This creamy Corn Chicken Chowder is one of the very first recipes I learned how to cook as an โadultโ. You can make it in your slow cooker or on the stove, a few simple swaps keep it healthy, and it is attainable during even the most hectic of weeks.
This recipe came to me by way of a friendโs mom in a time of culinary need.
About to graduate from college with student loans, I had the creeping realization that, while I could bake a killer pan of Mexican Cornbread, making food that was socially acceptable for dinner was a skill I had yet to acquire.
A small group of friends called our moms to help us put together a cookbook featuring recipes we loved from our own families that were cheap, semi-nutritious, and (this was key) basically impossible to mess up.
Corn chicken chowder was my friend Elisabethโs contribution. Itโs the kind of quick, healthy soup we all need more of in our lives.
It is also E-A-S-Y. A group of 22-year-olds with next to zero cooking skills pulled it off. You will too!
5 Star Review
“I made this recipe for Super Bowl Sunday and it was a huge hit! It has been delicious as leftovers too. It was very filling and satisfying, yet felt healthy and didnโt just sit in your stomach like many chowders do.”
— Katie —
How to Make Corn Chicken Chowder from Scratch
While we typically think of corn most often as a side (Crockpot Cream Corn, Grilled Corn, Black Bean Corn Salad, etc.), this recipe, like its cousin Shrimp Corn Chowder, proves that corn can hold its own as a recipeโs star.
I kept my favorite parts about the original recipeโthe red peppers, sweet corn, and rosemaryโbut added an extra kick of cayenne pepper and Greek yogurt to make it lusciously creamy.
Stovetop or Crockpot?
- My friendโs original healthy chicken corn chowder recipe is made on the stovetop in 20 minutes flat (assuming you have chicken thatโs already cooked), but I chose the chicken corn chowder slow cooker route for maximum flexibility on busy days.
- If you prefer to make this crock pot corn chowder on the stove like the original, Iโve included directions for the stove method in the recipe notes.
The Ingredients
- Corn. I use frozen corn for maximum speed. It makes the chowder creamy and its natural sweetness plays well with the cayenneโs spice.
- Potatoes. To help thicken the chowder and make it creamy, I prefer Yukon golds for their buttery texture and flavor, but almost any potato will due.
- Chicken. You can use boneless, skinless chicken breasts or chicken thighs. For most of my healthy crockpot chicken recipes, I recommend thighs, as they can better withstand long cook times without drying out.
- Red Bell Peppers. For a touch of color and natural sweetness. Bell peppers are also an excellent source of vitamin A, vitamin C, and potassium.
- Rosemary + Cayenne. The savory/spicy duo is unexpected and works fabulously with the corn.
- Greek Yogurt. My trick to making this healthy corn chicken chowder, without the need for heavy cream.
The Directions
- Sautรฉ potatoes on onions.
- Place chicken, vegetables, and corn in slow cooker, then add chicken stock.
- Cook until the chicken reaches 165 degrees F on an instant read thermometer.
- Remove and chop the chicken, then puree the chowder.
- Add remaining ingredients to the slow cooker, and cook for another 20-30 minutes. ENJOY!
Storage Tips
- To Store. Refrigerate leftover chowder in an airtight storage container for up to 4 days.
- To Reheat. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- To Freeze. I donโt love freezing chowder or potato soups because the potato tends to become mealy in the freezer once thawed. That said, you certainly can freeze it if you like for several months. Let thaw overnight in the refrigerator.
Meal Prep Tip
Chop the onion and potatoes 1 day in advance. Refrigerate then use in the recipe as directed.
What to Eat With Corn Chowder
- Bacon. Corn chicken chowder with bacon is decadent and classic. Top it with cooked, crumbled bacon (see Baked Bacon and Air Fryer Bacon for easy cooking methods).
- Crackers. These addictive Ranch Crackers would be especially good.
- Salad. A refreshing salad like Cucumber Tomato Avocado Salad, Watermelon Salad, or Creamy Cucumber Salad will round out the meal.
- Bread. Chowder dunked with bread is a pleasure. Try Rosemary Olive Oil Bread for 2x the rosemary factor or No Knead Focaccia.
Recommended Tools to Make this Recipe
- Crockpot. 5.5-quarts with many cooking control features, and a locking lid for easy transportation to potlucks and parties.
- Immersion Blender. This 300-watt hand-held blender has a great grip and variable speeds and attachments.
- Chef Knife. This 8-inch stainless steel chopping knife stays sharp far longer than expected.
