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Chicken Corn Chowder

Chicken corn chowder with diced chicken and sweet corn simmered in a creamy, lightly thickened broth. Melt butter, sauté onion and garlic, whisk in flour, then finish with heavy cream and thyme for a silky texture that coats the spoon.
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Prep Time 35 minutes
Cook Time 20 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast, diced
Corn and aromatics
  • 3 cup corn kernels
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 tsp fresh thyme
Broth and thickener
  • 4 cup chicken broth
  • 2 tbsp butter
  • 2 tbsp flour
Cream and seasoning
  • 1 cup heavy cream
  • Salt and pepper, to taste

Equipment

  • 1 Dutch oven

Method
 

Sauté the base
  1. Melt the butter in a large pot over medium heat and sauté the onion and garlic until softened, 4–6 minutes, stirring often until fragrant and translucent.
  2. Sprinkle in the flour and stir to coat, cooking 1–2 minutes until the mixture looks smooth and slightly glossy.
Build the chowder
  1. Add the chicken broth gradually while whisking until smooth, about 2 minutes, with no visible flour lumps.
  2. Add the chicken and corn, then bring to a gentle simmer over medium-high heat and simmer 15–18 minutes until the chicken is cooked through and the corn is tender.
Finish and season
  1. Stir in the heavy cream and thyme and simmer 2–3 minutes until the soup turns silky and slightly thickened.
  2. Season with salt and pepper to taste before serving, adjusting gradually until the flavors pop.

Notes

For a thicker chowder, blend a portion of the soup and stir it back in right after simmering, or blend only the chicken-and-corn portion for a chunkier result. Refrigerate leftovers in a sealed container up to 3 days; reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much. Freezing is not recommended because heavy cream can separate. For a lighter option, swap heavy cream with half-and-half and add it at the end over low heat to reduce curdling risk.