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This hearty chicken and corn chowder comes together easily and cooks for a comforting corn chowder you’ll love.

Southern Chicken and Corn Chowder Recipe

Corn chowder makes a comforting cool weather recipe. Amp it up a bit by adding chicken to the classic corn chowder recipe and you have a meal that everyone will love.

As the weather starts to get cooler in the evenings and the sun sets a bit earlier, I start craving hearty meals of soups and stews and casseroles. In other words, I turn to comfort foods, my favorite always being those from treasured family recipes.

It reminds me of a time when Little Buddy was REALLY a wee Little Buddy. It was late in the Fall and I’d been in the kitchen cooking supper as he came over and asked me what we were having. I told him, “Tonight we’re having Grandmother Verdie’s Chicken and Dumplings.”

“Grandmother Verdie’s coming? Then, why are you cooking?”

“No honey, I’m making her recipe for Chicken and Dumplings. It’ll be ready in just a few minutes.”

As we were finishing our Chicken and Dumplings, Little Buddy peeped over the rim of his spoon at me and said, “These pillows taste like a big hug.”

I should have just changed the official name of Chicken and Dumplings right then and there to Chicken and Pillows it was so precious. But his point pretty much sums up how I feel about family recipes, too.

Family recipes are just like big hugs passed from generations before us where loved ones share bits and pieces of themselves in each recipe. Each time we make one of their recipes, it’s as if they are right there at the table beside us.

While this recipe isn’t about Chicken and Dumplings (you can find that in an earlier post), I do want to share with you a family favorite recipe for Southern Chicken and Corn Chowder.

This recipe has a few ingredients in it like jalapeno, thyme, and vegetables that give it a truly hearty flavor.

And here comes a little secret. I like to add in a couple of packages of frozen creamed corn. Of course if you have creamed corn in your freezer that you put up from your garden, that would be the very best corn to include! But in a pinch, and for those of you whose corn was gobbled up by the deer on your property like mine was, this creamed corn works just fine!

You’ll want this corn to have thawed considerably before adding it to your chowder. Don’t worry if there are still bits of frozen corn as you add it. As it cooks, it will be perfect!

Here’s how I make it.

Here’s my Chicken and Corn Chowder Recipe. I hope your family enjoys it as much as mine does.

4 from 7 votes

Southern Chicken and Corn Chowder Recipe

Soup & Salad 55 mins

Prep Time 10 mins
Cook Time 45 mins
Servings 6
Course Soup
Cuisine American
Author Robyn Stone | Add a Pinch
Chicken and Corn Chowder. This hearty chowder comes together quickly and cooks for a comforting corn chowder you’ll love.


  • 3 pieces bacon diced
  • 1 tablespoon olive oil
  • 1 medium onion diced
  • 2 carrots chopped
  • 3 stalk celery sliced
  • 3 garlic cloves minced
  • 1 jalapeno pepper deseeded and diced
  • 3-4 boneless, skinless chicken breasts , cut into 1 1/2-inch pieces
  • 2 cups whole milk
  • 2 tablespoons all-purpose flour
  • 2 (20-ounce) packages frozen creamed corn , thawed
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper


  • Heat bacon and olive oil in a Dutch oven set over medium heat. Add the onion, carrots, celery, garlic, jalapeño, and the chicken to the Dutch oven. Stirring frequently, cook until the chicken is lightly browned, about 10-15 minutes.
  • Meanwhile, combine milk and flour in a small saucepan and cook, stirring constantly, until the mixture is lightly browned. Stir into the chowder along with the creamed corn, thyme, salt and pepper. Add enough water to slightly cover all ingredients. Cover pot with lid and cook for about 20 minutes until chicken is done and all of the vegetables are tender.

Nutritional Information

Calories: 342kcal | Carbohydrates: 44g | Protein: 20g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 817mg | Potassium: 702mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3589IU | Vitamin C: 7mg | Calcium: 112mg | Iron: 1mg

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Robyn xo

Soup & Salad Recipes

Robyn Stone

..where I share sweet, savory and southern recipes, as well as home and garden tips and tidbits of travel.

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Recipe Review


  1. I just want you to know this recipe has been in our family’s regular rotation for about two years now. I’ve modified it a bit to suit our tastes, but mostly it’s your recipe still. 😉 Thanks for the fabulous recipe!

    1. Oh Donna, you made my day! I’m so glad you and your family enjoy this chowder recipe! You’ve reminded me that I need to add it to my menu for this coming week. It sounds delicious right about now! xo

  2. corn chowder is one of my favorite soups. I look forward to making this. It looks delicious. Thanks for sharing the recipe.

  3. 4 stars
    I made this for a group and everyone loved it. I made a few changes that seemed to work well.
    This was spur of the moment and I had chicken breasts that had marinated a couple days which I grilled prior to adding to the chowder. The char was a nice add. I also couldn’t find frozen creamed corn so I used 1 32 oz bag of regular frozen corn but added a can of cream of celery soup just to add some richness. It came out really well. Final thought, the amount of corn seemed excessive to me, I had roughly doubled the recipe but only used the 32 oz bag of corn. It called for 4 – 20 oz bags.

    1. Dennis, your changes sound great. I’m sorry you misread the recipe but I only use 2 (20-ounce) packages of creamed corn. I agree: 4 packages would be too much.

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