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A close-up shot of a bowl of creamy Chicken Corn Chowder, filled with tender chicken pieces and sweet corn, garnished with fresh parsley.

Chicken Corn Chowder

This Chicken Corn Chowder combines juicy chicken, sweet corn, tender potatoes, and a rich creamy broth into a satisfying one-pot meal. It is packed with protein and comforting flavors while remaining simple enough for a busy weeknight. Serve with crusty bread or a fresh salad for a complete dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

For the Chowder
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts, diced
  • 1 teaspoon kosher salt divided
  • 1/2 teaspoon black pepper divided
  • 1 small yellow onion, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 3 cups Yukon Gold potatoes, diced
  • 4 cups low sodium chicken broth
  • 3 cups corn kernels (fresh, frozen and thawed, or canned and drained)
  • 1 cup low fat milk
  • 1/2 cup plain Greek yogurt
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons chopped fresh parsley

Equipment

  • large Dutch oven or soup pot
  • potato masher
  • Small bowl

Method
 

  1. Heat the olive oil in a large Dutch oven or soup pot over medium high heat.
  2. Season the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Add the chicken to the pot and cook for 5 to 6 minutes until lightly browned. Transfer to a plate.
  3. Add the onion and celery to the pot. Cook for 4 minutes until softened. Stir in the garlic and cook for 30 seconds.
  4. Add the potatoes, chicken broth, corn, thyme, smoked paprika, remaining salt, and remaining pepper. Bring to a gentle boil.
  5. Reduce heat to medium low and simmer for 15 minutes until the potatoes are tender.
  6. Return the chicken to the pot and cook for 5 more minutes or until the chicken reaches an internal temperature of 165°F.
  7. In a small bowl, whisk together the milk and Greek yogurt until smooth.
  8. Reduce the heat to low. Slowly stir the milk mixture into the chowder. Heat gently for 2 to 3 minutes without boiling.
  9. Use a potato masher to lightly mash a portion of the potatoes in the pot to naturally thicken the chowder while leaving plenty of texture.
  10. Stir in the parsley and serve warm.

Notes

For an extra creamy texture without adding heavy cream, mash more of the potatoes directly in the pot. This thickens the chowder naturally while keeping it lighter and higher in protein.