This post may contain affiliate links. Please read our disclosure policy.

This creamy Corn Chicken Chowder is one of the very first recipes I learned how to cook as an “adult”. 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.

Corn Chicken Chowder in a white bowl with peppers

This recipe came to me by way of a friend’s 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.

A bowl of healthy corn chicken chowder

Corn chicken chowder was my friend Elisabeth’s contribution. It’s 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 didn’t 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 cousins Shrimp Corn Chowder and classic Corn Chowder, proves that corn can hold its own as a recipe’s star.

I kept my favorite parts about the original recipe—the red peppers, sweet corn, and rosemary—but added an extra kick of cayenne pepper and Greek yogurt to make it lusciously creamy.

Stovetop or Crockpot?

  • My friend’s original healthy chicken corn chowder recipe is made on the stovetop in 20 minutes flat (assuming you have chicken that’s 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, I’ve included directions for the stove method in the recipe notes.
healthy corn chicken chowder in a bowl

The Ingredients

  • Corn. I use frozen corn for maximum speed. It makes the chowder creamy and its natural sweetness plays well with the cayenne’s spice.

Market Swap

In the height of summer, fresh corn chowder is a dream. Cut the kernels right from the cob and add them to the recipe as directed.

  • 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.

Substitution Tip!

If you’d like to speed up the recipe by making it with already cooked chicken, check out these easy methods to prepare it and follow the stove top variation in the recipe notes below:

  • 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

sauteing potatoes in dutch oven for corn chicken chowder
  1. Sauté potatoes on onions.
pouring chicken stock in slow cooker with corn
  1. Place chicken, vegetables, and corn in slow cooker, then add chicken stock.
A slow cooker with corn chicken potato chowder
  1. Cook until the chicken reaches 165 degrees F on an instant read thermometer.
healthy corn chicken chowder made in a blender
  1. Remove and chop the chicken, then puree the chowder.
  1. Add remaining ingredients and chicken 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 don’t 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.

healthy corn chicken chowder in a bowl

What to Eat With Corn Chowder

  • 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.

This corn chicken chowder is creamy and comforting, without being overly heavy.

It’s 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

4.80 from 29 votes
This healthy corn chicken chowder recipe in the slow cooker uses Greek yogurt to be extra creamy. It's quick, easy prep for a filling meal!

Prep: 10 minutes
Cook: 4 hours 20 minutes
Total: 4 hours 30 minutes

Servings: 6 servings


  • 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 ½ cups
  • Chopped fresh green onion optional for serving


  • 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. Sauté 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 sautéed 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. Add in chicken. 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.


  • To make this corn chowder recipe on the stove instead: Cut the chicken into bite-sized pieces. In a large pot or Dutch oven, sauté it in olive oil with a pinch of salt and pepper until cooked through. Remove to a plate. Sauté the onions, potatoes, and herbs/spices in butter as directed in steps 1 and 2. Add the corn and sauté 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 don’t 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.


Serving: 1(of 6)Calories: 360kcalCarbohydrates: 37gProtein: 33gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 75mgPotassium: 1145mgFiber: 4gSugar: 11gVitamin A: 947IUVitamin C: 47mgCalcium: 89mgIron: 2mg

Join today and start saving your favorite recipes

Create an account to easily save your favorite recipes and access FREE meal plans.

Sign Me Up

Related Recipes

Chowders and soups are an underrated way to have a filling, nutritious meal. Here are some of my favorite soup recipes:


Did you try this recipe?

I want to see!

Follow @wellplated on Instagram, snap a photo, and tag it #wellplated. I love to know what you are making!

You May Also Like

Free Email Series
Sign Up for FREE Weekly Meal Plans
Each includes a grocery list, budget, and 5 healthy dinners, helping you save time, save money, and live better!

Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

Learn more about Erin

Leave a Comment

Did you make this recipe?

Don't forget to leave a review!

Your email address will not be published. Required fields are marked *

Recipe Rating


Leave a comment

  1. I would have never thought of using Greek yogurt for a soup…but I LOVE this! I am all over corn chowder and I am loving this healtified version!

