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Hearty and comforting Chicken Corn Chowder has celebrity status! Not only is it an easy one-pot meal made with only a few simple ingredients, but it’s also thick and creamy without using flour or cream. This means it’s lighter and naturally gluten free. And it’s been on the menu of one of the most famous people in the world, as well as my family, for decades!
Why You’ll Love This Chicken Corn Chowder
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: Stovetop
- Dietary Info: Gluten-free, Dairy-free
- Skill Level: Easy
Remember how Oprah used to go on and off all sorts of different diets? And every time she did, everybody then used to try the same diet. At one point she had a personal chef named Rosie, and Oprah and Rosie released a cookbook. It had all the different dishes that Rosie used to cook for Oprah.
This recipe is from that book. Sort of. I’ve been making this chicken corn chowder soup recipe for years. Though honestly, I don’t think I ever made it in its original form. But this is how I have always made it for at least the past, oh, ten years or so.
So now it’s totally my recipe and has been a family favorite that is always requested when the temperature starts to dip. And I am sharing it with you to enjoy on a cold night.
This soup is incredibly delicious. The robust corn flavor is enhanced with sage and thyme. And, like any good chowder, the soup itself is smooth, but it is chock full of hearty chunks of chicken, carrots, and peas for a little pop of color and texture. But there are so many more reasons to love it!
- Hands-Off Preparation. It takes a little less than an hour to make, but most of that is the time that it is simmering. So you can be preparing the rest of your meal, cleaning up the kitchen, or relaxing with a glass of wine.
- A Trick for Thickening. Most chowder recipes are thickened with a roux of flour and butter. And oftentimes they are made even thicker and creamier with the addition of heavy cream. This one is made smooth and thick by simmering the corn in chicken broth until it is nice and tender and then pureeing it until it is nice and creamy.
- Lighter and Allergy Friendly. The corn puree instead of cream or flour and butter makes it not as heavy and rich, but it is still comforting and satisfying with a creamy texture and a simmered-all-day flavor. Plus it’s naturally gluten free and dairy free with no special ingredients needed.
- Make-Ahead. You can make it a day or two in advance and just reheat it when you are ready to eat it. And since it doesn’t have cream or a roux, it’s freezer-friendly and won’t separate or turn grainy when thawed.
Recipe Ingredients
Here is a quick overview of what you’ll need to make this chicken corn chowder. Be sure to scroll to the recipe card for the full amounts and instructions.
- Olive oil. If you aren’t dairy-free, feel free to substitute butter.
- Onion. Chopped. No need to fuss with this since it gets pureed.
- Corn. Frozen corn is what I use to make this soup year-round, but you can also use fresh kernels cut off the cob.
- Chicken broth or stock.
- Sage and thyme. Fresh or dried work equally well.
- Cooked chicken. You can use leftovers from your Sunday dinner of roasted chicken or crockpot roast chicken, or cooked chicken breasts. Or this is one of my favorite recipes with leftover rotisserie chicken from Costco or the grocery store.
- Carrots. Again, fresh or frozen can be used with equally good results. You will have to simmer it a bit longer if you use fresh in order to get them tender.
- Frozen peas. You don’t even have to thaw them.
- Salt and pepper.
How to Make Chicken Corn Chowder
Really, this soup couldn’t be easier. Here is an overview of the few simple steps. All of the details are in the printable recipe card at the bottom of this post.
- Saute the aromatics and corn. In a large pot, cook onion in olive oil with a little salt and pepper until translucent. Add corn, sage, and thyme, and saute for a few minutes.
- Simmer till soft. Add corn, sage, and thyme, and saute for a few minutes. Pour in chicken stock and simmer until corn is tender.
- Blend the soup. Use an immersion blender or transfer to a blender and puree until smooth.
- Finish it off. Add additional chicken stock, corn, carrots, and peas, and stir everything together.
- Heat and serve. Simmer until the soup is hot and the carrots are tender. Season to taste with salt and pepper, then ladle into bowls.
Tips for Success
This chicken corn chowder recipe is very easy, but here are a few things to keep in mind for the best results, and to make it your own.
- Cook in a heavy-bottomed pot. While you can use any large soup pot or stockpot, I prefer one that is heavy-bottomed, particularly an enameled cast iron Dutch oven. This allows you to simmer the soup for a long time if you like without it scorching, and they are easy to clean.
