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This easy Chicken Corn Chowder is made with tender shredded chicken, sweet corn, potatoes, and plenty of veggies in a creamy, flavorful broth. It’s hearty, comforting, and comes together in one pot without any heavy cream.
This soup is packed with sweet corn flavor and shredded chicken, plus plenty of veggies and Italian seasonings. Serve it as a full meal or as a side dish for the family. It’s so good that everyone will want seconds.
I use almond milk to keep this chicken corn chowder lighter, but you can use regular milk if you prefer. It’s a great way to use leftover or rotisserie chicken, and it makes a delicious, filling dinner year-round. You may also like my creamy chicken tortilla soup or my creamy chicken enchilada soup, which are just as good!
Looking for other corn recipes? Try this Vegetarian Summer Corn Chowder, this Mexican Street Corn Pasta Salad, or this Easy Chicken Avocado Corn Salad.
Key Ingredients
This is a list of ingredients you will need to make this creamy Corn chowder. Full measurements are listed further down below in the recipe card.
- Chicken: Use cooked, shredded chicken breasts or leftover rotisserie chicken to save time. During the holidays, leftover turkey works perfectly in place of chicken.
- Corn: Canned, fresh, or frozen corn all work well. Drain canned corn before adding it to the soup.
- Potatoes: Yukon Gold or red potatoes are great options because they hold their shape while cooking.
- Vegetables: Onion, celery, and red bell pepper add flavor and texture to the chowder.
- Chicken broth: I prefer low-sodium chicken broth so I can adjust the salt to taste.
- Almond milk: Makes the chowder creamy without using heavy cream. Use plain, unsweetened almond milk or substitute regular milk.
- Cornstarch: Helps thicken the broth. You can also mash some of the cooked potatoes for a thicker chowder.
How to make Chicken Corn Chowder
Sauté the vegetables: Heat the olive oil in a large pot over medium heat. Add the onion, celery, and bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until slightly softened.
Add the chicken, corn, and potatoes: Stir in the diced potatoes, cooked shredded chicken, corn, and chicken broth. Bring everything to a gentle boil.
Prepare the milk mixture: In a bowl, whisk the cornstarch into the cold almond milk until completely smooth.
Add the milk and seasonings: Reduce the heat to low and slowly stir in the almond milk mixture. Add the Italian seasoning, garlic powder, salt, and pepper.
Simmer: Cover and simmer gently for 25 to 30 minutes, or until the potatoes are fork-tender and the chowder has thickened slightly. Stir occasionally so nothing sticks to the bottom.
Serve: Taste and adjust the seasoning if needed. Pour the chowder into bowls and garnish with fresh parsley.
Tips for the best chicken corn chowder
- Use cooked chicken. Rotisserie chicken or leftover shredded chicken makes this recipe much quicker. The chicken is already cooked when it goes into the pot.
- Cut the potatoes evenly. Keep them in small, similar-sized pieces so they cook at the same rate.
- Use unsweetened almond milk. Make sure it’s plain and unflavored. You don’t want vanilla-flavored milk in your chowder!
- Mix the cornstarch with cold milk. Whisk until smooth before adding it to the soup to prevent lumps.
- Keep the soup at a gentle simmer. Avoid boiling it rapidly after adding the milk.
- Adjust the thickness. For a thicker chowder, mash some of the tender potatoes against the side of the pot and stir them back in.
- Season at the end. Rotisserie chicken and broth can already contain salt, so taste the chowder before adding more.
How to make chicken corn chowder thicker
This chicken corn chowder is a little lighter than traditional chowder because it’s made with almond milk instead of heavy cream. The cornstarch helps thicken the broth, but the soup won’t be quite as rich as a cream-based chowder.
If you prefer a thicker consistency, here are a few easy ways to adjust it:
Mash some of the potatoes: Once the potatoes are tender, mash a few pieces against the side of the pot and stir them back into the soup. This is an easy way to make the chowder creamier without adding anything extra.
