Loaded Cheesy Chicken Chowder — Potatoes, chicken, carrots, corn and more!! Thick, creamy, rich, and wonderfully cheesy!! Fast and easy comfort food that everyone loves!!
Easy Chicken Corn Chowder Recipe
One of my favorite soups is Broccoli Cheese Soup. I love the richness, the creaminess, and of course the cheese. My family loves potatoes (and cheese), so this chicken corn chowder soup was an automatic hit.
It’s easy, ready in about a half hour, and the ultimate comfort food. It’s loaded with tender potatoes, juicy chicken, sweet Vidalia onions, carrots, celery, and corn, which all add texture and flavor. Even with soup or chowder I need texture and a variety of vegetables to keep me interested and this does the trick.
It’s thick, creamy, rich, and wonderfully cheesy. We couldn’t get enough of the chowder. The savory, cheesy broth is my ultimate weakness.
What’s in This Chicken Chowder?
To make the chicken corn potato chowder, you’ll need:
- Olive oil
- Onion
- Carrots
- Celery
- Garlic
- All-purpose flour
- Chicken broth
- Milk
- Russet potatoes
- Dried thyme and oregano
- Cayenne pepper
- Cooked shredded chicken
- Corn
- Sharp cheddar cheese
How to Make Chicken Chowder
In a large stock pot, sauté the onion, carrots, and celery until the veggies begin to soften. Add the garlic, followed by the flour.
Whisk in the chicken broth and milk, then the potatoes, herbs, and spices. Let the mixture simmer for until the potatoes have softened.
Stir in the chicken and corn. Add the cheese last. Make any seasoning adjustments, then serve!
Can You Freeze Chicken Corn Chowder?
I haven’t tried freezing this chowder, but I worry that it will split due to how much dairy is in it. It’d still be safe to eat, but the texture would be grainy.
Tips for Making Chicken and Corn Chowder
The smaller you dice the vegetables, the faster it’ll be ready. I recommend 1/4-inch dice.
Grate your own cheese because pre-grated convenience bags of cheese are resistant to melting.
At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
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Loaded Cheesy Chicken Potato Chowder
Ingredients
- 3 to 4 tablespoons olive oil
- 2 cups sweet Vidalia or yellow onions, peeled and diced small (about 1 medium/large onion)
- 1 cup carrots, peeled and diced small (about 2 large carrots)
- 1 cup celery, diced small (about 2 stalks)
- 4 garlic cloves, finely minced
- ¼ cup all-purpose flour
- 32 ounces 4 cups low-sodium chicken broth
- 3 cups milk, or as needed (I use Silk Unsweetened Cashewmilk)
- 3 cups Russet potatoes, peeled and diced into 1/4-inch cubes (about 3 large potatoes)
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt, or to taste
- 1 teaspoon pepper, or to taste
- pinch cayenne pepper, optional and to taste
- 2 cups cooked shredded rotisserie chicken, use storebought to save time
- ¾ cup corn, I used frozen and added it straight from the freezer
- 8 ounces extra-sharp cheddar cheese, grate it yourself, pre-grated cheese in plastic bags is resistant to melting
- ⅓ cup fresh flat-leaf parsley leaves, finely chopped
Instructions
- To a large Dutch oven or stockpot, add the oil and heat over medium-high heat to warm.
- Add the onion, carrots, celery, and sauté for about 7 to 9 minutes, or until vegetables begin to soften. Stir intermittently.
- Add the garlic and sauté for another 1 to 2 minutes.
- Add the flour and whisk constantly until lightly browned, about 1 minute.
- Add the chicken broth, milk, and whisk constantly until slightly thickened, about 1 to 2 minutes.
- Add potatoes, thyme, oregano, salt, pepper, optional cayenne, and bring to a boil. Allow chowder to boil fairly rapidly for about 15 minutes or until potatoes are fork-tender; stir intermittently. At any time while the chowder is boiling, if the overall liquid level is lower than you like and the chowder is too thick, adding a cup of extra milk is okay. At the end you will adjust the seasoning levels.
- After potatoes are soft, add the chicken, corn, and boil for 1 to 2 minutes to warm the chicken and corn through.
- Reduce the heat to low, add the cheese slowly, and stir continuously until melted and combined.
- Add the parsley and stir to combine.
- Taste chowder and add salt to taste. I added another teaspoon but this will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken and cheese are, and personal preference. Make any necessary seasoning adjustments (i.e. more salt, pepper, herbs, etc.) and serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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great
I made this tonight. Didn’t have any chicken so omitted it. This soup was INCREDIBLE!!!!! I will absolutely make it again, next time with chicken. I took it to a potluck and it was a HUGE hit. Thank you. Yum.
Thanks for the 5 star review and glad it was a huge hit at the potluck, even without the chicken! Glad you will make it again!
I made this tonight. Didn’t have any chicken so omitted it. This soup was INCREDIBLE!!!!! I will absolutely make it again, next time with chicken. I took it to a potluck and it was a HUGE hit. Thank you. Yum.
YUM!! I’m dog/house sitting this week, and this is PERFECT for dinner!! Bring on the company!! then there’s the reading, knitting, journaling, and more that lives in the ‘later’ collection!!
OK, this was my soup choice for tonight–another keeper! SO good. I used turkey and turkey broth (leftover from Thanksgiving) for a tasty supper.
Looks amazingly delicious recipe. Thank You for sharing <3
Love the recipe!! Have you had a chance to freeze the soup with the cheese already incorporated?
If not, do you think I should freeze the soup without the cheese and add it when I defrost and reheat it?
I haven’t frozen it because my family inhaled the whole batch in about 3 days. I honestly think you will be fine if you freeze it with the cheese but just be VERY careful when you reheat it to take your time, heat over very low heat. You could always make a batch, eat most of it, save a small amount to freeze, and then see what happens so you know if you can try it with the whole batch. LMK how it goes!
I love chowders of all variety so thank you for this. Plus carrot potato soup sounds yummy for fall and winter.
Delicious!!!! Got one question though – what about adding some mushrooms? Would that spoil the taste or will it be a good addition to this soup?
I think that mushrooms would be great if you’re a fan of them. Enjoy!
You bet I am. Have a great weekend, Averie!
I made this last night after seeing your pictures of this amazing chowder last night. I used fresh thyme instead of dried, but other than that stuck to the recipe. The kitchen smelled amazing as it cooked, and it tasted great!
Thanks for trying the recipe and I’m glad it came out great for you! And thanks for making it the day I posted it!