This chicken corn chowder soup is rich, delicious, and creamy. You can make it with either fresh or frozen corn and it’s a wonderfully tasty recipe.
Why You’ll Love this Soup Recipe
This soup is lightened up chowder recipe – it’s made with skim milk and lots of vegetables. It’s a comforting and hearty meal. It keeps well in the refrigerator and develops even more flavor over time, so it’s great for a meal prep recipe or leftovers.
You can make this recipe with fresh corn if it’s in season or use frozen corn, making this recipe great year round.
It takes a little time to simmer the soup to make sure the thickness of the roux sets, but it’s well worth it.
What You’ll Need to Make this Chowder
Here’s what you’ll need to make a chicken corn chowder.
- Vegetables – yellow onion, red bell pepper, garlic, corn
- Soup Base – chicken stock + milk
- Roux – flour + butter
- Spices – fresh thyme, salt, and pepper
- Toppings – lemon juice, green onions
What is Chowder?
Chowders are rich, hearty soups that typically have a base of potatoes, onion, or corn. They often have seafood or another type of meat and usually have a creamy base of milk or half and half.
A chowder is a type of soup but it is chunkier and creamier than soup. It’s often blended to have a thicker base.
More Soup Recipes to Try
- Dumpling Soup Recipe – potsticker soup with an instant dashi base
- Tuscan White Bean Soup – a creamy bean soup with swiss chard
- Udon Noodle Soup – a brothy, mushroom soup with noodles and bok choy
- Mexican Veggie Soup – a flavorful vegetarian soup full of vegetables
Tips for Making this Recipe
- Taking the extra step of blending the soup, before you add the chicken back in, will make it even creamier!
- If you don’t have chicken thighs, you can use boneless, skinless chicken breasts for this recipe as well.
- This recipe can be frozen, just make sure to cool the soup fully before putting it in a freezer-friendly container.
I hope you enjoy this chicken corn chowder!
- 2 tablespoons butter
- 1 1/2 pounds chicken thighs, diced into 1/2 inch pieces
- 1/2 cup flour, plus 2 tablespoons
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 1 cup skim milk
- 3 cups vegetable stock
- 16 ounces frozen or fresh corn
- 1 tablespoon fresh thyme
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 3 spring onions, diced
- 2 tablespoons freshly squeezed lemon juice
- Heat 1 tablespoon of butter over medium-high heat in a large pot or dutch oven.
- Dredge chicken through the 1/2 cup flour and shake off excess flour.
- Add chicken to pot with butter and cook until browned, about 6 minutes. Remove chicken and set aside.
- Add the remaining tablespoon of butter to the pot and when melted, add onion and cook for 3 minutes. Then add the bell pepper and cook for 2 minutes, add the minced garlic and cook for 30 seconds.
- Add the remaining two tablespoons of flour and stir to coat the vegetables. Slowly add the milk, stirring constantly as you add it. Continue to stir till the sauce thickens, about 2 to 3 minutes.
- Add the vegetable stock, corn, thyme, salt, and pepper to the pot and stir to combine. Bring to a low bowl then reduce heat and let simmer for 10 minutes, stirring occasionally.
- *optional step - use an immersion blender or high-speed blender at this point to blend have the soup for a thicker, creamier texture.
- Return the chicken to the pot and simmer for an additional 6 minutes.
- Remove the pot from the heat, and add the lemon juice and spring onions (reserving some for garnish).
- Serve immediately or save in the refrigerator for up to 3 days.
Amount Per Serving: Calories: 426Total Fat: 21gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 156mgSodium: 1288mgCarbohydrates: 31gFiber: 3gSugar: 8gProtein: 33g