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Chicken and Corn Chowder – One pot and less than 30 minutes is all you need to make this delicious and comforting chowder loaded with chicken and corn. We’re accomplishing so much down home comfort today, all in one little bowl!
For reasons I cannot articulate, I have been craving a chicken and corn chowder for weeks. I had one at a restaurant weeks ago and ever since then, it’s been on my mind. There’s just something so special about a creamy chicken soup loaded with corn, plus it has a bit of a kick from the Sriracha sauce I added which just gives it that extra oomph.
Is it just me or do you guys ever find yourselves craving soup, regardless of weather, maybe even regardless of how recently you’ve eaten it? It is one of my all time favorite meals, there’s just so much flavor and texture you can achieve! This chowder combines everything you’ve ever loved about soup, from it’s flavor to it’s creamy smooth slurp-ability!
If you’re not familiar with chowder, then let me just say, I’m honored to be your gateway into this addicting dish. Chowder is either a stew or a soup, depending on how thick you like to make it, that is thickened up with either a flour roux or crushed up crackers. I wanted to make this soup a little less thick today so we’re leaving roux and crackers behind!
Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.
- Olive oil – We want something neutral tasting to cook our chicken and saute our aromatics in.
- Chicken – Boneless skinless chicken breast cubed up into bite sized pieces.
- Aromatics – We’re using white or yellow onion and fresh garlic today.
- Spices – Ground cumin is all we’re using in regards to spices today – super easy!
- Milk – I used lactose free milk today, it made for a super creamy totally hearty soup! Feel free to use any kind you’d like however.
- Broth – We’re using chicken broth today, low sodium as always. We want to control the salt content of our dish.
- Corn – Creamed corn, 1 entire can’s worth. We’re also using 1 can of corn, just as it is!
- Hot sauce – I used sriracha today, but feel free to use whichever brand you’d prefer.
- Seasoning – Salt and pepper.
- Toppings – Green onion, chopped fresh cilantro, and shredded Monterey Jack.
How To Make Chicken And Corn Chowder
- Cook the chicken: In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
- Saute the sauteables: To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
- Combine the chowder: Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
- Finish the dish: Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
Craving The Creamiest Of Chowders?
If you’re looking to make this chowder as creamy as possible, you’ll want to use heavy cream instead of regular milk. Heavy cream will pack this chowder full of flavor, texture, and stick to your ribs richness.
Looking To Go Lactose Free?
I made this with lactose free milk, so if you have people in your family who are lactose intolerant, this soup works wonderfully with lactose free milk. No need for anyone to feel left out! And believe me when I say that it ended up being just as delicious as if it had been made using regular.
Can I Make This Recipe With Cooked Chicken?
If you’re looking for a creative and simply scrumptious way to use up some leftover cooked chicken then this recipe is for you, it’ll cut the cook time completely in half. You’ll never look at boring old leftover chicken the same way again – guaranteed.
This dish will last in an airtight container in the fridge for up to 3 – 4 days. You can reheat it over the stove or in the microwave.
This dish is perfect to freeze, just be sure it’s totally cooled off before placing in the freezer. In an airtight shallow container, this dish will last 3 – 4 months in the freezer.
More Delicious Soups To Try:
- Lemon Rice and Chicken Soup
- Lasagna Soup
- Cheesy Chicken Enchilada Soup
- Red Lentil and Chicken Soup
- Creamy Loaded Potato Soup
- Chicken and Dumplings
- Homemade Chicken Noodle Soup
- Beef Lentil Soup
- Cabbage Soup
Looking for more recipes? Follow on…
Chicken and Corn Chowder
- 1 tbsp olive oil
- 1 lb chicken breasts skinless and boneless cubed
- 3 cloves garlic minced
- 1 medium onion chopped
- 1 tsp ground cumin
- 1/2 tsp salt or to taste
- 1/4 tsp pepper or to taste
- 2 cups milk *
- 2 cups chicken broth low sodium
- 14 oz cream-style corn 1 can
- 14 oz corn kernels 1 can
- 2 tbsp Sriracha sauce **
- 2 green onions chopped
- 2 tbsp fresh cilantro chopped
- 1/2 cup Monterey Jack cheese shredded (optional for topping)
- In a large Dutch Oven or soup pot heat the olive oil over medium high heat. Add the chicken pieces and cook the chicken for about 5 to 7 minutes, until cooked through and no longer pink.
- To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
- Season with cumin, salt and pepper, then add the milk and the chicken broth and bring to a boil. Add the cream-style corn, corn kernels, Sriracha sauce and stir. Simmer for another 10 minutes, stirring occasionally.
- Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
- * I made this with lactose free milk this time, but you can use any milk 2 or 3% or heavy cream if preferred.
- ** Sriracha is a type of hot sauce made from chili peppers, vinegar, garlic, sugar and salt. You can substitute it with your favorite hot sauce.
- You can use leftover chicken, or a pre-made roast chicken for this recipe.
- Nutritional information does not include cheese.
- Please keep in mind that nutritional information is a rough estimate and can vary greatly based on products used.