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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. This corn chowder looks simply delicious! I have pinned it so that I will not forget to try it. 🙂

  2. This looks so amazing….so creamy and rich!!! Love the Little Buddy story and this fantastic recipe. Have you tried this in crockpot? Thanks for another great comforting recipe.

    1. Hey Mary,
      I’ve not tried this one in the slow cooker, but I bet it would be wonderful. I’ll have to try it in mine next time and update with all of the slow cooker specifics. If you beat me to the punch, send me an email with the information and I’ll include from you! 🙂

      Thanks so much,

  3. Your photos are just as beautiful as the recipe Robyn! *Chicken & Pillows* sounds mighty fine to me. Mighty fine. LOVE this post.

  4. My heaven that looks terrific. I cannot wait to they this one. Come visit us. We have a wonderful waffle recipe today. Come over and visit.

  5. Did you add black pepper? The photo shows something black. Didn’t notice anything black in your ingredience list. Curious if you had just tossed some pepper on top for presntation or if I missed a step. I love black pepper. This sounds great!

    1. I did add black pepper for presentation. I love it too can be a bit heavy-handed with it, so I usually add to taste at the end of recipes like these.

  6. This sounds YUM! My friend pinned this on Pinterest. I am wondering about the “frozen creamed corn”? I do not believe I have ever seen that in the frozen section. Could canned creamed corn be subbed?

    1. If you can’t find frozen creamed corn, but can find canned I would use the canned. I can’t wait to hear how you like the chowder!

    2. Green Giant makes a frozen creamed corn (white or yellow corn) that comes in a plastic wrapped tube. Winn Dixie, Publix and Piggly Wiggly carries it along with another brand too. It’s usually on the bottom self in frozen vegetable section. 🙂

    3. So, the grocery I went to (Fry’s), had Green Giant Frozen Corn with Butter that came in both yellow and white corn, but I didn’t see any frozen creamed corn in a tube, so I bought the canned creamed corn. My soup is supposed to be almost done and it looks nothing like yours! It’s pretty much white, and it’s very thin. I added all of the ingredients. What’s going on?

    4. Hi Audrey,
      I’ve made this soup with canned creamed corn and it just didn’t work the same as the one in the frozen section. I would thicken the soup with a roux that has been browned a bit for more color and flavor.

  7. I feel same way about family recipes. They are the most precious thing. Lovely recipe as always Robyn!

  8. Oh MY! I just found your site through a pin on Pinterest! I love it! This recipe is fabulous! What do you recommend using in place of onion? Little girl hates then–can this recipe work without?

    Thank you for sharing your talents!

    1. Thanks so much for your sweet comment! I think you can easily omit the onion if you choose. That’s the great thing about this chowder, you can add to it or take away to your personal tastes.

      I can’t wait to hear how you like it!

    2. Thank you! I will try it this
      weekend and tell you how it turned out without the onion 🙂

  9. Just got done making this, my family does not like celery so we left that out as well as the carrots so I am a little shy on the veggies. We opted for asparagus as a side dish. I had to use 2 cans of cream corn and it still looks and smells delish! My oldest daughter (13= PICKY) came down stairs and says OMG Mom the whole house smells so good. Will follow up on how the family rates it, but so far I give it 5 stars! *****

    1. There are no leftovers, success! my hubby added the asparagus to the chowder and said it was delicious that way, so I did too and he was right.

  10. I just stumbled crossed this and ooooh yeah to I need a bowl. This soup looks and sounds like its in my near future!

  11. i just finished making your chowder, it was good (i added adobo and lots of salt & pepper, some crushed red pepper flakes too, felt it needed a touch more flavor) but it does not look like your picture at all. how did you get yours so brown? also, what is the red chunk in your bowl? looks like a piece of lobster or something – ??

    1. Hi Michele,
      I bet the addition of the adobo and the red pepper flakes really did kick it up a notch! Mine is always the same color when I prepare it, maybe take a look at cooking your vegetables just a bit longer if you thought you needed more flavor and color. That may have been part of it. There are a couple of big pieces showing in my photograph – chicken as well as some carrot with what looks like a bit of cooked onion. I bet you are seeing the carrot and onion that looks like lobster. No lobster in that chowder, but what a great idea to sub instead of the chicken!

      Thanks so much for your comment!

  12. Hi Robyn,

    I, too, discovered your site through Pinterest. I just made this chowder and I am in LOVE!!! Not only does it have the house smelling amazing, the chowder itself is wonderful. [Perfect for our gloomy, rainy, COLD Chicago Sunday. :-]

    I must confess, I love adding a little bit of smoked paprika to everything, so I did. ::blush::

    This is definitely a keeper. Thank you!

    1. Hey Tamra,
      Welcome to the Add a Pinch community! I’m so glad you found our site and enjoyed the chowder. It is a definite favorite around here, too!

      Smoked paprika sounds like a great addition that I’ll have to give a try next time we make it!

