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.

Chicken Corn Chowder Instant Pot Recipe

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.

Chicken Corn Chowder Ingredients

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)
Chicken Corn Chowder

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!

Corn Chowder Ingredients

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!
Chicken Corn Chowder Recipe
Chicken Corn Chowder Recipe

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.

Chicken Corn Chowder

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.

Chicken Corn Chowder

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!

Chicken Corn Chowder 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.

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Chicken Corn Chowder Instant Pot Recipe

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Chicken Corn Chowder Recipe
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Chicken Corn Chowder

Packed full of fresh vegetables, Chicken Corn Chowder is a comfort food and perfect for those chilly Fall and Winter days. This easy Instant Pot Recipe takes minutes to make and will curb your appetite.
Prep Time10 mins
Cook Time3 mins
Total Time23 mins
Course: Appetizer, Entree, Main Dish, Soup
Cuisine: American
Servings: 6 Servings


  • 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 Tbsp Butter
  • 1 tsp Oregano
  • 1 tsp Basil
  • 1 Can Evaporated Milk


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.


Optional Cornstarch Slurry
Remove 1 cup of broth from cooked chowder and add 3 Tablespoons Cornstarch and stir.  Add to hot soup to thicken.
*Serve with French bread, Instant Pot Corn Bread, or my favorite Sour Dough Cheese Bread
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