Easy High Protein Chicken and Corn Chowder Recipe
Easy Chicken Corn Chowder is the ultimate comfort food for chilly nights. After making this many times, I’ve perfected the creamy texture and rich flavor. The key is to cook the vegetables slowly to bring out their natural sweetness. This recipe is perfect for using up leftover chicken and is ready in just 30 minutes. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Crispy Dill Pickle Parmesan Chicken Recipe for Dinner and Slow Cooker Chuck Roast with Potatoes and Carrots.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Creamy texture with no heavy cream
- High protein for a satisfying meal
- Ready in just 30 minutes
- Perfect for using up leftover chicken
What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- 2 cups cooked chicken, shredded
- 2 cups frozen corn
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups low-sodium chicken broth
- 1 cup milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp paprika
- Optional: Fresh parsley, chopped
- Optional: Shredded cheddar cheese
- Optional: Crushed red pepper flakes
📝 Ingredient Notes
- chicken: Rotisserie chicken or leftover roasted chicken works well.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smoothes the soup without transferring to a blender. → See on Amazon
- Instant Pot — Saves time by cooking the soup faster. → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Melt butter in a large pot over medium heat. Add onion, carrots, and garlic. Cook until softened, about 5 minutes.
- Step 2: Add flour to the pot and stir for 1 minute. Gradually add chicken broth, stirring constantly. Bring to a boil.
- Step 3: Add corn, chicken, salt, pepper, thyme, and paprika. Reduce heat to low and simmer for 15 minutes.
- Step 4: Stir in milk and cook for an additional 5 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Step 5: Serve hot with desired toppings.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- Common mistake and fix: Don't overcook the soup or it can become watery. If this happens, simmer it uncovered to reduce the liquid.
- Tip: For a vegetarian version, substitute vegetable broth and omit the chicken.
- Tip: Add a pinch of cayenne pepper for a spicy kick.
- Tip: Freeze leftovers in individual portions for a quick meal later.
Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container for up to 4 days. Make-ahead tip: The soup can be made ahead and reheated.
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze for up to 3 months.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes.
Recipe Notes
- Chef tip: To make the soup gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- Best substitution: Substitute the chicken with cooked turkey or shrimp for a different twist.
- Make-ahead: The soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Want to level up this recipe?
High-quality chicken broth — Adds rich flavor to the soup. → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 2 cups frozen corn
- 2 medium carrots, diced
- 1 medium onion, diced
- 2 cloves garlic, minced
Seasonings
- 2 cups low-sodium chicken broth
- 1 cup milk
- 2 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp thyme
- 1/2 tsp paprika
Optional Toppings
- Fresh parsley, chopped
- Shredded cheddar cheese
- Crushed red pepper flakes
Instructions
- Step 1: Melt butter in a large pot over medium heat. Add onion, carrots, and garlic. Cook until softened, about 5 minutes.
- Step 2: Add flour to the pot and stir for 1 minute. Gradually add chicken broth, stirring constantly. Bring to a boil.
- Step 3: Add corn, chicken, salt, pepper, thyme, and paprika. Reduce heat to low and simmer for 15 minutes.
- Step 4: Stir in milk and cook for an additional 5 minutes. Use an immersion blender to partially blend the soup for a creamy texture.
- Step 5: Serve hot with desired toppings.
Notes
- Chef tip: To make the soup gluten-free, use a gluten-free flour blend or cornstarch instead of all-purpose flour.
- Best substitution: Substitute the chicken with cooked turkey or shrimp for a different twist.
- Make-ahead: The soup can be made ahead and reheated.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, add more chicken broth to reach your desired consistency.
Storage
- Fridge: Store leftovers in an airtight container for up to 4 days.
- Freezer: Freeze for up to 3 months.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes.
- Make ahead: The soup can be made ahead and reheated.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 70mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder Recipe FAQs
Yes, the soup can be made ahead and reheated. Store leftovers in an airtight container in the fridge for up to 4 days.
Overcooking the soup can cause it to become watery. If this happens, simmer it uncovered to reduce the liquid.
Yes, freeze leftovers in individual portions for a quick meal later. Thaw in the fridge overnight before reheating.
Yes, cook the soup on high pressure for 5 minutes with a natural release. Stir in the milk after cooking.
Reheat the soup in the oven at 350°F (180°C) for 15-20 minutes or in the microwave for 2-3 minutes.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
