Cozy Creamy Chicken Corn Chowder

Name: Cozy Creamy Chicken Corn Chowder
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 6
Cuisine: American
Ingredients: 4 ears fresh sweet corn, kernels removed and cobs saved (or two 15 ounce cans of drained corn); 2 medium Yukon Gold potatoes, diced; 1 medium sweet onion, diced; 2 celery stalks, diced; 2 medium carrots, diced; 3 cloves garlic, minced; 1 pound boneless skinless chicken breasts; 4 cups chicken broth; 2 cups 2% milk; 2 tablespoons butter; 1 tablespoon olive oil; 1 teaspoon smoked paprika; 1 teaspoon dried thyme; 1 teaspoon onion powder; 1 teaspoon garlic powder; 1.5 teaspoons kosher salt; 1/4 teaspoon black pepper; 1/4 cup heavy cream

This hearty chicken corn chowder is packed with sweet corn, tender potatoes, and shredded chicken in a wonderfully creamy broth.

By Daily Recipes Book· 🌍 American· August 24, 2026

dailyrecipesbook.com

Prep

20 minutes

Cook

30 minutes

Total

50 minutes

Serves

There is nothing quite like a warm bowl of chowder to make you feel right at home. This recipe is one of my absolute favorites because it uses fresh corn cobs to flavor the broth, giving it a naturally sweet and rich taste that everyone loves.

If you are making this outside of corn season, do not worry. You can easily swap in canned or frozen corn and it still turns out incredibly cozy and comforting.

Ingredients

4 ears fresh sweet corn, kernels removed and cobs saved (or two 15 ounce cans of drained corn)
2 medium Yukon Gold potatoes, diced
1 medium sweet onion, diced
2 celery stalks, diced
2 medium carrots, diced
3 cloves garlic, minced
1 pound boneless skinless chicken breasts
4 cups chicken broth
2 cups 2% milk
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon smoked paprika
1 teaspoon dried thyme
1 teaspoon onion powder
1 teaspoon garlic powder
1.5 teaspoons kosher salt
1/4 teaspoon black pepper
1/4 cup heavy cream

Instructions

1
Cut the corn kernels off the cobs. If using fresh corn, save the bare cobs to simmer in the broth later. If using canned corn, drain it first.
2
Melt the butter with the olive oil in a large Dutch oven or soup pot over medium heat.
3
Add the diced onion, celery, and carrots. Cook for about 6 to 8 minutes, stirring occasionally, until the vegetables are soft.
4
Stir in the minced garlic and diced potatoes, cooking for another 2 minutes until fragrant.
5
Add the corn kernels, saved corn cobs, chicken broth, milk, whole raw chicken breasts, smoked paprika, thyme, onion powder, garlic powder, salt, and black pepper to the pot.
6
Bring the soup to a gentle simmer over medium heat. Reduce the heat to medium low, cover, and simmer for 25 to 30 minutes, until the potatoes are tender and the chicken is fully cooked.
7
Carefully remove the chicken breasts and the corn cobs from the pot. Discard the cobs. Use two forks to shred the chicken on a cutting board, then set it aside.
8
To make the soup naturally thick and creamy, scoop out about 2 cups of the soup and blend it until smooth using a stand blender, then stir it back into the pot. You can also use an immersion blender directly in the pot for a few seconds.
9
Stir the shredded chicken and heavy cream into the pot. Let it cook for another 2 minutes to warm through, then taste and add a bit more salt or pepper if needed before serving.

💡 Tips

Store any leftovers in an airtight container in the fridge for up to 4 days. When reheating, warm it gently on the stove and add a splash of milk if the soup has thickened too much. I do not recommend freezing this chowder as the dairy can separate and change texture when thawed.

#chicken #corn #chowder #soup #gluten free #cozy

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