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Creamy Chicken Corn Chowder is a quick soup recipe that comes together easily with cooked chicken, fresh veggies, and easy canned ingredients like creamed corn and evaporated milk. This chowder recipe is made in just one pot and can be ready for dinner in less than 30 minutes!
Creamy Chicken Corn Chowder Recipe
I am pretty sure I could eat soup, chili, or chowder every single night and not get tired of it! Yes, even during the hot summer. This chicken corn chowder recipe is so thick, creamy, comforting, and easy to make too!
It’s ready for the dinner table in less than 30 minutes and it uses simple ingredients like already cooked chicken, canned creamed corn, and evaporated milk. Shortcuts that no one will ever know about 😉
This chowder is so yummy served inside a bread bowl or try making my buttery One Hour Rolls.
Here is the list of ingredients that you will need to make this recipe. I also share some helpful tips for some of them so that you can replicate this recipe in your own kitchen.
- Butter – I use salted butter. Unsalted butter can be used but you may need to add just a touch of salt at the end of the cook time. Taste first and then add a little at a time if needed.
- Onion – A white onion or yellow onion is the best to use.
- Red Bell Pepper
- Creamed Corn – This is the canned corn that is labeled ‘creamed style corn’. You do not want to drain this, simply dump the entire contents of the can into the soup pot.
- Cooked Chicken – Use leftover cooked chicken, a rotisserie chicken, or even canned chicken. Canned chicken gets such a bad rep but it’s actually so good, easy, and you can’t even tell the difference. Use a good quality canned chicken (if using). The Costco Kirkland Signature brand is my favorite.
- Evaporated Milk
- Chicken Base or Chicken Granules/Bouillon – You can use the chicken base, a bouillon cube, or the powdered stuff.
- Black Pepper
How To Make Easy Chicken Corn Chowder
Learn how to make this easy recipe for chicken corn chowder. Be sure and read below to the recipe card for all the detailed instructions and helpful hints. You will only need one soup pot to make this recipe on the stove top.
Step One : Melt butter in the soup pot, over medium-high heat, and add the chopped onion, celery, and red bell pepper. Cook and stir for about 6-8 minuets, or until the onion and veggies are softened and tender.
Step Two : Add in the cream corn, cooked chicken, evaporated milk, chicken base, and black pepper. Stir to combine. Let it simmer and cook for about 5-10 minutes. Don’t let it boil, reduce heat if needed.
Tips For Success
Here are a few of my helpful tips that will hopefully make this recipe a hit with your own family.
- Don’t Let It Boil : Because this is a milk based soup (evaporated milk) and there is no chicken broth in it, there is no need to let it boil, otherwise, it could burn to the bottom of the soup pot. You just want to let it warm and simmer, reduce heat if necessary, until it’s warmed through out.
- Chicken : I have to admit that I love using canned chicken. This is a great recipe to use in it. Make sure you use a good quality canned chicken (I love the Costco Kirkland Signature brand). You can also use leftover chopped or shredded chicken, or a rotisserie chicken.
- Evaporated Milk : For best taste and texture do not use the reduced-fat evaporated milk. Use the full-fat vitamin D evaporated milk for best results.
- Finely Chop Vegetables : For this chowder to cook in the short cook time listed, make sure you cut the celery, bell pepper, and onion into small pieces. That way they will cook quickly and this chowder can be ready to eat in under 30 minutes. I love using this vegetable chopper (aff. link). I have this exact one and it saves time and gets the veggies chopped small.
Chicken Corn Chowder FAQ’s
- Can I Freeze Chowder?
- Yes, you can freeze this chowder if wanted. Store in a gallon-sized Ziploc bag, or other freezer-safe container, for up to 2 months. I love freezing soups in Ziploc bags because they will lay flat in the freezer which saves space!
- Let it thaw in the fridge overnight and then heat through on the stove top. You may need to add some chicken broth to thin it out if needed.
- Make It Ahead of Time
- Yes you can make this soup ahead of time and either leave it on LOW heat on the stove top, or you can place it in the slow cooker on the WARM setting for a few hours. You don’t want it to boil, so just make sure it’s the very lowest temperature or the warm temperature in the slow cooker.
- How To Store Leftovers
- Leftovers keep well, in the fridge, in an air-tight container for up to 3-4 days.
- Reheat in the microwave and add some additional water or chicken broth if needed to thin it out.
- Serving Suggestions For Chowder
- I love serving chowder recipes with some rolls or inside bread bowls. Either make some homemade or pick some up in the bakery area at the grocery store.
- You can also buy some frozen rolls that you heat n’ serve. Rhodes brand makes these really yummy frozen crusty rolls that are perfect for dipping into soups and chowders. They are the heat and serve kind, so no need to let the dough rise.
- Can I Double This Recipe?
- Yes! This recipe doubles really easily. Just double each ingredient listed. The recipe, as is, makes for about 6 good sized servings. So if you have hungry teenagers that want seconds or guests, you will probably want to make a double batch.
More Chicken Soup Recipes You’ll Love
- Quick & Easy Chicken Gnocchi Soup
- Cream Cheese Chicken Soup
- Easy One Pot Chicken Noodle Soup
- Creamy Chicken Noodle Soup
- 7 Can Chicken Taco Soup
- Slow Cooker Creamy Chicken Wild Rice Soup
- Slow Cooker Chicken Enchilada Soup
Creamy Chicken Corn Chowder
- 2 tablespoons butter
- 1 white or yellow onion finely chopped
- 1 red bell pepper finely chopped
- 1/4 cup thinly sliced celery
- 2 cans (14 oz each) cream-style corn (do not drain)
- 1½ cups cooked chicken
- 1 can (12 oz) evaporated milk
- 1 teaspoon chicken base or bouillon/powder
- ¼ teaspoon black pepper
- In a large soup pot/sauce pan, melt butter over medium-high heat. Add onion, celery, and red pepper; cook for 6-8 minutes or until tender, stirring occasionally.
- Stir in creamed corn, chicken, evaporated milk, chicken bouillon, and pepper. Heat through, for about 5-10 minutes, while stirring occasionally. * Reduce heat if needed, but do not let boil. Just warm it through out.