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Bowl of chicken corn chowder sitting on a wooden table.

Warm Up with Chicken Corn Chowder

Warm up on a chilly day with Chicken Corn Chowder! Chock full of chicken, corn, potatoes, and perfectly seasoned.

Pin for Chicken Corn Chowder

Chicken Corn Chowder

Warm up on a chilly day with Chicken Corn Chowder! Chock full of chicken, corn, potatoes, and perfectly seasoned.
Course Main Course, Soup
Cuisine American
Servings 4


  • 1½ quart pot


  • 1 cup celery chopped
  • ½ cup sweet pepper chopped
  • ½ cup onion chopped
  • ½ stick butter or 2 Tbs. ghee
  • 1 15 oz can creamed corn
  • 2 cups cooked potatoes diced
  • ½ lb cooked chicken chopped
  • ½ cup cheddar cheese shredded
  • 2 Tbs chicken flavor
  • 3 cups whole milk
  • 3-4 dashes hot sauce


  • On medium heat, melt the butter or ghee in the pot.
  • Add the celery, sweet peppers, and onions. Sautee until tender.
  • Add the chicken, potatoes, chicken flavor, creamed corn, shredded cheese, milk, and hot sauce.
  • Continue heating on medium until the soup is heated through. Stir the soup often to keep it from scorching.
  • To serve, ladle into bowls and top with shredded cheese, buttered croutons, or both!
Keyword chicken, chicken corn chowder, chowder, soup
Pin for Chicken Corn Chowder
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Shortcuts for Making Chicken Corn Chowder

I have home-canned potatoes on hand that I use to make chowders and other soups with potatoes. If you know you’re going to be making this soup early in the day or the day before, go ahead and boil some diced potatoes and put them in the refrigerator. Or purchase frozen or refrigerated diced potatoes at the grocery store. Frozen country-style hash brown potatoes that have onion and peppers added would also work nicely and save some preparation time.

You can use canned potatoes from the store as well. I’m just not a fan of the flavor of store-bought canned potatoes.

When I buy celery, I always chop it up and put it in a plastic bag to store in the freezer. Then I can take the amount I need for my recipes. This saves time chopping celery when cooking. It also keeps me from wasting celery. It’s in the freezer when I need it rather than spoiling in the vegetable drawer.

I’ve also used both home-canned chicken and store-bought canned chicken to make this soup. Sometimes the family wants this when I don’t have leftover chicken on hand. Or, knowing I’m going to be making this soup, I’ll bake some chicken hindquarters early in the day and put them in the refrigerator to be used later.

This soup is very versatile. You can make it with spicy pepper jack cheese if you want more of a kick. The veggies can be changed up as well.

I hope you enjoy this hearty, satisfying soup!

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