Let Me Tell You About My Chicken Corn Chowder Habit…

Okay, so here’s the thing. Chicken Corn Chowder didn’t start off as my grand signature recipe or whatever. It was the kind of thing I’d throw together on a late Sunday, usually when I’d forgotten to meal plan (again) and just needed something against the cold. But over time—and mostly thanks to my family’s relentless demands—it kinda turned into a little household legend. I remember making a particularly big pot once and, not to be dramatic, but the leftovers lasted approximately five hours. The dog got none. Also, I may have dropped a spoon in the pot that time, but that’s beside the point!

Why You’ll Love This

I make this when it’s somewhere between drizzly and straight-up pouring outside, and (full disclosure) when I need to disguise leftover rotisserie chicken. My family goes nuts for it because it’s both creamy and chunky (we have strong opinions about soup texture in my house). And if you’ve ever stared down a sad vegetable drawer wondering ‘now what?’, this chowder’s got your back. Plus, I love that it’s not fussy. If it starts out looking like a hot mess, it sorts itself out—kinda like my hair most mornings.

What You’ll Need (And What You Can Sub)

2 cups cooked chicken, shredded or diced (I just use store-bought rotisserie half the time. Leftover turkey is also sneaky-good here)
1 can corn, drained (or 2 cups frozen or fresh, whatever’s lurking in the freezer… My grandmother would insist on fresh-off-the-cob, but I say beggars can’t be choosers, right?)
2 medium potatoes, diced (I’ve used sweet potatoes when someone accidentally buys the wrong bag; it definitely works)
1 onion, diced (any kind—red, white, yellow; it all disappears into the soup anyway)
2 stalks celery, chopped (optional, but I like the bite)
3 cups chicken broth (Sometimes I do part veggie broth if that’s all I’ve got. Water with a bouillon cube even passes in a pinch.)
1 cup milk or half-and-half (Oat milk’s actually fine if dairy is a no-go for you—my cousin swore it up and down at Thanksgiving.)
2 tbsp butter (once or twice I used olive oil, but the flavor’s not the same… just sayin’)
Salt and pepper, to taste (I err on the side of salty, but you do you!)
Optional: a handful of shredded cheddar, a splash of hot sauce, chives for topping if you’re feeling posh

How I Actually Put This All Together

Melt the butter in your biggest pot (or whatever you can dig out from under the pans) over medium heat. Add your onion and celery. Stir it all around. It’ll look sad at first, just let it get soft and a little golden. This is where I usually sneak a taste of, well, nothing, but the habit is hard to break.
Toss in the potatoes, chicken, and corn. Pour in the broth. Give it a good stir. Bring it up to a simmer—don’t let it boil all crazy or the potatoes get weirdly gluey (ask me how I know).
Let it simmer for about 15-20 minutes. You want the potatoes fork-tender, not falling apart (unless you like it more stew-y).
Lower the heat; pour in the milk or half-and-half. If you’re doing cheese, this is the time. Stir until it all looks, well, chowdery. Don’t worry if you get little flecks or separation, it evens out.
Now taste. Add salt. Maybe pepper. Maybe a smidgeon of hot sauce if you’re like me and need a little kick. Taste again. Repeat as needed.
Serve hot, with more cheese on top if you feel frisky. Or, cool, eat yours straight from the pot like I definitely haven’t done. (Okay, maybe once or twice.)

Little Discoveries (Notes)

If you use raw chicken, dice it small and brown it after the onions. But honestly, cooked is way easier, and no one can tell, promise!
Sometimes I forget the celery. Does anyone actually like celery? Chowder still turns out yummy.
I’ve tried blending part of it to make it extra thick, but actually, I find it works better if you just mash some potatoes against the side with your spoon.

Things I’ve Tried That Worked—And One That Didn’t

Once I swapped in smoked paprika and it added this almost barbecue-vibe that was shockingly perfect. My sister puts in diced red pepper for color (she’s all about the Instagram aesthetic). Oh, and don’t ask me why but cream cheese does not work here—it got all gloopy, so skip that experiment, please.

If You Don’t Have…

A big Dutch oven? Don’t stress—just use the largest saucepan you’ve got. I’ve even made this in a deep frying pan in a pinch (would NOT recommend unless you like to live on the edge though). Ladle is handy but any mug works for serving, in a real emergency.

Storing Your Leftovers

Technically, it keeps in the fridge for 2-3 days. But, between late night “quality checks” and my family swarm, I’ve never seen it survive past breakfast. Freezes okay, though sometimes the potatoes go a bit mealy—totally edible but not Instagram-pretty.

How I Like to Serve It

Personally, I love it with crusty bread—even better if you can pick up a sourdough from your local bakery (like this one here, which I attempt when feeling ambitious). My kids dunk grilled cheese triangles in theirs, which is not traditional but hey, it works. Bonus: a drizzle of hot sauce if you’re brave.

Lessons Learned the Hard Way (Pro Tips)

Rush the potato step and you’ll get crunchy bits. I once tried to microwave them first; regret. Just give them their time to cook.
Stir in the milk off the heat if you can—keeps things creamy, not curdled. Trust me, learned that one in dramatic fashion.
Don’t skimp on salt. The potatoes kind of vacuum it up and suddenly everything tastes like hospital food, so keep tasting as you go.

FAQ: Real Questions I’ve Actually Heard

Can I make this thicker? Yep! Mash some potato chunks onto the side or add a spoon of instant mashed if you’re secretly lazy like me.
Is it any good with leftover turkey? Oh totally. Day-after-Thanksgiving magic. Just watch the salt, turkey broth can be saltier.
I don’t eat dairy—am I out of luck? Not at all, mate! Oat or almond milk both work (honestly, I can barely taste the difference.)
Can I do this in the slow cooker? I haven’t, but my neighbor swears by it—just dump it all in minus the milk, cook low 6 hours, then add milk at the end.
What’s the best bread for dunking? Ah, bread! Anything crusty, but if you want a good recipe, try Sally’s homemade bread. I’ll admit, I buy bread most times—just being honest.

By the way, if you ever crave something a little fancier, I saw this sweet corn chowder on Bon Appétit—it’s more work, but it’s legit. Just don’t tell my family I said that.