Chicken Corn Chowder

Bowl of Chicken Corn Chowder garnished with fresh herbs
White bowl, on a Butcher Block counter top, full of 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.

Ingredients for Chicken Corn Chowder: chicken, corn, potatoes, onions, and pea
Bulk of the Ingredients for Chicken Corn Chowder; A bag of Frozen Peas & Carrots, Corn, 2 bowls of Chopped Onion and Potatoes and a package of 5 Boneless Skinless chicken thighs.

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.

Pan fried skillet chicken thigh meat for chicken clam chowder.
Green Diamond Skillet with 5 seasoned and fully cooked Boneless Skinless Chicken thighs.

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.

Cooking Onion and Potato base in a large pot to make chicken corn chowder.
Large pot on the stove top full of the starting makes of a chicken corn chowder; chopped onion, butter seasoned potatoes.

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.

Cooking process of Chicken Corn Chowder in a pot.
One full ladle serving, over the soup pot, of chicken corn chowder.

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.

Serving a large bowl and spoon full of corn chowder with chicken.
One spoonful of chicken corn chowder, taken from a white bowl with a full serving of soup, on the counter.

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.

Easy Beef Stew with Ditalini

A green handled Bowl of Beef Stew with Ditalini pasta and a spoon.

The Best Beef Stew

You won’t be able to deny this stew, it’s that good. It’s very similar to a recipe I posted a few years ago but this really packs that stick to your ribs punch. I’m talking about comfort food that makes you feel so warm and cozy inside that you melt with each bite. As you can see by the title, I’ve also added a small italian soup noodle called “Ditalini” to make this recipe a little more filling and you’re going to love it. I’m telling you, Beef Stew can’t get much better.

Cooking the Beef and Vegetables

The most important thing to understand, in this recipe, is that everything must be seared. Sear the chopped onion, potatoes, carrots and certainly the beef. Also, be sure to season everything as you go with Kosher Salt and Pepper. The Beef is braised so it gets a dusting of all purpose flour, as well.

The fresh herbs I use in the video are slightly different than the written recipe, however, but it’s not a big enough difference to make a stink about. It’s just going to be up to your personal preference and how you like your Beef Stew to taste. In the video, I use 4 different fresh herbs, Bay leaf, Oregano, Thyme & Rosemary. In the written recipe, I only use 2 dry ingredients, Parsley & Thyme.

My wife claims to like the written recipe better, though, if it’s any consolation. You might even want to look into trying my Pork Loin and Hominy Stew. It’s delicious.

Easy Beef Stew with Ditalini video tutorial by PoorMansGourmet.

Easy Beef Stew with Ditalini Ingredients:

3 tbsp Olive oil
1 1/2 lb Beef Chuck, cut into 1/2″ pieces
1/4 cup flour (all purpose), for the beef
1 Onion, Chopped 1/2″ pieces
2 tbsp Butter
2 Large Russet Potatoes, cut into 1/2″ pieces
2 Large Carrots, cut into 1/4″ pieces
1 qt Beef Broth
1/2 cup Spaghetti Sauce/Ragu
1 tbsp Dried Parsley
1/2 tsp Dried Thyme
2 cup Water
1 cup Ditalini pasta

Kosher Salt and Pepper to taste

Sautee the chopped Onion in butter for 5 minutes and season
with salt and Pepper. Add the Potato and Carrot, cook 10 minutes
and season again with salt and pepper, Parsley and Thyme.

Pre-season the cut beef with Kosher Salt and Pepper and mix
with the flour until fully coated. Remove the vegetables from the
pot, place in a bowl, add the Olive oil and meat to the pot and
sear the meat on all sides for 5 minutes over medium high heat.

Add the vegetables back to the pot and stir everything together.
Add the Beef Broth, Ragu and 1 cup of water. Stir and bring the
soup to a boil, reduce heat, cover with a lid and simmer for 2 hours,
stirring occasionally. After 2 hours add 1 more cup of water and the
Ditalini pasta. Simmer, covered, for one 1/2 hour, then serve.

Watch the short video tutorial and I’ll show you exactly how to make this delicious Roast Beef Stew with Ditalini recipe.

Egg Drop Soup with Fried Wonton Croutons

Large red pot full Egg Drop Soup.

The Best Egg Drop Soup

I don’t know why this soup isn’t consistently delicious, everywhere it’s served because it’s not that difficult to make. My daughter loves this soup but she too prefers the soup from one specific Chinese restaurant over any other so, I decided to make it the way she and I both like it. I can tell you that this is probably the Best Egg Drop Soup recipe and it only gets better, the longer it simmers.

It’s got all of the basic vegetable ingredients, including carrot, corn and peas. Other than the egg ribbons, that I teach you how to make, firm Tofu is the preferred protein in this soup and you can garnish with green onion and/or add it directly to the soup. I also show you how easy it is to make the crispy wonton croutons we all love to crunch on in our soup.

MSG is in this recipe and you really shouldn’t worry about it because this soup is good with or without it. However, You really shouldn’t be concerned with all of the misconceptions about this ingredient and HERE’S WHY. Also, know that Chinese restaurants use it in almost everything and it’s one of the reasons their food tastes so much better than your homemade Chinese cooking. MSG achieves that Umami that we all crave in food and if you read the article I linked above, you’ll understand more about it.

Egg Drop Soup Ingredients:

1 pkg Wonton Wrappers, fried crunchies (optional)

1 tsp Olive Oil
1 tbsp Ginger, freshly chopped
2 qt Chicken Broth
2 tbsp Rice Cooking Wine
2 Eggs
2 tsp Sesame oil
1 tbsp Soy Sauce
1 tsp sugar
1/4 tsp White Pepper
1 tsp MSG
1/4 cup Corn Starch, mix with 1 cup of the Chicken Broth
1/4 cup Corn
1/4 cup Frozen Peas
1/4 Carrots
8 oz Tofu, firm, cubed slices
2 Green Onions, chopped

Kosher Salt and Black Pepper to taste

Oil for Frying, 350° Fahrenheit

2 Eggs, for egg ribbons, soup should be boiling. Add Corn Starch after.
1/4 cup Corn Starch, pre-mix with 1 cup of the broth and stir in last.
Just watch the short video tutorial and I’ll show yo exactly how to make this Egg Drop Soup.