Name: Creamy Chicken Corn Chowder Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 cups cooked shredded chicken (breast or thighs); 2 cups corn kernels (fresh, frozen, or canned); 2 medium potatoes, diced; 1 small onion, chopped; 2 cloves garlic, minced; 2 tbsp butter; 1 tbsp olive oil; 4 cups chicken broth; 1 cup heavy cream or milk; 2 tbsp flour; 1/2 tsp salt; 1/2 tsp black pepper; 1/2 tsp paprika; 1/2 tsp dried thyme; Chopped green onions (optional); Shredded cheddar cheese (optional)

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I love making this creamy chicken corn chowder soup when I want something warm, hearty, and comforting. The combination of tender chicken, sweet corn, and a rich creamy base creates a cozy dish that always satisfies me, especially on cooler days.

Why You’ll Love This Recipe

I enjoy how this soup feels both filling and soothing at the same time. The sweetness of the corn pairs perfectly with the savory chicken, while the creamy texture makes every spoonful smooth and satisfying. I also like how simple it is to prepare with everyday ingredients that I usually already have in my kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chicken breast or thighs, cooked and shredded
corn kernels (fresh, frozen, or canned)
potatoes, diced
onion, chopped
garlic, minced
butter
olive oil
chicken broth
heavy cream or milk
flour
salt
black pepper
paprika
thyme

optional toppings:
green onions
cheddar cheese

Directions

I start by heating butter and olive oil in a large pot over medium heat. I add the chopped onion and cook until soft, then stir in the garlic and cook for another minute.

I sprinkle in the flour and stir well to create a light roux, which helps thicken the soup. Then I slowly pour in the chicken broth while stirring to keep the mixture smooth.

I add the diced potatoes, corn, and seasonings, then let everything simmer until the potatoes are tender. After that, I stir in the shredded chicken and let it heat through.

I pour in the cream or milk and stir until the soup becomes rich and creamy. I let it simmer for a few more minutes, adjusting the seasoning as needed before serving.

Servings and timing

This recipe makes about 4–6 servings.
Preparation time is around 15 minutes.
Cooking time is about 30 minutes.
Total time is approximately 45 minutes.

Variations

I sometimes add carrots or celery for extra texture and flavor. When I want a smoky twist. I also like using rotisserie chicken for convenience. For a lighter version, I swap heavy cream with milk or a dairy-free alternative.

storage/reheating

I store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, I warm it gently on the stove, adding a splash of broth or milk if it has thickened too much.

FAQs

Can I use canned corn?

I use canned corn often, just making sure to drain it before adding it to the soup.

Can I freeze this soup?

I can freeze it, but I prefer to do so without the cream and add it later when reheating for better texture.

What type of chicken works best?

I like using cooked shredded chicken breast or thighs, and rotisserie chicken works great too.

How do I thicken the soup more?

I add a bit more flour or let it simmer longer to reach the thickness I prefer.

Can I make this soup dairy-free?

I replace the cream with coconut milk or another plant-based option, and it still turns out delicious.

Conclusion

I find this creamy chicken corn chowder soup to be one of the most comforting meals I make. It is rich, flavorful, and easy to prepare, making it perfect for a cozy dinner or meal prep for the week.