Irresistible 35-Minute Chicken and Corn Chowder Comfort

You know those nights when you just need a big, warm hug in a bowl? That’s my chicken and corn chowder for you. I’ve been perfecting this recipe for years, ever since my friend Sarah brought a version over when I was sick one winter. It’s my go-to comfort food, and I’m so excited to share it with you. It’s creamy without being too heavy, packed with tender chicken and sweet corn, and it comes together in one pot in about half an hour. Trust me, once you try it, it’ll become a regular in your dinner rotation too.

Why You’ll Love This Chicken and Corn Chowder

This isn’t just any soup—it’s the kind of meal that makes you sigh happily on the first bite. Here’s why it’s become my favorite:

• Weeknight magic: Ready in 35 minutes flat—perfect for those “I forgot to plan dinner” moments
• Creamy dreamy: Silky texture from the heavy cream (but you’d never guess how simple it is)
• Flavor bomb: Sweet corn + savory chicken + thyme = pure comfort
• One-pot wonder: Minimal cleanup means more time for cozying up with seconds

Seriously, it’s like wearing your favorite sweater—but edible.

Ingredients for Chicken and Corn Chowder

Here’s what you’ll need to make this cozy hug in a bowl (and yes, I measure everything with my heart, but I’ll give you the real amounts too!):

• 2 cups cooked chicken, shredded – I use leftover rotisserie chicken when I’m feeling lazy
• 2 cups corn kernels – Fresh-cut makes it sing, but we’ll talk subs in a sec
• 1 onion, diced – Yellow or white, whatever’s crying on your cutting board
• 2 cloves garlic, minced – Or 3 if you’re like me and believe in garlic therapy
• 4 cups chicken broth – The better the broth, the happier your soup
• 1 cup heavy cream – This is where the magic happens
• 2 tablespoons butter – Because everything starts better with butter
• Salt, pepper & thyme – The flavor trio that makes it all come together

Ingredient Notes & Substitutions

Life happens, so here’s how to adapt when your fridge rebels:

• Corn: Frozen works great (no thawing needed!), and canned in a pinch (just drain it well)
• Cream: Whole milk makes it lighter, or blend 1/2 cup milk with 1/2 cup Greek yogurt for tang
• Chicken: No leftovers? Poach 2 breasts in the broth before shredding – bonus flavor!
• Veggies: Throw in diced carrots or celery if you’re feeling fancy

My rule? Whatever gets dinner on the table gets a gold star in my book.

How to Make Chicken and Corn Chowder

Okay, let’s get cooking! This chowder comes together so easily, you’ll be amazed how something this good takes barely any effort. Here’s how I do it:

1. Start with the good stuff: Melt that butter in your favorite soup pot over medium heat. You’ll know it’s ready when it starts smelling all nutty and wonderful.
2. Build the flavor base: Toss in your diced onions and sauté for about 3 minutes until they get translucent. Then add the garlic (stand back – it’ll smell amazing!) and cook for just 30 seconds more. Don’t let the garlic burn!
3. Bring in the broth: Pour in that golden chicken broth and let everything come to a gentle simmer. This is where the magic starts – the liquid will pick up all those delicious flavors from the pan.
4. Add the stars of the show: Now stir in your shredded chicken, corn, and all those seasonings. Let it bubble happily for 15 minutes – just enough time to set the table and maybe pour a glass of wine.
5. The creamy finale: Reduce the heat to low and slowly stir in the heavy cream. Let it warm through for about 5 minutes – don’t let it boil now or the cream might separate.

That’s it! Taste and adjust the seasoning if needed, then ladle it into bowls while it’s piping hot.

Tips for Perfect Chicken and Corn Chowder

Here are my hard-earned secrets for chowder success:

• Keep the heat gentle after adding cream – high temps make it grainy
• If it thickens too much, thin with a splash of broth when reheating
• Let it sit for 10 minutes off heat before serving – the flavors marry beautifully

Serving Suggestions for Chicken and Corn Chowder

This chowder is a meal by itself, but I love serving it with a hunk of crusty bread for dunking – bonus points if it’s still warm from the oven. A simple green salad with lemon vinaigrette cuts through the richness perfectly. For cold nights, I’ll sometimes add a sprinkle of crispy bacon or shredded cheddar on top because, well, why not?

Storing and Reheating Chicken and Corn Chowder

Here’s the good news – this chowder gets even better the next day! Store leftovers in an airtight container in the fridge for up to 3 days. When reheating, go low and slow over medium heat (stirring often) to keep that creamy texture perfect. If it thickens up, just stir in a splash of broth or milk. Freezing? I’ve done it, but the cream can separate a bit – still tastes great though! Just thaw overnight in the fridge before reheating gently.

Chicken and Corn Chowder FAQs

Can I use canned corn instead of fresh?
Absolutely! Just drain it well first. The texture will be slightly softer, but the flavor still shines. I often use canned corn when fresh isn’t in season – it’s my little kitchen shortcut that still makes delicious chowder.

What’s the best way to shred chicken for this recipe?
My lazy-girl trick? Throw warm cooked chicken in your stand mixer with the paddle attachment for 30 seconds – perfect shreds every time! Otherwise, two forks work great. Just make sure it’s not too finely shredded – you want those satisfying bites.

Can I make this soup dairy-free?
You sure can! Swap the heavy cream for full-fat coconut milk (the canned kind) – it gives a lovely richness. Just know the flavor profile will change slightly. For a lighter option, blend some cooked potatoes into the broth to thicken it naturally.

Why did my cream separate?
Oh honey, we’ve all been there! Usually means the heat was too high when adding the cream. Next time, take the pot off the heat for a minute before stirring in the cream, then keep it at the gentlest simmer. A little cornstarch slurry can help bring it back together if needed.

Nutritional Information

While I’m all about flavor over numbers, I know some folks like the details! This chowder packs protein from the chicken and vitamins from the corn, with that luscious cream adding richness. Just remember – nutrition varies based on your specific ingredients and how generous you are with that second helping (no judgment here!).

Share Your Experience

I’d love to hear how your chowder turned out—did you add any special twists? This recipe has brought so many smiles to my kitchen table, and I hope it does the same for yours. You can find more delicious recipes and inspiration on Pinterest.

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