Chicken Corn Soup is full of tender chicken, sweet corn, and veggies in a rich, creamy broth. It’s hearty, comforting, and perfect for warming up on a chilly day.

Serve this chicken corn soup with Soft Onion Rolls, Focaccia Bread, or Easy Drop Biscuits.

Try my Albondigas Soup next!

Big pot of creamy chicken and vegetable soup.

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The Best Soup I’ve Ever Made

My kids said this was literally the best soup I’ve ever made for them, and here’s why:

  • Creamy – It’s thick and rich from the starchy potatoes, the cream corn, and the half and half. It just tastes homey.
  • Super Easy to Make – Saute the veggies, then dump everything else into the pot. Easy peasy!
  • Incredibly Flavorful – There are a lot of flavors going on, from the spicy green chiles to the sweet corn to the savory broth.

Ingredients You’ll Need

  • Olive Oil
  • Vegetables – Onion, carrots, frozen corn, and garlic.
  • Creamed Corn – 1 can of creamed corn adds to the richness of the soup. You can omit in favor of regular corn if you prefer.
  • Green Chiles – Milk or spicy.
  • Chicken Broth – Opt for the low sodium variety.
  • Chicken – 2 cups of shredded chicken breast, or meat from a rotisserie chicken.
  • Potatoes – I prefer red skinned potatoes for this soup recipe.
  • Heavy Cream and Milk – or Half & Half.
  • Salt and Pepper
  • Green Onions – Thinly sliced for garnishing
  • Fresh Italian Parsley – Also for garnishing.

How To Make Chicken Corn Soup

See recipe card below for ingredient quantities and full instructions.

  • Cook carrots and onions in a large soup pot over medium heat.
  • Add garlic and cook briefly.
  • Stir in green chiles, frozen corn, creamed corn, shredded chicken, potatoes, and chicken broth. Simmer for about 25-30 minutes.
  • Remove from heat and stir in half and half. Season with salt and pepper to taste.
  • Ladle into bowls, garnish with sliced green onions and fresh parsley, and serve.
Carrots and diced onions cooking in a large skillet.
Broth, corn, chicken and green chiles added to the pot.
Half and half added to soup.
Creamy chicken corn soup in a large soup oit.

For a thicker soup, you can add a slurry. Ladle 2-3 tablespoons of the broth into a small bowl, then whisk in 2 tablespoons of cornstarch. Pour the slurry into the soup and simmer for 5-10 minutes while it thickens.


Refrigerator Storage – Allow soup to cool fully before storing. Pour into an airtight container, seal and store in the fridge for up to 4-5 days.

Freezer – Because of the cream and the potatoes, I don’t recommend freezing this soup. The texture will change quite a bit as it defrosts.

Reheating – The best way to reheat soup is in a saucepan on the stove. Heat over medium-low until warmed through. You can also reheat in the microwave at 50% power in 30-second increments.

Expert Tips

  • Cut vegetable pieces roughly even in size. This will promote even cooking.
  • If you don’t want any heat, use the mild green chiles. To add more heat, use a spicier version or opt for diced jalapenos instead.
  • The cream corn helps to thicken the soup, makes it creamier and also adds a slight sweetness. If you would prefer to make the soup without it, you can certainly do so. Just add more frozen corn.
  • Pasta can be used in place of potatoes if you like. I recommend cooking any noodles separately.
Bowl of creamy chicken soup with a pieces of bread.

More Chicken Soup Recipes


  • 1 tablespoon olive oil
  • 1 small white onion diced
  • 2 medium carrots cut into bite-sized pieces
  • 2 teaspoons minced garlic 4 cloves
  • 15 ounce can creamed corn
  • 2 cups frozen corn
  • 4 ounce can green chiles
  • 4 cups low sodium chicken broth
  • 2 cups diced or shredded boneless skinless chicken breast
  • 1 cup peeled and diced potatoes
  • 1 1/3 cup Half & Half
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 green onions diced
  • Fresh Italian flat leaf parsley for garnish if desired

Prevent your screen from going dark

  • In a large pot (5 quart) heat olive oil over medium heat and add diced onion and carrots. Season with a pinch of salt. Cook, stirring often, for several minutes until translucent.

  • Add garlic and cook for about a minute.

  • Stir in green chiles, corn, creamed corn, chicken, potatoes and chicken broth. Bring to a boil, then cover and turn heat to low. Simmer until potatoes are cooked and fork tender; about 25 minutes.

  • Turn off heat and stir in heavy cream and milk. Season with salt and pepper to taste.

  • Ladle into bowls for serving and garnish with chopped green onions and fresh parsley, if desired.

  • To thicken, if you desire, ladle about ½ cup of the broth in a small bowl and whisk in 2 tablespoons of cornstarch. Once completely combined, pour this mixture into the soup. It will thicken in minutes upon standing.

Calories: 464kcalCarbohydrates: 52gProtein: 25gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gCholesterol: 79mgSodium: 1050mgPotassium: 1062mgFiber: 6gSugar: 8gVitamin A: 4840IUVitamin C: 39mgCalcium: 128mgIron: 3mg

Keyword chicken corn chowder, corn chowder

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