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Chicken Corn Chowder is an easy and comforting soup you can make all in one pot. Only eight ingredients (besides olive oil, salt, and pepper), but this recipe is made without flour or cream, so it is healthy and naturally gluten free. What it is loaded with is corn, veggies, and plenty of chicken to make it hearty and satisfying. Everyone will enjoy this family-friendly, lightened up chicken and corn chowder soup recipe.
Originally published on Oct 6, 2013.
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.
Chicken Corn Chowder Soup
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.
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. And you can even make it a day or two in advance and just reheat it when you are ready to eat it.
Plus it is lighter than many traditional corn chowder recipes that are thickened with cream or flour and butter. But it is still comforting and satisfying with a creamy texture and a rich, simmered-all-day flavor.
How do you thicken corn chowder?
Most chowder recipes are thickened with a roux of flour and butter. And oftentimes they are made even thicken and creamier with the addition of heavy cream. This recipe doesn’t use either! So how do I make it smooth and thick and creamy?
Yes, by simmering the corn in chicken broth until it is nice and tender and then pureeing it, you get that creamy texture you love in a corn chowder recipe. But in this case, you can avoid gluten and even a few extra calories.
What is in chicken and corn chowder?
- Olive oil
- Corn – you can use fresh or frozen, though I have always used frozen.
- 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, cooked chicken breasts. Or this is one of my favorite recipes with 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.
- Peas – let’s be real, I always use frozen because who has time to shell peas?!
- Salt and pepper
What do you need to make this chicken corn chowder recipe?
- 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.
- Blender or Immersion Blender – 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 smoothy and velvety. If you use my Blendtec Affiliate link and the code CUPCAKESANDKALECHIPS you’ll save 25% and I will earn a small commission.
How do you 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.
- 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.
- Pour in chicken stock and simmer until corn is tender.
- Use an immersion blender or transfer to a blender and puree until smooth.
- Add additional chicken stock, corn, carrots, and peas, and simmer until soup is hot and carrots are tender.
- Season to taste with salt and pepper.
Serve immediately, or let it cool and store in the refrigerator for up to 3 or 4 days. This is definitely a soup you can make in advance. It is great for meal prep so you can enjoy it for lunch during the week. And it is just as easy to make a double batch!
Can chicken corn soup be frozen?
The other benefit of making a corn chowder recipe that doesn’t use cream or a roux is that it is freezer-friendly. You can freeze your leftovers in individual portions or made a double batch and freeze enough for another family dinner.
Transfer the leftover soup to an airtight container, wrap 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 transfer to a pot to gently warm to a simmer on the stove or microwave until just barely starting to bubble, stirring occasionally.
What goes with corn chowder?
- Of course, you can simply serve it with crackers or a big hunk of crusty bread.
- Toss a simple salad and whip up one of your favorite salad dressing recipes.
- Have soup and a sandwich for dinner, maybe with this Kentucky Hot Brown Grilled Cheese.
- A buttery slice of Gluten Free Cornbread would also be nice.
- Add even more vegetables to dinner by making mini Veggie Muffins with carrots and zucchini (or try the Gluten Free Zucchini Carrot Muffins).
- Use some more of that cooked chicken to make BBQ Chicken Tostadas with your soup.
- Or maybe have some Baked Cauliflower Tots on the side.
More healthy soup recipes:
- Stovetop or Instant Pot Butternut Squash Soup
- Vegetable “Flu-Buster” Soup
- Keto Stuffed Pepper Soup
- Greek Chicken Soup with Zoodles
- Cheesy Broccoli and Cauliflower Soup
Chicken Corn Chowder Soup Recipe
Really, this soup couldn’t be easier – cook up onion and corn in some chicken broth, puree it, then add chicken and peas and carrots or whatever veggies you like. Without much time or effort, you can enjoy a healthy comfort food meal like a steamy bowl of Chicken and Corn Chowder. It is hearty and cozy, with a creamy texture, but no cream or flour, which keeps it a bit lighter and gluten free. This recipe is sure to be a family favorite!
I hope you’ll leave a comment and give it a FIVE STAR rating or share a photo on this pin on Pinterest!
Chicken Corn Chowder
- 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
- 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.