  2. I need it too, Erin. … I seriously need a little break from all the cookies I have been baking and eating…your chowder looks wonderfully comforting and tasty.

  3. Yay so glad for you that Ben will be done with Finals today!
    This chowder looks so good, Erin! So good! Love the extra boost of cayenne! You are the greek yogurt substituting Queen!

  4. im so glad you will have your man back..although you might miss spreads on breakfast..corn chowder is something I need to fuel more on too.

  5. I was just saying the other day that I could go for some corn chowder! I’ve never actually made it before, but I love that you’ve lightened it up..I’ll have to try this!

    1. Lily, if you’ve never made corn chowder, this recipe is a great place to start. It’s so easy, it should be criminal!

  6. These looks delicious Erin! I can use all the healthy recipes I can get with all the holiday treats I’ve been scarfing down. And hurray for Ben being done with finals. That is a LONG time to be studying in the library! Hope he did well on his exams : )

    1. Thank you so so much Natalie! We won’t know how the grades came out for a few weeks, but at least the finals are over. And I totally agree with you on the need for healthy recipes at the moment. Since this soup is good for me, a bowl of it for dinner means I can have at least 3 extra cookies, right?

  7. I am so glad you get your hubby back and are able to cuddle up together in this cold weather! This soup is like a huge hug.

  8. What a yummy, easy corn chowder! This looks so warm and comforting, Erin! Totally my kind of winter meal.

  9. Erin: Regular reader, first-time commenter here. This post struck me because I may potentially be in the unique position of seeing both perspectives here. I graduated from law school two and a half years ago, and my fiance is in the process of applying to med school (so I could potentially end up being the med student’s wife). I’m sure you miss Ben when he’s holed up in the library for days at a time, but it sounds like you’re so supportive and he’s lucky to have you! That being said, your feelings are completely natural; keep doing what you’re doing and making the most of the rare free time you two have together. Just wanted to share a little extra support for those inevitably tough days! :)

    1. First of all, hi!!! I’m so glad you commented. It’s great to hear from you! Also, I can’t thank you enough for your kind, encouraging words. I’m going to go back and read this comment next time I’m feeling down :) Best wishes to your fiance as he applies to different programs. I think it’s really neat that (as a former graduate student in a very demanding program yourself) you’ll be able to understand his perspective much more clearly. I hope everything goes well for you both and wishing you a very happy holiday! Thanks again.

  10. Congratulations to Ben, and I’m happy for you to be together! If distance (in this case, absence) makes the heart grow fonder, then you two should be crazy in love! :)

    1. YOU SAID IT! hahaha. Thanks so much! These next few weeks are going to be a welcome break (and I hope Ben is prepared for a slew of date nights ;-) )

  11. Yay! I’m glad Ben is done today! I hope you have something fun planned! And this chowder sounds awesome – my husband is a HUGE chowder fan (well, and so am I) – we need to give this a try!

  12. Thanks! Hopefully I’ll be reading your blog in the future with an eye out for tips on handling a spouse who lives at the library (as opposed to just for recipes). Keep up the great work and happy holidays to y’all too!

    PS: Love that you regularly interact with your readers. :)

  13. Corn chowder is one of my favorite dinner soups, so I am all over this! Looks amazing! Enjoy your holiday, be sure to relax!

  14. Oh man, my all-cookie diet lately could really use an infusion of this healthy chowder. Looks yummy! (PS Congrats on getting your man back from all the studying! I’ve been there and I know it’s no picnic — but it makes the time you have together afterward so much more special :))

    1. Steph, you said it perfectly. We’re going to enjoy every minute of this break! Thanks so much. I hope you, the hubs, and baby girl to be have a warm happy holiday! xo

  15. This corn chowder sounds awesome and so comforting. Love the cayenne and greek yogurt in here too. Yay, so glad to hear Ben is done his finals, hope you guys enjoy the weekend and the holidays together :)

    1. Kelly, cayenne and greek yogurt are two of my pantry staples. Thanks so much and I hope you have very happy holidays too!

