Chicken Corn Chowder

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This hearty Chicken Corn Chowder is the ultimate comfort food, packed with tender vegetables, sweet corn, and creamy goodness. It’s a versatile recipe that works beautifully with cooked chicken or leftover Thanksgiving turkey, making it perfect for repurposing holiday extras.

Course Main Dish

Cuisine American

Keyword chicken, creamy soup, leftovers, soup, turkey, vegetables

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 321kcal

Author Laura

Equipment

Ingredients

1½ Tbsp olive oil
1 medium onion chopped
2 stalks celery chopped
2 large carrots peeled and chopped
2 cloves garlic minced
1 tsp oregano
⅛ tsp ground cayenne pepper
¼ cup flour
4 cups chicken broth
3 medium Yukon gold potatoes cut into ½-inch pieces
2 cups corn fresh or frozen
2 cups chicken cooked and diced (or turkey)
½ cup heavy cream
2 tsp fresh thyme chopped
1 tsp fresh parsley chopped
salt to taste
freshy ground black pepper to taste

Instructions

In a large stock pot, warm the olive oil over medium heat. Add the onions, celery, and carrots, cooking until the onions and celery are soft, about 7–10 minutes, stirring occasionally.
Lower the heat to low and stir in the garlic, oregano, and cayenne pepper. Cook for 1 minute, just until fragrant. Sprinkle in the flour and stir continuously for 2 minutes to cook out the raw flavor.
Slowly pour in the chicken broth, stirring as you go. Increase the heat slightly and let the mixture cook over medium-low heat until it begins to thicken.
Bring the soup to a gentle boil. Add the potatoes and cook for 7–10 minutes, until they start to soften. Stir in the corn and continue to cook for another 3–5 minutes, or until both the potatoes and corn are tender.
Reduce the heat back to low. Stir in the cooked chicken (or turkey) and the cream, warming everything through for 1–2 minutes.
Finish by adding the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste. Serve hot and enjoy!

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