  13. Made this for dinner tonight, pretty good, but lacking in flavor. Had to add salt! Was better w/a bit of salt. We also added a tsp of cajun seasoning. Now it’s great!

    1. Yum, I bet the cajun seasoning was delicious. I always think it’s great to make a recipe your own for the amount of seasoning and flavor your family enjoys.

  14. Robyn, the chowder is fabulous. I made it a second time and it was very white. What makes yours look brown. My second batch wasn’t as good as my first. Not sure what I did wrong.
    Thanks for sharing the recipe. It is delicious.
    Any helpful hints would be appreciated. Do you use yellow corn?

    1. Hey Linda – I’m so glad you like the chowder. It is definitely one of our favorites for cool weather. I use whatever creamed corn I have on hand – sometimes it is white and sometimes it is a yellow corn. My son is a fan of the blend, so to make everyone happy I like to find it as well. 🙂

      To get your chowder base a bit darker, you could try to brown your vegetables at the beginning just a wee bit longer. The color from additional browning on the vegetables should help to color your chowder more. It should also bump up the vegetable flavor in the chowder.

      Let me know how it works for you with those changes. I’m so glad you are enjoying it!

  15. I made this for a potluck this week! I was amazed to find frozen creamed corn in the freezer section at the grocery store (even the guy working there didn’t know they carried it, but it was hidden away on a top shelf). Great discovery and much tastier than canned! Mine also was a little bland so I am going to add salt, pepper, maybe another jalapeno and some more seasoning to it when I made it again. Loved how creamy it was without having to use heavy cream! Thanks!

  16. Thanks so much for this recipe! I made it last night and it is delicious….a very hearty chowder! We like things spicy, so I added red pepper!

  17. I don’t know what made me want to try this recipe. I don’t like corn in soup or casseroles. At least, not until now. Wow, was this ever good! Thanks for sharing! Sincerely,
    Cinda Atherton
    (p.s. I found this recipe via Pinterest)

    1. Thank you for letting me know how much you like it, Cinda! Let me know if you ever have any questions about any of my other recipes!

  18. Made this today. I took out the bacon and added another jalapeno pepper. I also added a yellow and red pepper and a can of black beans. Topped with Monterrey Jack cheese. Yum! I didn’t get that beautiful color, but I’ll try cooking the veggies longer next time. 🙂

  19. Robyn,

    Made this tonight for the first time and it’s delicious! I may add a little less thyme next time (to my wife’s chagrin) and kick in some cajun seasoning but everyone has slightly different tastes.

    I have a question for you though…do you have any thoughts on how it could be made creamier? I think this would be delicious in a sourdough bread bowl but I find that thicker soups work better. Your thoughts would be appreciated…I make a few recipes here and there that catch my eye, but I am no chef!

    Thank you for posting the recipe!!

  20. We have a wonderful waffle recipe today. The color from additional browning on the vegetables should help to color your chowder more. I, too, discovered your site through Pinterest. What do you recommend using in place of onion?

  21. Hi Robyn!

    I’m really excited about trying your recipe! 🙂 I just have one question-do you cook your chicken before adding it, or do you include it raw to cook in the pot?

    1. Hi Ashley! The chicken cooks with the chowder, so I am adding uncooked chicken. Can’t wait to hear how you like it!

  22. Robin – I made this recipe last night and it was ssssssooooooo yummy! I halfed the recipe because it was only 2 of us, but here is what I would alter next time:
    * I used Turkey bacon, but will use real bacon next time for a stronger smoky flavor
    * I used half of the jalepeno, but will include the entire jalapeno next time.
    * I might add some regular corn in addition to the creamed corn to add more texture.

    I served with a green salad and sour dough bread. I know I will be making this again!

  23. I made this tonight. It is super delicious!! I’m wondering, though, where did the color come from? Mine is white like a chowder not the golden color. Thanks:)

    1. Hi Kelley! I’m so glad you loved the chowder. To get your chowder base a bit darker, you could try to brown your vegetables at the beginning just a wee bit longer. The color from additional browning on the vegetables should help to color your chowder more. It should also bump up the vegetable flavor in the chowder.

  24. This is simmering right now!

    I also changed a few things:

    1) I used some pancetta instead of bacon, and cooked the veggies in it.
    2) I added smoked paprika and halved the jalapenos. This adds both smoky flavor AND the color that some mentioned was lacking. Ground chipotle would probably do the trick, too.

    It smells divine. I can’t wait to eat it!

  25. Please excuse the question if it is dumb. My only excuse is that I am a man. That’s my story and I’m sticking to it. Lol. My question has to deal with the chicken breast. When you add it to the soup, has it been cooked already? Or is it added into the mix raw? By the way, it looks delish!

    1. Hi Edward. Not a dumb question at all!!! You are adding uncooked chicken. Hope you enjoy it!

    1. Hi Sharney!
      I’m so glad everyone loved it! Thank you so much for your sweet comment! Hope you have a great week.

