Easy High Protein Chicken and Corn Chowder Recipe
This Easy High Protein Chicken and Corn Chowder is the ultimate comfort food, packed with tender chicken and sweet corn in a creamy, hearty broth. After making this many times, I’ve discovered the trick to keeping it from becoming too thick is to use low-sodium chicken broth instead of milk. The result is a cozy, light yet satisfying chowder that’s perfect for a busy weeknight dinner or meal prep. If you love recipes like this, you’ll also enjoy Easy Spicy Honey Soy Sauce Recipe for Dinner and Roasted Strawberry Basil Ice Cream with a Lime Twist.
Why This Easy High Protein Chicken and Corn Chowder Recipe Is Pure Comfort
- Packed with protein for a satisfying meal
- Creamy and comforting, perfect for a cozy dinner
- Easy to make with simple ingredients
- Great for meal prep and freezes well
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
- Corn
- Potatoes
- Onion
- Garlic
- Chicken broth
- Heavy cream
- Thyme
- Bay leaf
- Salt
- Pepper
- Optional: Chopped fresh parsley
- Optional: Crusty bread
📝 Ingredient Notes
- Chicken broth: Using low-sodium broth helps control the saltiness.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Makes blending the soup right in the pot easy and mess-free → See on Amazon
- Instant Pot — Saves time by cooking the chicken and potatoes simultaneously → See on Amazon
How to Make Easy High Protein Chicken and Corn Chowder Recipe
- Step 1: Cut chicken into bite-sized pieces. In a large pot, cook chicken over medium heat until browned. Remove and set aside.
- Step 2: In the same pot, add onion and garlic. Cook until softened. Add potatoes and corn, cooking for 5 minutes. Stir in chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Stir in heavy cream and cooked chicken. Simmer for 5 more minutes. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Step 4: Season with salt and pepper. Serve hot, topped with fresh parsley and crusty bread if desired.
Cook's Tips for Perfect Easy High Protein Chicken and Corn Chowder Recipe
- Common mistake and fix: Don't overcook the chicken. It can become tough. Remove it from the pot as soon as it's no longer pink.
- Tip: For a lighter version, use skim milk instead of heavy cream.
- Tip: Add a pinch of smoked paprika for a smoky flavor.
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 recipe can be made ahead and reheated.
Freezing Easy High Protein Chicken and Corn Chowder Recipe
Freeze individual portions 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) until warmed through. Microwave: Reheat in the microwave, stirring every 2 minutes until warmed through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: You can substitute the chicken with turkey or shrimp.
- Make-ahead: Prepare the ingredients ahead of time and store separately in the fridge. Cook as directed when ready.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Want to level up this recipe?
Cast Iron Dutch Oven — Perfect for simmering soups and chowders, this pot distributes heat evenly and retains it well → Check price on Amazon
Easy High Protein Chicken and Corn Chowder Recipe
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Corn
- Potatoes
- Onion
- Garlic
Seasonings
- Chicken broth
- Heavy cream
- Thyme
- Bay leaf
- Salt
- Pepper
Optional Toppings
- Chopped fresh parsley
- Crusty bread
Instructions
- Step 1: Cut chicken into bite-sized pieces. In a large pot, cook chicken over medium heat until browned. Remove and set aside.
- Step 2: In the same pot, add onion and garlic. Cook until softened. Add potatoes and corn, cooking for 5 minutes. Stir in chicken broth, thyme, and bay leaf. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 3: Stir in heavy cream and cooked chicken. Simmer for 5 more minutes. Use an immersion blender to partially blend the soup, leaving some chunks for texture.
- Step 4: Season with salt and pepper. Serve hot, topped with fresh parsley and crusty bread if desired.
Notes
- Chef tip: For a spicy version, add a pinch of cayenne pepper or a diced jalapeño.
- Best substitution: You can substitute the chicken with turkey or shrimp.
- Make-ahead: Prepare the ingredients ahead of time and store separately in the fridge. Cook as directed when ready.
- Scaling: This recipe can be easily doubled or halved.
- Troubleshooting: If the soup is too thick, thin it out with a little more chicken broth.
Storage
- Fridge: Store leftovers in an airtight container in the fridge for up to 5 days.
- Freezer: Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) until warmed through.
- Microwave reheat: Reheat in the microwave, stirring every 2 minutes until warmed through.
- Make ahead: This recipe can be made ahead and reheated.
Nutrition Per Serving
- Calories: 380
- Protein: 30g
- Fat: 16g
- Carbs: 32g
- Fiber: 3g
- Sugar: 4g
- Sodium: 600mg
- 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 Recipe FAQs
Yes, you can make this chowder ahead of time. Store it in an airtight container in the fridge for up to 5 days. Reheat on the stove or in the microwave.
If your chowder turned out too thick, it's likely because you used too much heavy cream or didn't use enough chicken broth. Next time, try using a little less cream and a little more broth.
Yes, you can freeze this chowder. Freeze individual portions for up to 3 months. Thaw overnight in the fridge before reheating.
Yes, you can make this chowder in the Instant Pot. Cook the chicken and potatoes simultaneously, then proceed with the recipe as directed.
The best way to reheat this chowder is in the oven at 350°F (175°C) until warmed through. Stirring occasionally helps distribute the heat evenly.
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!
