Chicken Corn Chowder

Chicken corn chowder is made with fresh sweet corn, tender chicken, bell peppers, and a lightly creamy broth that’s filling without feeling like a cold-weather soup. It’s a one-pot dinner that’s ready in about 30 minutes.

Chicken Corn Chowder with Fresh Sweet Corn

The corn goes into the pot before I ever cut it off the cob. I know that seems backwards, but there’s a reason for it. While the chicken cooks, the cobs flavor the broth, so this chicken corn chowder starts tasting like fresh corn before the kernels are ever sliced off.

I’m a summer soup person. We’ve already established that at some point. Once sweet corn is available at farm stands, I make this one several times over the season. I’d rather make a corn chowder that tastes like August than wait until November for cold weather to roll around. This one has enough creaminess to feel comforting without turning into a corn chowder that needs a blanket and a fireplace.

I’m also not making a roux in the middle of summer out of principle. I use instant mashed potato flakes to thicken the broth in a couple of minutes, and I can decide how thick I want it without another pan or another ten minutes standing over the stove. The corn is the reason I made the soup in the first place. I want it to stay the most noticeable flavor in the bowl.

Half the bell pepper cooks into the chowder, and I sprinkle the rest over the top before serving. It seems like a small thing, but every spoonful ends up with soft peppers, fresh peppers, tender chicken, and sweet corn that still tastes like it came off the cob.

This is what I make when August has me in the mood for soup, but not the kind that makes me wonder why I didn’t wait for October.

What Makes This Recipe Different

• I wanted the cobs to flavor the broth before the kernels were even sliced off, so I cooked the whole ears with the chicken. Once the corn comes off the cob, it only needs a few minutes back in the pot, so it stays sweet and fresh instead of simmering the entire time.
• I skipped the heavy cream on purpose. Whole milk gives the broth enough richness to taste like chowder without covering up the fresh corn or bell peppers.
• Instant mashed potato flakes are cooked potatoes that have been dried, and they thicken the broth in minutes. They’re the perfect thing when I don’t want to spend another minute near a hot stove. I add as much or as little as I want until the chowder is the consistency I like. I usually keep this one more brothy because it fits summer better.
• When to add the bell peppers seems like a minor decision, but it wasn’t. I cook half in the broth until they’re tender, then sprinkle the rest over each bowl before serving. That way every bowl has both soft and crisp peppers.

Ingredients

• Boneless skinless chicken breasts – They cook right in the broth, don’t leave a layer of fat floating on top, and shred easily without making the soup too rich.
• Fresh sweet corn – The reason this recipe exists. Cooking the ears before cutting off the kernels gives the broth extra corn flavor, and the kernels only need a few minutes back in the pot.
• Low-sodium chicken broth – Since the chicken and corn both cook in the broth, it becomes the base of the soup. I use low-sodium so I can season the chowder at the end instead of hoping the broth got it right.
• Green bell pepper – Half cooks into the chowder, and the rest gets sprinkled over the finished bowls. It gives the soup two different textures instead of one.
• Whole milk – It makes the broth creamy without covering up the fresh corn. Heavy cream would make a richer chowder, but that’s not what I wanted this one to be.
• Instant mashed potato flakes – One of my favorite tricks for thickening soup. They dissolve quickly, and I can add more until the chowder is the consistency I prefer.
• Salt and black pepper – I wait until the end to season because every brand of chicken broth is different. Taste first, then decide how much the soup needs.
• Crushed red pepper flakes – I like serving these at the table so everyone can decide how much heat they want.

How to Make Chicken Corn Chowder

Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.

• Step One (cook the chicken and corn)
  Place the chicken breasts, whole ears of corn, and chicken broth in a Dutch oven. Bring everything to a boil, then lower the heat and let it simmer for about 12 minutes, or until the chicken reaches 165°F (74°C). Cooking the corn before cutting off the kernels may seem backwards, but it gives the broth a head start. While the chicken cooks, the cobs flavor the broth, so the chowder already tastes like corn before the kernels ever make it back into the pot.
• Step Two (make the broth)
  Move the chicken and corn to a cutting board. Stir half of the chopped bell pepper into the broth, then pour in the milk and add the instant mashed potatoes, stirring until smooth. If you want a thicker chowder, add more potato flakes a little at a time until it gets where you want it. There’s no roux or waiting for diced potatoes to soften because this summer soup has enough going for it already.
• Step Three (finish the chowder)
  Shred the chicken with two forks while the corn cools enough to handle. Cut the kernels from the cobs and return both the chicken and corn to the pot. The kernels only need enough time to warm through, which keeps them tasting like fresh corn instead of something that has been simmering since breakfast.
• Step Four (season and serve)
  Warm the chowder over medium-low heat, but don’t let it boil once the milk is in there. Taste and season with salt and black pepper, then ladle it into bowls. Add the rest of the chopped bell pepper for some crunch and color, plus crushed red pepper flakes for anyone who likes summer corn with a nudge of confrontation.

