Easy High Protein Chicken and Corn Chowder
Easy High Protein Chicken and Corn Chowder is the ultimate comfort food, packed with protein and ready in just 30 minutes. After making this many times, I’ve discovered the secret to a creamy, hearty chowder that’s better than takeout. The fresh corn and tender chicken make this cozy soup irresistible. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy Tropical Hawaiian Banana Bread with Pineapple and Coconut and Korean BBQ Steak Rice Bowls with Spicy Cream Sauce.
Why This Easy High Protein Chicken and Corn Chowder Is Pure Comfort
- Packed with protein for a satisfying meal
- Creamy and comforting, perfect for cozy nights
- Better than takeout and ready in 30 minutes
- Easy to customize with your favorite veggies
What You'll Need for Easy High Protein Chicken and Corn Chowder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Potatoes
- Corn
- Chicken broth
- Heavy cream
- Milk
- Salt
- Pepper
- Thyme
- Bay leaf
- Paprika
- Chili powder
- Optional: Chopped fresh parsley
- Optional: Crumbled bacon
- Optional: Shredded cheddar cheese
đź“ť Ingredient Notes
- Chicken breasts: You can also use chicken thighs or a rotisserie chicken for convenience.
đź›’ Tools & Equipment I Recommend
- Immersion Blender — Smoothes the soup to your desired consistency without having to transfer it to a blender. → See on Amazon
- Instant Pot — Saves time by cooking the chicken and potatoes simultaneously, reducing the total cooking time. → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder
- Step 1: Sauté onion, garlic, and chicken until chicken is cooked through. Remove chicken and set aside.
- Step 2: Add potatoes, corn, and seasonings. Cook until potatoes are tender.
- Step 3: Return chicken to pot, add chicken broth, heavy cream, and milk. Simmer until heated through.
- Step 4: Blend until desired consistency. Serve hot with your favorite toppings.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder
- : For a thicker chowder, blend a portion of the soup until smooth and stir it back into the pot.
- Common mistake and fix: Don't overcook the chicken or it will become tough. Remove it from the pot as soon as it's cooked through.
- : For a spicy kick, add a pinch of cayenne pepper or a diced jalapeño.
- : Make it vegetarian by substituting the chicken broth with vegetable broth and omitting the chicken.
Storing & Reheating Easy High Protein Chicken and Corn Chowder
Short-Term Storage
Store in an airtight container in the fridge. Store in an airtight container for up to 5 days. Make-ahead tip: This soup can be made ahead and reheated for a quick meal.
Freezing Easy High Protein Chicken and Corn Chowder
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in a pot on the stove over medium heat, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: To make this soup gluten-free, ensure your chicken broth is gluten-free.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: Prepare the soup up to the point of adding the milk and cream, then refrigerate. Reheat and add the milk and cream when ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth or milk.
Want to level up this recipe?
Good quality chicken broth — Provides a rich, flavorful base for your chowder. Using low-sodium broth helps control the salt content. → Check price on Amazon
Easy High Protein Chicken and Corn Chowder
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Garlic
- Potatoes
- Corn
- Chicken broth
- Heavy cream
- Milk
Seasonings
- Salt
- Pepper
- Thyme
- Bay leaf
- Paprika
- Chili powder
Optional Toppings
- Chopped fresh parsley
- Crumbled bacon
- Shredded cheddar cheese
Instructions
- Step 1: Sauté onion, garlic, and chicken until chicken is cooked through. Remove chicken and set aside.
- Step 2: Add potatoes, corn, and seasonings. Cook until potatoes are tender.
- Step 3: Return chicken to pot, add chicken broth, heavy cream, and milk. Simmer until heated through.
- Step 4: Blend until desired consistency. Serve hot with your favorite toppings.
Notes
- Chef tip: To make this soup gluten-free, ensure your chicken broth is gluten-free.
- Best substitution: Substitute the heavy cream with full-fat coconut milk for a dairy-free version.
- Make-ahead: Prepare the soup up to the point of adding the milk and cream, then refrigerate. Reheat and add the milk and cream when ready to serve.
- Scaling: This recipe can be easily doubled or halved to suit your needs.
- Troubleshooting: If your soup is too thick, thin it out with a bit more chicken broth or milk.
Storage
- Fridge: Store in an airtight container for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in a pot on the stove over medium heat, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This soup can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 16g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 800mg
- Cholesterol: 95mg
- Sat. Fat: 9g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder FAQs
Yes, prepare the soup up to the point of adding the milk and cream, then refrigerate. Reheat and add the milk and cream when ready to serve.
You may have added too much liquid or not cooked the potatoes and corn long enough. To fix, simmer the soup uncovered until it thickens.
Yes, frozen corn works well in this recipe. Just make sure it's thawed before adding it to the pot.
Yes, cook the chicken and onions in a pan, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours.
You can substitute the heavy cream with full-fat coconut milk or a mixture of milk and cornstarch (1 tablespoon cornstarch per cup of milk).
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
