Chicken Corn Chowder

The Best Corn Chowder has Chicken

I can’t say enough about this recipe. Plus, I love practically anything “Chowder” so, it’s safe to say, being the author and all, that I might be a little bias. A Chowder is defined as a soup made with milk and/or cream, also a roux for thickening and the addition of seafood or vegetables or both. There are two other common ingredients, however, found in most Chowders; chopped onion and potatoes.

There are many different recipes out there, in this great abyss we call the web. Clam Chowder has always been one of my favorites and I like to make mine with bacon. There is of course other Seafood recipes, similar to this one, that add chunks of fish or shrimp and, of course, simple potato or corn chowder recipes.

For this particular chowder, I decided to step it up and make it chunky; like a stew. That’s why I like to call it, “Beyond” Chicken Corn Chowder. I combined Chicken Chowder with Corn Chowder and I threw in a few more vegetables. In fact, the beautiful thing about this recipe, is it is interchangeable. It can be made with just the vegetables or the addition of Seafood, instead of Chicken.

If you want to make a vegetable chowder, just leave the chicken out and use a vegetable broth instead. If you want a Clam chowder, exchange the chicken broth for Clam juice and add chopped Clams instead. The same goes for seafood… shrimp or fish. Just swap the broth and the meat and your chowder flavor will follow.

At the End of the Day

This Chicken and Vegetable Chowder is the perfect balance of rich, savory flavors and hearty nutrition. The seared chicken thighs bring tender, juicy bites of protein, while the blend of garlic, onion, carrots, corn, and peas adds layers of natural sweetness and earthy depth. Russet potatoes (or crispy Tater Tots) make the chowder extra filling, soaking up the creamy, flavorful base. The combination of butter, flour, and heavy whipping cream creates a luxuriously thick and velvety texture, elevated by the subtle sweetness of white wine. Seasonings like blackened seasoning, dried parsley, white pepper, and kosher salt add bold, smoky heat and herbaceous notes, making every spoonful deeply satisfying. Packed with protein, fiber, and essential vitamins, this chowder isn’t just comfort food—it’s a wholesome, flavor-packed meal that warms you from the inside out.

More Soup and Stew Recipes

Bacon Clam Chowder, Cream of Mushroom, Egg Drop Soup, Hot & Sour Soup, Miso Soup, Wonton Soup, Menudo, French Onion Soup, Cream of Broccoli, Easy Beef Stew with Ditalini, Lobster Bisque, Amazing Chili, Chili Colorado.

Chicken Corn Chowder Ingredients: 8 to 10 servings

• Butter (4 tbsp): Adds rich, creamy flavor and helps sauté vegetables.
• Russet Potatoes (2, cut into ½-inch pieces): Provides hearty texture and thickens the chowder.
• Onion (1, diced): Adds aromatic depth and savory flavor.
• Frozen Peas (1 cup): Offers a pop of sweetness and color.
• Frozen Carrots (1 cup): Brings natural sweetness and vibrant color.
• Frozen Corn (1 cup): Adds a sweet, juicy crunch to the chowder.
• All-Purpose Flour (⅓ cup): Thickens the broth for a creamy consistency.
• Sweet White Wine (1 cup): Enhances flavor with a subtle, sweet acidity. (Homemade Roscatto used)
• Chicken Broth (1 qt): Forms the savory, flavorful base.
• Heavy Whipping Cream (1 cup): Adds richness and a silky, creamy texture.
• Chicken (1 lb, cut into 1-inch pieces): Tender, protein-packed bites.
• Italian Seasoning or Dried Parsley (1 tsp): Infuses the chowder with herbaceous notes.
• Blackened Seasoning (½ tsp): Brings a bold, smoky kick.
• White Pepper (¼ tsp): Adds mild heat and earthy flavor.
• Kosher Salt & Black Pepper (to taste): Balances and enhances all flavors.

Notes: Season Boneless Chicken Thighs with Kosher Salt and Pepper
and Blackened Seasoning. Could also use a dash of Cayenne
for spicier taste buds.

This Chowder is EXCELLENT for any recipe;
Clams, Chicken, fish and seafood or plain Corn Chowder.

Instructions:

1. Season the boneless chicken thighs with kosher salt, blackened seasoning, and white pepper.
2. Cook the seasoned chicken in a large skillet over medium heat until fully cooked, then set aside.
3. In a large pot, melt the butter over medium heat.
4. Add the garlic, onion, carrots, corn, and peas. Cook until the vegetables are softened.
5. Stir in the flour to coat the vegetables, then slowly pour in the white wine and chicken broth, stirring constantly.
6. Bring the mixture to a boil, then add the potatoes (or Tater Tots) and heavy whipping cream.
7. Stir until the mixture thickens, then reduce the heat to a simmer.
8. Add the cooked chicken back into the pot and season with dried parsley, kosher salt, blackened seasoning, and white pepper.
9. Simmer until the chowder is heated through and the flavors are well combined.

Be sure to watch the short video tutorial and I’ll demonstrate exactly how to make this Chicken Corn Chowder.