Recipe Tips

• Cut the kernals into a wide bowl instead of trying to do it over the pot. The bowl catches the corn and all the juices without sending kernals across the kitchen.
• Add the potato flakes a little at a time. They continue thickening for a minute or two after you stir them in, so it’s easier to add more than to thin the soup back out.
• Once the milk has been added, keep the chowder at a lazy simmer instead of a boil. It stays smoother that way.
• Taste before adding salt since every brand of chicken broth seasons the soup differently.

Storage

• Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 4 days. The chowder will thicken as it sits because the potato flakes continue absorbing liquid. Stir in a splash of chicken broth or milk while reheating until it’s back to the consistency you like.
• Reheat over medium-low heat or in the microwave, stirring occasionally. Try not to let it boil once it’s hot since the milk can lose its smooth texture.
• This chowder can be frozen for up to 3 months, although the broth may look slightly less smooth after thawing it. Cool it completely before freezing, thaw overnight in the refrigerator, and reheat slowly with a splash of milk or broth.

FAQs

• Can I use frozen corn kernels instead of fresh corn?
  Yes. Fresh corn gives the best flavor because the cobs cook in the broth, but frozen corn kernels still make a good chowder. Stir them in with the shredded chicken since they only need a few minutes to heat through.
• Can I use diced potatoes instead of instant mashed potato flakes?
  You can. Add peeled, diced potatoes with the chicken and corn so they have time to become tender. The chowder will have a chunkier texture, and you’ll no longer need the potato flakes.
• Can I use rotisserie chicken?
  Yes. Skip poaching the chicken and add shredded rotisserie chicken after the broth is finished. I’d still cook the whole ears of corn in the broth first so you don’t miss out on that extra corn flavor.
• Can I use chicken thighs instead of chicken breasts?
  Yes, but expect a different result. Boneless, skinless chicken thighs release more fat into the broth, so the chowder won’t stay as light as it does with chicken breasts. They’ll still taste good, but I prefer chicken breasts for this recipe.
• Why do you cook the corn before cutting it off the cob?
  Cooking the whole ears in the broth gives the chowder more corn flavor. Then the kernels only need a few minutes back in the pot, so they stay fresher-tasting.

From My Kitchen Notes

Small observations from the margins.

• Don’t let fresh things become ordinary because they’re abundant.
• The sweetest things usually have a shorter season than I’d prefer.
• There are days when enough is the right amount.
• Knowing when to stop cooking something is part of knowing how to cook it.
• Cooking something longer doesn’t always bring it closer to what you wanted.
• There’s a reason not everything belongs in the pot at the same time.
• Leaving part of something uncooked is not the same as leaving it unfinished.
• Corn gives the broth something before the kernels ever become a part of it.
• Some ingredients change the meal without needing to remain in it.
• Cutting something away doesn’t erase what it already gave.
• There’s a difference between flavoring the whole pot and being visible in the final spoonful.
• You can remove the source and still taste what happened.
• The best conversations leave something unsaid on purpose.
• The bowl remembers the cob even after the cob is gone.

Since You’re Already Buying Corn…

• Grilled Corn Salad with Avocado and Basil – Charred corn, avocado, fresh basil.
• Fresh Creamed Corn – Rich, buttery side dish.
• Smoked Corn on the Cob – Pellet grill, seasoned butter.
• Cherry Corn Salad – Arugula, feta, sweet cherries.
• Corn Succotash – Edamame, bacon, tomatoes.
• Mexican Street Corn Pasta Salad – Cotija, chili-lime dressing.
• Mexican Street Corn Soup – Elote-inspired comfort bowl.

