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This healthy chicken corn chowder is creamy, hearty, and full of flavor, made without heavy cream or butter! Tender chicken packs in protein, sweet corn brings natural sweetness, and the green chiles are so incredible, adding flavor, mild heat, and the perfect kick to balance it all. Yukon Gold potatoes naturally thicken the chowder and create a rich, velvety texture while keeping it light. This satisfying chowder is one you’ll add to your regular rotation!
If you love chowder, be sure to try our lightened-up clam chowder next!
Why You Will Love This Chicken and Corn Chowder
- Cozy: This chowder is cozy, creamy, and comforting!
- Lightened Up: This chicken corn chowder is lightened up and made with simple, wholesome ingredients. It’s made without heavy cream or butter for a lighter option without sacrificing flavor or creaminess.
- Easy: This recipe is super easy to make in just one pot!
- Customizable: This chowder is so easy to customize to make it your own.
- Versatile: Whether you’re cooking for a family dinner, meal prepping for the week, or just craving something warm and nourishing, this chowder will hit the spot!
Ingredients Needed
- Olive Oil: For sautéing the onion, red bell pepper, and garlic.
- Veggies: Sauté the diced brown onion, red bell pepper, and garlic.
- Chicken: Use boneless, skinless chicken breasts for this recipe.
- Salt & Pepper: Season the chicken breasts with salt and pepper on both sides before adding them to the Dutch oven.
- Chicken Broth: Use low-sodium chicken broth for this chowder.
- Potatoes: Yukon Gold potatoes add creaminess and help thicken the chowder.
- Corn: Add a bag of frozen corn to the Dutch oven. It’s essential for this chicken and corn chowder!
- Green Chiles: Mild diced green chiles add incredible flavor to the chowder. They are not to be missed! If you love green chiles, try our green chile egg casserole next!
- Spices & Herbs: Season the chowder with smoked paprika, salt, thyme, and a bay leaf.
- Milk: Stir in the milk at the end after blending for creaminess. We used 2% milk, but you can use your milk of choice or a non-dairy milk if preferred.
Find the full measurements in the recipe card below.
Substitutions & Variations
- Cheesy Chowder: Stir in shredded cheddar cheese before serving for extra richness.
- Add Bacon: Top with crispy bacon or turkey bacon for a smoky crunch. See our post on how to cook turkey bacon in the oven for an easy method!
- Extra Veggies: You can add carrots, celery, or zucchini to sneak in more nutrients.
- Spicy Twist: Swap the mild green chiles for hot ones or add a pinch of cayenne for a kick. Or, add two cans of mild diced green chiles for even more delicious flavor!
- Dairy-Free Option: Use almond milk, oat milk, or coconut milk for creaminess without dairy.
- Chicken Options: If you don’t want to cook chicken breasts for this recipe, you can use fully-cooked, shredded rotisserie chicken and stir it in at the end for an even quicker chowder! You can also use any kind of chicken meat you have on hand, such as thighs, tenders, or leftover roasted chicken. All work perfectly!
How To Make Chicken Corn Chowder
Step 1: Peel the Yukon gold potatoes. Then, evenly chop them into even-sized 1-inch pieces. Set aside.
Step 2: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, crushed garlic cloves, and diced red bell pepper. Sauté for 4 to 5 minutes until softened and fragrant. Then, push the veggies to one side of the pot.
Step 3: Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add them to the Dutch oven and sear for 4-5 minutes per side, until golden brown.
Step 4: Add the peeled and chopped potatoes, frozen corn, mild green chilies, smoked paprika, thyme, and a bay leaf.
Step 5: Pour in the chicken broth and bring to a boil.
Stir everything together until well combined. Reduce the heat to a gentle simmer and cook for 20 to 25 minutes, or until the chicken is fully cooked and the potatoes are tender.
Step 6: Remove the chicken from the pot and shred it with two forks on a cutting board. Set aside. Also, remove the bay leaf from the pot.
Step 7: Use an immersion blender directly in the pot to blend part of the chowder until creamy, but still chunky. Do not fully blend the chowder. You want to keep some texture with the potatoes and corn.
Step 8: Stir the shredded chicken back into the pot. Then, add the milk and stir until warmed through. Taste and season with 1 to 1½ teaspoons of salt and 1/4 teaspoon of pepper, or to taste.
Step 9: Ladle the chowder into bowls and top with your optional favorite toppings.
Serving Suggestions
Serve this delicious chicken corn chowder on its own or top with fresh parsley, green onions, shredded cheddar cheese, Greek yogurt, or crispy bacon for added flavor! It pairs well with crusty bread for dipping into the creamy chowder, a side of coleslaw, our delicious and healthy cornbread, lightened-up Jiffy corn casserole, single-serving cornbread, or warm biscuits for a cozy and satisfying meal.
