This chicken corn chowder keeps things simple. Fresh corn, bell peppers, and a light broth that still feels like dinner. One pot, thirty minutes, nothing extra.
Chicken Corn Chowder
Summer’s the best time to grab fresh corn and bell peppers, which makes this chicken corn chowder a favorite around here. I love that it’s not your typical heavy chowder – it’s a bit lighter, perfect for when the weather’s warm. The lighter broth and those fresh summer veggies keep it comforting without weighing you down.
It’s also a one-pot wonder, so I’m not stuck in the kitchen all day. Even with its simplicity, it’s got just the right mix of textures and flavors to make it a satisfying meal.
Why I Love This Recipe
- The leftovers taste even better the next day, making lunch a breeze.
- It’s easy to customize with whatever veggies I have on hand.
- It’s hearty enough to serve on its own, no need for sides.
Ingredients
Here’s the ingredients I throw together to make this chicken corn chowder just right.
- Skinless boneless chicken breasts: I love how they give the chowder its protein boost and that savory flavor that ties everything together.
- Fresh corn: Brings in that natural sweetness, plus a pop of color and some texture that I really enjoy.
- Low-sodium chicken broth: This makes a great base, adding flavor without overpowering the other ingredients.
- Green bell pepper: I always appreciate the crunch, color, and mild tang that this adds to balance out the chowder.
- Whole milk: This is my go-to for adding creaminess and that extra bit of richness to the chowder.
- Instant mashed potatoes: Thickens up the chowder perfectly while keeping it smooth and hearty, which I’m all about.
- Salt and pepper: A little bit of this duo goes a long way in bringing out the flavors of everything else.
- Red pepper flakes: Just a pinch adds that subtle kick of heat that makes the chowder more interesting.
How To Make Chicken Corn Chowder
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One: In a Dutch oven, combine the chicken, corn, and broth. Cover and bring to a boil over high heat, then reduce heat and simmer for about 12 minutes, until the chicken’s cooked through.
- Step Two: Remove the chicken and corn. Stir in half of the pepper, milk, and potato flakes – add more flakes if you want it thicker.
- Step Three: Shred the chicken, cut the corn kernels off the cobs, and toss them back into the pot. Heat through.
- Step Four: Season with salt and pepper, then sprinkle each serving with the remaining pepper and crushed red pepper for a little kick.
Recipe Tips
Here are some handy tips to make whipping up this chowder even easier and more enjoyable.
- You can chop your veggies and shred the chicken in advance to make the cooking process even quicker.
- I always use low-sodium chicken broth to keep the salt in check and taste before adding any extra salt at the end.
- Sticking with whole milk will keep your chowder on the lighter side, but you can swap in half-and-half if you want something richer.
- Instant mashed potatoes are a convenient way to thicken the chowder. Gradually add them while stirring to prevent lumps.
- I love experimenting with different garnishes, like fresh herbs, a drizzle of olive oil, or a bit of grated cheese for extra flavor and texture.
- This chowder is filling on its own, but feel free to serve it with a side of crusty bread, garlic bread, or even a simple green salad to complete the meal.
- For a veggie version, swap the chicken for extra corn and your favorite beans or chickpeas. If you want something heartier, my creamy chicken stew is where to go next.
Leftovers and Storage
Here’s how to handle leftovers and keep your chowder fresh for later.
- Store leftovers in an airtight container and keep them in the fridge for up to 3 days.
- Let the chowder cool completely before freezing. It’ll keep well for up to 3 months.
- Gently reheat on the stovetop over low heat, stirring occasionally to prevent curdling.
- Gradual and gentle reheating helps maintain the chowder’s texture and flavor.
- If it thickens up too much after freezing, just stir in a bit of milk or broth to loosen it up.
More Ways to Use Fresh Corn this Summer
From cob to plate, there’s so many ways to enjoy fresh corn while it’s in season.
- fresh corn and cherry salad
- fresh corn and basil cakes
- fresh creamed corn
- corn and salsa tortilla soup
- corn chowder
- Blackened shrimp pasta with creamy corn fettuccine
- sweet corn-blueberry buttermilk ice cream
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Chicken Corn Chowder
This chicken corn chowder is the perfect choice when something cozy but light is needed. It’s a simple, one-pot recipe that comes together in about 30 minutes, making the most of fresh sweet corn and bell peppers. Hearty and satisfying without being too heavy, it’s just right for warmer days.
Servings: 4 servings
Calories: 270kcal
Ingredients
- 12 oz. skinless, boneless chicken breast halves
- 4 ears of sweet corn
- 1 (32 oz.) container of low-sodium chicken broth
- 1 medium green bell pepper, chopped
- 1 cup whole milk
- 2 cups instant mashed potatoes
- 2 tsps. crushed red pepper flakes
- salt and pepper to taste
Instructions
- In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board. Add half the pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).12 oz. skinless, boneless chicken breast halves, 4 ears of sweet corn, 1 (32 oz.) container of low-sodium chicken broth, 1 medium green bell pepper, chopped, 1 cup whole milk, 2 cups instant mashed potatoes
- Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs (leave it chunky, it looks better). Place corn in Dutch oven; heat through.
- Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.2 tsps. crushed red pepper flakes, salt and pepper to taste
Notes
For optimal outcomes when making this chicken corn chowder, I recommended referring to the recipe details within the post. The recipe post commonly includes valuable notes, expert tips and frequently asked questions, that are not presented in the recipe card, often including how to make this recipe dairy-free, gluten free or vegan and ideas for healthy ingredient substitutions or variations.
The provided nutrition information is merely an approximation, as variations can arise depending on the specific ingredients/brands you select.
Nutrition
Nutrition Facts
Chicken Corn Chowder
Amount Per Serving (275 g)
Calories 270
Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Cholesterol 54mg18%
Sodium 650mg28%
Potassium 739mg21%
Carbohydrates 33g11%
Fiber 1g4%
Sugar 7g8%
Protein 29g58%
Vitamin A 32IU1%
Vitamin C 20mg24%
Calcium 91mg9%
Iron 1.4mg8%
* Percent Daily Values are based on a 2000 calorie diet.
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Ellie Grove says
We used sweet corn with our chowder and it tasted so good! We will be making this again!
Kristyn says
Such a comforting soup!! Love the big chunks of chicken & the flavor is so good!! I’ll be making this all fall & winter long!
Marcy says
This chicken corn chowder was so easy to make and was so delicious. My whole family loved it!