Easy High Protein Chicken and Corn Chowder Recipe
Easy High Protein Chicken and Corn Chowder is a hearty, comforting bowl of creamy goodness. After making this many times, I’ve discovered the trick to keeping it from being too thick or too thin. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Spicy Shrimp Sushi Stacks and Easy Mediterranean Tuna Salad.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Packed with protein for a satisfying meal
- Creamy and hearty, perfect for cozy nights
- Easy to make with simple ingredients
- Better than takeout and freezer-friendly
What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe
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
- Carrots
- Celery
- Potatoes
- Corn
- Chicken broth
- Heavy cream
- Salt
- Pepper
- Garlic powder
- Paprika
- Thyme
- Bay leaves
- Optional: Chopped fresh parsley
- Optional: Shredded cheddar cheese
- Optional: Crumbled bacon
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and energy by cooking chicken and potatoes quickly. → See on Amazon
- Immersion blender — Makes blending the soup right in the pot easy and mess-free. → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Sauté onion, carrots, and celery in a large pot until softened.
- Step 2: Add chicken breasts, potatoes, corn, chicken broth, salt, pepper, garlic powder, paprika, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through and potatoes are tender.
- Step 3: Remove chicken and bay leaves from the pot. Shred the chicken and set it aside. Discard the bay leaves.
- Step 4: Use an immersion blender to blend about half of the soup until smooth. Stir in the heavy cream and shredded chicken. Cook for a few more minutes until heated through.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- 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.
- Substitution tip: You can substitute the heavy cream with milk for a lighter version.
- Make-ahead tip: This soup freezes well. Let it cool completely before freezing in individual portions.
Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the fridge for up to 5 days. Make-ahead tip: This soup can be made ahead of time and reheated when ready to serve.
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a smoother soup, blend it until completely smooth before adding the chicken and cream back in.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Want to level up this recipe?
Good quality chicken broth — Makes a big difference in the flavor of the soup. It pays for itself vs takeout. → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Carrots
- Celery
- Potatoes
- Corn
- Chicken broth
- Heavy cream
Seasonings
- Salt
- Pepper
- Garlic powder
- Paprika
- Thyme
- Bay leaves
Optional Toppings
- Chopped fresh parsley
- Shredded cheddar cheese
- Crumbled bacon
Instructions
- Step 1: Sauté onion, carrots, and celery in a large pot until softened.
- Step 2: Add chicken breasts, potatoes, corn, chicken broth, salt, pepper, garlic powder, paprika, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until chicken is cooked through and potatoes are tender.
- Step 3: Remove chicken and bay leaves from the pot. Shred the chicken and set it aside. Discard the bay leaves.
- Step 4: Use an immersion blender to blend about half of the soup until smooth. Stir in the heavy cream and shredded chicken. Cook for a few more minutes until heated through.
Notes
- Chef tip: For a smoother soup, blend it until completely smooth before adding the chicken and cream back in.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different twist.
- Make-ahead: This soup can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or halved to serve more or fewer people.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (180°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring occasionally.
- Make ahead: This soup can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 14g
- Carbs: 28g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 90mg
- Sat. Fat: 8g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy High Protein Chicken and Corn Chowder Recipe FAQs
Yes, this soup can be made ahead of time and reheated when ready to serve. It also freezes well for up to 3 months.
If the soup is too thick, thin it out with a little more chicken broth. If it's too thin, simmer it for a few more minutes to reduce the liquid.
Yes, you can make this soup in the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours.
You can substitute the heavy cream with milk for a lighter version. For a non-dairy version, you can use coconut milk or cashew cream.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes, then let the pressure release naturally.
A Warm Final Note
I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe 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!
