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chicken corn chowder

This thick and creamy chicken corn chowder recipe is remarkably easy to make.  If you don’t want to take the time to cook the chicken, you can pick up a pre-cooked chicken at the store, or use canned chicken breast (I recommend the pre-cooked if you are going this route.)

This is a great soup recipe to try our for National Home Cooked Soup Day, coming up February 4th!  And like all home cooked soups, it is nutritious and healthy.

Thick Chicken Corn Chowder Recipe
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Course: Soup
Cuisine: American
Servings: 4 servings
  • 2 tablespoons butter
  • 1/4 cup chopped onion
  • 1/4 cup chopped celery
  • 1 jalapeno pepper seeded and minced
  • 2 tablespoons all-purpose flour
  • 3 cups milk
  • 2 cups chopped roasted skinless boneless chicken breasts (about 2 breast halves)
  • 1 1/2 cups fresh or frozen corn kernels about 3 ears
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon ground red pepper
  • 1/8 teaspoon salt
  • 1 14 oz can cream-style corn
  1. Melt the butter in a large dutch oven over medium heat.
  2. Add onion, celery, and jalapeño; cook for 3 minutes or until tender, stirring frequently.
  3. Add flour; cook 1 minute, stirring constantly.
  4. Stir in milk and remaining ingredients.
  5. Bring to a boil; cook until thick (about 5 minutes).
Recipe Notes

This soup is so filling and nutritious that it is a complete meal in itself. You don't really need to add sandwiches or rolls to complete it. You can stretch this soup by adding some sliced carrots or diced potatoes.

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