My Creamy Corn and Chicken Chowder is a delicious one-pot soup that’s hearty and nourishing. Filled with plenty of sweet corn, potatoes and chicken this family-friendly dinner comes together in under an hour.
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This creamy chicken and corn chowder is one of my favorite soup recipes this time of year as late summer transitions into fall. Loaded with tons of of corn, harvest veggies and a hint of southwestern spices. This chicken corn chowder recipe doesn’t use flour, butter or heavy cream. Instead it get’s it’s creamy texture by blending some of the potatoes and vegetables and stirring that back into the soup as well as stirring in some cream cheese at the end. For other delicious soup recipes take a look at my Spicy Cauliflower Soup, Chicken and Rice Soup and Mediterranean Lentil Soup.
A bowl of this corn chowder with chicken is delicious as is but it’s also a great soup to load up with your favorite toppings! Add diced avocado, a sprinkling of scallions, shredded cheddar cheese or crumbled crispy bacon. Serve with a slice of crusty bread, Cheddar Jalapeno Biscuits or Garlic Herb Parmesan Biscuits.
Ingredients
- Olive oil
- Chicken thighs (boneless,skinless)
- Onion
- Garlic
- Red bell pepper
- Smoked paprila
- Ground cumin
- Garlic powder
- Onion powder
- Chicken broth
- Milk
- Yukon gold potatoes diced
- Corn (fresh or frozen)
- Kosher salt
- Ground black pepper
- Cream cheese
- Fresh lime juice
Tips and Variations
- Feel free to swap chicken breast for the chicken thighs
- Instead of cooking the chicken you can add in shredded or chopped rotisserie chicken to the soup at the end of the recipe
- I prefer the texture of yukon gold potatoes but you can use another starchy potato like russet or red potatoes
- If you’ve got access to fresh sweet corn in season that works wonderfully in this recipe, but if it’s not corn season frozen corn works great as well.
- Want a bit of heat in your chowder? Stir in a bit of cayenne pepper or your favorite hot sauce
- You can substitute mild chiles like poblano for the red bell pepper
How to Make Chicken and Corn Chowder
Heat olive in in a large dutch oven over medium heat. Add the diced chicken thighs to the pan and season with salt and pepper. Cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and transfer to a plate.
Add in the onion, garlic and red bell pepper to the pan along with the smoked paprika, cumin, garlic powder and onion powder. Saute for 4-5 minutes until fragrant and the onions are translucent. Pour in the chicken broth and milk, add in the potatoes and corn. Bring to a simmer and cook for 20 minutes or until the potatoes are fork tender.
Transfer 2 cups of the broth mixture including potatoes, corn and other vegetables to a blender and blend on medium speed until smooth (alternately you can use and immersion blender and puree about 1/3 of the soup). Return the puree to the pot, stirring to fully combine.
Add the cream cheese, cooked chicken and lime juice. Stirr until the cream cheese has melted. Taste the chowder and season with additional salt and pepper as needed. Serve as desired.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. To store in the freezer allow the soup to come to room temperature before transferring to a freezer-safe container or freezer bags. Freeze for up to 3 months.
If frozen thaw completely in the refrigerator before reheating. You can reheat the chowder on the stovetop or in the microwave.
If you like this Chicken and Corn Chowder be sure to take a look at some of my other recipes!
Homemade Cheeseburger Macaroni
Braised White Beans and Greens
If you make this Chicken and Corn Chowder please be sure to leave a comment and/or give this recipe a rating! Be sure to follow me on Youtube, Facebook and Pinterest for my latest recipes. Also, if you do make this recipe please tag me on Instagram or Tiktok, I’d love to see what you guys are making!
Chicken and Corn Chowder
Equipment
- large dutch oven
- High speed blender or immersion blender
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken thighs (boneless,skinless) diced
- 1 large onion diced
- 2 cloves garlic minced
- 1 large red bell pepper diced
- 1 teaspoon smoked paprila
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 cups chicken broth
- 2 cups milk
- 4 cups yukon gold potatoes diced into 1 inch cubes
- 5 cups corn fresh or frozen
- 2 teaspoons kosher salt plus extra for seasoning to taste
- 2 teaspoons ground black pepper plus extra for seasoning to taste
- 4 ounces cream cheese
- 1 tablespoon fresh lime juice
Instructions
- Heat olive in in a large dutch oven over medium heat. Add the diced chicken thighs to the pan and season with salt and pepper. Cook for 5-6 minutes or until cooked through. Remove the chicken from the pan and transfer to a plate.
- Add in the onion, garlic and red bell pepper to the pan along with the smoked paprika, cumin, garlic powder and onion powder. Saute for 4-5 minutes until fragrant and the onions are translucent.
- Pour in the chicken broth and milk, add in the potatoes and corn. Bring to a simmer and cook for 20 minutes or until the potatoes are fork tender.
- Transfer 2 cups of the broth mixture including potatoes, corn and other vegetables to a blender and blend on medium speed until smooth (alternately you can use and immersion blender and puree about 1/3 of the soup). Return the puree to the pot, stirring to fully combine.
- Add the cream cheese, cooked chicken and lime juice. Stirr until the cream cheese has melted. Taste the chowder and season with additional salt and pepper as needed. Serve as desired.
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