Creamy High Protein Chicken and Corn Chowder
This Easy High Protein Chicken and Corn Chowder is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve perfected the creamy texture and boosted the protein for a satisfying meal. The cozy aroma of this chowder will fill your home and make your family beg for seconds. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas for a Cozy Dinner and Easy Grilled Shrimp and Avocado Bowl Recipe.
Why This Creamy High Protein Chicken and Corn Chowder Is Pure Comfort
- Packed with protein for a satisfying meal
- Creamy texture without heavy cream
- Ready in just 30 minutes
- Perfect for meal prep or a cozy dinner
What You'll Need for Creamy High Protein Chicken and Corn Chowder
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Boneless, skinless chicken breasts
- Onion
- Carrots
- Celery
- Corn
- Potatoes
- Chicken broth
- Milk
- Greek yogurt
- Salt
- Pepper
- Garlic powder
- Thyme
- Bay leaves
- Paprika
- Optional: Fresh parsley
- Optional: Shredded cheddar cheese
- Optional: Crumbled bacon
📝 Ingredient Notes
- Chicken breasts: You can also use chicken thighs or a rotisserie chicken for convenience.
🛒 Tools & Equipment I Recommend
- Immersion Blender — Smooths the chowder to your desired consistency without transferring to a blender. → See on Amazon
- Instant Pot — Saves time by cooking the potatoes and chicken simultaneously in just a few minutes. → See on Amazon
How to Make Creamy High Protein Chicken and Corn Chowder
- Step 1: Dice the chicken, onion, carrots, and celery into small pieces.
- Step 2: Cook the chicken in a large pot over medium heat until browned. Remove and set aside.
- Step 3: Add the onion, carrots, and celery to the pot. Cook until softened.
- Step 4: Add the potatoes, corn, chicken broth, salt, pepper, garlic powder, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Stir in the cooked chicken, milk, and Greek yogurt. Simmer for a few more minutes until heated through. Use an immersion blender to smooth the chowder if desired.
- Step 6: Serve hot, topped with fresh parsley, shredded cheddar cheese, and crumbled bacon if desired.
Cook's Tips for Perfect Creamy High Protein Chicken and Corn Chowder
- Common mistake and fix: Don't overcook the chicken or it will become tough. Remove it from the pot as soon as it's cooked through.
- Pro tip: For a lighter version, use low-fat milk and Greek yogurt.
- Pro tip: Freeze leftover chowder in individual portions for a quick meal later.
Storing & Reheating Creamy High Protein Chicken and Corn Chowder
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 chowder can be made ahead and reheated for a quick meal.
Freezing Creamy High Protein Chicken and Corn Chowder
Freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different flavor.
- Make-ahead: Prepare the chowder through step 4, then refrigerate overnight. Reheat and finish with step 5 before serving.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth or milk.
Want to level up this recipe?
Cast iron Dutch oven — Evenly distributes heat for perfectly cooked chowder and can be used on the stovetop or in the oven. → Check price on Amazon
Creamy High Protein Chicken and Corn Chowder
Ingredients
Main Ingredients
- Boneless, skinless chicken breasts
- Onion
- Carrots
- Celery
- Corn
- Potatoes
- Chicken broth
- Milk
- Greek yogurt
Seasonings
- Salt
- Pepper
- Garlic powder
- Thyme
- Bay leaves
- Paprika
Optional Toppings
- Fresh parsley
- Shredded cheddar cheese
- Crumbled bacon
Instructions
- Step 1: Dice the chicken, onion, carrots, and celery into small pieces.
- Step 2: Cook the chicken in a large pot over medium heat until browned. Remove and set aside.
- Step 3: Add the onion, carrots, and celery to the pot. Cook until softened.
- Step 4: Add the potatoes, corn, chicken broth, salt, pepper, garlic powder, thyme, and bay leaves. Bring to a boil, then reduce heat and simmer until potatoes are tender.
- Step 5: Stir in the cooked chicken, milk, and Greek yogurt. Simmer for a few more minutes until heated through. Use an immersion blender to smooth the chowder if desired.
- Step 6: Serve hot, topped with fresh parsley, shredded cheddar cheese, and crumbled bacon if desired.
Notes
- Chef tip: For a spicy version, add diced jalapeños or a pinch of cayenne pepper.
- Best substitution: You can substitute the chicken with turkey or shrimp for a different flavor.
- Make-ahead: Prepare the chowder through step 4, then refrigerate overnight. Reheat and finish with step 5 before serving.
- Troubleshooting: If the chowder is too thick, thin it out with a little more chicken broth or milk.
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 in the fridge overnight before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes, stirring occasionally.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This chowder can be made ahead and reheated for a quick meal.
Nutrition Per Serving
- Calories: 370
- Protein: 35g
- Fat: 10g
- Carbs: 35g
- Fiber: 4g
- Sugar: 5g
- Sodium: 700mg
- Cholesterol: 85mg
- Sat. Fat: 4.5g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Creamy High Protein Chicken and Corn Chowder FAQs
Yes, prepare the chowder through step 4, then refrigerate overnight. Reheat and finish with step 5 before serving.
The chowder may be watery if the potatoes weren't cooked long enough. Make sure they're tender before blending or serving.
Yes, cook the chicken and vegetables in a pan, then transfer to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or high for 3-4 hours.
Yes, this chowder is gluten-free as written. Be sure to use gluten-free chicken broth if necessary.
Yes, freeze individual portions for up to 3 months. Thaw in the fridge overnight before reheating.
A Warm Final Note
I can’t wait for you to try Creamy High Protein Chicken and Corn Chowder 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!
