Name: Creamy Chicken and Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 pound boneless, skinless chicken breasts, cubed; 3 cloves garlic, minced; 1 medium onion, chopped; 1 teaspoon ground cumin; ½ teaspoon salt, or to taste; ¼ teaspoon black pepper, or to taste; 2 cups milk (dairy or plant-based); 2 cups low-sodium chicken broth; 1 (14 ounce) can cream-style corn; 1 (14 ounce) can corn kernels; 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper); 2 green onions, chopped; 2 tablespoons fresh cilantro, chopped; ½ cup shredded Monterey Jack cheese (optional, for topping)

Jump to Recipe·Print Recipe· 3.9 from 78 reviews

If you’re craving something cozy, comforting, and packed with hearty flavors, this Creamy Chicken and Corn Chowder Recipe is the perfect go-to. Imagine tender chicken pieces swimming in a luscious, creamy broth that’s bursting with sweet corn and just the right hint of spice. It’s the ultimate bowl of warmth that’s quick to whip up, nourishing, and satisfying in every bite, making it a forever favorite for those chilly evenings or anytime you want a taste of pure comfort.

Ingredients You’ll Need

Creamy Chicken and Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

This recipe keeps things simple yet impactful by using a handful of essential ingredients, each bringing its own unique touch to the chowder’s flavor, texture, and color. From the savory chicken to the sweet corn and the touch of spice, every element plays a starring role.

Olive oil: For sautéing ingredients to develop a rich base flavor.
Boneless, skinless chicken breasts: Cubed for tender bites of protein throughout the chowder.
Garlic: Minced to add aromatic depth and subtle warmth.
Medium onion: Chopped for sweetness and a mellow savory foundation.
Ground cumin: Adds a smoky, earthy undertone that balances the sweetness of the corn.
Salt and black pepper: To season perfectly and enhance all the flavors.
Milk (dairy or plant-based): Creates the creamy texture that makes the soup so comforting.
Low-sodium chicken broth: Builds the flavorful liquid base without overpowering.
Cream-style corn: Brings smooth creaminess and sweet corn flavor.
Corn kernels: For delightful bursts of texture and sweetness.
Hot sauce or cayenne pepper: Adds a subtle, warming kick.
Green onions: Chopped fresh for a bright and crisp garnish.
Fresh cilantro: Adds fresh herbal brightness on top.
Monterey Jack cheese (optional): For melty, gooey richness when sprinkled on the finished chowder.

How to Make Creamy Chicken and Corn Chowder Recipe

Step 1: Cook Chicken and Sauté Vegetables

Start by heating olive oil in a large Dutch oven or sturdy soup pot over medium-high heat. Toss in the cubed chicken and cook until it’s beautifully browned and fully cooked through—that golden color brings out so much flavor. Then add the minced garlic and chopped onion, cooking them just until they soften and become fragrant, releasing their sweet and savory aromas that set the tone for what’s to come.

Step 2: Season and Simmer

Now it’s time to give the chowder its signature flavor profile. Sprinkle in the ground cumin, salt, and black pepper, stirring to coat everything evenly. Pour in the milk along with the low-sodium chicken broth, and bring the mixture to a gentle boil. Stir in the cream-style corn and the corn kernels, which give the chowder its signature creamy sweetness and delightful texture. For that perfect touch of heat, add hot sauce or a pinch of cayenne pepper, then reduce the heat and let it all simmer for 10 minutes. This step melds all those wonderful flavors together and thickens the chowder gently and perfectly.

Step 3: Serve and Garnish

Once the chowder has simmered and the flavors have mingled beautifully, ladle it into warm bowls to serve. Top with those chopped green onions and fresh cilantro that add pops of color and brightness. If you’re feeling indulgent, sprinkle on shredded Monterey Jack cheese for a creamy, melty finish that makes every spoonful even more comforting and crave-worthy.

How to Serve Creamy Chicken and Corn Chowder Recipe

Garnishes

The magic of this chowder comes alive with simple, fresh garnishes. A scattering of green onions adds a mild, oniony crunch, while chopped cilantro contributes a fresh, herby zing that cuts through the richness beautifully. And never underestimate the power of a sprinkle of cheese—it adds richness and an irresistible gooeyness that makes each bite feel extra special.

Side Dishes

This Creamy Chicken and Corn Chowder Recipe is a full meal on its own, but pairing it with some crusty bread or warm cornbread makes it even more satisfying. The bread serves as the perfect tool for dipping into the creamy broth and adds a lovely contrasting texture. A simple green salad on the side can also lighten the meal and add some crisp freshness.

Creative Ways to Present

For a fun twist, serve the chowder in hollowed-out mini pumpkins or large squash during fall gatherings—it’s a showstopper that doubles as both bowl and decoration. You can also offer toppings buffet-style, allowing friends and family to customize their bowls with cheese, hot sauce, or fresh herbs. This interactive presentation invites everyone to make the recipe their own!

Make Ahead and Storage

Storing Leftovers

After enjoying your creamy goodness, store any leftovers in an airtight container in the refrigerator. The chowder keeps well for up to 3 days, and the flavors often deepen over time, making those next-day bowls just as delightful.

Freezing

This chowder freezes nicely, too. Pour it into freezer-safe containers, leaving some room for expansion, and freeze for up to 2 months. Keep in mind that the texture of the corn might change slightly upon thawing, but the flavors remain delicious and comforting.

Reheating

Reheat your Creamy Chicken and Corn Chowder Recipe gently on the stovetop over medium heat, stirring occasionally to prevent sticking. If it seems too thick, loosen it up with a splash of milk or broth until it reaches that perfect creamy consistency. Avoid boiling as it can cause the milk to separate.

FAQs

Can I use frozen corn instead of canned corn for this chowder?

Absolutely! Frozen corn works just as well and can even add a fresher taste. Just thaw it before adding or toss it in during the last few minutes of simmering.

What can I substitute for the chicken in this recipe?

If you want to go vegetarian, try swapping out the chicken for hearty vegetables like diced potatoes or mushrooms. Using vegetable broth in place of chicken broth will also help keep flavors balanced.

Can I make this chowder dairy-free?

Yes, you can easily use plant-based milk such as almond, oat, or coconut milk to keep it creamy without dairy. Just be sure to choose an unsweetened variety to maintain the savory flavor.

How spicy is this chowder with hot sauce?

The hot sauce or cayenne is meant to add a mild warming kick, not overpower the dish. You can always adjust the amount to suit your spice tolerance—from a very subtle hint to a more assertive heat.

Is this recipe suitable for meal prep?

Definitely! Its flavors develop wonderfully over time, making it an excellent choice for meal prepping. Just cool it quickly and store it properly, then reheat as needed for quick, comforting meals.

Final Thoughts

There’s something truly special about a bowl of this Creamy Chicken and Corn Chowder Recipe that feels like a warm hug on a chilly day. It’s easy to make, deeply satisfying, and filled with flavors that hit all the right notes. Whether you’re feeding a family or craving a solo bowl of comfort, it’s worth making this recipe your kitchen staple. Give it a try—you just might discover your new favorite soup!