Shawna’s Expert Tips
- Use Yukon Gold Potatoes: I really recommend using Yukon Gold potatoes in this corn chowder. Since we didn’t add butter and used regular milk, the Yukon golds bring that naturally buttery, creamy texture that makes the chowder feel indulgent without the extra fat. They also help thicken it beautifully, giving you a rich and satisfying bowl every time.
- Make it Ahead: This chowder tastes even better the next day as the flavors develop.
- Customize the Creaminess: Use whole milk for extra richness or unsweetened almond milk or oat milk for a lighter option.
- Stick Blender Magic: Blending the chowder makes it thick and creamy without needing heavy cream. Leave it a little chunky for the best texture.
- No Stick Blender, No Problem: Just let about half of the chowder cool slightly, carefully transfer it to a regular blender, and blend until smooth. Then pour it back into the pot and stir.
Storage Instructions
Store leftover chicken corn chowder in an airtight container in the refrigerator for 3-4 days.
Frequently Asked Questions
Can I Make This in a Slow Cooker?
Yes, you can make this chicken corn chowder in the slow cooker instead of a Dutch oven! Simply add everything except the milk to the slow cooker and cook on low for 6-7 hours or high for 3-4 hours. Stir in the milk just before serving.
Can I Freeze Chicken Corn Chowder?
Yes, you can freeze this chowder for 1-2 months, but keep in mind that the potatoes and milk may slightly change texture when frozen.
Can I Use Rotisserie Chicken?
Yes! Just shred pre-cooked rotisserie chicken and stir it in at the end for an even quicker chowder.
More Cozy Recipes to Try!
- One Pot Healthy Hamburger Helper
- Easy Pumpkin Soup Recipe
- Butternut Squash Mac and Cheese
- Crockpot Marry Me Chicken
- French Onion Chicken Skillet
- Cream of Mushroom Chicken Skillet
- Slow Cooker Tortilla Soup
If you try this recipe, please be sure to leave us a comment and star rating, ★★★★★, letting us know how it turns out for you.
CHICKEN CORN CHOWDER
Ingredients
- 2 teaspoons olive oil
- 1 medium red bell pepper, diced
- 1 medium brown onion, diced
- 3 garlic cloves, crushed
- 1 ½ lbs boneless, skinless chicken breasts
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1 quart low-sodium chicken broth
- 1 ½ lbs Yukon Gold potatoes
- 1, 16- ounce bag frozen corn
- 4 ounces mild diced green chiles
- 1 teaspoon smoked paprika
- 1/4 teaspoon dried thyme, or 1/2 teaspoon chopped fresh thyme
- 1 bay leaf
- 1 cup 2% milk or milk of choice
Instructions
- Prep the Potatoes: Peel the Yukon gold potatoes. Then, evenly chop them into even-sized 1-inch pieces. Set aside.
- Sauté the Veggies: Heat the olive oil in a large Dutch oven over medium heat. Add the diced onion, crushed garlic cloves, and diced red bell pepper. Sauté for 4 to 5 minutes until softened and fragrant. Then, push the veggies to one side of the pot.
- Sear the Chicken: Season both sides of the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Add them to the Dutch oven and sear for 4-5 minutes per side, until golden brown.
- Add Potatoes, Corn, and Chiles: Add the peeled and chopped potatoes, frozen corn, mild green chiles, smoked paprika, thyme, and a bay leaf.
- Simmer: Pour in the chicken broth and bring to a boil. Stir everything together until well combined. Reduce the heat to a gentle simmer and cook for 20 to 25 minutes, or until the chicken is fully cooked and the potatoes are tender.
- Shred the Chicken: Remove the chicken from the pot and shred it with two forks on a cutting board. Set aside. Also, remove the bay leaf from the pot.
- Blend for Creaminess: Use an immersion blender directly in the pot to blend part of the chowder until creamy, but still chunky. Do not fully blend the chowder. You want to keep some texture with the potatoes and corn.
- Finish it Off: Stir the shredded chicken back into the pot. Then, add the milk and stir until warmed through. Taste and season with 1 to 1½ teaspoons of salt and 1/4 teaspoon of pepper, or to taste.
- Serve and Enjoy: Ladle the chowder into bowls and top with your optional favorite toppings such as fresh parsley, green onions, shredded cheddar cheese, Greek yogurt, or crispy bacon.
Video
Notes
- Blender: If you don’t have an immersion blender, let about half of the chowder cool slightly, then carefully transfer it to a regular blender. Blend until smooth, return it to the pot, and stir to combine.
- Milk: We used 2% milk, but you can use 1%, fat-free, or your milk of choice. Or, use almond milk, oat milk, or coconut milk for a dairy-free option.
- Rotisserie Chicken Option: If you don’t want to cook chicken breasts for this recipe, you can use fully-cooked, shredded rotisserie chicken and stir it in at the end for an even quicker chowder. You can also use any kind of chicken meat you have on hand, such as thighs, tenders, or leftover roasted chicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This chicken corn chowder is so cozy and delicious. It’s packed with protein and creaminess without extra cream.