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A bowl of chicken corn chowder topped with creamy avocado served with crackers on the side

Chicken Corn Chowder Topped with Avocado and Tomato

A hearty, easy-to make chowder full of vegetables and topped with creamy avocado.
Course Dinner
Cuisine American
Keyword chicken corn chowder
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes


For the Corn Chowder:

  • 2 tablespoons extra virgin olive oil
  • 1 medium onion finely chopped
  • 3 large carrots peeled and chopped
  • 3 stalks of celery diced
  • 4 cloves fresh garlic minced
  • 3 14 oz cans chicken broth
  • 2 lb bag frozen corn or 8 fresh ears of corn kernels cut off
  • 2 large boneless skinless chicken breasts cooked and shredded
  • ½ cup heavy cream
  • 8 oz sour cream
  • salt and pepper to taste

For the Topping:

  • 1 avocado diced
  • 1 tomato seeded and diced
  • fresh ground black pepper


  • For the Corn Chowder:
  • Heat oil into a large dutch oven over medium heat. When hot, sauté onion, carrots, and celery until slightly softened, about 5-8 minutes. Stir in garlic and cook for 1 minute then add chicken broth, corn, and chicken. Cook for 5 minutes, until heated through. Reduce heat to low and stir in cream, sour cream, salt, and pepper to taste.
  • For Topping
  • Top with avocado and tomato. Add fresh ground black pepper if desired.