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.
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.
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 cousin Shrimp 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.
- Corn. I use frozen corn for maximum speed. It makes the chowder creamy and its natural sweetness plays well with the cayenne’s 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.
- Sauté 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!
- 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.
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.
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
- 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. 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.
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