Let it simmer: Give the cornstarch mixture enough time to heat through and thicken the broth. If needed, simmer the chowder uncovered for a few more minutes.
Add a little more cornstarch: If the soup is still too thin, mix 1 teaspoon of cornstarch with 1 tablespoon of cold water. Stir it into the gently simmering chowder and cook until thickened. If the chowder becomes too thick, simply add a splash of chicken broth or milk.
Can I make chicken corn chowder in the slow cooker?
Yes! You can make this chicken-and-corn chowder in your slow cooker.
For extra flavor, sauté the onion, celery, and bell pepper in a skillet with the olive oil for 3 to 4 minutes. Transfer them to the slow cooker.
Add the diced potatoes, corn, chicken broth, Italian seasoning, and garlic powder. Cover and cook on LOW for about 6 to 7 hours or on HIGH for 3 to 4 hours, until the potatoes are tender.
During the last 30 to 60 minutes, stir in the cooked, shredded chicken. Whisk the cornstarch with the cold almond milk until smooth, then stir it into the slow cooker.
Cover and continue cooking on HIGH until the chicken is heated through and the chowder has thickened. Taste and season with salt and pepper before serving.
Cooking times may vary depending on your slow cooker and how small you cut the potatoes.
Common Questions
Absolutely! Frozen corn works really well in this chicken corn chowder. You can add it straight from the freezer without thawing. Fresh corn cut off the cob is another great option.
No, you don’t have to. Yukon Gold and red potatoes have thin skins, so you can leave them on if you prefer. Just scrub them well and cut them into small, even pieces.
This chicken corn chowder is hearty enough to enjoy on its own, but it’s also delicious with some warm crusty bread, garlic bread, or a simple green salad.
You can also serve it with a grilled cheese sandwich or my cucumber tomato salad for an easy lunch or dinner.
This recipe calls for already-cooked shredded chicken. If you’re starting with raw chicken breasts, cook them separately until they reach an internal temperature of 165°F, then shred them and add them to the chowder.
Yes! This recipe is already made with almond milk instead of heavy cream. Just use unsweetened, unflavored almond milk and check that your broth and other ingredients are dairy-free.
How to store and reheat leftovers
- Fridge: Allow the chowder to cool slightly, then transfer it to airtight containers and refrigerate promptly. Store for up to 3 to 4 days.
- Freezer: Store the cooled chowder in freezer-safe containers for up to 2 to 3 months for best quality. The potatoes may soften after freezing, and the broth may separate slightly.
- Reheating: Warm the chowder in a saucepan over medium-low heat, stirring occasionally, until heated through to 165°F. You can also reheat individual portions in the microwave. Add a splash of broth or milk if the soup is too thick.
More soup recipes
- Easy Taco Soup
- Easy Chicken Gnocchi Soup
- Chicken Vegetable Soup
- Chicken Cabbage Soup
- Chicken Chili Soup
- Healthy Broccoli Cheddar Soup
- Beef and Barley Soup
You may also like
- One-Pot Cheesy Creamed Corn
- Olympic Village Chocolate Muffins
- Butternut Squash Salad
- Tandoori Chicken Recipe
- Sweet Potato Muffins
- Grilled Pineapple Shrimp Skewers with Coconut Dip
- White Bean Turkey Chili
If you try a recipe and like it, leave feedback in the comments below, and don’t forget to rate it! I would love it if you shared it with friends and family.
Chicken Corn Chowder Soup
Video
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 celery stalk, chopped
- 1 red bell pepper, diced
- 1 pound potatoes, cut into small cubes
- 3 cups shredded chicken
- 30 ounces unsweetened can corn, 2 cans
- 4 cups low sodium chicken broth or vegetable broth
- 1 1/2 cup almond milk
- 1 1/2 teaspoon Italian seasoning
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt and ground pepper, to taste
- Parsley to garnish, chopped
Instructions
- Heat the 2 tablespoons olive oil in a large stock pot over medium heat. Saute the 1 small onion (diced), 1 celery stalk (chopped), and 1 red bell pepper (diced) until softened, 3-4 minutes. Add in the 1 pound potatoes (cubed), 3 cups shredded chicken, 30 ounces unsweetened can corn, and 4 cups low sodium chicken broth or vegetable broth. Mix well and bring to a boil.
