Cozy Chicken Potato Corn Chowder

We love soup anytime of the year, but something about the change in cooler weather makes me want to make soup every day of the week. We love this chicken potato corn chowder because it’s like a hug in a bowl, and what’s not to love about a cheesy and creamy soup?

Homemade Chicken Broth (Optional but Worth It!)

First things first — let’s talk broth. Don’t let this step intimidate you. Making chicken broth at home is so simple, but if you’re short on time, store-bought works too.

Here’s what I do:

• Place a whole chicken in the Instant Pot (I grab mine at Costco).

• Cover with water, add salt, pepper, and if you’re feeling fancy, toss in onion and garlic.

• Pressure cook about 25 minutes, depending on the size of your chicken.

• Remove the chicken, pick the meat off the bones, and strain the liquid.

Boom — homemade chicken broth! You can even take those bones, cover them with more water, and make a second batch of bone broth for later.

Ingredients for the Chowder

Here’s what you’ll need:

• 3–4 medium potatoes (peeled if needed, cubed small)

• 1 green bell pepper (or swap with red/yellow, carrots, celery, or leeks)

• 2 cups fresh or frozen corn (off the cob is best!)

• ¼ to ½ of the cooked chicken, chopped into bite-sized pieces

• 4 cups homemade (or store-bought) chicken broth

• Bacon grease (or butter/oil) for sautéing

• Salt + pepper

• 1 cup shredded white cheddar cheese (block cheese melts best!)

• ½ cup heavy cream

How to Make It

1. