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Chicken Corn Chowder

This corn chowder is creamy and flavorful and bursting with vegetables. Plus, it's easy to sub in whatever vegetables you have on hand!

Course Main Dish
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes


  • 2 Tablespoons olive oil
  • 2 medium carrots diced
  • 2 stalks celery diced
  • 1/2 medium zucchini diced
  • 1 medium yellow onion diced
  • 1 jalapeño (seeds removed) diced
  • 2 cloves garlic minced
  • 3 Tablespoons flour
  • 3 cups chicken or vegetable broth
  • 1 cup fresh or frozen corn kernels
  • 2 chicken breasts fresh or frozen
  • 4 ounces cream cheese
  • 1 cup milk
  • 1 cup cheddar cheese shredded
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper


  1. In a large pot or dutch oven, heat the olive oil over medium heat, then add the carrots, celery, zucchini and onion and cook until softened, about 10 minutes, stirring occasionally.

  2. Add in the jalapeño and garlic, stirring until fragrant, about 1 minute.

  3. Sprinkle the flour over the vegetables and stir until the flour coats all the vegetables, about 1 minute.

  4. Add the chicken broth and let heat, stirring frequently, about 5 minutes, until slightly thickened.

  5. Add the chicken breasts and cream cheese and bring to a low boil, stirring occasionally, until the cream cheese is melted and the chicken is cooked through.

  6. Remove the chicken and shred in a stand mixer or with two forks (or just chop it), then return it to the pot, add the corn, milk and cheddar cheese and cook until it's hot and the cheese has melted.

  7. Salt and pepper to taste, then serve immediately, garnishing with basil if desired.

Recipe Notes

Adapted from Mel's Kitchen Cafe