This lite Chicken Corn Chowder recipe is my favorite comfort food recipe.
With fresh vegetables and tender juicy chicken in a delicious yummy creamy broth. It's my favorite for many reasons.
Do yourself a favor and use baby carrots or even pre-sliced carrots from the grocery store.
It's quicker than peeling and really speeds up making this delicious Corn Chowder Recipe.
Psst! Here's a little secret. This is my comfort food. When I'm sick, or sad, or just not feeling like me, this Chicken Chowder makes me feel better.
It's been proven time and time again. Give it a try and see if it brightens your day like it does mine.
What's in Chicken Corn Chowder?
- Chicken ~ Cubed Chicken Breasts
- Carrots ~ Baby or Sliced it does not matter
- Celery ~ Diced
- Corn ~ Rinse and Drain a can
- Onion ~ Diced
- Garlic ~ yummmm I LOVE Garlic
- Oregano
- Basil
- Butter
- Chicken Broth
- Evaporated Milk
- Mushrooms (optional)
How to make Chicken Corn Chowder?
This question always reminds me of a favorite Disney Movie, Alice in Wonderland where Alice asks the Cheshire Cat which way she should go.
The response was simple, "Well that depends on where you wish to go" from the Cheshire Cat.
Making Corn Chowder depends on which method you prefer, so let me help you!
Making Chicken Corn Chowder Recipe on the Stove:
- Melt Butter in a frying pan over medium high heat
- Saute diced Onion, sliced Carrots and Sliced Celery until onions are tender
- Use cooked cubed chicken found and add to a larger stock pot
- Add Chicken Broth to stock pot and sautéed vegetables.
- Don't forget to add corn!
- Add seasonings and stir
- Cook over medium/high heat until brought to a boil.
- Stir and cover and reduce heat to simmer for 15 minutes
- Add Evaporated milk at the end and stir
- Thicken with a Cornstarch Slurry (optional) and enjoy!
Making Chicken Corn Chowder Recipe in the Pressure Cooker / Instant Pot:
- Heat your Pressure Cooker / Instant Pot to Saute and wait until it reads "HOT"
- Add cubed raw chicken and cook until no longer pink
- Turn Pressure Cooker off
- Add Diced Onions, Sliced Carrots, Sliced Celery, and Corn
- Stir in 2 cans Chicken Broth
- Add seasonings and stir
- Set to Manual High Pressure for 3 minutes with a quick release
- Stir in Evaporated Milk
- Thicken with a Cornstarch Slurry (optional) and enjoy!
How Long does Chicken Corn Chowder Last?
This batch will serve 6-8 depending on your size of bowls and any extra can be stored in the refrigerator for up to 4 days.
To re-heat, place serving size portion in a bowl and heat in the microwave. Stir every minute until hot.
For larger portions place in a sauce pan on stove over medium heat. Add additional chicken broth if needed to thin Chowder Recipe.
How to thicken Chicken Corn Chowder Recipe?
For this recipe, I like to use a Cornstarch Slurry. I will remove about 1 cup of broth after the chowder has cooked and add 3 Tablespoons of Cornstarch and stir.
Then add back to the soup and stir. Perfect thickening agent.
What goes with Chicken Corn Chowder?
Of course any roll would be perfect to dip in this recipe. However I also like to make a Quick Sour Dough Cheese Bread.
It's perfect to dip and adds an extra bit of fun to this great recipe!
Can I Freeze Chicken Corn Chowder?
Chicken Corn Chowder Recipe CAN be frozen, but it does depend on the ingredients used.
If you use evaporated milk or heavy cream, then your soup should freeze beautifully. If you use other milk products, the chowder will not freeze well.
PIN and SAVE or Later
What to serve with Chicken Corn Chowder
We've got you covered, give these amazing recipes a try!
More GREAT Fall and Winter Recipes!
- Tomato Basil Soup
- Split Pea Soup
- Chicken Cordon Bleu Soup
- Turkey Tetrazzini
- Chicken Cordon Bleu Casserole
- Delicious White Chicken Chili
- Family Favorite Beef Stew
Chicken Corn Chowder
Ingredients
- 4 Cups Cubed Chicken - Cooked (2-3 Chicken Breasts)
- 1 Can Corn - Drained
- 2 Cups Carrots - Peeled & Chopped
- 1 Large Sweet Onion - Diced
- 1 Container Fresh Mushrooms - (optional)
- 3-4 Stalks Celery - Chopped
- 2 Cans Chicken Broth - 14.5 oz cans
- 1 Tbs garlic
- 2 tablespoon Butter
- 1 teaspoon Oregano
- 1 teaspoon Basil
- 1 Can Evaporated Milk
Instructions
Instant Pot / Pressure Cooker
- Heat Instant Pot to Saute' and wait for it to get hot. Add butter and garlic.
- Add Chicken and saute' until no longer pink. Turn off Instant Pot
- Add diced carrots, celery, onions and corn into pot
- Add Oregano, and Basil
- Add Chicken Broth and stir
- Set to Manual for 3 minutes. The Instant Pot will take a few minutes to pressure up and then the 3 minutes will begin.
- Quick Release pressure and open. Add Evaporated Milk and stir.
- Optional - To Thicken remove 1 cup of broth and add 3 Tablespoons Cornstarch and stir. Add to Chowder and stir. Chowder will thicken within a minute or two.
- Serve with Cheese Bread and enjoy!
Stove Top Directions
- Melt Butter in a frying pan over medium high
- Heat Pressure Cooker on Saute Button until it reads "Hot"
- Melt Butter and add garlic and stir
- Add diced Onions, Sliced Carrots, Sliced Celery and Saute until Onions are translucent
- Add Sauteed Vegetables to Stock Pot
- In Frying pan add cubed chicken and add Salt and Pepper to Taste. Cook over medium / high heat until properly cooked. Chicken should no longer be pink and have an internal temperature of 165 degrees
- Add Cooked Chicken to Stock Pot
- Pour 2 Cans of Chicken Broth to Stock Pot and Stir
- Add Oregano and Basil and Stir
- Simmer for 15 minutes to allow the flavors to come together
- Add 1 can Evaporated Milk to hot soup just before serving
- Serve with rolls or cheese bread
- Optional - To thicken remove 1 cup of broth and add 3 Tablespoons of Cornstarch and stir. Add slurry to Chowder to thicken and stir.
Notes
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
Sheila
I can't wait to try this with the cheesy sour dough bread- sounds yummy!
Devour Dinner
The cheesy bread is a favorite recipe for sure! And even better dipped into the soup!
Dan
Can this recipe be made with chicken thighs instead of chicken breasts? I find lately that chicken breasts are dry no matter how they are cooked. My wife has a medical condition which makes swallowing extremely difficult, so anything that makes it easier (i.e. moister chicken) helps.
Devour Dinner
Hi Dan, of course this recipe could be made with Chicken Thighs. The dark meat will be really tasty. I hope it's easier for your wife to swallow too. All my best to you both!
Georgia
The recipe doesn't say when to add the corn.
Devour Dinner
Hi Georgia! Take a look at the recipe card. You will find it at the bottom of the post. On step 3 it tells you to add carrots, celery, onions and corn into pot. Hope that helps! Sorry it was confusing to you. 😉