This Chicken Corn Chowder is a healthy and hearty soup filled with sweet corn, shredded chicken, and tender potatoes. It’s made with almond milk for a completely dairy-free soup that’s packed with flavor. Plus it’s easy to make and perfect for a weeknight dinner.Â
If you’re looking for a way to use up leftover chicken, this Chicken Corn Chowder is the perfect recipe. It’s packed with sweet corn flavor and shredded chicken, plus plenty of veggies and Italian seasonings. You can serve this in the summer like classic corn chowder, but it’s really good all year round. Serve this easy corn chowder soup as a full meal or a side dish for the family to enjoy. It’s so good everyone would want to go for seconds.
Looking for other corn recipes? Try this Vegetarian Summer Corn Chowder, this Mexican Street Corn Pasta Salad, or this Easy Chicken Avocado Corn Salad.
Why you’ll love this corn chowder recipe
- Healthy. This soup is healthy, has plenty of protein, and is packed with veggies. It’s delicious and nutritious!Â
- Made in one pot. This chicken potato corn chowder is super easy to make all in one pot. Just saute the veggies, add the rest of the ingredients, and simmer on the stove.  Â
- Completely dairy-free. We used almond milk in this chowder for a creamy, smooth soup that still tastes amazing.
Ingredients you’ll need
This is just a list of ingredients you will need to make this Corn and potato chowder recipe. Full measurements are listed further down below.
Olive oil
Onion
Celery stalk
Red bell pepper
Potatoes
Shredded chicken
Unsweetened canned corn
Low sodium chicken broth or vegetable broth
Almond milk
Cornstarch
Italian seasoning
Garlic powder
Kosher salt and ground pepper
Parsley
How to make Chicken Corn Chowder
- Saute the veggies. Heat the oil in a large stockpot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes.Â
- Add veggies and broth. Next, add in the potatoes, shredded chicken, corn, and vegetable broth. Mix well and bring to a boil.
- Make cornstarch slurry. Meanwhile, in a small bowl whisk well the almond milk or water and cornstarch until no visible lumps.
- Add almond milk. Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
- Simmer. Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
- Garnish and serve. Top with freshly chopped parsley and enjoy!
Tips and substitutions
- Onion: Use yellow, white, or sweet onion.Â
- Bell pepper: The recipe calls for red, but you can use yellow or orange instead.Â
- Potatoes: Use waxy potatoes like Yukon gold or red potatoes.Â
- Chicken: Feel free to use shredded rotisserie chicken or Poached Chicken. To learn how to poach your own chicken here is a post on how to poach chicken breast you can check out.
- Almond milk: Coconut Milk would be a good substitute. You can also substitute it with regular milk if you do not eat dairy-free.Â
- Garnish options: You can add crispy turkey bacon bits on the top, shredded cheddar cheese, or some sliced jalapeños to add a spicy kick.
- Storing: This corn chowder will last in the fridge in a sealed container for 3-4 days.
FAqs
You can use fresh corn instead of canned, just cut it straight off the cob. You can also use frozen corn, but it will not have as much corn flavor and may slightly change the consistency.Â
No, you don’t need to peel the potatoes. Just scrub them well to remove the dirt, then chop into even sized pieces.Â
In this recipe, we use cornstarch to thicken the chowder. The most important step when using cornstarch is to thoroughly whisk it with the almond milk or room temperature water before pouring it into the soup. This will prevent any lumps from forming.Â
This Chicken Corn Chowder can be served as a side or a main dish. Serve it with some simple garlic bread, a green salad, this easy Cucumber Tomato Salad, or a BLT or grilled cheese sandwich.Â
Other healthy recipes
- One-Pot Cheesy Creamed Corn
- Butternut Squash Salad
- Tandoori Chicken Recipe
- Grilled Pineapple Shrimp Skewers with Coconut Dip
- White Bean Turkey Chili
- Breakfast Baked Sweet Potatoes
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Chicken Corn Chowder
Ingredients
- tbsp olive oil
- 1 small onion diced
- 1 celery stalk chopped
- 1 red bell pepper diced
- 1 lb potatoes cut into small cubes
- 3 cups shredded chicken
- 2 x 15 oz unsweetened can corn
- 4 cups low sodium chicken broth or vegetable broth
- 1 1/2 cup almond milk + 2 tbsp cornstarch
- 1 1/2 tsp Italian seasoning
- 1 tsp garlic powder
- Kosher salt and ground pepper to taste
- Parsley to garnish chopped
Instructions
- Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in the potatoes, shredded chicken, corn and vegetable broth. Mix well and bring to a boil.
- Meanwhile, in a small bowl whisk well the almond milk and cornstarch until no visible lumps.
- Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
- Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
- Garnish with freshly chopped parsley and enjoy!
Video
Notes
- Onion: Use yellow, white, or sweet onion.Â
- Bell pepper: The recipe calls for red, but you can use yellow or orange instead.Â
- Potatoes: Use waxy potatoes like Yukon gold or red potatoes.Â
- Chicken: Feel free to use shredded rotisserie chicken.
- Almond milk: You can substitute it with regular milk if you do not eat dairy-free.Â
- Garnish options: You can add crispy turkey bacon bits on the top, shredded cheddar cheese, a bit of honey to add sweetness, or some sliced jalapeños to add a spicy kick.
- Storing: This corn chowder will last in the fridge in a sealed container for 3-4 days.
Elaine Faber says
Can this be frozen?
Rena Awada says
Yes you can freeze this for sure
Holly says
Can this be done in crockpot for how many hours.
Thank you
Rena Awada says
yes. High 4 hours
Renee says
Hi!
I can’t wait to try this, sounds so yummy! Question, have you just thrown all these ingredients in the crockpot and if so how did it turn out? I want to try in the crockpot and then when the chicken is done, just take it out and shred it?
Thanks
Rena Awada says
Yes. That would work
Alejandra says
Do I have to use the corn starch? Thank you!
Rena says
No you don’t have to at all. It won’t be as thick but you can also use flour.
Karen Kelly says
I made this yesterday and it was DELICIOUS. The almond milk was perfect. I left out the potatoes which didn’t make it as thick but the flavor was perfect without ! Thanks for the great recipes you are my go to for healthier options. I am trying your peanut Thai sauce next!
Rena says
Thank you Karen. Glad you liked it and I appreciate the feedback
Karen T says
Confused?!? You use potatoes – how then is the listed carb count so low?!?!?
Vic says
Hi Rena
I love all your recipes I have one problem and that is I live in the U K and we don’t use cups a measurement it is usually by weight so some of your recipes are a bit hit and miss never the less they always turn out delicious.
Rena says
Hi Vic.
First of all, thank you so much. That’s really kind. I have heard of this issue from a few of my followers. This sucks for sure. I will look into it and see if there is a way we can set up a simple conversion tab. So sorry! Glad you’ve tried some of my recipes and they have somewhat worked
Shameer Mulji says
For the shredded chicken, is that 3 cups cooked or uncooked?
Rena says
That would be cooked
Tanja Robinson says
This was super yummy! I’m just not sure how it’s low carb. There were a lot of potatoes. There is no way this is 5g Carbs/serving. The jalapeños and cheese are a must!
Anthony Allen says
This recipe was excellent. I skipped the bacon and jalapeno. I used a fresh fire-roasted corn and peppers medley that I found at the grocery store. I also added white beans.
Rena says
Sounds delish. Thanks for the feedback