Chicken Corn Chowder

Karen McGinty


Easy to make hearty Chowder. Very satisfying


☆☆☆☆☆ 0 votes

15 Min
1 Hr
Stove Top


  • 8 oz
    cooked chicken
  • 6 c
    chicken broth
  • 3 c
    corn kernels, fresh
  • 1/2
    sweet onion
  • 2 stalk(s)
  • 2 Tbsp
  • 1/2
    red pepper, cut up
  • 1
    chicken buillion cube
  • 6-7 small
    yukon potatoes
  • 1/2 tsp
    dried thyme leaves
  • 1/2 tsp
    smoked paprika
  • 1/2 tsp
    dried parsley
  • 1/2 c
    half and half or whole milk

How to Make Chicken Corn Chowder


  1. Cut up the 8 oz chicken to small cubes. Dice the onion and celery. Cut the potatoes in to chunks and the pepper also
  2. In s large pot add the butter then sauté the onions and celery pieces on medium heat. Cook til they start becoming translucent
  3. Add the corn , pepper , potatoes and spices. Cook for a few minutes to warm up all the vegetables then add chicken stock.
  4. Cook 30 min on medium. Bring up almost to a boil then lower to a simmer
  5. Lastly add the half and half. Adds salt and pepper to taste. I prefer to let my soup simmer for at least 30 min more ensuring the potatoes are tender.
  6. Serve soup. Garnish with a small amt of shredded cheese

Printable Recipe Card

About Chicken Corn Chowder

Course/Dish: Chowders
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy

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