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Chicken Corn Chowder Recipe
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Chicken Corn Chowder Recipe

When it comes to the best Chicken Corn Chowder recipe, this one can not be beaten. This is a thick rich corn chowder that has tender chicken, potatoes, and corn in a creamy, heavy cream-based broth. This chowder is so filling and so easy to make that it is sure to become a family favorite.
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course: Soup
Cuisine: American
Keyword: chicken corn chowder
Servings: 6
Author: Jill


  • ¼ cup butter
  • 1 onion chopped
  • 1 ribs celery chopped
  • 1 large red bell pepper diced
  • 4 cloves garlic minced
  • 6 cups chicken broth
  • 1 cup frozen corn
  • 1 pound boneless skinless chicken breast, cooked and cut into ½ inch pieces
  • 3 large potatoes
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ teaspoon dried thyme
  • ¼ teaspoon sage
  • 2 tablespoons minute tapioca
  • 1 cup heavy cream
  • 4-6 slices of bacon cooked and crumbled for serving


  • Melt the butter in a large saucepan over medium-high heat.
  • Add the onion, red pepper, garlic and celery and sauté until they are soft, about four minutes.
  • Add the chicken broth, chicken, frozen corn, diced potatoes, salt, pepper, thyme, and sage and bring to a boil.
  • Reduce heat and allow to simmer, partially covered, for 5 minutes.
  • Whisk in the tapioca and simmer for 2 minutes.
  • Stir in cream and allow to simmer 15-20 minutes, until potatoes are tender.
  • Serve hot topped with crumbled bacon.


*This is a thick, creamy and hearty soup that is delicious on a cold winter’s day. I usually serve it with a tossed green salad and crunchy dinner rolls.
*The Minute tapioca helps to thicken the soup but a slurry made of 1 tablespoon of corn starch mixed with 1 tablespoon of cold water can be used instead. If you want it even thicker additional slurry can be used.