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Chicken Corn Chowder

Chicken Corn Chowder with tender chicken and sweet corn simmered into a silky, velvety broth using cream-style corn and evaporated milk. Built on softened onion, celery, and carrot, then thickened with a flour roux for a smooth chowder texture.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 470
Ingredients Equipment Method Notes

Ingredients
  

Chicken Corn Chowder
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, chopped
  • 3 cloves garlic, minced
  • 0.25 tsp dried oregano
  • 1 pinch cayenne pepper
  • 0.25 cup all-purpose flour
  • 4 cup chicken broth
  • 1 can (14.75 oz) cream-style corn
  • 2 cup cooked, diced chicken
  • 1 cup evaporated milk
  • 1 tsp chicken bouillon
  • 1 black pepper, to taste
  • 1 crispy bacon, for topping, optional

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables
  1. Heat the olive oil in a large pot over medium heat, add the onion, celery, and carrots, and cook, stirring occasionally, until softened, 7 to 10 minutes.
  2. Reduce the heat to low, add the garlic, oregano, and cayenne, and cook for 1 minute while stirring.
Make the roux and thicken the broth
  1. Sprinkle in the flour and cook for 2 minutes, stirring constantly.
  2. Slowly stir in the chicken broth, cooking until slightly thickened.
Simmer the chowder
  1. Stir in the cream-style corn, chicken, evaporated milk, chicken bouillon, and pepper.
  2. Cook gently over medium heat, stirring occasionally, until heated through; top with crispy bacon if desired before serving.

Notes

Pro tip: pour the chicken broth in slowly while stirring so the flour thickens smoothly without lumps. Refrigerate leftovers in an airtight container for up to 3 days; reheat gently on the stovetop, adding a splash of milk or broth if needed. Freezing is not recommended because evaporated milk can change texture when thawed. For a lighter version, use low-fat evaporated milk and reduce the bacon topping or swap it for turkey bacon.