This Chicken and Corn Chowder is a wholesome, hearty soup loaded with sweet corn, shredded chicken, and tender potatoes. Made with almond milk for a dairy-free creamy finish, it’s flavorful, simple to prepare, and ideal for an easy weeknight dinner.
If you want to use leftover chicken, this Chicken Corn Chowder is a perfect choice. It’s full of corn flavor, tender shredded chicken, and satisfying vegetables seasoned with Italian herbs. Serve it as a main course or a side—it’s comforting any time of year and always popular with the family.
Why I love it
- Wholesome: Packed with vegetables and protein, this chowder is both nutritious and satisfying.
- One-pot convenience: Everything cooks in a single pot—sauté the veggies, add the rest, and simmer.
- Dairy-free option: Almond milk gives a smooth, creamy texture without dairy; regular milk or cream can be used if preferred.
Ingredients you’ll need
Below is a concise list of the ingredients used in this creamy corn chowder. Exact measurements are included in the recipe card further down.
- Olive oil (or avocado oil)
- Onion (white or sweet), diced
- Celery stalk, chopped
- Red bell pepper, diced (yellow or orange work too)
- Potatoes (Yukon Gold or another waxy potato), cubed
- Shredded chicken (leftover or rotisserie)
- Corn (unsweetened canned, fresh off the cob, or frozen)
- Low-sodium chicken or vegetable broth
- Almond milk (dairy-free) or regular milk/cream
- Cornstarch (or flour) to thicken
- Italian seasoning (or oregano + thyme)
- Garlic powder (or fresh garlic)
- Kosher salt and ground black pepper
- Fresh parsley for garnish
How to make Chicken Corn Chowder
- Sauté the vegetables: Heat oil in a large stockpot over medium heat. Sauté the diced onion, chopped celery, and bell pepper until softened, about 3–4 minutes.
- Add the main ingredients: Add cubed potatoes, shredded chicken, corn, and broth. Stir, bring to a boil, then reduce heat.
- Make a slurry: Whisk almond milk (or water) with cornstarch in a small bowl until smooth.
- Finish the chowder: Stir the almond milk mixture into the pot with Italian seasoning, garlic powder, salt, and pepper. Cover and simmer on low for 25–30 minutes, until the potatoes are tender and the soup has thickened.
- Garnish and serve: Top bowls with chopped parsley and enjoy warm.
Tips and substitutions
- Onions: Yellow, white, or sweet onions all work well.
- Bell peppers: Red adds color and sweetness, but yellow or orange are fine substitutes.
- Potatoes: Waxy varieties like Yukon Gold or red potatoes hold their shape best.
- Chicken: Shredded rotisserie chicken saves time; poached chicken also works well.
- Milk alternatives: Coconut milk can replace almond milk; regular milk or a splash of cream can be used if not dairy-free.
- Garnishes: Crispy turkey bacon, shredded cheddar, a drizzle of honey for balance, or sliced jalapeño for heat.
- Storage: Store in an airtight container in the refrigerator for 3–4 days.
- Variations: Add cayenne or red pepper flakes for spice, or swap potatoes for beans for a different texture.
How to make it in a crockpot
- Place all ingredients except the cornstarch and almond milk in the slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- For more depth of flavor, sauté onion, celery, and bell pepper briefly in a skillet before adding to the crockpot.
- To thicken, whisk cornstarch into almond milk and stir it into the slow cooker about 30–60 minutes before serving, then continue cooking until the chowder thickens.
Frequently asked questions
Yes. Fresh corn cut from the cob works beautifully. Frozen corn is a good option too; it may be slightly less intense in flavor than fresh or canned.
No. Scrub potatoes well and leave the skins on if you prefer; just cut them into even cubes so they cook uniformly.
This recipe uses a cornstarch slurry mixed with almond milk. Whisk until smooth before adding to prevent lumps. You can also thicken by mashing some of the potatoes or using flour.
Serve it as a main with garlic bread, a green salad, or a simple sandwich like grilled cheese or BLT for a complete meal.
More soup recipes
- Easy Taco Soup
- Easy Chicken Gnocchi Soup
- Chicken Vegetable Soup
- Chicken Cabbage Soup
- Chicken Chili Soup
- Healthy Broccoli Cheddar Soup
- Beef and Barley Soup
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- Grilled Pineapple Shrimp Skewers with Coconut Dip
- White Bean Turkey Chili
If you try this recipe and enjoy it, please leave feedback and a rating. Share it with friends and family so others can enjoy this comforting chowder too.
Chicken Corn Chowder Soup
This chicken corn chowder serves 6–8 and takes about 50 minutes total (15 minutes prep, 35 minutes cook).
Ingredients
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 celery stalk, chopped
- 1 red bell pepper, diced
- 1 pound potatoes, cubed
- 3 cups shredded chicken
- 30 ounces unsweetened canned corn (about 2 cans)
- 4 cups low-sodium chicken or vegetable broth
- 1 1/2 cups almond milk
- 1 1/2 teaspoons Italian seasoning
- 1 teaspoon garlic powder
- 2 tablespoons cornstarch
- Kosher salt and ground pepper, to taste
- Parsley, chopped, for garnish
Instructions
- Heat 2 tablespoons olive oil in a large stockpot over medium heat. Sauté the diced onion, chopped celery, and diced red bell pepper until softened, about 3–4 minutes.
- Add the cubed potatoes, shredded chicken, corn, and 4 cups of broth. Bring to a boil, then reduce heat.
- In a small bowl, whisk together 1 1/2 cups almond milk and 2 tablespoons cornstarch until smooth.
- Once the soup is boiling, reduce heat to low and stir in the almond milk mixture, 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste.
- Cover and simmer on low for 25–30 minutes, until potatoes are tender and the chowder has thickened.
- Garnish with chopped parsley and serve warm.
Notes
- Use rotisserie chicken to save time.
- Swap almond milk for regular milk, coconut milk, or a splash of cream if not dairy-free.
- Store leftovers in the refrigerator for 3–4 days.
Nutrition (approx.)
Per serving: Calories: 378 | Carbs: 39 g | Protein: 26 g | Fat: 13 g (values are approximate).