Today I’m bringing you a truly luscious, creamy, and ridiculously flavorful soup to warm your soul. Forget those watery, sad canned soups—this is the Best Chicken and Corn Chowder you will ever make, pinky promise! It’s perfectly thick and rich, loaded with tender chicken, sweet pops of corn, and hearty potatoes, all swimming in a savory, smoky broth. This chowder is basically a hug in a bowl, making it absolutely perfect for a chilly evening or just when you need a little cozy magic. Trust me, this one is a game-changer for your weeknight dinner rotation!

Why You’ll Love This Recipe

Ultimate Comfort Food: This chowder is rich, creamy, and hearty—the perfect meal to fight off a chill and fill you up with satisfying goodness.
Hearty & Satisfying: It’s loaded with protein (chicken), fiber (veggies), and starch (potatoes), making it a complete meal that doesn’t feel heavy.
Sensory Delight: The addition of smoked paprika gives this classic chowder a little whisper of smoky depth that takes the flavor from “good” to “wow, what is that amazing flavor?”
Easy to Customize: You can play around with the toppings (hello, crispy bacon!) or even sneak in extra veggies. It’s super forgiving and fun to make!

Ingredients

All you need for this cozy, creamy chowder are simple ingredients and about 50 minutes! Yes, it’s that easy. But first, let’s gather up these key flavor builders:

Butter and Olive Oil: Our foundation for sautéing; the butter adds richness while the oil helps keep the temperature steady.
Onion, Garlic, Carrots, and Celery: The classic mirepoix base (plus garlic!) that brings essential aromatic depth and natural sweetness to the broth.
All-Purpose Flour: This is our thickening agent! It creates a roux with the butter/oil, making the chowder wonderfully rich without needing to add a ton of potatoes.
Chicken Broth: The liquid gold that transforms the flour/fat mixture into a creamy, savory base for all our flavors to simmer in.
Cooked Chicken Breast: The protein star of the show! Using pre-cooked or rotisserie chicken is a major time-saver, letting us get to eating faster.
Corn Kernels: Essential for chowder! They burst with sweet flavor and add a lovely texture contrast. You can use fresh, canned, or frozen—whatever you have on hand!
Potatoes: They make the chowder extra hearty and contribute to the creamy texture as they break down slightly while simmering.
Milk and Heavy Cream: The duo that brings the classic, luxurious creaminess to the chowder. The cream adds that perfect restaurant-quality finish.
Dried Thyme: Brings a classic, earthy herbal note that pairs beautifully with chicken and root vegetables.
Smoked Paprika: A little secret ingredient! It adds a warm, subtle smokiness that elevates the whole dish.
Salt and Pepper: Essential for enhancing and balancing all the delicious flavors. Don’t be shy about seasoning!
Fresh Parsley: A bright, fresh finish that adds a pop of color and a final touch of herbal freshness.

Note: The exact quantities for all of these wonderful ingredients, along with precise preparation steps, are waiting for you right below the article in the full recipe card!

How to Make the Best Chicken and Corn Chowder

This soup is incredibly simple to master. Just follow these easy steps and prepare for serious comfort!

Step 1: Build the Flavor Base

In your large pot, heat the butter and olive oil over medium heat. Add your diced onion, minced garlic, carrots, and celery. Sauté these beautiful aromatics for about 5 minutes until they start to soften up and smell amazing. This is where the magic starts!

Step 2: Create the Thickening Roux

Sprinkle the flour right over those softened vegetables. Stir it really well to coat everything, and let it cook for just 1-2 minutes. This is crucial for cooking out that raw flour taste and ensuring a smooth, velvety chowder.

Step 3: Simmer and Incorporate

Slowly, gradually pour in the chicken broth, making sure to stir constantly as you do it. Keep stirring until the mixture is completely smooth—no lumps allowed! Then, toss in the shredded chicken, corn, diced potatoes, thyme, smoked paprika, salt, and pepper. Give it a good stir and bring it up to a gentle boil.

Step 4: Let the Flavors Melt Together

Reduce the heat way down to low and let your chowder simmer gently, uncovered, for about 20-25 minutes. You’ll know it’s ready when those potatoes are nice and tender and the soup has thickened up beautifully.

