4.75 from 4 votes
Chicken and Corn Chowder
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Chicken and Corn Chowder - one pot and under 30 minutes is all you need to make this delicious and comforting chowder loaded with chicken and corn.
Servings: 6
Calories: 331 kcal
Author: Joanna Cismaru
  • 1 tbsp olive oil
  • 1 lb chicken breasts skinless and boneless cubed
  • 3 cloves of garlic minced
  • 1 medium onion chopped
  • 1 tsp ground cumin
  • salt and pepper to taste
  • 2 cups milk *
  • 2 cups chicken broth
  • 1 14 oz can cream-style corn
  • 1 14 oz can of corn kernels
  • 2 tbsp Sriracha sauce **
  • 2 green onions chopped
  • 2 tbsp fresh cilantro chopped
  • 1/2 cup Monterey Jack cheese shredded (optional for topping)
  1. 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.
  2. To the pot, add the garlic and chopped onion and cook for another 3 minutes until the onion becomes translucent, stirring occasionally.
  3. 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.
  4. Garnish with chopped green onions and cilantro, and serve topped with cheese if preferred.
Recipe Notes

* 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.

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.