Easy High Protein Chicken and Corn Chowder Recipe
Easy High Protein Chicken and Corn Chowder. After making this many times, I’ve perfected the creamy, hearty texture. The trick I discovered is using evaporated milk for extra creaminess. This cozy, better-than-takeout chowder is perfect for busy weeknights. Keep reading for my best tips or jump to the recipe card. If you love recipes like this, you’ll also enjoy One-Pan Honey Garlic Kielbasa and Veggies Dinner Recipe and Hearty Irish Vegetarian Stew Recipe for Comforting Dinner.
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 cold nights
- Better than takeout, ready in 30 minutes
- Freezes well for meal prep
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
- Evaporated milk
- Chicken broth
- Garlic
- Thyme
- Salt
- Pepper
- Paprika
- Cayenne pepper (optional)
- Optional: Fresh parsley
- Optional: Crumbled bacon
- Optional: Shredded cheese
đź“ť Ingredient Notes
- Chicken breasts: You can also use boneless, skinless chicken thighs.
- Evaporated milk: Do not substitute with regular milk.
đź›’ Tools & Equipment I Recommend
- Instant Pot — Saves time and cooks chicken perfectly → See on Amazon
- Immersion blender — Makes blending the soup easy and safe → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Dice the chicken, onion, carrots, celery, and potatoes into small pieces. Sauté them in a large pot with a bit of oil until the chicken is cooked through and the vegetables are softened.
- Step 2: Add the corn, garlic, thyme, salt, pepper, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
- Step 3: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the potatoes are tender.
- Step 4: Stir in the evaporated milk and let the soup simmer for another 5 minutes, until it has thickened slightly. Use an immersion blender to blend about half of the soup until it's creamy.
- Step 5: Taste and adjust the seasoning if necessary. Serve hot, topped with fresh parsley, crumbled bacon, and shredded cheese if desired.
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. Make sure to cook it through before adding the other ingredients.
- Pro tip: For a smoother soup, blend all of it with an immersion blender. For a chunkier soup, blend only half of it.
- Pro tip: To make this soup in the Instant Pot, sauté the chicken and vegetables first, then add the other ingredients and cook on high pressure for 10 minutes.
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 4 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 (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring occasionally.
Recipe Notes
- Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- 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 tripled to serve more people.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or chicken broth. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Want to level up this recipe?
Instant Pot — Saves time and cooks chicken perfectly → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Carrots
- Celery
- Potatoes
- Corn
- Evaporated milk
- Chicken broth
Seasonings
- Garlic
- Thyme
- Salt
- Pepper
- Paprika
- Cayenne pepper (optional)
Optional Toppings
- Fresh parsley
- Crumbled bacon
- Shredded cheese
Instructions
- Step 1: Dice the chicken, onion, carrots, celery, and potatoes into small pieces. Sauté them in a large pot with a bit of oil until the chicken is cooked through and the vegetables are softened.
- Step 2: Add the corn, garlic, thyme, salt, pepper, paprika, and cayenne pepper (if using) to the pot. Stir well to combine.
- Step 3: Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let it simmer for 10-15 minutes, or until the potatoes are tender.
- Step 4: Stir in the evaporated milk and let the soup simmer for another 5 minutes, until it has thickened slightly. Use an immersion blender to blend about half of the soup until it's creamy.
- Step 5: Taste and adjust the seasoning if necessary. Serve hot, topped with fresh parsley, crumbled bacon, and shredded cheese if desired.
Notes
- Chef tip: For a spicier soup, add more cayenne pepper or a pinch of red pepper flakes.
- 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 tripled to serve more people.
- Troubleshooting: If the soup is too thick, thin it out with a bit of water or chicken broth. If it's too thin, let it simmer for a few more minutes to reduce and thicken.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°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: 35g
- Fat: 10g
- Carbs: 30g
- Fiber: 3g
- Sugar: 4g
- Sodium: 700mg
- Cholesterol: 80mg
- Sat. Fat: 5g
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 will keep in the fridge for up to 4 days or in the freezer for up to 3 months.
If your soup turned out watery, it may be that the potatoes were not cooked long enough. Make sure to cook them until they're tender before blending the soup.
Yes, you can make this soup in the Instant Pot. Sauté the chicken and vegetables first, then add the other ingredients and cook on high pressure for 10 minutes.
Yes, this soup is gluten-free. Just make sure to use gluten-free chicken broth if you have a gluten allergy or intolerance.
Yes, you can use frozen corn in this recipe. There's no need to thaw it first. Just add it to the pot along with the other ingredients.
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!
