Easy High Protein Chicken and Corn Chowder Recipe

Easy Chicken and Corn Chowder is a comforting, high-protein meal ready in just 30 minutes. After making this dozens of times, I’ve discovered the trick to a creamy, not-watery chowder is to use both chicken broth and heavy cream. The result is a cozy, family-favorite dish that’s better than takeout. Jump to the recipe or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Pesto Eggs on Avocado Toast and Mediterranean Grilled Peach and Prosciutto Salad with Burrata.

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.

• 1 lb boneless, skinless chicken breasts
• 2 cups frozen corn
• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes
• 1 cup heavy cream
• 4 cups low-sodium chicken broth
• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• Optional: Fresh parsley, chopped
• Optional: Shredded cheddar cheese
• Optional: Crumbled bacon

How to Make Easy High Protein Chicken and Corn Chowder Recipe

1. Step 1: Dice the chicken, onion, and garlic. Heat a large pot over medium heat and cook the chicken until browned. Remove and set aside.
2. Step 2: In the same pot, add the onion and garlic, cooking until softened. Add the diced potatoes and cook for 5 minutes.
3. Step 3: Stir in the chicken broth, corn, and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Step 4: Add the heavy cream and cooked chicken back to the pot. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Simmer for an additional 5 minutes.
5. Step 5: Taste and adjust seasonings if needed. Ladle into bowls and garnish with your choice of toppings.

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 for a quick meal.

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 20-25 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.

Recipe Notes

• Chef tip: To make this chowder gluten-free, ensure your chicken broth is gluten-free.
• Best substitution: For a vegetarian version, substitute the chicken with chickpeas or white beans.
• Make-ahead: This chowder can be made up to 2 days ahead and reheated on the stove over medium heat.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chowder 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.

Easy High Protein Chicken and Corn Chowder Recipe

⏱

Prep

15 mins

🍳

Cook

30 mins

⏳

Total

45 mins

🍽

Serves

6 servings

🥗

Diet

High Protein

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts
• 2 cups frozen corn
• 1 medium onion
• 2 cloves garlic
• 2 medium potatoes
• 1 cup heavy cream
• 4 cups low-sodium chicken broth

Seasonings

• 1 tsp paprika
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder

Optional Toppings

• Fresh parsley, chopped
• Shredded cheddar cheese
• Crumbled bacon

Instructions

1. Step 1: Dice the chicken, onion, and garlic. Heat a large pot over medium heat and cook the chicken until browned. Remove and set aside.
2. Step 2: In the same pot, add the onion and garlic, cooking until softened. Add the diced potatoes and cook for 5 minutes.
3. Step 3: Stir in the chicken broth, corn, and seasonings. Bring to a boil, then reduce heat and simmer for 15 minutes or until potatoes are tender.
4. Step 4: Add the heavy cream and cooked chicken back to the pot. Use an immersion blender to partially blend the soup, leaving some chunks for texture. Simmer for an additional 5 minutes.
5. Step 5: Taste and adjust seasonings if needed. Ladle into bowls and garnish with your choice of toppings.

Notes

• Chef tip: To make this chowder gluten-free, ensure your chicken broth is gluten-free.
• Best substitution: For a vegetarian version, substitute the chicken with chickpeas or white beans.
• Make-ahead: This chowder can be made up to 2 days ahead and reheated on the stove over medium heat.
• Scaling: This recipe can be easily doubled or tripled to serve a crowd.
• Troubleshooting: If your chowder 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 (175°C) for 20-25 minutes, stirring occasionally.
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
• Make ahead: This recipe can be made ahead and reheated for a quick meal.

Nutrition Per Serving

• Calories: 350
• Protein: 28g
• Fat: 18g
• Carbs: 25g
• Fiber: 3g
• Sugar: 4g
• Sodium: 700mg
• Cholesterol: 105mg
• Sat. Fat: 10g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy High Protein Chicken and Corn Chowder Recipe FAQs

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!