Step 5: Add the Creaminess

Now for the best part! Stir in the milk and the heavy cream. Let it simmer for just another 5 minutes to warm through, but be careful not to let it come to a full boil at this stage.

Step 6: Final Touches and Serve

Taste your chowder and adjust the seasoning—a little pinch more salt can sometimes make all the difference! Stir in your fresh parsley for a pop of color and herbaceousness. Ladle it up and serve it hot, maybe with a sprinkle of crispy bacon or shredded cheese. Enjoy every single spoonful!

Pro Tips for Making the Recipe

Rotisserie Chicken is Your Best Friend: Don’t feel like cooking chicken? Grab a rotisserie chicken from the store! Shred it up, and you’ll save 15 minutes of prep time while adding amazing flavor.
The Corn Secret: If you’re using frozen corn, toss it in without thawing it first. It helps cool the soup slightly and keeps the kernels perfectly crisp-tender.
Prevent a Boil: Once you add the milk and heavy cream (Step 6), keep the heat very low and do not let it boil. High heat can cause the dairy to curdle, ruining that perfect silky texture.
Taste and Adjust! This is the most important tip. Before serving, give it a final taste. If it tastes “flat,” it likely needs a little more salt. A dash of pepper or a pinch of hot sauce can sometimes brighten it up, too!

How to Serve

This chowder is so hearty, it practically is the meal, but here are some delightful ways to serve and pair it:

Topping Power: Load it up! I love serving this with a generous sprinkle of crumbled turkey bacon, some sharp shredded cheddar cheese, or a handful of thinly sliced green onions for a fresh bite.
The Dippers: You absolutely need something to dunk! Pair it with a slice of crusty bread, warm biscuits, or even a side of buttery cornbread.
Side Salad: If you want a little freshness, a simple side salad with a light vinaigrette makes a wonderful, bright contrast to the rich chowder.

Make Ahead and Storage

This chowder actually tastes even better the next day, once the flavors have had a chance to fully mingle and develop.

Storing Leftovers

Place completely cooled leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.

Freezing

Chowders with a cream base can sometimes separate slightly when thawed. If you plan to freeze it, I suggest making the soup up through Step 5 (before adding the milk and cream). Freeze the base for up to 3 months. Thaw it overnight and then add the milk and cream during the reheating process.

Reheating

Reheat leftovers gently on the stovetop over low heat, stirring frequently. If it’s too thick, simply add a splash of extra milk or broth to thin it back out to your desired consistency. Avoid high heat to prevent curdling the cream.

FAQs

1. Can I use frozen potatoes or another starch?

No, I wouldn’t recommend it! Frozen diced potatoes have a tendency to become mealy or soft when simmered in soup for a long time. Stick to fresh, diced potatoes (Russet or Yukon Gold work best) for the perfect texture. If you want a starch alternative, you could try substituting the potatoes with about a cup of cooked white rice or a cup of small pasta like ditalini, adding it in Step 4.

2. What can I do if my chowder is too thin?

If your chowder is too thin after simmering, you have two great options. The first is to ladle out about 1 cup of the soup, blend it until smooth, and stir it back in (the blended potatoes and veggies will naturally thicken it). The second option is to make a simple slurry of 1 tablespoon of cornstarch mixed with 2 tablespoons of cold water, stir it into the simmering chowder, and let it cook for a few minutes until it thickens up.

3. Is there a way to make this chowder dairy-free?

Absolutely! While it won’t have the exact same classic richness, you can easily make this dairy-free. Replace the milk with an unsweetened plant-based milk (like cashew or almond), and swap the heavy cream for full-fat coconut milk (the kind in the can). The coconut milk provides the necessary fat for a creamy texture, but you may want to skip the parsley if you find the coconut flavor is too prominent.

4. Can I use bone-in chicken or another cut of meat?

Yes, you can! If you only have bone-in chicken thighs or breasts, you can cook them right in the broth during the initial simmering stage (Step 4). Make sure the meat is fully cooked, then remove it, shred it, and return it to the pot before adding the milk and cream. Using bone-in meat will also add an extra layer of savory flavor to your broth!