Easy Chicken and Corn Chowder (Creamy & Comforting)

ByAina David
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This Easy Chicken and Corn Chowder is cozy, creamy, and incredibly satisfying — the kind of soup that makes everyone ask for seconds. Using rotisserie chicken, tender potatoes, sweet corn, and a buttery roux, this chowder comes together quickly on the stovetop with deep, homemade flavor.

It’s hearty enough to be dinner on its own and perfect for chilly nights, meal prep, or feeding a crowd.

Why You’ll Love This Chicken Corn Chowder

  • Thick, creamy, and comforting
  • Uses rotisserie chicken to save time
  • Double corn (white + yellow) for sweetness
  • Hearty potatoes make it filling
  • Ready in about 1 hour
  • Crowd-pleasing & great for leftovers
Easy Chicken and Corn Chowder (Creamy & Comforting)

Tips for the Best Chowder

  • Pre-cook the potatoes to cut cooking time even more
  • Dice veggies very small for a smoother, chowder-style texture
  • Don’t skip the nutmeg — it adds subtle warmth without overpowering
  • Want it thicker? Mash a few potatoes directly in the pot

What to Serve With Chicken Corn Chowder

  • Crusty bread or dinner rolls
  • Cornbread or biscuits
  • Simple green salad
  • Crackers or oyster crackers

Storage & Reheating

  • Refrigerate in an airtight container for up to 4 days
  • Reheat gently on the stovetop or microwave
  • Add a splash of stock or milk if it thickens too much
Easy Chicken and Corn Chowder (Creamy & Comforting)

Easy Chicken and Corn Chowder

Creamy chicken and corn chowder made with rotisserie chicken, potatoes, and sweet corn. An easy, comforting stovetop soup perfect for weeknights.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 8
Course: Dinner, Main Course, Potluck, Side Dish
Cuisine: American, Country Cooking, Soul Food, Southern
Calories: 443
Ingredients Method Notes

Ingredients
  

  • ½ cup butter
  • 1 small onion finely diced
  • 1 small carrot finely diced
  • 1 stalk celery diced
  • 1 clove garlic minced
  • ½ cup all-purpose flour
  • 4 russet potatoes diced
  • 2 cooked rotisserie chicken breast halves shredded
  • 1½ cups white corn kernels
  • 1½ cups yellow corn kernels
  • 4 cups chicken stock divided
  • 2½ cups half-and-half
  • 1 pinch nutmeg
  • Salt and ground black pepper to taste

Method
 

  1. Melt butter in a large saucepan over medium heat. Add onion, carrot, celery, and garlic; cook until slightly softened, about 2 minutes.
  2. Stir in flour to form a paste. Cook, stirring constantly, until lightly browned and fragrant, about 5 minutes. Remove from heat and let cool slightly.
  3. In a large soup pot, combine potatoes, shredded chicken, both corns, and 3 cups chicken stock. Cook over medium heat.
  4. Whisk remaining 1 cup stock into the flour mixture until smooth. Stir into the soup pot and bring to a simmer. Cook until thickened, about 5 minutes.
  5. Add half-and-half, nutmeg, salt, and pepper. Bring to a gentle boil, then reduce heat and simmer until potatoes are tender, about 20 minutes.
  6. Taste and adjust seasoning. Serve hot.

Notes

  • Can be adapted for a slow cooker (cook on medium for 5 hours after prep)
  • Use milk instead of half-and-half for a lighter version
  • Great base for adding bacon or cheddar cheese

Nutrition Facts (Per Serving)

  • Calories: 443
  • Fat: 22 g
  • Saturated Fat: 13 g
  • Carbohydrates: 50 g
  • Fiber: 4 g
  • Sugars: 3 g
  • Protein: 15 g
  • Cholesterol: 77 mg
  • Sodium: 489 mg
  • Calcium: 118 mg
  • Iron: 2 mg
  • Potassium: 937 mg
  • Vitamin C: 14 mg

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