Chicken corn chowder with potatoes is a creamy, filling soup that comes together in one pot on the stove. Sweet corn, tender chicken, and soft diced potatoes simmer in a savory broth, then a cup of heavy cream makes the whole pot silky and rich.
The recipe serves four and takes about 55 minutes from start to finish, which makes it a good choice for a cool evening. It also works well with leftover cooked chicken if you want to save time. Below you will find the ingredients, step by step method, serving ideas, storage advice, and answers to common questions.
Table of Contents
Why This Works
Chowder gets its body from starch and dairy working together. Potatoes release a little starch into the broth as they simmer, which gives the soup a naturally thicker texture before the cream even goes in. That is why the potatoes join the pot early and get a proper simmer until they are tender.
Corn adds sweetness and a little more thickness. Using fresh or frozen kernels both work, and frozen corn is picked at peak ripeness, so it is a reliable choice out of season. Adding the corn later in the cooking keeps its pop and bright flavor.
The cream goes in near the end and simmers gently. Boiling a cream soup hard can make it separate, so keep the heat at a low, steady simmer. Low-sodium broth also gives you control over the salt, which is helpful since the flavors concentrate as the soup cooks.
Ingredients
- 1 lb chicken breast, diced
- 2 cups sweet corn, fresh or frozen
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 medium potatoes, diced
- 1 tbsp olive oil
- 3/4 tsp salt
- Black pepper, to taste
- Fresh parsley, for garnish
How to Make Chicken Corn Chowder with Potatoes
1. Soften the onion and garlic
Heat the olive oil in a large pot over medium heat. Add the chopped onion and garlic and cook until softened and fragrant.
2. Brown the chicken
Add the diced chicken and cook until it is lightly browned on the outside. It does not need to be cooked through yet, because it will finish in the broth.
3. Simmer the potatoes
Stir in the diced potatoes and the chicken broth. Bring the pot to a boil, then reduce the heat and simmer for about 15 minutes, stirring occasionally, until the potatoes are tender.
4. Add corn and cream
Stir in the corn and the heavy cream, then season with the salt and pepper. Keep the heat low enough for a gentle simmer.
5. Finish the chowder
Simmer for about 10 more minutes, until the chowder is hot and slightly thickened and the chicken reaches 165 degrees F. Taste and adjust the seasoning, then serve hot with parsley on top.
How to Serve
Chowder begs for something to dunk. Garlic cheesy cornbread drop biscuits are a fantastic partner, or try Southern fried cornbread hoecakes for a rustic touch.
For a softer option, serve sourdough biscuits alongside. If you want a soup and sandwich night, a sun-dried tomato bacon pesto grilled cheese makes a great pairing.
How to Store and Reheat
Cool the chowder quickly and refrigerate it in a sealed container within two hours of cooking. It keeps for up to four days. Because soup holds heat, dividing it into shallow containers helps it cool faster.
Reheat gently over low heat, stirring often, until the soup is steaming hot and reaches 165 degrees F. Add a splash of broth or milk if it has thickened too much in the fridge. Freezing is not ideal, since cream soups can separate and potatoes can turn mealy after thawing.
Tips and Variations
For a thicker chowder, mash a few of the potatoes against the side of the pot, or blend a portion of the soup and stir it back in. Pureeing some of the corn works too, and it thickens the soup without extra cream.
Add a diced stalk of celery with the onion, a handful of crumbled bacon on top, or a pinch of smoked paprika for warmth. For a lighter chowder, swap some of the cream for whole milk, though the soup will be less rich. Leftover rotisserie chicken can replace the raw chicken, so add it with the corn.
For a good example of corn thickening a chowder, check the Nebraska Extension potato corn chowder recipe, which also advises refrigerating leftovers promptly and reheating soup to a steaming 165 degrees F.
FAQ
Can I use leftover cooked chicken?
Yes. Skip the browning step and stir the cooked chicken in with the corn, then simmer until everything is hot. It is a great way to use leftovers.
What potatoes are best for chowder?
Yukon Gold and red potatoes hold their shape well, while russets break down more and thicken the soup. Choose based on whether you prefer chunks or a creamier body.
How do I keep the cream from curdling?
Add the cream toward the end and keep the heat low. A steady, gentle simmer is fine, but a hard boil can make cream soups separate.
Can I make this chowder dairy-free?
You can use full-fat coconut milk in place of the cream, though it will add a mild coconut flavor. Add salt and pepper to taste after it simmers.
Is this chowder thick or thin?
It is moderately thick and creamy, and it thickens more as it cools. Stir in a little broth or milk when reheating if you prefer a looser soup.
Stovetop Chicken Corn Chowder with Potatoes
Ingredients
Main Ingredients
- 1 lb chicken breast diced
- 2 cup sweet corn fresh or frozen
- 1 onion chopped
- 2 cloves garlic minced
- 3 cup low-sodium chicken broth
- 1 cup heavy cream
- 2 medium potatoes diced
- 1 tbsp olive oil
- ¾ tsp salt
- black pepper to taste
- fresh parsley for garnish
Instructions
Cooking
- Heat the olive oil in a large pot over medium heat. Cook the onion and garlic until softened.
- Add the diced chicken and cook until lightly browned.
- Stir in the potatoes and broth, bring to a boil, then simmer about 15 minutes until the potatoes are tender.
- Stir in the corn and heavy cream, then season with salt and pepper.
- Simmer gently about 10 minutes until slightly thickened and the chicken reaches 165 degrees F. Serve hot with parsley.