  16. You are such a good wife! Thank goodness for finals, being , well, finally done! :) This chowder looks amazing and so creamy. You can get greek yogurt in everything. I’m impressed- and hungry!

    1. You are too good to me Mary Frances! You haven’t seen me on the days when I make Ben clean the bathroom ;-) Have a very happy holiday with family and friends!

  17. Oh my gosh – we can commiserate over our mutual BENS’ and their finals. I am so glad he’s done and I hope your Ben’s finals went well, too! I was stress eating everything in the house – now I’m finally in a OMG give me all the REAL healthy food I can find, mode. Whew! This is right up my alley.
    Hang in there love! Happy Christmas!

    1. Thanks so much Megan! I hope you and your Ben get to enjoy some well-earned time together soon. Have a wonderful Christmas, and we can recover from our stress eating in Jan ;-)

  18. Yay, I’ve finished my final exams today too! Let’s celebrate it with some of this lovely chowder! (and some of those snowballs cookies too ahem). I hope that his exams went fantastic!
    You both have a wonderful Christmas! :–D

  19. I had some corn chowder last week and realized that I don’t have it often enough! Love this healthy recipe in the midst of all the sugar! And all the healthy changes you made. Looks delicious!

  20. Loving this idea of a healthy corn chowder!!
    Especially since it’s now holidays.. officially known as the time to eat everything in my fridge!

    {Teffy’s Perks} X

    1. Story of my life right now Teffy! Sincerely, Erin “I just ate six cookies and finished the last of the milk” C.

  21. Yay yay yay! So glad that you and Ben get a break together! Study and work definitely get in the way of the important things in life, methinks (*sigh* if we could only make millions from blogging!). Liking the look of this chowder. Hearty healthy goodness! x

  22. Love your blog! Hope you have both enjoyed Ben’s break. Couple of questions for you…not a rosemary fan here…would the soup suffer horribly if I left it out? Also-I need to bring soup to an event this weekend and this looks really good (minus rosemary that is:-)…need to keep it warm in a crockpot…will that work for this type of soup? I realize it might not but wanted your thoughts. Thanks!

    1. Thanks so much Sheila!! You can ABSOLUTELY make this without the rosemary. Either omit it or feel free to swap in an herb you enjoy (if you like basil or oregano, either would be great.) In terms of making this in the crockpot, I’m not sure of cooking the entire soup in it (I’ve never tried so I can’t advise specific directions), but you can absolutely make it on the stove ahead of time, then transfer it to the crockpot to keep it warm or reheat it. I hope that helps! Enjoy, and if you do try it, I’d love to hear what you think.

  23. Thanks Erin! My plan was simply to reheat in crockpot. I f I have time, I am going to do a test run with basil…and if I don’t have time for a test run, will still be trying it just for me!

    1. Hi Kaylen! Right at the end–stir it in along with the rosemary, final cup of chicken stock, bell pepper, cayenne, and Greek yogurt.

  24. 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 didn’t just sit in your stomach like many chowders do. Plus, it was easy to make, and with a 9 month old crawling around, quick and easy is critical! I highly recommend this one; great job, Erin!

    1. KATIE YES! I’m so so excited you guys enjoyed this chowder, and I’m honored that it made the cut for your Super Bowl spread. I think you described it perfectly :) Thanks so much for trying this recipe and sharing your review too!

  25. This came out so yummy! The only thing I omitted the red bell pepper as I didn’t have one and the cayenne. Instead, I threw in some chopped pickled jalapeños. It was delicious and spicy. This recipe is definitely a keeper. I really do appreciate your healthy alternatives to some of my guilty pleasures.

    1. Cindy, I’m so excited that you tried this recipe, and I think the adaptations that you made sound super tasty! Thank you for giving it a try and for taking time to leave your review here. I’m honored to be a tiny part of your kitchen :)

  26. Great recipe for a creamy chowder. The second time I made it,  I added chili powder to enhance the flavor. It really made the taste a little more complicated. Great website :) 

    1. Meghan, I’m so happy to hear that you have been enjoying the chowder, and the chili powders sounds like a great addition. Thanks so much for your kind words about my website too! It truly means a lot.

