Easy Chicken and Corn Chowder Recipe - Allrecipes.com
Easy Chicken and Corn Chowder Recipe

Easy Chicken and Corn Chowder

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"This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    25 mins
  • COOK

    30 mins

    1 hr 10 mins


  1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.
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  • Cook's Note:
  • I used precooked rotisserie chicken and just shredded the breast meat (and saved the rest for a later recipe) to save time, but you are more than welcome to cook your own meat and then shred it. You can even precook your potatoes to speed up the recipe. If you're going to do this in a slow cooker, follow the directions above, just throw it in the cooker and cook on Medium for 5 hours.

Reviews More Reviews

Most Helpful Positive Review
Nov 03, 2013

This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but leave the grease and use that to cook the onions. You get the wonderful flavor of bacon in the onions and throughout the chowder. I crumble the bacon that I cooked and top the chowder with it before serving.

Most Helpful Critical Review
Nov 10, 2013

Very bland. Was most disappointed. Made it exactly according to direction.

Sep 07, 2013

I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote), I don't want to brown, sautee, or sear, that defeats the purpose of the crockpot in my world. So, rather than follow the directions and essentially cook the soup before using the crock pot to keep it warm/allow the flavors to meld, I tossed it all in the crock pot (sans celery) and left it on low while we were at work. We came home to a delicious dinner. The appearance was a tad off due to my lazy method (you could a see a bit of the butter pooling, but a quick stir took care of it), but it was tasy, nonetheless. I was a bit concerned the half and half would curdle, but it didn't (I used fat free, not sure if that made a difference or not). The only reason for 4 stars is it needs a lot of salt. I know it says "to taste", but I used at least a T or more to give it some flavor (and even MR. LTH, who doesn't generally use salt, added more at service). I think I'd prefer a seasoned salt of some sort next time. THANKS for the recipe!

Nov 03, 2013

Best soup I have ever made...my family agrees! I cooked my own bone-in chicken breasts with bouillion cubes, a celery stalk, whole peeled onion and a whole carrot...I discarded the cooked veggies and used the broth from that for my base. I followed the rest of the recipe as written and wouldn't change a thing, except maybe to chop the veggies in the recipe in a food processor to save time!

Sep 03, 2013

Made this last night and it was delicious and very easy. I only had 1% milk so I used that instead of half and half and it was still yummy. Definately will make this again.

Oct 02, 2013

This is wonderful. Like another reviewer, I put everything (even the stick of butter) in the slow cooker. I added a lot of seasoning salt, hot sauce, and black pepper to my liking, but otherwise, I followed the recipe to the T. Every time I eat some, I have to have seconds. I've told so many people about the recipe. I will definitely make this again and again.

Nov 03, 2013

Thanks so much for sharing this recipe. Loved how the roux and sautéed veggies were a combined step. Easy to follow and a perfect, creamy soup. I've never added nutmeg to my chicken soup before. Delicious. As for the seasoning/salt issue, rotisserie chicken tends to be much saltier than raw or home prepared, so perhaps that is where others were surprised by the need to add more salt. if you don't sauté the veggies too, it will reduce flavor A LOT.

Oct 09, 2013

I made this for supper & everybody loved it,I'll make it again !


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  • Calories
  • 443 kcal
  • 22%
  • Carbohydrates
  • 49.9 g
  • 16%
  • Cholesterol
  • 77 mg
  • 26%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 4 g
  • 16%
  • Protein
  • 15.2 g
  • 30%
  • Sodium
  • 489 mg
  • 20%

* Percent Daily Values are based on a 2,000 calorie diet.

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