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Cheesy Chicken Corn Chowder

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This post is sponsored by Swanson®. All thoughts and opinions are my own.

This tasty Cheesy Chicken Corn Chowder with potatoes, baby Bella mushrooms, and chicken is a meal in itself and can be on your family’s table in around 30 minutes. 

I wish I could count the times that I’ve walked into our kitchen to find someone staring forlornly into the refrigerator grumbling, “there’s nothing to eat in here!”

Those words always translate into a challenge for me. Of course, there’s usually something to eat, but it may require a little vision and creativity—and a great starter, like Swanson® Chicken Broth.

Cheesy Chicken Corn Chowder, a comforting homemade soup that can be enjoyed year-round, was the result of one of such challenge.

Cheesy Chicken Corn Chowder made with Swanson Chicken Broth

Cheesy Chicken Corn Chowder

Even when I’m up against a challenge, I can expect to deliver a family favorite every time with Swanson® Chicken Broth—like this Cheesy Chicken Corn Chowder.

There’s a reason that Swanson® is America’s #1 Broth and home cooks have trusted it for 70 years. It’s a great starter for soups, stews, and even side dishes, and I love the fact that it’s 100 percent natural!

There’s nothing like a good chicken soup to warm the heart and soul on a chilly day. One thing I especially like about using Swanson® Chicken Broth (available in both cans and cartons) is that I can speed up making soups because I can skip stewing my own chicken to make broth.

In today’s recipe, I have provided instructions for using either boneless chicken thighs or a pre-cooked deli rotisserie chicken, which is one shortcut to making this soup quickly. 

Swanson Chicken Broth in carton and cans on kitchen counter

Making Cheesy Chicken Corn Chowder step-by-step

cooking mushrooms and onions for chowder

First, melt butter and olive oil in a soup pot and add diced onion, chopped baby Bella mushrooms, garlic, and fresh thyme leaves (you can substitute dried thyme leaves). Cook for about five minutes or until the veggies are tender.

add chicken to the cooked vegetables

Next, add the chicken to the pot—either fresh or pre-cooked rotisserie chicken. If using fresh chicken thighs, push the veggies to the side and sear the chicken for 3-4 minutes on each side, then remove and coarsely chop.

To speed up the process, I will often use pre-cooked rotisserie chicken that’s already been removed from the bone that I find at my grocery’s deli. It’s a great time saver if you’re in a rush! Return the chicken to the pot, sprinkle with flour and stir to coat.

pouring Swanson chicken broth into soup on the stove

Now, for the special sauce! Pour 32 ounces of Swanson® Chicken Broth over the chicken and veggie mixture and return to a boil. As you cook and stir, the mixture will begin to thicken.

diced potatoes going into chowder on the stove

Add two peeled and diced potatoes to the soup pot along with two cups of milk. You can use either two percent or whole milk.

adding corn to chowder

Carefully stir in the frozen corn and bring the mixture back to a boil. Simmer for 10 minutes or until the potatoes and corn are tender. At this point, taste the soup and add in salt and pepper to your liking.

If I have fresh parsley on hand, I like to add that to the soup as well but it is totally optional. Stir in the cheese until it melts and you’re ready to serve!

Cheesy Chicken Corn Chowder made with Swanson Chicken Broth

You may also enjoy these other recipes featuring chicken broth:

Cheesy Chicken Corn Chowder Recipe

Using a rotisserie chicken and frozen corn are real time savers in this homemade soup recipe, but you can always use fresh chicken and fresh cut-off corn if you prefer.

To serve, top the chowder with extra cheese and serve with a crusty bread—so comforting and so delicious! 

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Yield: 10 servings

Cheesy Chicken Corn Chowder

Cheesy Chicken Corn Chowder made with Swanson Chicken Broth

Using a rotisserie chicken and frozen corn are real time savers in this homemade soup recipe, but you can always use fresh chicken and fresh cut-off corn if you prefer. To serve, top the chowder with extra cheese and serve with a crusty bread—so comforting and so delicious!

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Ingredients

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 8 oz. baby Bella mushrooms, coarsely diced
  • 2 cloves garlic , minced
  • 1 teaspoon thyme leaves
  • 6 boneless, skinless chicken thighs or 1 rotisserie chicken
  • 1/4 cup all-purpose flour
  • 1 32-oz. pkg. Swanson® Chicken Broth
  • 2 cups milk
  • 2 medium potatoes, peeled and diced
  • 4-1/2 cups frozen corn
  • 1 cup cheddar cheese, shredded
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Melt the butter with the olive oil in a large soup pot over medium heat. Sauté the onion, mushrooms, garlic, and thyme until the vegetables tender, about 5 minutes. 
  2. If using raw chicken thighs, push vegetables to the side of pan, and add chicken. Cook on each side 3-4 minutes to sear. Remove chicken, chop coarsely, and return to pan. If using a rotisserie chicken, coarsely chop the chicken and add to the sautéed vegetables in the soup pot.
  3. Sprinkle the flour over the chicken and vegetables and stir to coat. Add Swanson® Chicken Broth and bring to a boil.
  4. Add the milk, frozen corn, and diced potatoes. Bring to a boil and cook for about 10 minutes, until the potatoes and the corn are soft and heated through.
  5. Taste and season with salt and pepper to your taste. Add the cheese and chopped fresh parsley (if desired) and stir until melted. Serve with crusty bread or croutons and additional shredded cheddar cheese on top, if desired.

Nutrition Information:

Yield:

10

Serving Size:

1

Amount Per Serving: Calories: 403Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 134mgSodium: 747mgCarbohydrates: 33gFiber: 4gSugar: 5gProtein: 34g

Did you make this recipe?

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ABOUT SHEILA
Sheila Thigpen, author of Easy Chicken Cookbook and The 5-Ingredient Fresh and Easy Cookbook, is a recipe developer, food photographer, and food writer. She spent 20+ years as a business manager in the publishing industry before she retired in 2018 to focus on her passions — cooking, photography, and writing. Living near the beautiful Smoky Mountains, Sheila and her husband have two adult daughters and two fine sons-in-law, are active in their church, love to travel, and have a precious little granddaughter who has stolen their hearts. Follow Sheila on YouTubePinterestInstagramFacebook, and Twitter!

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