Sharing a delicious Chicken Corn Chowder recipe today perfect for dinner time and makes great leftovers too! This cozy soup is creamy, packed with chicken, corn and vegetables!
If you love soup recipes like we do, be sure to try my Taco Turkey Chili Recipe too!
Chicken Corn Chowder
This Chicken Corn Chowder is one of my favorite soups to make. It is great for dinner and all week long for lunches. These little cornbread bites are the perfect size to dip in your soup and are easy too. Soup takes a little prep chopping veggis, but it’s so worth it, because you’ll enjoy it through the week. Once I start making soup, I don’t stop. Bring on the soup!
Why You’ll Love This Recipe
- Hearty and Comforting. This corn chowder soup recipe is packed full of veggies and chicken making it hearty and comforting during chilly months of the year.
- Easy To Make. With my step by step instructions and photos, you’ll have no trouble making this corn chowder recipe.
- Delicious Leftovers. Warm up this soup the next day, it’s just as delicious as the first day.
Follow Picky Palate on Instagram for daily recipe inspiration.
What You’ll Need For Corn Chowder Recipe
Here are the ingredients you’ll need to make homemade corn chowder at home. See the recipe card at the bottom of the post for full details and instructions.
- Extra Virgin Olive Oil– The olive oil is used to saute the vegetables.
- Celery– Wash, gently dry and finely dice the celery before adding to the soup.
- Bell Pepper– You can use red or green or orange bell pepper for the recipe.
- White Onion– Finely dice the onion before adding to the soup.
- Jalapeno– Jalapeno is optional, but adds just a touch of heat.
- Ham– Thick ham slices work great, cube before adding to soup.
- Garlic Cloves– Use fresh garlic and mince, or used the minced garlic that is sold in the jars near the produce section.
- Chicken Broth– Use reduced sodium chicken broth for the soup.
- All Purpose Flour– Flour is used to make a roux that will thicken the broth.
- Fresh Corn- Fresh corn is great, but canned or frozen can be used too.
- Cooked Chicken Breast– Cook your own chicken breast or use a rotisserie chicken if needed.
- Cream Cheese– Use a full fat cream cheese for the recipe.
- Milk– 2% or higher works best.
- Kosher Salt– Kosher salt is a coarse salt commonly used in cooking and baking.
- Black Pepper– For best tasting results use freshly cracked black pepper.
- Shredded Cheddar Cheese– Mild cheddar cheese works great. Sharp is fine too.
What You’ll Need For Cornbread Muffins
See the recipe card located at the bottom of the post for full details and instructions.
- Yellow Cornmeal– Cornmeal is used to make the muffins.
- Granulated Sugar– This fine white sugar gives the muffins a little sweetness.
- Baking Powder– Baking powder helps the muffins rise during baking.
- Sour Cream– Use a full fat sour cream.
- Creamed Corn– Creamed corn is used in the muffin batter.
- Green Onion– Sliced green onion is added to the cornbread muffins.
- Hot Sauce– Cholula works great or any other hot sauce of your choice.
- Egg– For consistency, I use large eggs for my cooking and baking.
How To Make Chicken Corn Chowder
Heat Oil. Place olive oil in a large pot over medium heat.
Saute Vegetables. Saute celery, bell pepper, onion, and jalapeno until softened.
Garlic and Ham. Stir in garlic and ham; cook for another 3 minutes.
Broth and Flour. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat.
Cream Cheese and Milk. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into the soup along with the salt, pepper, and cheddar cheese.
Simmer. Simmer until ready to serve.
Preheat Oven and Prepare Muffin Tin. For The Cornbread Bites, preheat the oven to 375 and spray a muffin tin with cooking spray.
Combine All Ingredients In Bowl. Mix all ingredients together in a large bowl, stir to combine.
Scoop Batter Into Muffin Tin. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray.
Bake. Bake for 10 minutes or until golden brown. Cool and serve with soup.
Recipe Tips For Success
- Pre-Chop Veggies. For quicker prep work chop your vegetables in advance.
- Pre-Cook Chicken. Cook chicken breast in advance or use a rotisserie chicken.
- Pre-Bake Corn Bread. Bake cornbread muffins a day in advance if you’d like.
How To Serve
Serve Chicken Corn Chowder warm with a side of cornbread muffins. This soup recipe is great for any occasion. It’s especially delicious during chilly months.
