Chicken Corn Chowder (2024)

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This Chicken and Corn Chowder soup is a healthy and hearty soup filled with sweet corn, shredded chicken, and tender potatoes. It’s made with almond milk for a completely dairy-free soup that’s packed with flavor. Plus it’s easy to make and perfect for a weeknight dinner.

If you’re looking for a way to use up leftover chicken, this recipe for Chicken Corn chowder soup is the perfect chicken soup recipe to make. It’s packed with sweet corn flavor and shredded chicken, plus plenty of veggies and Italian seasonings. You can serve this in the summer like classic corn chowder, but it’s really good all year round.Serve this easy corn chowder soup as a full meal or a side dish for the family to enjoy. It’s so good everyone would want to go for seconds.

Table of Contents

Looking for other corn recipes? Try this Vegetarian Summer Corn Chowder, this Mexican Street Corn Pasta Salad, or this Easy Chicken Avocado Corn Salad.

Why you’ll love this corn chowder recipe

Healthy. This corn chowder soup with shredded chicken is healthy, has plenty of protein, and is packed with veggies. It’s delicious and nutritious!
Made in one pot. This chicken potato corn chowder recipe is super easy to make all in one pot. Just saute the veggies, add the rest of the ingredients, and simmer on the stove.
Completely dairy-free. We used almond milk in this healthy corn chowder for a creamy, smooth soup that still tastes amazing.

Ingredients you’ll need

This is just a list of ingredients you will need to make this creamy Corn chowder recipe. Full measurements are listed further down below.

Olive oil: or avocado oil
Onion: white sweet onions
Celery stalk
Red bell pepper: green or yellow peppers
Potatoes: use Yukon gold potatoes, or potatoes of your choice
Shredded chicken: use leftovers or store-bought rotisserie chicken
Unsweetened canned corn: use fresh corn kernels or frozen corn kernels
Low sodium chicken broth or vegetable broth
Almond milk: this is used for a dairy-free option, but you may also use 2% milk
Cornstarch: to thicken the soup or you may use flour
Italian seasoning: or use a mix of oregano and thyme
Garlic powder: or use fresh garlic cloves
Kosher salt and ground pepper
Parsley

How to make Chicken Corn Chowder

Saute the veggies. Heat the oil in a large stockpot or soup pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes.
Add veggies and broth. Next, add in the potatoes, shredded chicken, corn, and vegetable broth. Mix well and bring to a boil.

Make cornstarch slurry. Meanwhile, in a small bowl whisk well the almond milk or water and cornstarch until no visible lumps.
Add almond milk. Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
Simmer. Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
Garnish and serve. Top with freshly chopped parsley and enjoy!

Tips and substitutions

Onion: Use yellow, white, or sweet onion.
Bell pepper: The potato corn chowder recipe calls for red, but you can use yellow or orange instead.
Potatoes: Use waxy potatoes like Yukon gold or red potatoes.
Chicken: Feel free to use shredded rotisserie chicken or Poached Chicken. To learn how to poach your own chicken here is a post on how to poach chicken breast you can check out.
Almond milk: Coconut Milk would be a good substitute. You can also substitute it with regular milk if you do not care for a dairy-free option.Using a bit of heavy cream is also an option.
Garnish options: You can add crispy turkey bacon bits on the top, shredded cheddar cheese, or some sliced jalapeños to add a spicy kick.
Storing: This corn chowder will last in the fridge in a sealed container for 3-4 days.
Add some cayenne pepper or chili pepper flakes to add some heat to the soup.
Instead of potatoes, you may add some beans

Frequently asked questions

Can I use frozen or fresh corn instead of canned?

You can use fresh corn instead of canned, just cut it straight off the cob. You can also use frozen corn, but it will not have as much corn flavor and may slightly change the consistency.

Do I have to peel the potatoes first?

No, you don’t need to peel the potatoes. Just scrub them well to remove the dirt, then chop into even sized pieces.

How do you thicken corn chowder?

In this recipe, we use cornstarch to thicken the chowder. The most important step when using cornstarch is to thoroughly whisk it with almond milk or room-temperature water before pouring it into the soup. This will prevent any lumps from forming. You may also use flour or mash some of the potatoes in the soup.

What should I serve with corn chowder?

This Chicken Corn Chowder can be served as a side or a main dish. Serve it with some simple garlic bread, a green salad, this easy Cucumber Tomato Salad, or a BLT or grilled cheese san
dwich.

More soup recipes

Easy Taco Soup
Easy Chicken Gnocchi Soup
Chicken Vegetable Soup
Chicken Cabbage Soup
Chicken Chili Soup
Healthy Broccoli Cheddar Soup
Beef and Barley Soup

Other healthy recipes

One-Pot Cheesy Creamed Corn
Butternut Squash Salad
Tandoori Chicken Recipe
Grilled Pineapple Shrimp Skewers with Coconut Dip
White Bean Turkey Chili
Breakfast Baked Sweet Potatoes

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Chicken Corn Chowder Soup

This Chicken Corn Chowder is a healthy and hearty soup filled with sweet corn, shredded chicken, and tender potatoes. It’s made with almond milk for a completely dairy-free soup that’s packed with flavor.

