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One-Pot Creamy Chicken and Corn Chowder

This One-Pot Creamy Chicken and Corn Chowder is the ultimate comfort food for busy weeknights. Tender chicken, sweet corn, creamy potatoes, and a rich, flavorful broth come together in one pot for an easy family dinner that's ready in under an hour. It's perfect for meal prep, reheats beautifully, and is guaranteed to become a regular favorite.
Print Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6
Calories 395 kcal

Ingredients
  

For the Chowder

  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound boneless skinless chicken breasts cut into bite-sized pieces
  • 1 teaspoon kosher salt
  • ½ teaspoon black pepper
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 small yellow onion diced
  • 2 celery stalks diced
  • 2 medium carrots diced
  • 3 garlic cloves minced
  • ¼ cup all-purpose flour
  • 4 cups low-sodium chicken broth
  • 3 medium Yukon Gold potatoes peeled and diced
  • 3 cups corn kernels fresh, frozen, or canned and drained
  • 1 teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 cup heavy cream
  • 1 cup whole milk
  • 2 tablespoons chopped fresh parsley

Optional Garnishes

  • Shredded cheddar cheese
  • Crispy cooked bacon
  • Chopped green onions
  • Fresh parsley
  • Fresh cracked black pepper
  • Oyster crackers

Instructions  

  • Heat the butter and olive oil in a large Dutch oven over medium-high heat.
  • Season the chicken with the salt, pepper, smoked paprika, and garlic powder.
  • Add the chicken in a single layer and cook for 6–7 minutes, turning occasionally, until lightly browned. Transfer to a plate.
  • In the same pot, add the onion, celery, and carrots. Cook for about 5 minutes until softened.
  • Stir in the garlic and cook for 30 seconds until fragrant.
  • Sprinkle the flour over the vegetables and stir continuously for 1 minute.
  • Slowly whisk in the chicken broth, scraping the bottom of the pot to release any browned bits.
  • Add the diced potatoes, thyme, and dried parsley. Bring to a gentle boil.
  • Reduce the heat, cover, and simmer for 15–18 minutes until the potatoes are fork tender.
  • Return the cooked chicken to the pot.
  • Stir in the corn and simmer for 5 minutes.
  • Reduce the heat to low and slowly stir in the heavy cream and milk.
  • Heat gently for 3–5 minutes without boiling.
  • Taste and adjust the seasoning if needed.
  • Stir in the fresh parsley and serve warm with your favorite toppings.

Notes

📝 Notes

  • Chicken Options: Rotisserie chicken is a great time-saver, while cooked chicken breasts or thighs also work perfectly.
  • Corn Choice: Fresh corn provides the sweetest flavor, but frozen or well-drained canned corn are convenient substitutes.
  • Creamy Texture: Heavy cream creates the richest chowder, while half-and-half offers a lighter alternative.
  • Potato Tip: Yukon Gold potatoes hold their shape well and naturally help thicken the chowder as they cook.
  • One-Pot Convenience: Sauté the vegetables first to build flavor before adding the broth, potatoes, chicken, and corn.
  • Customize It: Add crispy bacon, shredded cheddar cheese, smoked paprika, or diced jalapeños for extra flavor.
  • Serving Ideas: Enjoy with crusty bread, oyster crackers, cornbread, or a simple green salad.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently over low heat, stirring occasionally.

🍽️ Nutrition Facts (Per Serving)

Calories: 395 kcal | Carbohydrates: 28 g | Fiber: 3 g | Sugars: 7 g | Protein: 27 g | Fat: 20 g | Saturated Fat: 9 g | Cholesterol: 90 mg | Sodium: 680 mg | Potassium: 760 mg | Calcium: 110 mg | Iron: 1.8 mg
Keyword One Pot Creamy Chicken and Corn Chowder, Chicken Corn Chowder, Creamy Chicken Soup, One Pot Soup Recipe, Chicken Potato Corn Chowder