Chicken Corn Chowder | Craving Something Healthy

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Nothing is as cozy and satisfying on a cold night as this chicken corn chowder. This recipe is rich and creamy but healthier than other chowders — because it’s thickened with butternut squash, potatoes, and just a splash of cream.

This soup is a perfect combination of smooth and creamy, plus crispy and crunchy from the corn, fresh vegetables, and herbs that go into the pot at the very end.

Try it tonight! I promise you won’t be disappointed.

A white soup pot with chicken corn chowder. Two bowls of the soup with spoons and a small plate of bread and next to the pot.

Why This Recipe Works

If you follow my blog, you know how much I love soup! This one ranks near the top of my favorites list because I really love the flavors. And, it’s fast and easy to make. Check the Substitutions section for a few shortcuts I often use.

It’s also full of vegetables, making it a healthier version of most creamy chowder-like soups. And although it’s super creamy, there’s very little cream in it.

This chicken corn chowder tastes even better the next day. It also freezes beautifully, so you can keep some on hand for those nights when you don’t feel like cooking.

Recipe Ingredients

Here are some of the key ingredients needed to make this soup. Substitutions and variations are listed in the section below.

Be sure to check out the recipe card below for the complete list of ingredients with measurements.

Ingredients needed to make chicken corn chowder.

Butternut squash. This adds a lovely color and thickens the soup when it’s pureed. You can buy a whole squash (about 1 ¼ pounds) and peel it yourself, or make it easier and buy a one-pound container of pre-cut butternut squash.

Corn. Frozen corn works best and stays crispy in the soup. Choose small kernel, white, sweet corn if it’s available.

Chicken. I like boneless breasts for this recipe because they’re lean and cook quickly.

Fresh red pepper, scallions, and cilantro. These go in at the very end of cooking so they stay crisp. The crunch of the vegetables and the bright flavor of cilantro are part of the appeal of this soup.

Cream. I add about ⅓ cup of heavy cream because it makes this soup extra velvety-rich. I don’t recommend light cream or half-and-half because it may curdle if you reheat the soup.

Substitutions and Variations

For a dairy-free option, skip the cream. It’s still very good without it.
If you can’t find fresh butternut squash, frozen is a great substitute.
Substitute rotisserie chicken for the boneless chicken breasts.
If you don’t like cilantro, substitute fresh Italian parsley.

Step-by-Step Instructions

First, cook your chicken by adding enough water to the pot to cover the chicken. Add a generous pinch of salt and a bay leaf. Bring the water to a boil, and then cover the pot, reduce the heat to medium-low, and poach the chicken for about 20 minutes or until it’s no longer pink inside.

Second, shred the chicken. Set it aside.

Steps 1 & 2 to make Chicken Corn Chowder.

Third, saute the onions until they’re soft and light golden brown. Add the flour and let it cook for about two more minutes, stirring well. This will remove any flour/paste flavor.

Fourth, add the stock. Bring it to a boil, stirring occasionally until it thickens slightly. Add the squash and potatoes and return to a boil. Reduce the heat, cover the pot, and let the soup simmer until the vegetables are very tender.

Steps 3 & 4 to make Chicken Corn Chowder.

Fifth, puree the soup until it is smooth (or as smooth as you like). A few chunks of potatoes and squash are nice.

Sixth, add the corn, chicken, and thyme. Let the soup simmer for 10 minutes or until the corn is tender.

Steps 5 & 6 to make Chicken Corn Chowder.

Seventh, add the red peppers and scallions. Continue to simmer for about five more minutes. Don’t overcook; these vegetables should stay crisp.

Eighth, add the cilantro and cream. Stir well and serve.

Steps 7 & 8 to make chicken corn chowder.

Expert Tips

If you’re using a whole butternut squash, here are some tips to make peeling it easier:

Cut the bottom off so you can stand it flat. Then, cut the squash in half at the bottom of the neck. Use a sharp chef’s knife or a Y-peeler to remove the skin. See the photos in this butternut squash and apple soup post to see these steps in action.

You can also soften the skin before peeling it. Pierce the skin a few times with a sharp knife and put the whole squash in the microwave on high for about three minutes. Cut the top and bottom off, and then cut the squash in half at the bottom of the neck. Use a sharp knife or Y-peeler to peel the skin.

Cut the potatoes and butternut squash into similar dice-sized pieces, about 1 inch or slightly smaller. This ensures they cook quickly and evenly.

I recommend an immersion blender to puree this soup. It’s faster, easier, and safer than a blender. If you don’t have one, puree it in small batches in a regular blender and make sure to only fill the blender jar half full, or the hot soup could explode out of the top.

Don’t overcook the sweet peppers and scallions. They’re best if they’re still crisp and crunchy.

A white soup tureen and ladle with chicken corn chowder in the pot.

What to Serve With Chicken Corn Chowder

This hearty soup pairs nicely with a fresh green salad and a pan of sweet potato cornbread. To drink, make a pitcher of cold-brewed iced tea. It’s refreshing year-round, and you don’t have to put it in the sun to brew!

For dessert, make a pan of my fast and easy apple crisp.

Recipe FAQs

What is chowder?

Chowder is a term for a thick soup, usually made with a base of flour and butter (called a roux) and often thickened with cream or milk. Chowders frequently contain potatoes among their other ingredients. As the potatoes cook, their starch also helps thicken the soup.

How do you store leftovers?

Keep leftover soup in a covered container in the refrigerator for up to four days, or in the refrigerator for up to six months. Reheat it gently over low to medium heat and stir it often to prevent the corn from sticking to the bottom of the pot and the cream from curdling.