4.96 from 23 votes

Print Pin Rate

Course: Main Course, Soup

Cuisine: American

Diet: Low Fat

Prep Time: 15 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 50 minutes minutes

Servings: 6 -8

Calories: 118kcal

Author: Rena

Ingredients

▢ tbsp olive oil
▢ 1 small onion diced
▢ 1 celery stalk chopped
▢ 1 red bell pepper diced
▢ 1 lb potatoes cut into small cubes
▢ 3 cups shredded chicken
▢ 2 x 15 oz unsweetened can corn
▢ 4 cups low sodium chicken broth or vegetable broth
▢ 1 1/2 cup almond milk + 2 tbsp cornstarch
▢ 1 1/2 tsp Italian seasoning
▢ 1 tsp garlic powder
▢ Kosher salt and ground pepper to taste
▢ Parsley to garnish chopped

Instructions

Heat the oil in a large stock pot over medium heat. Saute the onion, celery, and bell peppers until softened, 3-4 minutes. Add in the potatoes, shredded chicken, corn and vegetable broth. Mix well and bring to a boil.
Meanwhile, in a small bowl whisk well the almond milk and cornstarch until no visible lumps.
Once the soup is boiling, reduce the heat to low and stir in the almond milk mixture and seasonings.
Cover and simmer on low heat for 25-30 minutes, or until the potatoes are tender.
Garnish with freshly chopped parsley and enjoy!

Video

Notes

Onion: Use yellow, white, or sweet onion.
Bell pepper: The recipe calls for red, but you can use yellow or orange instead.
Potatoes: Use waxy potatoes like Yukon gold or red potatoes.
Chicken: Feel free to use shredded rotisserie chicken.
Almond milk: You can substitute it with regular milk if you do not eat dairy-free.
Garnish options: You can add crispy turkey bacon bits on the top, shredded cheddar cheese, a bit of honey to add sweetness, or some sliced jalapeños to add a spicy kick.
Storing: This corn chowder will last in the fridge in a sealed container for 3-4 days.

Nutrition

Tried this Recipe? Tag me Today!Mention @HealthyFitnessMeals or tag #HealthyFitnessMeals!

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Reader Interactions

Comments

Elaine Faber says
April 25, 2023 at 4:09 pm
Can this be frozen?
Reply
- Rena Awada says
  April 26, 2023 at 3:55 pm
  Yes you can freeze this for sure
  Reply
  - Alisa Rosenberg says
    December 4, 2023 at 12:02 pm
    
    I made this last night and while it has good flavor it does not have the creamy consistency of a corn chowder. Do I have to whisk the almond milk until thickens because only did it until lumps disappeared. Is that where I went wrong or is it because it is a lighter/healthier version?
    Reply
Holly says
January 9, 2023 at 10:04 am
Can this be done in crockpot for how many hours.
Thank you
Reply
- Rena Awada says
  January 9, 2023 at 6:08 pm
  yes. High 4 hours
  Reply
Renee says
November 3, 2022 at 10:17 pm
Hi!
I can’t wait to try this, sounds so yummy! Question, have you just thrown all these ingredients in the crockpot and if so how did it turn out? I want to try in the crockpot and then when the chicken is done, just take it out and shred it?
Thanks
Reply
- Rena Awada says
  February 12, 2023 at 6:48 pm
  Yes. That would work
  Reply
Alejandra says
January 4, 2022 at 8:01 am
Do I have to use the corn starch? Thank you!
Reply
- Rena says
  January 4, 2022 at 6:07 pm
  No you don’t have to at all. It won’t be as thick but you can also use flour.
  Reply
Karen Kelly says
December 12, 2021 at 8:40 am

I made this yesterday and it was DELICIOUS. The almond milk was perfect. I left out the potatoes which didn’t make it as thick but the flavor was perfect without ! Thanks for the great recipes you are my go to for healthier options. I am trying your peanut Thai sauce next!
Reply
- Rena says
  December 12, 2021 at 3:15 pm
  Thank you Karen. Glad you liked it and I appreciate the feedback
  Reply
- Karen T says
  November 7, 2022 at 11:47 am
  Confused?!? You use potatoes – how then is the listed carb count so low?!?!?
  Reply
Vic says
December 8, 2021 at 4:36 am

Hi Rena
I love all your recipes I have one problem and that is I live in the U K and we don’t use cups a measurement it is usually by weight so some of your recipes are a bit hit and miss never the less they always turn out delicious.
Reply
- Rena says
  December 8, 2021 at 11:40 am
  Hi Vic.
  First of all, thank you so much. That’s really kind. I have heard of this issue from a few of my followers. This sucks for sure. I will look into it and see if there is a way we can set up a simple conversion tab. So sorry! Glad you’ve tried some of my recipes and they have somewhat worked
  Reply
Shameer Mulji says
October 26, 2021 at 11:54 pm
For the shredded chicken, is that 3 cups cooked or uncooked?
Reply
- Rena says
  October 28, 2021 at 9:21 am
  That would be cooked
  Reply
Tanja Robinson says
January 21, 2021 at 9:31 pm

This was super yummy! I’m just not sure how it’s low carb. There were a lot of potatoes. There is no way this is 5g Carbs/serving. The jalapeños and cheese are a must!
Reply
Anthony Allen says
January 21, 2021 at 8:59 pm

This recipe was excellent. I skipped the bacon and jalapeno. I used a fresh fire-roasted corn and peppers medley that I found at the grocery store. I also added white beans.
Reply
- Rena says
  January 22, 2021 at 5:45 pm
  Sounds delish. Thanks for the feedback
  Reply