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One-Pot Creamy Chicken Corn Chowder
Ash Tyrrell

One-Pot Creamy Chicken Corn Chowder Recipe

I made this chowder for the first time on a freezing Sunday when I just wanted something warm and filling without washing five pots. I threw everything into one big pot, and within an hour, my kitchen smelled like a cozy diner
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Total Time 50 minutes
Servings: 10
Ingredients Method Notes

Ingredients
  

  • 2 cups cooked shredded chicken – rotisserie chicken works great here and saves you a ton of time
  • 1/2 cup all-purpose flour – this is what thickens the base so don't skip it
  • 1 cup half and half – gives the chowder its rich silky texture without going overboard on fat
  • 32 oz chicken stock – use a low-sodium version so you can control the salt yourself
  • 1/2 cup whole milk – balances out the half and half so the soup isn't too heavy
  • 29 oz whole kernel corn two 14.5 oz cans – drain it well so you don't water down the broth
  • 2 cups potatoes diced – Yukon gold or russet both hold up well during simmering
  • 1/2 cup carrots chopped – adds a bit of natural sweetness and color
  • 3/4 cup onion chopped – the flavor base of the whole pot, so don't rush this step
  • 1 bay leaf – pull it out before serving it's only there to infuse flavor
  • 5 garlic cloves minced – fresh garlic makes a noticeable difference over the jarred kind
  • 1/4 tsp garlic powder – layers the garlic flavor without overpowering the soup
  • salt and pepper to taste – season gradually since the stock already carries some salt
  • 4 tbsp butter – this is what you sauté your vegetables in for extra flavor

Method
 

  1. Melt the butter in a large stock pot over medium-high heat. Add the onion, carrots, bay leaf, garlic, pepper, and garlic powder. Let everything cook for about five minutes until the onion turns soft and fragrant.
  2. Stir the flour directly into the vegetable mixture. It will look thick and pasty at this stage, and that's completely normal. This step is what gives the chowder its signature creamy body later on.
  3. Slowly add the chicken stock, a little at a time, stirring constantly so the flour doesn't clump. Keep pouring and stirring until all the stock has been incorporated into a smooth, thin base.
  4. Stir in the diced potatoes and drained corn. Let the pot cook on medium-high heat for about 15 minutes, or until the potatoes begin to soften around the edges.
  5. Pour in the half and half along with the whole milk. Stir gently to combine everything into a smooth, creamy base. This is the point where the soup really starts to look like chowder.
  6. Add your shredded or chopped cooked chicken into the pot. Let everything simmer together for about 20 more minutes, or until the potatoes are fork-tender. Taste and add salt as needed before serving.

Notes

  • I always drain my corn really well because extra liquid can water down the broth and make it less creamy.
  • I like to shred my chicken while it's still slightly warm since it comes apart so much easier.
  • I stir the flour in slowly and keep whisking so I never end up with lumps in my base.
  • I taste as I go and add salt near the end, since the chicken stock already brings a good amount of sodium.
  • If I want it extra thick, I mash a few of the potato chunks right in the pot before serving.