The Best Dutch Oven
This Le Creuset 5.5-quart Dutch oven has superior heat distribution with its top-of-the-line enameled cast iron. It’s durable and withstands temperatures up to 500 degrees F. Plus, so many fun colors!
This corn chicken chowder is creamy and comforting, without being overly heavy.
Itโs one of the few soups I crave in the summer. Thanks to the availability of frozen corn, you can enjoy it year round. Any season is the right season!
Corn Chicken Chowder
Ingredients
- 2 tablespoons unsalted butter or olive oil
- 2 medium potatoes peeled and 1/2-inch diced (I used Yukon gold)
- 1 small yellow onion chopped
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 2 cloves minced garlic
- 1/2 teaspoon dried rosemary
- 1/4 teaspoon ground cayenne pepper
- 1 1/2 pounds boneless skinless chicken breasts or thighs
- 20 ounces corn fresh frozen, or canned (if using canned, drain first)
- 2 cups low-sodium chicken broth or vegetable broth plus additional t otaste
- 1 cup milk I used 1%
- 2 tablespoons cornstarch
- 1/3 cup nonfat plain Greek yogurt
- 1 red bell pepper cored and finely chopped about 1 ยฝ cups
- Chopped fresh green onion optional for serving
Instructions
- In a Dutch oven or similar large skillet, melt the butter and oil over medium-high heat. Once it is melted, add the potato, onion, salt, and black pepper. Sautรฉ until the onion softens, about 5 minutes.
- Stir in the garlic, rosemary, and cayenne. Let cook until fragrant, about 30 seconds.
- Arrange the chicken in a single layer in a 6-quart or larger slow cooker.
- Place the sautรฉed potatoes and onions on top. Add the corn. Pour in 2 cups of the chicken broth.
- Cover and cook until the potatoes are completely tender and the chicken is cooked through, about 2 to 3 hours on low (for breasts) or 4 to 5 hours on low (for thighs). The chicken is cooked through when it reaches 165 degrees F on an instant read thermometer. Check it early, as some slow cookers run hotter than others.
- Remove the chicken from the chowder and set aside on a cutting board to cool slightly. Once cool enough to handle, chop into bite sized pieces.
- With an immersion blender, puree the chowder until it is thickened, leaving the texture fairly chunky. If you do not have an immersion blender, transfer the mixture to a blender or food processor in a few batches, being careful not to burn yourself.
- In a medium bowl or large liquid measuring cup, stir together the milk and cornstarch until smooth. Add to the slow cooker. Stir in the Greek yogurt and bell pepper.
- Recover and cook on high for 20 to 30 minutes, until thickened. If the chowder is thicker than you would like, splash in as much of the additional broth as needed to reach your desired consistency. Enjoy hot, with a sprinkle of green onion.
Notes
- To make this corn chowder recipe on the stove instead: Cut the chicken into bite-sized pieces. In a large pot or Dutch oven, sautรฉ it in olive oil with a pinch of salt and pepper until cooked through. Remove to a plate. Sautรฉ the onions, potatoes, and herbs/spices in butter as directed in steps 1 and 2. Add the corn and sautรฉ a few additional minutes, until the corn is soft. Add 2 cups chicken broth and bring to a simmer. With an immersion blender (or in a food processor in batches), puree the soup until roughly blended, leaving a few larger corn pieces. Add the slurry and simmer until thickened. Stir in the Greek yogurt and reserved chicken. Enjoy warm, topped with green onions.
- TO STORE. Refrigerate chowder in an airtight storage container for up to 4 days.
- TO REHEAT. Rewarm leftovers in a Dutch oven on the stovetop over medium-low heat or in the microwave.
- TO FREEZE. I donโt love freezing chowder or potato soups because the potato tends to become mealy in the freezer once thawed. That said, you certainly can freeze it if you like for several months. Let thaw overnight in the refrigerator.
Nutrition
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Seriously, Erin, is it your goal to compel me to make every one of your recipes? My friends already think I’m becoming a stalker or at the very least a groupie, because I talk about them so much already. (I even did a blog post yesterday about your Sweet Potato Salad with Bacon). I’m definitely trying this corn chowder!
hey girl this looks so yummy!
I need a slow cooker STAT! This chowder is so gorgeous and I love the use of corn- it’s such a summer staple :)
This is beautiful and so perfect for summer!
