Creamy Chicken Corn Chowder: Cozy Fall Comfort in Under an Hour

This Chicken Corn Chowder is packed with amazing flavor and texture. It's super creamy but not overly rich—ideal for cozy, fall days! And the best part? You can make batch for the whole family in under an hour.

Creamy Chicken Corn ChowderPhoto byThyme of Season

This chicken corn chowder is amazing! It's creamy without being overly rich, and the flavor is on point with a nice touch of smokiness. Every ingredient, from the chicken to the veggies and spices, was picked to harmoniously work together. It's a super satisfying dish!

Ingredients you will need:

• 3-4 tablespoons unsalted butter, divided
• 1 medium yellow onion, diced
• 2 cups carrots, peeled and cut into ¼ inch pieces
• 3-4 celery stalks, chopped
• 2 cloves garlic, minced
• ¼ cup all-purpose flour
• 1 teaspoon sea salt, plus to taste
• ¾ teaspoon ground black pepper
• ½ teaspoon smoked paprika
• ½ teaspoon Italian seasoning
• 4 cups chicken broth
• 2 cups half-and-half
• 1 pound boneless skinless chicken breast*, cut into 1/2 inch pieces
• 2 cups corn, frozen or canned - drained

*RECIPE NOTES: This recipe is perfect for using left over rotisserie chicken or pre-cooked chicken.

How to make Creamy Chicken Corn Chowder:

Cook the Chicken: (eliminate this step if using left over or already cooked chicken)

Pat the chicken breasts dry with paper towels. This helps them sear. Season both sides with salt and pepper. Cut into 1/2 inch pieces.

In a large dutch oven or soup pan, heat 1-2 tablespoons of butter over medium-high heat until hot. Add the chicken to the skillet. Make sure not to overcrowd the pan; cook in batches if necessary.

Cook for about 5-7 minutes on one side without moving them, until they develop a golden-brown crust. Remove and set aside

Make the Soup:

Add the remaining butter to the dutch oven and heat. Once hot, add in the onions and sauté them for about 4-5 minutes. Add in the minced garlic, celery, and carrots, stirring often and cooking for another 4-5 minutes. Sprinkle the flour over the vegetables; cook, stirring constantly for about a minute. Gradually stir in the chicken broth.

Pour in the half-and-half, add in the corn, and chicken. Turn up the heat to medium-high and let it boil. After that, lower the heat and let it simmer for 10 minutes.

Mix in the smoked paprika and Italian seasoning, and cook for another 5-7 minutes or until the chowder is nice and warm.

Finally, season it with salt and pepper to your liking.

This chicken corn chowder is great just as it is, but you can add toppings like corn chips, Fritos, or crackers. Crispy bacon, scallions, jalapeños, cilantro, shredded cheddar cheese, or fresh avocado are always a hit too!