Easy Chicken and Corn Chowder

Name: Easy Chicken and Corn Chowder
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 8
Ingredients: 0.5 cup butter; 1 small onion, finely diced; 1 small carrot, finely diced; 1 stalk celery, diced; 1 clove garlic, minced; 0.5 cup all-purpose flour; 4 russet potatoes, diced; 2 cooked rotisserie chicken breast halves, shredded; 1.5 cups white corn kernels; 1.5 cups yellow corn kernels; 4 cups chicken stock, divided; 2.5 cups half-and-half; 1 pinch nutmeg; salt and ground black pepper to taste

4.8

(265)

231 Reviews

53 Photos

This chicken corn chowder is super easy to make quickly on the stovetop. I used store-bought rotisserie chicken and shredded the breast meat to save time, but you are more than welcome to cook your meat and then shred it. You can also precook the potatoes to speed up the recipe.

Submitted by Athyna

Updated on March 3, 2025

Tested by

Allrecipes Test Kitchen

looking down at a bowl of chicken and corn chowder.

53

Prep Time:

20 mins

Cook Time:

40 mins

Total Time:

1 hr

Servings:

8

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Ingredients

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Original recipe (1X) yields 8 servings

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

Melt butter in a large saucepan over medium heat; cook and stir onion, carrot, celery, and garlic in hot butter until slightly softened, about 2 minutes.

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Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully as flour burns easily. Remove saucepan from heat and set aside to cool slightly.

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Meanwhile, stir together potatoes, chicken, white and yellow corn, and 3 cups stock in a large soup pot over medium heat.
Whisk remaining 1 cup stock into vegetables and flour mixture until thoroughly combined. Stir mixture into the soup pot; bring to a simmer. Cook and stir until thick, about 5 minutes.

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Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

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Cook’s Note

You can make this chowder in a slow cooker, follow the steps above, then cook on Medium for 5 hours.

500 home cooks made it!

Nutrition Facts (per serving)

443	Calories
22g	Fat
50g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 8
Calories 443
% Daily Value *
Total Fat 22g	28%
Saturated Fat 13g	66%
Cholesterol 77mg	26%
Sodium 489mg	21%
Total Carbohydrate 50g	18%
Dietary Fiber 4g	14%
Total Sugars 3g
Protein 15g	30%
Vitamin C 14mg	16%
Calcium 118mg	9%
Iron 2mg	12%
Potassium 937mg	20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Easy Chicken and Corn Chowder

Ingredients

Directions

Cook’s Note

Nutrition Facts (per serving)

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