute. It adds a lovely creaminess and a subtle hint of coconut that pairs surprisingly well with the corn and chicken. Just be sure to use canned coconut milk for the best texture.
Can I use frozen corn, or does it have to be fresh?
Frozen corn works perfectly in this recipe and is a great option year-round. Just add it straight to the pot without thawing, and it will cook along with the potatoes. Fresh corn, if available, adds a slightly sweeter and juicier bite, but both are delicious.
How can I thicken the chowder if it’s too thin?
If your chowder feels a bit thin, you can mash a few of the cooked potatoes with a fork right in the pot to naturally thicken it. Alternatively, mix a tablespoon of cornstarch with a little cold water and stir it into the simmering chowder, cooking for a few more minutes until thickened.
Let’s Eat
This Creamy Corn and Chicken Chowder with Potatoes is ready to be devoured! Ladle it into your favorite bowls, sprinkle with those bright green onions, and dig in. The creamy broth, tender chicken, and the sweetness of corn and potatoes create a bowl of pure comfort and satisfaction. It’s a recipe you’ll come back to whenever you want a warm hug in food form. Serve it alongside some crusty bread or a fresh salad for a complete meal that’s sure to please everyone at your table.
With its simple ingredients and straightforward steps, this chowder proves that homemade comfort food doesn’t have to be complicated. Enjoy every spoonful and don’t forget to share this recipe with friends and family—they’ll thank you for it!
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Creamy Corn and Chicken Chowder with Potatoes
Ingredients
Equipment
Method
- Peel and dice potatoes into small, even cubes. Chop onion finely and mince garlic cloves. If chicken isn't cooked, poach or roast it, then shred into bite-sized pieces.
- Heat olive oil in a large pot over medium heat. Add chopped onion and cook until translucent and fragrant, about 4-5 minutes. Stir in minced garlic and cook for 1-2 minutes, avoiding browning.
- Add diced potatoes and corn kernels to the pot. Pour in chicken broth and sprinkle in dried thyme, salt, and pepper. Stir to combine.
- Bring mixture to a boil, then reduce heat and simmer gently for 15-20 minutes or until potatoes are fork-tender.
- Add shredded chicken to the pot, stirring gently to warm through. Pour in heavy cream, stirring until chowder is creamy and combined. Simmer for another 5 minutes.
- Taste chowder and adjust seasoning with more salt or pepper as needed. For thicker chowder, simmer uncovered longer to reduce liquid.
- Ladle chowder into bowls and garnish with chopped green onions. Serve with crusty bread or salad for a complete meal.
Notes
- Use shredded turkey or rotisserie chicken as convenient alternatives.
- Sweet potatoes or Yukon gold potatoes can replace regular potatoes for a different flavor.
- Frozen corn can be added directly without thawing; fresh corn adds sweetness.
- Substitute heavy cream with full-fat coconut milk or half-and-half for a lighter or dairy-free option.
- Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 2 months.