- Meanwhile, in a small bowl whisk well the 1 1/2 cup almond milk and 2 tablespoons cornstarch until no visible lumps.
- Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings (1 1/2 teaspoon Italian seasoning 1 teaspoon garlic powder, and Kosher salt and ground pepper)
- Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
- Garnish with freshly chopped Parsley to garnish and enjoy!
Notes
- About 2 cups per serving.
- Use cooked, shredded chicken breasts or store-bought rotisserie chicken.
- Canned, frozen, or fresh corn will all work. Drain canned corn before adding it to the soup.
- Yukon Gold or red potatoes work well because they hold their shape while cooking.
- Use plain, unsweetened almond milk. Regular milk is another option if you don’t need the recipe to be dairy-free.
- Whisk the cornstarch into cold almond milk until smooth before adding it to the soup.
- For a thicker chowder, mash some of the cooked potatoes and stir them back into the broth.
- Keep the chowder at a gentle simmer and stir occasionally.
- Store leftovers in the refrigerator for up to 3 to 4 days or freeze for up to 2 to 3 months for best quality.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Just made the soup. Liked that it is dairy free for family who are dairy intolerant. Lots of chopping but straight forward recipe. Liked the one pot recipe. Still cooking but I tasted the broth and it is tasty!
thank you.
Amazing. Thanks. Would love to hear more.
Can you freeze this?
Hi there. Yes you can.
Delicious.
We used oat milk instead of almond milk and it turned out great.
Also instead of shredded chicken, I smoked chicken breasts on my smoker and then cut them into chunks. Family loved my smoked chicken corn chowder.
Thanks for the feedback. Glad you loved it.
We really enjoyed this healthy version of chicken corn chowder! I cooked it in my instant pot. And I used raw chicken breast, not cooked. In case others want to cook this in the instant pot, this is what I did:
1. Heat oil in the Instant Pot on ‘Sauté’ mode. Add the onions, bell pepper and celery. Sauté until softened.
2. Add everything else to the Instant Pot, except the milk and cornstarch. Give a good stir.
3. Put the lid on the Instant Pot, close the steam vent and set to high pressure using the manual setting. Set the time to 9 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
4. Release the pressure manually. Keep the Instant Pot on warm.
5. Move the chicken to a large cutting board.
6. Whisk together the cornstarch and milk in a small bowl. Slowly whisk the slurry into the soup. Stir constantly for 1-2 minutes, or until the soup thickens.
7. Shred the chicken with 2 forks, then transfer back to the Instant Pot.
8. Serve with toppings.
Thanks for the feedback.
This was so easy to make. I did not miss the heavy cream at all. The only small tweak I made was adding chili flakes for a little more heat! Very satisfying meal!
Thanks Rose. Glad you loved it.
Can this be frozen?
Yes you can freeze this for sure
I made this last night and while it has good flavor it does not have the creamy consistency of a corn chowder. Do I have to whisk the almond milk until thickens because only did it until lumps disappeared. Is that where I went wrong or is it because it is a lighter/healthier version?
Can this be done in crockpot for how many hours.
Thank you
yes. High 4 hours
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
Yes. That would work
Do I have to use the corn starch? Thank you!
No you don’t have to at all. It won’t be as thick but you can also use flour.
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!
Thank you Karen. Glad you liked it and I appreciate the feedback
Confused?!? You use potatoes – how then is the listed carb count so low?!?!?
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 grams so some of your recipes are a bit hit and miss never the less they always turn out delicious.
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
For the shredded chicken, is that 3 cups cooked or uncooked?
That would be cooked
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!
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.
Sounds delish. Thanks for the feedback