How To Store Leftovers
Store any leftover soup that’s been mostly cooled in an airtight container for up to 3-4 days in the refrigerator. Re-heat as needed.
You Might Also Like
Chicken Corn Chowder with Cornbread Bites
Equipment
- Stove
- Dutch Oven or large pot
- chef knife
- cutting board
- measuring cups
- measuring spoons
- mixing spoon
- mini cupcake tin for cornbread muffins
Ingredients
For the Chicken Corn Chowder:
- 2 tablespoons extra virgin olive oil
- 2 stalks of celery finely chopped
- 1 medium bell pepper color of choice, finely chopped
- 1 medium onion finely chopped
- 1 jalapeno finely chopped, seeds and membrane removed
- 1/4 cup thinly sliced or chopped ham or Canadian bacon
- 3 cloves garlic minced
- 2 14 oz cans chicken broth
- 3 tablespoons flour
- 3 ears of fresh corn kernels
- 2 large chicken breasts cooked and shredded
- 4 oz softened cream cheese
- 1 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded cheddar cheese
For the Cornbread Bites from Southern Living Magazine:
- 2/3 cup flour
- 1/2 cup yellow cornmeal
- 1 tablespoon sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/2 cup shredded cheddar cheese
- 1/2 cup sour cream
- 1/4 cup thinly sliced green onions
- 1 8 3/4 oz can cream style corn
- dash of hot sauce Tabasco
- 1 large egg beaten
Instructions
For the Chicken Corn Chowder:
- Place olive oil in a large pot over medium heat. Saute celery, bell pepper, onion, and jalapeno until softened. Stir in garlic and ham; cook for another 3 minutes. Whisk the broth with the flour in a large bowl then stir into soup. Stir in corn and chicken. Bring to a low boil and reduce heat. Whisk together the cream cheese and milk in a large bowl until smooth. Stir into the soup along with the salt, pepper, and cheddar cheese. Simmer until ready to serve.
For the Cornbread Bites:
- Preheat the oven to 375. Mix all ingredients together in a large bowl. With a medium cookie scoop, scoop into 2 mini cupcake pans that have been sprayed with cooking spray. Bake for 10 minutes or until golden brown. Cool and serve with soup.
Notes
Welcome to my online kitchen! Picky Palate is where you’ll find family friendly recipes along with the best Disney eats, tips and copycat recipes! 
I think this is among the most vital information for me.
And i’m glad reading your article. But wanna observation on few normal things,
The site taste is great, the articles is truly excellent :
D. Excellent task, cheers
I made this soup the other night and it was amazzzzzing! The bacon added a nice smokey flavor and I loved the crunch of the corn and celery. Super good for a fall night. The cream cheese also added the perfect amount of cream:-) Great recipe!
This recipe sounds so good. I love chowder and cornbread. Can’t wait to try this myself.
Jenny,
Thank you for this delicious recipe. I made it last night and doubled the batch as suggested. My 3 and 2 yr old loved it so much they wanted it for breakfast this morning!! Love your blog, keep up the good work!
Amy
Leanne,
So glad you enjoyed this soup. Definately one of my favorites! I’m making a yummy chicken enchilada soup this week, I just need to get to the grocery store!
Jenny! This was fabulous! I made it last night and it was “souper” easy and devine! Thanks for sharing!
Leanne,
So glad to have you visiting my blog. I love making soup even when it’s still warm here!
Enjoy!
Jenny, I can’t wait to try this! It is cold and frosty where I live and this will be perfect. I love your blog and have been a “lurker” for awhile. 🙂
I love cream based soups and the addition of cream cheese is perfect!
Stacy,
I am looking forward to our lunch this week! We took the kids tonight and they had so much fun. Talk to you soon!
Another great recipe Jen! The chicken burritos are on our menu this week and I can’t wait to try the chowder! I love soup season as well! See ya this week!
Hi Emilie,
Funny, that I think 90 degrees is weather to start making soup. Good enough for me.
You will love this soup, it it so good. I planned on having leftovers, but my family wiped it out for lunch and dinner yesterday.
The cream cheese really does make it very creamy, I add it in most of my cream based soups.
This sounds really good, since it’s so cold here today. Plus, I LOVE cornbread.
I think the addition of cream cheese is interesting. It probably makes it really creamy.