There’s just something about a pot of chicken corn chowder simmering away on a cold afternoon that puts me right back in my aunt’s chaotic kitchen. Picture nine cousins running around, a cat stealing cheese; and my aunt hollering ‘don’t open the fridge again or you’ll let all the cold out!’ This soup was always her solution for a crowd, and now—I swear by it when I want some hearty, creamy comfort (or when I have random leftovers to use up). Honestly, it’s my cold-weather armour, but I have been known to sneak it into early spring too. So, pull up a chair—or just lean on the counter with a mug, like I do half the time—and let’s cook some chicken corn chowder together.

Chicken Corn Chowder Recipe: Cozy, Creamy Comfort Soup

Why I Keep Coming Back to This Chowder

I make this chicken corn chowder when there’s nowhere else I’d rather be than at my own kitchen table, or when I want to guarantee zero leftovers (although my cousin Greg did reheat the last bowl once, and I may never forgive him…). My family just devours this, probably because it’s creamy but not too heavy, and loaded up with little surprises—like that crunch of sweetcorn. Oh, and if you ever feel like your soup’s missing a certain something, a splash of hot sauce at the end does wonders (I learned that the messy way).

Ingredients You’ll Need (and Substitutes I Often Use)

1 tablespoon olive oil (or just a knob of butter if that’s handy, honestly either works)
1 medium onion, diced (I sometimes use shallots, but, you know, who buys shallots just for soup?)
2 cloves garlic, minced
2 medium carrots, peeled and diced (my gran insisted on carrots for ‘color’—I leave them chunky or tiny, depends on how I’m feeling)
2 stalks celery, diced (if you’re out, bell pepper sneaks in just fine)
1-2 potatoes, peeled and diced (starchy or waxy—it’s not a test!)
2 cups cooked chicken, shredded or chopped (I use rotisserie chicken if I’m rushed, leftover roast chicken, or sometimes even turkey after Thanksgiving—no one notices)
2 cans sweet corn, drained (fresh off the cob’s glorious if you’ve got it, frozen works well too, and creamed corn bumps it extra creamy… just saying)
3 cups chicken stock (store-bought, homemade, or water with a bouillon cube in a pinch)
1 cup milk or half-and-half (full-fat is best for that lush texture, but honestly any milk, even oat, will do)
Salt and black pepper to taste
1/2 teaspoon smoked paprika (optional, but I love the hint of warmth)
Chopped parsley or green onions for a bit of fresh color on top—unless your kids pick them off, which mine do

How I Throw It All Together (Don’t Stress About the Order)

First, heat up the olive oil in the biggest soup pot you’ve got (or just whatever’s clean). Add onion, garlic, carrots and celery; give them a stir and let the kitchen start to smell like something’s happening. Sweat those, about 4-5 mins. If some bits are browning, that’s flavor—carry on.
Add your potatoes. I dump them in and stir, letting them mingle for a minute. Don’t panic if the mix looks too thick here—it’ll all loosen up.
Pour in the stock and bring to a low simmer. I like to half-cover the pot with the lid at this point so things move along without splattering everywhere.
Once potatoes are just about tender (poke with a fork after 10-12 mins), in go your sweet corn and chicken. Stir gently (this is when I always ‘taste test’…or let’s just say ‘sample’ for quality control).
Add paprika, and pour in the milk or half-and-half. Drop heat to low. Give it a few lazy swirls—you don’t want the milk boiling or it’ll, well, look odd. Don’t freak if it separate a tad—just give it a solid whisk and it evens out.
Taste for salt and pepper. I always end up adding more pepper than I think—just feels right. Simmer (barely) another 5-7 minutes. If it looks thick, splash in more milk or stock. Or don’t, if you like it chunky.
Finally, ladle into bowls and, if you’re fancy, sprinkle some parsley or green onion on top. Or go rogue and add crispy bacon bits. Live a little.

A Few Casual Notes (Stuff I Learned the Hard Way)

If you forget to peel the potatoes—not a disaster. Sometimes I just scrub them and dice, skins and all.
This chowder is forgiving; left it on the stove a bit too long once and it was still lovely. Actually, almost better after a bit of a rest…
If it’s too thin, mash a third of it with a potato masher right in the pot. Works like a charm.

Stuff I’ve Tried (and That One Disaster)

Once added diced red bell pepper—tasted amazing, though my kids fished them out like they were poison. Apparently, ‘color’ isn’t always a win.
Used coconut milk instead of regular—gave it a gentle sweetness, though maybe that’s a step too far for chowder purists.
Tried tossing in cooked rice for bulk (turned a bit gloopy, so… wouldn’t recommend unless you’re really hungry!)

Kit You Need—Or Improvise If You Don’t Have It

Large soup pot (honestly, I’ve made it in a frying pan once when the pot was ‘unavailable’—just don’t fill it up as much)
Chopping board and a half-sharp knife—if you don’t have one, just rip the chicken with your hands, rustic-style
Ladle (or just use a mug to serve, no one’s judging here)

Storing Your Leftovers (If Any Survive)

Supposedly lasts 3-4 days covered in the fridge, but honestly, in my house, it never makes it past lunchtime the next day. If you do manage leftovers, reheat gently on the stove (microwave works too, but go slow or you risk the dreaded soup volcano—trust me, I’ve wiped enough off the microwave walls).

How I Love Serving This (And My Weird Rituals)

For me, a soup this cozy deserves a thick slice of warm bread on the side, preferably dunked right in the bowl. Sometimes I throw in a handful of grated cheese on top and let it melt a bit—I’m convinced it makes everything better. My mum always served dill pickles alongside, which sounds odd until you try it. Give it a go?

What I’ve Learned the Hard Way (A Few Top ‘Pro’ Tips)

Don’t rush the simmer or you’ll get rubbery chicken. I once tried sneaking all the ingredients in at once, and it was a sad, flabby mess. Go low and slow if you can.
If you’re using raw chicken, simmer till cooked all the way before shredding.
Actually, I find it works better if you add the milk at the end. I used to throw it all in together and once it curdled—looked a fright, still tasted okay but people did look at me funny.

Questions I’ve Actually Gotten About This Soup (And My Replies)

Can I make it ahead of time?: Oh, totally. I think it tastes even better the next day, once the flavors have had time to do their thing.
Can I freeze chicken corn chowder?: Sort of—just go easy on the dairy if you’re planning to freeze, as it can separate a bit once thawed. I’ve done it in a pinch and just whisked it back together, no biggie.
What if I don’t have chicken?: No bother—use roasted turkey, or skip the meat entirely and make it all veggies. Just bump up the potatoes and corn, maybe toss in some beans.
Is this gluten free?: Depends; this one’s naturally gluten free as is (unless your broth sneaks in some wheat—read those labels!).
Any tips for making this spicy?: Yep! A sprinkle of chili flakes, a squirt of Sriracha, or even a diced jalapeño tossed in with the veggies—it’s your call. I like to keep it mellow, but spice fiends, go for it.

(Side note: I once caught myself eating a leftover mug of this chowder cold, straight from the fridge at midnight. And you know what? Not half bad. Sometimes rules are meant to be broken.)

Chicken Corn Chowder Recipe: Cozy, Creamy Comfort Soup Guide