If you’re looking for a comforting and filling soup that works any time of the year, this creamy Chicken Corn Chowder is the perfect choice. Packed with tender shredded chicken, sweet corn, and soft potatoes, it’s a wholesome meal that’s naturally flavorful and completely dairy-free. Using almond milk instead of cream or milk makes this soup light yet rich, perfect for a weeknight dinner or a cozy family meal.
This soup is not just about flavor—it’s about convenience. Made in one pot, it comes together quickly with simple ingredients you likely already have in your pantry. Whether you’re looking to use up leftover chicken or want a filling vegetarian-friendly variation (just skip the chicken), this chowder delivers every time.
If you enjoy creamy soups, you might also like my chicken tortilla soup or chicken enchilada soup, which are equally hearty and packed with flavor.
Why This Chicken Corn Chowder Is So Good
Wholesome and nutritious – This soup combines protein from chicken, fiber from corn and potatoes, and a touch of heart-healthy fat from olive oil. It’s a well-rounded meal in a bowl that keeps everyone satisfied.
One-pot convenience – No need for multiple dishes or complicated steps. Just sauté, simmer, and stir. This makes cleanup a breeze and prep easy even on busy nights.
Dairy-free yet creamy – Almond milk creates a smooth, creamy texture without the heaviness of cream. You can also use regular milk or coconut milk if you prefer.
Customizable – Add a little heat with cayenne or sliced jalapeños, or top with crispy turkey bacon or shredded cheese for extra indulgence.
Ingredients You’ll Need
Here’s a simple list of ingredients to make this hearty soup. Full measurements and detailed instructions are included in the recipe card below.
- Olive oil (or avocado oil)
- Onion (white or yellow, diced)
- Celery stalk (chopped)
- Bell pepper (red, yellow, or orange, diced)
- Potatoes (cubed; Yukon gold or red potatoes work best)
- Shredded chicken (leftovers or rotisserie)
- Corn (canned, fresh, or frozen)
- Low-sodium chicken or vegetable broth
- Almond milk (unsweetened; substitute with regular milk if not dairy-free)
- Cornstarch (or flour for thickening)
- Italian seasoning (or a mix of oregano and thyme)
- Garlic powder (or fresh garlic)
- Kosher salt and black pepper
- Fresh parsley for garnish
How to Make Chicken Corn Chowder
Step 1: Sauté the vegetables
Start by heating olive oil in a large stockpot over medium heat. Add the diced onion, chopped celery, and diced bell pepper. Sauté for 3-4 minutes until the vegetables are soft and fragrant.
Step 2: Add the main ingredients
Add cubed potatoes, shredded chicken, corn, and the chicken or vegetable broth. Stir to combine and bring the mixture to a boil.
Step 3: Prepare the thickening mixture
While the soup is heating, mix almond milk and cornstarch in a small bowl. Whisk until smooth and free of lumps.
Step 4: Incorporate almond milk
Once the soup reaches a boil, reduce the heat to low and stir in the almond milk mixture along with Italian seasoning, garlic powder, salt, and pepper. Mix thoroughly to combine.
Step 5: Simmer
Cover the pot and let the chowder simmer for 25-30 minutes, or until the potatoes are tender and the soup has thickened to a creamy consistency.
Step 6: Garnish and serve
Serve the chowder hot, topped with freshly chopped parsley. For extra flavor, consider adding crispy bacon bits, shredded cheese, or a dash of chili flakes.
Tips and Substitutions
- Onion: Use white, yellow, or sweet onions based on your taste.
- Bell peppers: Red, yellow, or orange peppers all work beautifully.
- Potatoes: Waxy varieties like Yukon gold or red potatoes hold their shape well.
- Chicken: Rotisserie chicken works best for quick prep, but poached chicken is great too.
- Milk substitute: Coconut milk or regular dairy milk can replace almond milk. Heavy cream is optional if you don’t mind extra richness.
- Garnishes: Try crispy turkey bacon, shredded cheddar, or sliced jalapeños for added texture and flavor.
- Storage: Store in the refrigerator in a sealed container for 3-4 days.
Making It in a Slow Cooker
For a hands-off version, this soup can easily be made in a crockpot.
- Add all ingredients except the cornstarch and almond milk to the slow cooker.
- Cook on low for 6-7 hours or on high for 3-4 hours.
- Towards the end, whisk almond milk and cornstarch together, stir into the soup, and cook for another 30-60 minutes until thickened.
- Garnish and serve as desired.
Frequently Asked Questions
Can I use frozen or fresh corn instead of canned?
Yes, both work perfectly. Adjust cooking time slightly for fresh corn if needed.
Do I need to peel the potatoes?
No, leaving the skin on adds extra nutrients and texture.
How do I thicken the chowder?
Cornstarch or flour mixed with milk is the easiest method. Let it simmer until it reaches your desired consistency.
What goes well with corn chowder?
Serve with crusty bread, garlic rolls, or a side salad for a complete meal.
Creamy Chicken Corn Chowder – A Hearty and Dairy-Free Soup
- Total Time: 50 min
Ingredients
2 tablespoons olive oil (or avocado oil)
1 small onion, diced (white or yellow)
1 celery stalk, chopped
1 red bell pepper, diced (or yellow/orange)
1 pound potatoes, cubed (Yukon gold or red potatoes)
3 cups shredded chicken (leftover or rotisserie)
30 ounces corn (canned, fresh, or frozen)
4 cups low-sodium chicken or vegetable broth
1 ½ cups unsweetened almond milk (or milk/coconut milk)
1 ½ teaspoons Italian seasoning (or oregano + thyme mix)
2 tablespoons cornstarch (or flour for thickening)
1 teaspoon garlic powder (or 2 cloves fresh garlic)
Kosher salt and freshly ground black pepper, to taste
Fresh parsley, chopped, for garnish
Instructions
- Sauté the vegetables: Heat olive oil in a large stockpot over medium heat. Add onion, celery, and bell pepper. Cook 3–4 minutes until softened.
- Add main ingredients: Stir in cubed potatoes, shredded chicken, corn, and broth. Bring the soup to a boil.
- Prepare thickening mixture: In a small bowl, whisk together almond milk and cornstarch until smooth and lump-free.
- Incorporate milk mixture: Reduce heat to low and stir in the almond milk mixture along with Italian seasoning, garlic powder, salt, and pepper. Mix well.
- Simmer: Cover the pot and simmer for 25–30 minutes, or until potatoes are tender and soup has thickened.
- Serve: Garnish with fresh parsley. Optionally, top with crispy turkey bacon, shredded cheese, or sliced jalapeños. Serve hot.
Notes
- Onion: Any type works—white, yellow, or sweet.
- Bell pepper: Red, yellow, or orange peppers can be substituted.
- Potatoes: Waxy potatoes like Yukon gold or red potatoes hold their shape well.
- Chicken: Rotisserie chicken saves time, but poached chicken is great too.
- Milk substitute: Almond milk is dairy-free; coconut milk, regular milk, or a splash of heavy cream also work.
- Garnishes: Add crispy bacon, shredded cheddar, honey for sweetness, or sliced jalapeños for heat.
- Storage: Keep in a sealed container in the fridge for 3–4 days.
- Prep Time: 15 min
- Cook Time: 35 min
