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Easy 30-Minute Chicken Corn Chowder

Cozy, hearty, and easy-to-make chowder packed with chicken breast, potatoes, carrots, and corn. A delicious soup that can be made in under 30 minutes!

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Are you ready for soup season yet? Is it cold where you are? We still have warm sunny days here, but the evenings have cooled off significantly. I can feel the chill in the air, and I know winter is coming before we know it! Although I hate saying goodbye to warmer days I do start to get excited about wintery things this time of year. Fires in the fireplace, oversized sweaters, snow days, warm cups of tea, and a season where we start making soups again for dinner around here.

What ingredients are in this soup?

  • Boneless, skinless, chicken breasts
  • Onion
  • Russet potatoes
  • Carrots
  • Butter
  • Flour
  • Bone broth or chicken broth
  • Milk or cream
  • Poultry seasoning
  • Thyme
  • Corn
  • A bit of salt and pepper

Grab a pot and in 30 minutes you’ll have Chicken Corn Chowder!

  • Start by heating your butter on low. While that’s melting, grate the carrots and potatoes and finely dice the onion.
  • Add the veggies to the butter and sautee until they just start to get soft.
  • Add the poultry seasoning, thyme, and a pinch of salt and pepper.
  • Then sprinkle in the flour and cook stirring regularly for about 1 minute.
  • Add in the chicken broth and the whole chicken breasts.
  • Cover the pot and let the soup simmer for 20 minutes or until the chicken is cooked.
  • Remove the chicken breasts and cut them into small bite-sized pieces.
  • Add the chicken back into the soup and the cream and the corn.
  • Stir the soup, remove it from the heat, and let it sit for a couple of minutes until the corn is warm.
  • Serve and Enjoy!


Print Pin
5 from 1 vote

Chicken Corn Chowder

Servings 10 people


  • 2 large boneless skinless chicken breasts
  • 1 medium onion
  • 2 large russet potatoes
  • 3 medium carrots peeled
  • 3 TBS Butter
  • 3 cups Chicken bone broth or chicken broth
  • 1 tsp Poultry seasoning
  • 1/2 tsp Thyme
  • 1 cup Milk or cream
  • 2 cups Corn, frozen
  • Salt and pepper to taste


  • Heat a large soup pot over medium heat and add the butter.
  • While the butter is melting, dice the onion and add it to the butter.
  • Shred the carrots and potatoes.
  • Once the onion is translucent, add the carrots and potatoes to the pot. If there isn't enough butter to generously coat the veggies, add a little more. Add a little salt and pepper. Cook for 2-3 minutes stirring fairly often.
  • Pour in the chicken broth and scrape the bottom of the pan with your wooden spoon to get up any browned bits from the veggies.
  • Add in the poultry seasoning, thyme, and some salt and pepper.
  • Dice the chicken breasts into bite-size pieces and add to the broth.
  • Simmer until the chicken is cooked, about 10 minutes.
  • Remove the soup from the heat and stir in the milk and the frozen corn. Let the soup sit for about 5-10 minutes until the corn is warmed through.
  • Add salt and pepper to taste. Enjoy!

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One Comment

  1. This looks delicious I can’t wait to try it. I love that it’s made with simple ingredients also!

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