So delicious, this easy chicken corn chowder recipe is loaded with flavorful ingredients, like ham, bell pepper, corn, chicken, and cheese!

This chowder comes together fast and is always a huge hit (for weeknight dinners with the family OR for serving to company!).

Top down view of a white bowl filled with a creamy chicken chowder and topped with chopped parsley and shredded cheese.

How to Make Chowder

Really good chowder starts by sautéing a variety of aromatics to build flavor.

  • bell pepper
  • onion
  • celery
  • jalapeno (don’t worry, this doesn’t add a lot of heat if you remove seeds and membranes!)

For this unique and delicious chowder, we’re following up the aromatics with the addition of:

  • chopped ham
  • fresh corn (can use frozen corn kernels!)
  • cooked chicken
Top down view of a pot with small diced vegetables and a wooden spoon.
A pot with chopped chicken, fresh corn, and diced vegetables.
A milk mixture being poured into a pot of broth, chicken, and vegetables.
Top down view of a pot with a white creamy soup mixture and shredded cheddar cheese on top.

The chowder is thickened with a bit of broth + milk + cream.

And then a handful of sharp cheddar is added at the end for a punch of flavor and creaminess.

The flavors of this chicken and ham corn chowder are out of this world delicious! It is one of our favorite soups ever, and everyone I serve it to asks for the recipe.

A metal ladle filled with a creamy chicken and vegetable soup over the top of a pot of the same soup.

5-Star Reviews

This chowder is excellent during the summer (hello, fresh sweet corn!), but it is also a go-to during the winter months. It is flavorful and fresh tasting and still hearty and comforting at the same time.

⭐️⭐️⭐️⭐️⭐️ I’ve made this recipe numerous times over the years. It’s always so comforting and delicious at the same time We are now empty nesters of 4 kids and my daughter requested this first thing when she came home for the break from college. I hadn’t made it in a few years and man it’s great. Will be making this a lot more now that we live in a cold climate! -Candice

⭐️⭐️⭐️⭐️⭐️ This soup is so delicious! I have made it as-is several times as well as made adjustments like leaving out the chicken, adding potatoes, using bacon instead of ham. All variations are wonderful! It’s a family favorite at our house. My husband especially loves when I make your Brazilian cheese bread with it. Delicious combo! -Stacey

⭐️⭐️⭐️⭐️⭐️ I have been making many great recipes from this site for the last 2 years. Tonight I just made the chicken corn chowder….AMAZING. My husband and kids (6 and 2) gobbled it right up. Thank you for helping a busy working mom make wonderful meals for her family! -Lori

Top down view of a white bowl filled with chicken corn chowder topped with shredded cheese and parsley.

What to Serve With This

A white bowl with a spoon taking a bite of chicken corn chowder out of the bowl.

Chicken Corn Chowder

Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
4.76 stars (29 ratings)
Print Pin Rate

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 2 stalks celery, finely chopped
  • 1 medium red bell pepper, finely chopped
  • 1 medium onion, finely chopped
  • 1 jalapeno, finely chopped, seeds and membrane removed (important for flavor – leave seeds in for more heat)
  • ¼ cup thinly sliced or cooked chopped ham
  • 3 cloves garlic, minced
  • 3 ½ cups chicken broth
  • 1 cup milk
  • 4 ounces softened cream cheese
  • 2 to 3 cups cooked, chopped chicken
  • 3 tablespoons all-purpose flour
  • 3 ears fresh corn kernels or 1 1/2 cups frozen corn kernels
  • ½ teaspoon salt
  • ¼ teaspoon pepper
  • 1 cup shredded cheddar cheese
  • Fresh parsley, for serving (optional)

Instructions 

  • In a large pot, heat the olive oil over medium heat until hot and rippling. Add the celery, bell pepper, onion, jalapeno, and garlic, and cook until tender, about 5 minutes.
  • Stir in the ham, chicken and corn.
  • In a blender, combine the broth, milk, cream cheese and flour. Blend until smooth.
  • Pour the milk mixture into the pot. Bring the soup to a simmer and cook for 4 to 5 minutes, stirring often, until slightly thickened.
  • Stir in the cheese until melted. Serve warm with additional cheese and fresh parsley sprinkled on top, if desired.
Author: Mel
Course: Soup
Cuisine: American
Method: Stovetop
Serving: 1 Serving, Calories: 380kcal, Carbohydrates: 20g, Protein: 27g, Fat: 22g, Saturated Fat: 9g, Cholesterol: 95mg, Sodium: 1044mg, Fiber: 2g, Sugar: 7g

Recommended Products

Cookware
Wire Whisk
Garlic Press

Recipe Source: from my sister-in-law, Erin

Chicken chowder with corn and chopped peppers in a white bowl.

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