Easy High Protein Chicken and Corn Chowder Recipe

Easy Chicken and Corn Chowder is the ultimate comfort food, ready in just 30 minutes. After making this many times, I’ve discovered the trick to the creamiest texture without heavy cream. This cozy soup is perfect for busy weeknights and pairs well with Easy Sausage Gravy Enchiladas for a complete meal. If you love recipes like this, you’ll also enjoy Easy Sausage Gravy Enchiladas and Easy Mediterranean Side Salad with Balsamic Vinaigrette.

What You'll Need for Easy High Protein Chicken and Corn Chowder Recipe

Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) corn, drained
• 1 can (15 oz) cream-style corn
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 cup milk
• 2 tbsp all-purpose flour
• Optional: Chopped fresh parsley
• Optional: Shredded cheddar cheese
• Optional: Crumbled bacon

How to Make Easy High Protein Chicken and Corn Chowder Recipe

1. Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Cook in a large pot over medium heat until browned on both sides. Remove and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Stir in flour, then gradually add chicken broth, stirring constantly.
3. Step 3: Add corn, diced tomatoes, cream-style corn, and milk. Bring to a simmer. Add cooked chicken back to the pot, breaking it into pieces.
4. Step 4: Simmer for 15-20 minutes, until chicken is cooked through and soup has thickened. Use an immersion blender to blend some of the soup for a creamier texture (optional).
5. Step 5: Serve hot, topped with your choice of toppings.

Storing & Reheating Easy High Protein Chicken and Corn Chowder Recipe

Short-Term Storage

Store in an airtight container in the fridge. Store in an airtight container for up to 5 days Make-ahead tip: Can be made ahead and reheated

Freezing Easy High Protein Chicken and Corn Chowder Recipe

Freeze for up to 3 months, thaw overnight in the fridge before reheating

How to Reheat Without Drying It Out

Oven: Reheat in a 350°F oven for 15-20 minutes Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through

Recipe Notes

• Chef tip: For a vegetarian version, replace chicken with chickpeas or white beans.
• Best substitution: Instead of milk, you can use heavy cream for a richer soup.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can easily be doubled or halved.
• Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth or milk.

Easy High Protein Chicken and Corn Chowder Recipe

⏱

Prep

10 mins

🍳

Cook

20 mins

⏳

Total

30 mins

🍽

Serves

6 servings

🥗

Diet

High Protein

Ingredients

Main Ingredients

• 2 boneless, skinless chicken breasts
• 1 can (15 oz) corn, drained
• 1 can (15 oz) cream-style corn
• 1 can (14.5 oz) diced tomatoes
• 1 medium onion, diced
• 3 cloves garlic, minced

Seasonings

• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups low-sodium chicken broth
• 1 cup milk
• 2 tbsp all-purpose flour

Optional Toppings

• Chopped fresh parsley
• Shredded cheddar cheese
• Crumbled bacon

Instructions

1. Step 1: Season chicken breasts with salt, pepper, thyme, and rosemary. Cook in a large pot over medium heat until browned on both sides. Remove and set aside.
2. Step 2: In the same pot, add onion and garlic. Cook until softened. Stir in flour, then gradually add chicken broth, stirring constantly.
3. Step 3: Add corn, diced tomatoes, cream-style corn, and milk. Bring to a simmer. Add cooked chicken back to the pot, breaking it into pieces.
4. Step 4: Simmer for 15-20 minutes, until chicken is cooked through and soup has thickened. Use an immersion blender to blend some of the soup for a creamier texture (optional).
5. Step 5: Serve hot, topped with your choice of toppings.

Notes

• Chef tip: For a vegetarian version, replace chicken with chickpeas or white beans.
• Best substitution: Instead of milk, you can use heavy cream for a richer soup.
• Make-ahead: This soup freezes well. Make a big batch and freeze individual portions for later.
• Scaling: This recipe can easily be doubled or halved.
• Troubleshooting: If your soup is too thick, thin it out with a little more chicken broth or milk.

Storage

• Fridge: Store in an airtight container for up to 5 days
• Freezer: Freeze for up to 3 months, thaw overnight in the fridge before reheating
• Oven reheat: Reheat in a 350°F oven for 15-20 minutes
• Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through
• Make ahead: Can be made ahead and reheated

Nutrition Per Serving

• Calories: 280
• Protein: 22g
• Fat: 8g
• Carbs: 25g
• Fiber: 3g
• Sugar: 3g
• Sodium: 450mg
• Cholesterol: 60mg
• Sat. Fat: 3g

Nutritional values are estimates only. Actual values may vary by brand and portion size.

Easy High Protein Chicken and Corn Chowder Recipe FAQs

A Warm Final Note

I can’t wait for you to try Easy High Protein Chicken and Corn Chowder Recipe 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!