- Choose how to puree. An immersion blender is a great option to minimize cleanup, but a regular blender works fine too. I love to use my Blendtec blender. It always makes veggie soups super smooth and velvety.
- Use up Thanksgiving leftovers. You can make this recipe with leftover roast turkey from your holiday feast. Also, feel free to add some cooked and crumbled sausage or sliced kielbasa for an extra kick of flavor.
- Swap the veggies. As I said, fresh or frozen veggies are both great option, but you can also add some sauteed peppers or celery, stir in a little kale or spinach for some dark leafy greens, or really any vegetables you love.
- Make it vegetarian. Replace the chicken broth with vegetable broth or stock and omit the chicken for a basic corn chowder recipe. Or feel free to add some white beans for protein.
- This is definitely a soup you can make in advance, and leftovers are delicious. It’s also simple to make a double batch.
Proper Storage
Whether you refrigerate or freeze it, you can package leftover chicken corn chowder in individual portions or make it ahead and store it as a full batch that you can reheat to have enough for a family dinner.
- Refrigerate – Cool the soup and store it covered in the refrigerator for up to 3 or 4 days.
- Freeze – Transfer the leftover soup to an airtight container, wrap it in plastic wrap, and place it in the freezer. It can be frozen for up to about three months. The night before you are going to eat it, let it thaw in the refrigerator. Then reheat as instructed.
- Reheat – To heat it up, transfer the soup to a pot to gently warm to a simmer on the stove or microwave until just barely starting to bubble, stirring occasionally.
Make it a Meal
Of course, you can simply enjoy your soup with some crackers. But you can definitely make it a heartier meal with some sides to serve with your steamy bowl of corn chowder. Here are a few serving suggestions:
- Have Some Bread. Grab a big hunk of crusty Gluten Free French Bread for dunking. A buttery slice of Gluten Free Cornbread would also be nice.
- Add a Salad. Toss a simple salad and drizzle it with Italian Dressing or Maple Balsamic Vinaigrette.
- Have Soup and Sandwich. It’s a classic combo for lunch or dinner. Go with some Kentucky Hot Brown Grilled Cheese or make Gluten Free Ham and Cheese Sliders.
- Serve More Veggies. You can even have some Baked Cauliflower Tots or Air Fryer Carrots on the side.
Chicken Corn Chowder
Ingredients
- 1 Tablespoon olive oil
- 1 cup onion, chopped
- 6 cups frozen or fresh corn kernels
- 4 cups chicken broth or stock
- 1 Tablespoon fresh sage, chopped or 1 teaspoon dried sage
- 1 teaspoon fresh thyme or 1/4 teaspoon dried thyme leaves
- 2 cups chopped cooked chicken
- 1 cup fresh or frozen sliced carrots
- 1/2 cup frozen peas
- salt and pepper, to taste
Instructions
- Heat oil in a large, heavy saucepan over medium heat
- Add the onion and a pinch of salt and pepper, and saute for about 5 minutes, until translucent.
- Add 4 cups of corn, sage, and thyme, and saute for 4-5 minutes to start to soften the corn.
- Add 2 cups of chicken stock and cook about 15-20 minutes to soften the corn.
- Transfer the entire mixture to a blender or use an immersion blender and puree until smooth.
- Return the puree to the saucepan over medium-low heat, and add the remaining 2 cups stock, 2 cups corn, chicken, peas, and carrots.
- Bring to a simmer and cook for another 10-20 minutes, until heated through and carrots are tender (time will depend on whether you used fresh or frozen carrots). Season to taste with salt and pepper.
Did you make this?
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Any thoughts about how to make this vegetarian besides veggie stock and omit chicken?
That’s all you need to do to make it vegetarian. Feel free to add any other veggies or a plant-based protein if you want to make it a bit heartier.
Thoughts on using leftover thanksgiving turkey??
Absolutely! Go for it!
I have a cookbook problem too–I lost count around 100! And I have that cooking with Rosie book too, but I haven’t opened it in ages. I probably should give it another look!
Your chicken corn chowder looks great….I wish to have a bowl of them now!
I like your version of this classic!
Thanks Cindy!
This is such an awesome soup! I like corn I like chicken I like soup….hoooorayyy!
We can never get enough soup recipes in our house. Once it get’s chilly, we usually have soup once a week! Recipe is pinned!