This Easy Chicken and Corn Chowder is a comforting, hearty dish that comes together quickly on the stovetop. Using rotisserie chicken for convenience, you can create a rich and flavorful chowder with minimal effort. Perfect for chilly nights or when you’re craving a cozy meal, this chowder combines tender potatoes, sweet corn, and savory chicken in a creamy, flavorful broth.

Easy Chicken and Corn Chowder

Why You’ll Love This Recipe

This Chicken and Corn Chowder is the perfect balance of rich, creamy, and comforting flavors, with a delightful texture from the tender potatoes and sweet corn. The addition of rotisserie chicken makes this dish incredibly quick to prepare, saving you time without sacrificing flavor. It’s easy enough to make on a busy weeknight but special enough to serve for a family dinner. Plus, the recipe is versatile, and you can customize it by adjusting the seasoning or adding extra vegetables. You’ll love how satisfying and delicious this chowder is!

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup butter
1 small onion, finely diced
1 small carrot, finely diced
1 stalk celery, diced
1 clove garlic, minced
½ cup all-purpose flour
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
Salt and ground black pepper to taste

Directions

In a large saucepan, melt butter over medium heat. Add the onion, carrot, celery, and garlic. Cook and stir until the vegetables are slightly softened, about 2 minutes.
Stir in the flour, creating a paste. Continue cooking for about 5 minutes, until the flour is lightly browned and gives off a toasted smell. Keep an eye on the flour, as it can burn easily. Remove the saucepan from heat and set it aside to cool slightly.
In a separate large soup pot, combine the diced potatoes, shredded chicken, white and yellow corn, and 3 cups of chicken stock.
Whisk the remaining 1 cup of chicken stock into the vegetable-flour mixture until thoroughly combined. Stir this mixture into the soup pot with the potatoes and chicken. Bring the soup to a simmer and cook for about 5 minutes, stirring occasionally, until the chowder starts to thicken.
Add the half-and-half, nutmeg, salt, and black pepper to the soup. Bring to a boil, then reduce the heat to low. Let the chowder simmer for 20 minutes, or until the potatoes are tender.

Servings and Timing

Servings: 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Variations

Vegetarian Version: Omit the chicken and add extra vegetables like peas, bell peppers, or zucchini.
Spicy Kick: Add a pinch of cayenne pepper or a chopped jalapeño to give your chowder some heat.
Extra Creamy: Increase the amount of half-and-half or substitute with heavy cream for an even richer texture.
Slow Cooker: Prepare the dish up to the point of adding the flour mixture, then transfer to a slow cooker. Cook on Medium heat for 5 hours for an easy, hands-off version.

Storage/Reheating

Storage: Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
Reheating: Reheat on the stovetop over medium heat, stirring occasionally. You can also microwave it in a bowl, heating in 1-minute intervals, stirring in between.

FAQs

1. Can I make this recipe ahead of time?

Yes! You can make this chowder ahead of time and store it in the refrigerator. It will actually taste even better the next day as the flavors meld together.

2. Can I use frozen corn instead of fresh?

Yes, frozen corn works perfectly in this recipe. Just thaw it before adding it to the chowder.

3. How can I thicken the chowder further if needed?

If you prefer a thicker chowder, you can mash some of the potatoes with a potato masher or use an immersion blender to blend a portion of the soup. Alternatively, you can add a bit more flour or cornstarch.

4. Can I use other types of potatoes?

Yes, while russet potatoes are ideal for chowder, you can also use Yukon Gold or red potatoes for a different texture and flavor.

5. Can I freeze this chowder?

Yes, this chowder can be frozen for up to 3 months. Let it cool completely before transferring it to an airtight container. Thaw in the fridge overnight and reheat on the stovetop.

6. How do I make this dish dairy-free?

To make it dairy-free, replace the butter with olive oil or a dairy-free butter substitute, and use coconut milk or a dairy-free cream alternative in place of the half-and-half.

7. Can I add other vegetables?

Absolutely! Feel free to add vegetables like bell peppers, peas, or spinach for added flavor and nutrition.

8. How can I make this recipe spicier?

If you enjoy spicy food, add some diced jalapeños, a pinch of cayenne pepper, or a dash of hot sauce to give your chowder a kick.

9. Can I use chicken broth instead of stock?

Yes, you can use chicken broth if that’s what you have on hand. The flavor may be slightly different, but it will still work well in this recipe.

10. What can I serve with this chowder?

This chowder is great on its own or served with a side of crusty bread, a green salad, or some crackers for a complete meal.

Conclusion

This Easy Chicken and Corn Chowder is the ultimate comfort food—quick, easy, and full of flavor. Whether you’re making it for a busy weeknight dinner or a cozy weekend meal, this chowder is sure to satisfy. The combination of creamy broth, tender potatoes, and savory chicken makes it a family favorite, and with the option to customize it to your liking, it’s a dish you’ll want to make over and over again.