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A white pot with chicken corn chowder inside of it and a soup ladle with some in it.

Creamy Chicken Corn Chowder

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!
Course Soup
Cuisine American
Keyword chicken and corn chowder, chicken chowder, chicken corn chowder, chicken corn chowder recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 283kcal


  • 2 tablespoons butter
  • 1 white or yellow onion finely chopped
  • 1 red bell pepper finely chopped
  • ¼ cup thinly sliced celery
  • 2 cans (14 oz each) cream-style corn (do not drain)
  • 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.


Chicken : Make sure the chicken you are using is already cooked. Use a rotisserie chicken, leftover chicken, or canned chicken works really well in this recipe. I happen to love canned chicken as it's an easy shortcut that tastes good. It gets a bad rap but I love using it. Make sure you use a good quality canned chicken like the Costco Kirkland Signature brand is my favorite. If using canned chicken make sure that you flake it first with a fork. 
Evaporated Milk : For best taste and texture use the full-fat, Vitamin D evaporated milk and not the lighter stuff. 
Chicken Base : Use 1 teaspoon of chicken base, 1 bouillon cube, or 1 teaspoon of chicken granules or powder. This is the stuff that you add to water to make chicken broth. Don't add it to water! We just want to use the seasoning part inside the soup. No extra water. 
Tip : I love the recipe as is, with it's creamier, milk based texture. If you want a thinner soup then try adding some chicken broth. I would start small, like with ½ cup, and work from there. 
Tip : Make sure to finely chop the onion, pepper, and celery into small pieces so they will cook quickly. 


Calories: 283kcal | Carbohydrates: 34g | Protein: 16g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 53mg | Sodium: 571mg | Potassium: 509mg | Fiber: 2g | Sugar: 12g | Vitamin A: 780IU | Vitamin C: 24mg | Calcium: 165mg | Iron: 1mg