I am so deeply in impressed by your commitment to housework! (She says while surrounded by stacks of cookbooks in an office that still has no furniture). Congrats on getting it done, taking a break, and enjoying time with the fam. Also, YUM. xo
This looks so delicious! I have a lactose intolerant husband and son..any substitute for Greek yogurt? Or I could omit and it would be thinner, I guess…suggestions?ย
Keep these great post coming! Thank you!
Hi Laura! You could use a soy based yogurt if it’s similar in taste/behavior to plain Greek (sorry I can’t vouchโI’ve never tried it!) or just omit it. The chowder will still be tasty without :)
Hi Laura! I’m lactose free as well. I used Fage “Better Self” plain greek yogurt. It’s lactose free and has the same consistency as regular greek yogurt. Fage just came out with this line, and they come in plain, blueberry, and strawberry :)
I love these ideas now that I spend most of my days working in a kitchen, I could have this waiting for me when I got back โ perfect .Chowders are amazing
I have looked all over for this recipe and can’t find it. ย I can find the list of ingredients, but no instructions. ย I saw a comment about when to add the chicken??? ย That confused me…..
Hi Brenda! The recipe is located in the recipe box, which is in between the blog post and comments section. It includes a list of ingredients, as well as the recipe directions.
New to your blog! I am making this recipe this week with farmer’s market fresh corn. I can’t wait! It sounds so good!
Hi there, do you think you could use chicken breasts rather than thighs? Or maybe a mix of the two would work well? I was also thinking of adding some regular potatoes to make the chowder more substantial. I’d love to hear your thoughts!
Hi Samantha, chicken breasts cook more quickly than thighs, so you’d want to check them early. I think small-diced potatoes would be great, as long as you doesn’t mind the texture of them purรฉed with the corn. Since the chowder will be thicker, you may need to add more chicken broth at the end to get the right consistency. I hope you love it!
Made this tonight. Subbed boneless/skinless chicken breasts instead of thighs, added half of the red pepper before cooking, and used 2 tsp of fresh rosemary. It took a little longer to cook (I cooked on high due to time) because the corn was frozen, and the chicken breasts and chicken stock were at refrigerator temperature. All-in-all about 3 hour cook time on high. Wonderful recipe!
Kyle, I’m glad to hear you enjoyed this recipe! Thanks so much for taking the time to share the adjustments you made and how it went!
Would it be possible to freeze some of this?
Hi Eleanor, yes, this freezes like a dream and is best thawed overnight in the fridge.
This recipe is one of my favorite soups ever!
Jennifer, I am so pleased to hear this (and I can’t say thanks enough for the glowing review!)
How can I make this Dairy-free? What can I sub for the Greek Yogurt?
Hi Alissa! You could use an unsweetened dairy-free yogurt instead. I hope you enjoy the recipe if you try it!
This is the first Well Plated recipe I ever tried a few years ago. My husband was an extremely picky eater at the time and this chowder quickly became his favorite. Itโs become a regular recipe for us, and Iโve also made it on the stove top when I didnโt get it in the crockpot in time. Bonus- it freezes well! I had a lot of leftovers and when I thawed it and reheated it, you couldnโt even tell it was leftovers. I love having a dollop of Greek yogurt on top. It makes it so creamy and delicious.
I’m SO happy that you’ve enjoyed it, Lauren! Thank you for sharing this wonderful review!
I bought some chowder at a well known membership chain store that had shrimp in it, no chicken. I’ve wanted more but it was a December seasonal offering and not available. Would you please give your advice on how to make this substitution? Thank you very much.
Hi Joan! I’d recommend checking out my Shrimp Corn Chowder recipe. I hope you enjoy it if you try it!
I love corn chowder but usually buy some, already prepared and frozen, at the local farmers market rom one of my favorite vendors. This recipe looked really great, so I tried it today. I ended up pulverizing it too much so I threw in some more corn. Lol! This chowder is AMAZING! Thanks for the recipe, Erin!
Hi Sharon! So glad you enjoyed the recipe! Thank you for this kind review!
Do you think I could omit the potatoes without ruining this delicious recipe?
Hi Kris! I’ve only tested the recipe as written, so if you make it without the potatoes you would be experimenting. The potatoes help thicken the chowder and makes it creamy. If you try it out, let me know how it goes!
This really was so easy to prepare and it was delicious. I made it exactly according to the recipe and it turned out great. Iโm a huge fan of slow cooker anything and this is going into my Favorite Soups group.
Hi Jean! So glad you enjoyed the recipe! Thank you for this kind review!