Name: 20 Minute Chicken and Corn Chowder
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2 tablespoons butter; 1/2 cup onion (chopped); 1/2 cup celery (chopped); 1 jalapeño pepper, seeded and deveined ( finely chopped (for less heat use a poblano or regular bell pepper for no heat)); 3 tablespoons all purpose white flour; 1 cup potato (cubed, any variety); 2 cups cooked chicken (cubed or shredded); 1 1/2 cups corn (fresh, frozen or canned (drained)); 1 14 ounce canned cream corn; 1 teaspoon Thyme (dried or fresh 2 teaspoons); 3 cups milk (whole or 2% (skim not recommended))

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This super delicious 20 Minute Chicken and Corn Chowder can be whipped up in no time. This is an easy 20 minute soup recipe we make over and over again. We start with cooked chicken (you can also use store bought rotisserie chicken) add corn, veggies, milk and a finely diced pepper for just a little kick! You will use this recipe over and over again.

Easy Chicken & Corn Chowder Recipe

This soup has been a family favorite for years…I’m talking 20 years, at least! It’s so easy and comforting. We start with already cooked chicken. You can buy a rotisserie chicken at your market or just bake an extra chicken breast when you’re cooking dinner during the week, so you have one easily on hand.

Ingredients for Chicken Corn Chowder

cooked chicken
fresh, frozen or canned corn
cream corn (add this to your grocery list so you have it on hand anytime you want to whip up a batch!)
celery
onion
potato – any variety will work
jalapeño pepper (or poblano, hatch or even a can of chopped chilies will work!)
milk – whole or 2% (skim is not recommend)

Variations

You can add more vegetables to this chowder if you have some on hand you need to use up. Here’s some ideas!

red pepper
zucchini
chopped carrots
mushrooms
broccoli

Serving & Storing Suggestions

What is soup without bread? We love bread! Try any of these delicious easy bread recipes to pair with your chicken corn chowder.

Leftovers: If you have leftovers, we store them either in the soup pot itself for easy reheating, or in individual storage containers. This soup can get a little thick after it has refrigerated (from the starch in the potatoes) so sometimes I like to add in about 2 tbsp of chicken stock per serving. It helps it loosen up a little bit.

We love soup around here and eat it all year long…even in sunny Palm Springs! Check out a few of our faves:

To fast, fresh and easy soup…all week long!

Clink!

Kathi and Rachel

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