  26. Hello, this looks fabulous! I recently went off gluten, can I substitute another thickener for the flour? Cornstarch mixed into cold water maybe? Potato flour? anyone tried this??

  27. Can you tell me how much one serving is in cups (approximately). My husband is watching his portion sizes and keeping track of everything he eats soni was curious if you knew. Thank you!

  28. This soup is Yummy. However I made a couple of changes. After cooking the veggies I took them out of the pot then added the chicken so that it would brown a bit. Then put the veggies back in and finished the recipe. I also used a can of cream corn instead of frozen as that is what I had. I did add a bit of cream too. I hate to admit it but I love what a little cream does to soup! So I couldn’t resist. Great recipe. Thank you for sharing.

  29. 4 stars
    I made this yesterday and decided to make my own creamed corn which added a nice touch, but it was A LOT of corn…and was wondering if maybe the amount of corn was written wrong in the recipe….I couldn’t find 20 oz packages so I used 4 10oz packages….it was overwhelming. I’ll definitely do this again, but with less corn.

  30. Robyn I made the Southern Chicken and Corn Chowder this past weekend ~ SCRUMPTIOUS!!♥
    My husband and I ate it all within a 2 day span (I even had a cup for breakfast Saturday morning). Thank you for sharing this delicious recipe!

  31. I am making this recipe for my sewing group tomorrow. I too wanted to know about the 20 0z bags, I bought 4 10 0z and wanted to make sure that I am to use all four? Thanks and will let you know my assessment and additions (can’t help myself) tomorrow. Thanks so much for sharing! Happy Cooking!
    Pamie G.

  32. What are your thoughts on substituting chicken broth for the water in this recipe? Sounds delish. Can’t wait to make it!

  33. 3 stars
    Hi there! I’m trying this recipe out tonight 🙂 I am out of cream cheese, so added coconut milk instead, and will add some cheddar cheese close to the end of cooking. Needless to say mine is thinner than pictured, but that’s ok 😛 I also thought the colour of mine was not right (too pale) and realised that I probably didn’t brown the veg enough. Not to worry, I added a whack of paprika (about a tablespoon?) which added a nice, smoky kick and boosted the colour. Thought I might add this little cheat for the people who were concerned about their pasty white soups 😛

  34. 4 stars
    Made as an appetizer for me and wife. We both loved it. Based on other comments and your recommendations I cooked the vegetables about 15 minutes in an effort to brown them. The onion was real brown and the vegetables slightly brown. After adding the water the soup was mid brown. After adding the milk it was light brown – appealing color but not as pretty as your picture. Didn’t affect the taste as we both thought it was really good. I upped the Jalapeño, added salt & freshly ground pepper and some pepper flakes. Next time I will add some Paprika mostly in an attempt to redden the color slightly. Really appreciate the recipe. We will be making this often with both chicken and seafood.

  35. 4 stars
    So I just made/ate this and it was a great success, however I did do things a bit differently. I cut the recipe in half (it was only for two people) but I still used three pieces of bacon; they were thin cut. I first browned the bacon in the pot, then added the veggies and a bit of olive oil, cooked that for 10 minutes, added the jalapeno with membrane, seeds and all, and cooked all of that for about 10 minutes. I did every thing else the same except I did use canned creamed corn (all I could find, and it was 14.5 oz), and added a lot of garlic salt, some paprika, black pepper, and cayenne pepper on top of the thyme. It was a great recipe and I will make it again, but I would not change a single thing I did! Also, cooking the vegetables that extra time did give the soup that beautiful color. Oh and we did put shredded cheese on top! Overall great recipe, but don’t cook the veggies just five minutes!

  36. 4 stars
    I made this tonight. I did end up having to make a roux to thicken it and mine was definitely not as dark as yours. I added more Thyme and a lot of salt and pepper. I made my cream corn from scratch.

    The recipe was really good with extra salt and pepper.

  37. Can you please let me know how many calories per cup 250ml. Im trying to count calories and I hope this ones isn’t high on the list its looks so yummy.

  38. I tried this on a cold Saturday afternoon and it really was delicious! Hope you guys try it. I think it will be a hit with some crusty bread. Thanks Robyn for such a tasty recipe.

  39. What a fabulous recipe! they didn’t have frozen creamed corn at my grocer so I had to use canned and let me tell you…add a little hot sauce and boneless chicken thighs to the recipe and its perfection!!

    Thanks Robyn!!!!!!!!

  40. 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

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

  42. 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.

  43. I just finished making the southern chi corn chowder but the pictures of your recipe look like there is more color to the soup like cumin? Or tomato? Mine is like chi broth color. HELP. did I forget something?

  44. Carol mine is white based in color – unlike Robin’s slightly browned color. I can’t help but wonder if she browned her flour in the bacon renderings and then added the milk – hence the lightly brown coloring.
    I haven’t tried doing that but did add a Tbs of Kitchen Bouquet ( Browning & Seasoning Sauce) to my lightly colored chowder to look more like Robin’s.