Cheesy Chicken Corn Chowder
There are certain recipes that just stick with you, even decades later. For me, it’s chicken corn chowder. Once a upon a time, I was a college student working as a dental assistant. Next door to our little dental office was a tiny American café that served the best chicken corn chowder. Every fall and winter, I’d sneak over for a bowl and a crusty piece of bread, and it just felt like pure comfort.
It’s been about 20 years since I’ve had the original, but after so many attempts in my own kitchen, I think I finally got it pretty darn close. One spoonful and I’m right back in those days—cozy, warm, and perfectly nostalgic.
These days, this soup has become my “transitional” recipe from summer to fall. Thanks to the sweet corn, it bridges the seasons beautifully, while not heavy with deep fall flavors yet, but still hearty enough to say: autumn is here. I love making a big pot on a Sunday or Monday (Costco rotisserie chicken is my secret shortcut!) and letting it carry us through the week.
It’s also a total win with kids. Mine scrape their bowls clean every single time—sometimes with spoons, sometimes with bread. The creamy cheese base makes it extra kid-friendly, and it’s budget-friendly too since potatoes, corn, and one chicken can stretch so far. Whether you’re serving it for Sunday dinner or meal-prepping for busy weekday lunches, this chowder is always a hit.
Cheesy Chicken Corn Chowder
Yields: About 6 servings
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Ingredients
2 cups roasted chicken, shredded (I use Costco rotisserie)
2 medium potatoes, peeled and diced
2 carrots, peeled and diced
1 celery stalk, diced
1/2 onion, diced
1/4 cup all-purpose flour
4 tablespoons butter
1/4 cup heavy cream or half and half
1 1/2 cups freshly grated cheddar cheese
1 1/2 cups frozen corn
Parsley, chopped or dried to garnish at the end
1/2 teaspoon garlic powder*
Salt and pepper, to taste
40 oz chicken broth
Instructions
In a large pot, melt butter over medium heat. Add onion, carrots, and celery. Cook until softened, about 5 minutes. Season with salt, pepper, and garlic powder
Stir in potatoes. Sprinkle flour over vegetables and stir for 1 minute to create a roux.
Gradually pour in chicken broth while stirring to avoid lumps. Simmer until potatoes are tender, about 10–15 minutes.
Stir in shredded chicken and corn. Simmer for 5 minutes.
Lower heat and slowly add cheddar cheese, stirring until melted. For extra creaminess, stir in heavy cream or half and half.
Finish + serve: Season with salt and pepper. Garnish with parsley. Serve hot with crusty bread or biscuits
*Adjust garlic powder and salt and pepper to your family. You can opt-out of using garlic powder if you have very picky eaters, the flavors of the soup are still great!
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