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.

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

Prep Time 10

Cook Time 20

Total Time 30

Servings

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.

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Nutrition