Chunky Chicken Corn Chowder


This post may contain affiliate links. Please read my disclosure policy.

Jump to Recipe
Chunky Chicken Corn Chowder recipe by Barefeet In The Kitchen

Chunks of chicken with lots of corn in a creamy broth made for a very simple and tasty dinner. Are you noticing a pattern here? Through the month of December, it’s all about quick and easy meals in our house.

We stay busy with so many other fun things, it’s nice to have a easy meals planned through most of the month. This was a great soup to throw together with no advance planning.

Caramelized Onion Chicken soup is another delicious brothy one for you to try.

Save The Recipe

Want to save this recipe?

Enter your email and I’ll send this recipe right to your inbox! Plus, I’ll send you new recipes every week!

Chunky Chicken Corn Chowder recipe by Barefeet In The Kitchen

Get New Recipessent to your inbox!
We never share your information with third parties and will protect it in accordance with our Privacy Policy.

Chunky Chicken Corn Chowder


  • 2 lbs chicken this was 3 chicken breasts
  • 2 tablespoons butter
  • 3 cloves garlic minced
  • ½ cup onion roughly chopped
  • ½ cup celery thinly sliced
  • 3 tablespoons chopped green chile or chopped jalapeno, use what you like for the amount of heat you prefer
  • 2 cups frozen corn
  • 2 cups chicken broth I used Better Than Bouillon to make a quick broth, so I added no additional salt as noted below
  • 2 tablespoons cornstarch or arrowroot
  • ½ teaspoon chili powder adjust to taste, I kept this fairly mild to please the whole family
  • ½ teaspoon dried thyme
  • ½ teaspoon fresh cracked pepper
  • 1 teaspoon kosher salt only if needed
  • 1 bay leaf
  • 3 cups milk


  • Place the chicken in a medium size sauce pan and add just enough water to cover them. Simmer the chicken breasts just until tender enough to shred with a pair of forks or tongs. Shred them in the pot, to re-absorb as much broth as possible. This helps the chicken to stay moist. Let the chicken rest while starting the rest of the soup.
  • Melt the butter in a large pot. Add the garlic, onion, celery and jalapenos or chiles and saute until tender. Add frozen corn, shredded chicken and the chicken broth. Stir to combine. Add the spices (except for the salt) as listed above. In the bottom of a glass measuring cup, whisk together the arrowroot with 2 tablespoons of milk. Add enough milk to fill the rest of the cup. Add to the pot and simmer to thicken.
  • Add 2 more cups of milk and simmer again until the soup is warmed through. At this point, taste the soup and add salt if needed. If using homemade chicken stock, you will definitely need salt. Keep warm until ready to eat. Enjoy!
  •  FREEZER MEAL: Let the soup cool completely before transferring to freeze safe containers. Soup can be reheated in the microwave or it can be thawed first and then reheated on the stove-top.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

Filed under: , , , ,

Share this Article


Related Posts

Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

Reader Interactions

22 Comments Leave a comment or review

    Rate & Comment


  1. Lizzy says

    This looks marvelous, Mary! And I especially love that it can be made without a trip to the grocery store…I have all these ingredients on hand 🙂