Print Recipe

5 from 3 votes

Chicken Corn Chowder

Chicken corn chowder makes the most of fresh sweet corn with tender chicken, bell peppers, and a lightly creamy broth that's filling without feeling like a cold-weather soup. Cooking the whole ears in the broth before cutting off the kernels adds even more corn flavor, while instant mashed potato flakes thicken the chowder without making a roux. It's a one-pot dinner that's ready in about 30 minutes.

Prep Time10 minutes mins

Cook Time20 minutes mins

Total Time30 minutes mins

Course: Dinner, Lunch, Main Course

Cuisine: American

Keyword: chicken and corn chowder, Chicken Corn Chowder, chicken corn chowder recipe, chicken corn chowder with potatoes, corn chowder with chicken, easy chicken corn chowder, fresh corn chowder, one pot chicken corn chowder, summer chicken corn chowder

Servings: 4

Calories: 270kcal

Author: Cathy Pollak

Equipment

• measuring cups and spoons For measuring milk, potato flakes, and seasoning.
• Cutting board Easy place to shred the chicken and chop the veggies.
• chef knife For chopping the bell pepper and cutting the kernals from the cobs.
• Dutch oven 7 quart (6.6 L). Large enough to hold the broth, chicken, and whole ears of corn.

Ingredients

Chowder:

• 12 oz (340 g) skinless, boneless chicken breast halves
• 4 ears fresh sweet corn husks and silk removed
• 1 (32 oz / 946 ml) container low-sodium chicken broth
• 1 medium green bell pepper chopped and divided
• 1 cup (240 ml) whole milk
• 2 cups (160 g) instant mashed potatoes flakes
• salt and pepper to taste

For serving:

• 2 tsps (4 g) red pepper flakes

Instructions

• In a Dutch oven, add the chicken breasts, whole ears of corn, and chicken broth. Bring to a boil over high heat, then reduce the heat to a gentle simmer. Cook for about 12 minutes, or until the chicken reaches 165°F (74°C).
  12 oz (340 g) skinless, boneless chicken breast halves, 4 ears fresh sweet corn, 1 (32 oz / 946 ml) container low-sodium chicken broth
• Remove the chicken and corn from the pot. Stir half of the chopped bell pepper into the broth, then add the milk and instant mashed potato flakes. Stir until smooth. If you'd like a thicker chowder, continue adding potato flakes ¼ cup (20 g) at a time until it reaches the consistency you like.
  1 medium green bell pepper, 1 cup (240 ml) whole milk, 2 cups (160 g) instant mashed potatoes flakes
• Shred the chicken using two forks. Once the corn is cool enough to handle, cut the kernels from the cobs and return both the chicken and corn to the pot. Cooking the ears before removing the kernels gives the broth extra corn flavor while helping the kernels stay fresh-tasting instead of simmering the entire time.
• Warm the chowder over medium-low heat without letting it boil. Season with salt and black pepper to taste, then divide into bowls.
  salt and pepper
• Sprinkle each serving with the remaining chopped bell pepper and crushed red pepper flakes if you like a little heat.
  2 tsps (4 g) red pepper flakes

Notes

• Cooking the corn on the cob first gives the broth extra corn flavor before the kernels are added back to the soup.
• Instant mashed potato flakes dissolve quickly and make it easy to adjust the thickness without making a roux.
• Fresh sweet corn gives the best flavor and texture, but frozen corn can be substituted when fresh corn isn't in season.
• Leftover chowder will thicken in the refrigerator. Stir in a splash of chicken broth or milk while reheating if needed.
• Warm gently after adding the milk and avoid boiling to help keep the broth smooth.

 

 

If you’re making this Corn Chicken Chowder, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

 

Nutrition info is an estimate and will vary depending on the brands you use.

 

©Noble Pig. All content and photos are copyright protected. Sharing the recipe link is always appreciated, but copying and pasting the full recipe anywhere else isn’t allowed.

 

Nutrition

Nutrition Facts

Chicken Corn Chowder

Amount Per Serving (440 g)

Calories 270 Calories from Fat 45

% Daily Value*

Fat 5g8%

Saturated Fat 2g13%

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 62mg21%

Sodium 785mg34%

Potassium 1020mg29%

Carbohydrates 40g13%

Fiber 4g17%

Sugar 11g12%

Protein 23g46%

Vitamin A 860IU17%

Vitamin C 48mg58%

Calcium 160mg16%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Have you made this Chicken Corn Chowder? I’d love to hear how it turned out — leave a comment below and let me know.

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