Easy Chicken and Corn Chowder Recipe

This Easy Chicken and Corn Chowder Recipe is a creamy, one-pot comfort meal made with leftover or rotisserie chicken, sweet corn, and broth.

A simple Chicken and Corn Chowder Recipe delivers a rich, spoon-worthy chowder that feels like a warm hug in a bowl. With a blend of juicy chicken, sweet kernels of corn, and seasonings simmered in a creamy broth, each bite is packed with comforting flavor. Whether you’re feeding the family or craving a cozy night in, this chowder brings homemade goodness to the table with simple, pantry-friendly ingredients.

Perfect for busy weeknights, this chowder comes together in one pot, minimizing cleanup without sacrificing taste. The combination of herbs, aromatics, and savory stock builds deep flavor in a short amount of time, making it an ideal recipe when you want something satisfying without hours of cooking. Serve it with crusty bread, warm biscuits, or a crisp side salad to turn it into a complete meal.

An Easy Chicken and Corn Chowder Recipe also offers great versatility. Use leftover or rotisserie chicken, frozen corn, and a bit of smoky bacon or poblano peppers for an extra layer of flavor. It’s freezer-friendly and reheats beautifully, making it a smart choice for meal prep. Creamy, hearty, and always crowd-pleasing, this chowder is sure to become a repeat favorite in your kitchen.

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Ingredients

• 1 yellow onion, diced
• 2 cloves garlic, minced
• 3 ounces pork belly, smoked ham or thick bacon, diced
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 3 dashes red pepper flakes
• 2 tablespoons all-purpose flour
• 3 cups chicken broth
• 3 cups cooked and shredded chicken
• 3 sprigs fresh thyme or 1 teaspoon dried thyme leaves, extra for topping
• 1/3 cup heavy cream
• olive oil for cooking

(Serves 4-6)

To Prepare:

1. In a Dutch oven or large pot, add 2 teaspoons olive oil and place over medium heat. Add onion and stir. Cook for 3 minutes.
2. Add garlic and stir. Add pork belly, salt, black and red pepper, stir. Cook 2 minutes.
3. Add flour and stir to combine. Cook for 1 minute. Add broth and stir. Cook until it begins to simmer, about 2 minutes.
4. Add cooked chicken and thyme sprigs, stir. Cover and reduce heat to simmer or low. Continue to cook for 20 minutes.
5. Remove lid and stir in cream. Ladle into bowls and top with additional fresh thyme leaves, if desired. Enjoy!