  27. I almost never just cook a recipe to the letter, but I’m tired today so I just followed it and it tastes AMAZING! I can’t believe how good this is for something so simple. It was quick and easy and definitely going in my “go-to” recipe folder. My family will love this!

    1. I’m so excited to hear that Zylo!! Thanks for trying the recipe and taking time to leave this review. 

  28. Hi Erin,

    I am not normally a big fan of chowder – probably because none of them I’ve ever tried have been tasty.

    But, as you know, slow cooker meals come in  very handy, so I decided to make this.

    It tastes amazing! I love the combination of the veggies – I did increase the garlic a bit because we love the garlicky flavor, but the recipe is fabulous – thanks for sharing!

  29. 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!

  30. I need a slow cooker STAT! This chowder is so gorgeous and I love the use of corn- it’s such a summer staple :)

  31. 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

  32. 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? 

    Keep these great post coming! Thank you!

    1. Hi Laura! You could use a soy based yogurt if it’s similar in taste/behavior to plain Greek (sorry I can’t vouch—I’ve never tried it!) or just omit it. The chowder will still be tasty without :)

    2. 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 :)

  33. 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 – perfect .Chowders are amazing

  34. I have looked all over for this recipe and can’t find it.  I can find the list of ingredients, but no instructions.  I saw a comment about when to add the chicken???  That confused me…..

    1. 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.

  35. 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!

  36. 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!

    1. 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 puréed 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!

  37. 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!5 stars

    1. 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!

    1. Hi Alissa! You could use an unsweetened dairy-free yogurt instead. I hope you enjoy the recipe if you try it!

  38. 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. It’s become a regular recipe for us, and I’ve also made it on the stove top when I didn’t 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 couldn’t even tell it was leftovers. I love having a dollop of Greek yogurt on top. It makes it so creamy and delicious.5 stars

  39. 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.

  40. 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!5 stars

    1. 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!

  41. This really was so easy to prepare and it was delicious. I made it exactly according to the recipe and it turned out great. I’m a huge fan of slow cooker anything and this is going into my Favorite Soups group.5 stars

  42. Question for Erin or others who have made the recipe: what is the approximate quantity of potatoes used? “Two medium” is a big subjective, especially when my store had only small gold potatoes! Is it two cups diced… a cup-and-a-half? I’m eager to make this recipe and don’t want to mess it up! Thanks for your help!

    1. Hi Lisa, I haven’t measured it out but typically it will take 1 1/4 medium potato to give you 1 cup of diced potatoes. Hope this helps and if you decide to try it out, let me know how it goes.

        1. Hi Pat! If you are looking at the full recipe in the recipe card. It give the specific cooking times for the thighs. Hope this helps!

          1. This was so good!! Made it with thighs and corn that my mother in law froze and vacuum sealed in the summer. Yummmm!5 stars

  43. Made this today and was fairly easy and definitely tasty. Only problem was, after I cut up the chicken I didn’t know when to put it back in; afraid if I put it back in too soon it would get tough but if I put it in too late it might not get warm again. I think there was something left out of the instructions.4 stars

    1. Hi Cat! Oops that is my mistake and I will update the post and recipe card to reflect the change. In step 8 is where you add the chicken! THANKS AGAIN!

  44. Just made this recipe just like you instructed EXCEPT I made it with no chiken. We normally love chicken in soups but this was delicious without chicken, in our opinion.
    Thanks for your recipe!5 stars

  45. This is the 4th Well Plated recipe I’ve made over the past few weeks and each has been so yummy! This was so comforting and delicious.5 stars

  46. So tasty! Used fresh corn from the farmers market and some chicken breast I cooked just to have for the week. I used coconut milk because I have to limit my dairy. Really flavorful and delicious. Will definitely make again.5 stars

  47. Delicious! But takes way longer to prep than 10 minutes. If you make this all the time and didn’t have to refer to the recipe, it might be closer, but took me a full half hour.4 stars