Skip to main content New<> this month
Get the Allrecipes magazine

Easy Chicken and Corn Chowder

Rated as 4.69 out of 5 Stars

"This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker."
Added to shopping list. Go to shopping list.


1 h 10 m servings 443
Original recipe yields 8 servings


{{model.addEditText}} Print
  1. Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  2. Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  3. Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.


  • Cook's Note:
  • I used precooked rotisserie chicken and just shredded the breast meat (and saved the rest for a later recipe) to save time, but you are more than welcome to cook your own meat and then shred it. You can even precook your potatoes to speed up the recipe. If you're going to do this in a slow cooker, follow the directions above, just throw it in the cooker and cook on Medium for 5 hours.
  • Partner Tip
  • Try using a Reynolds® slow cooker liner in your slow cooker for easier cleanup.

Nutrition Facts

Per Serving: 443 calories; 22 49.9 15.2 77 489 Full nutrition

Explore more


Read all reviews 172
  1. 203 Ratings

    Rated as 5 out of 5 Stars
    Rated as 4 out of 5 Stars
    Rated as 3 out of 5 Stars
    Rated as 2 out of 5 Stars
    Rated as 1 out of 5 Stars
Most helpful positive review

This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but le...

Most helpful critical review

Very bland. Was most disappointed. Made it exactly according to direction.

Most helpful
Most positive
Least positive

This is similar to the recipe I use. There is one thing I do a bit different that adds a ton of flavor. I take a package of bacon and cook it in the large pot to start. Pull the bacon out but le...

I'm lazy. If a recipe touts itself as a "crock pot" recipe (as this does in the tag line/footnote), I don't want to brown, sautee, or sear, that defeats the purpose of the crockpot in my world....

Best soup I have ever family agrees! I cooked my own bone-in chicken breasts with bouillion cubes, a celery stalk, whole peeled onion and a whole carrot...I discarded the cooked veggi...

Made this last night and it was delicious and very easy. I only had 1% milk so I used that instead of half and half and it was still yummy. Definately will make this again.

Thanks so much for sharing this recipe. Loved how the roux and sautéed veggies were a combined step. Easy to follow and a perfect, creamy soup. I've never added nutmeg to my chicken soup before....

This is wonderful. Like another reviewer, I put everything (even the stick of butter) in the slow cooker. I added a lot of seasoning salt, hot sauce, and black pepper to my liking, but otherwi...

I made it exactly according to the recipe which I always do for the first time. I made this chowder using rotisserie chicken from Costco. I did cut the recipe in half because it is only my hu...

I made this for supper & everybody loved it,I'll make it again !

I make a very similar Pennsylvania Dutch Chicken Corn Soup recipe. That version is more 'brothy' rather than creamy as it doesn't use the half & half. I also add about 4-5 sliced hard-boiled e...