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Chicken Corn Chowder

Chicken corn chowder with tender diced potatoes and sweet corn simmers in a creamy, buttery broth. Shredded chicken is stirred in near the end for a fresh, spoon-coating texture, then finished with a rich heat-through and crouton topping.
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Prep Time 35 minutes
Cook Time 25 minutes
Total Time 1 hour
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chicken Corn Chowder
  • 2 cup shredded cooked chicken
  • 2 cup corn kernels
  • 2 medium potatoes, diced
  • 4 cup chicken broth
  • 1 cup heavy cream
  • 1 small onion, diced
  • 2 tbsp butter
  • 2 tbsp flour
  • 1 Croutons for topping

Equipment

  • 1 Dutch oven

Method
 

Sauté and thicken
  1. In a Dutch oven, sauté the onion in butter over medium heat until softened, about 5 minutes, stirring occasionally as it turns glossy.
  2. Stir in the flour and cook for 1 minute, until it smells toasted and looks slightly pasty.
Simmer chowder
  1. Add the chicken broth and diced potatoes, then bring to a simmer over medium-high heat and maintain a gentle simmer for 15 minutes, until the potatoes are tender.
  2. Stir in the shredded cooked chicken and corn kernels, then simmer for 5 more minutes until hot throughout and the corn looks plump.
Finish and serve
  1. Stir in the heavy cream and heat through for 2 to 3 minutes, keeping the chowder at a light simmer until creamy and steaming.
  2. Ladle into bowls and top each serving with croutons right before serving for crisp texture.

Notes

Pro tip: mash a few potato chunks against the pot side during the simmer to naturally thicken the chowder. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat. Freezing is not recommended for best cream texture. For a lighter option, use half-and-half instead of heavy cream for a similar creamy finish.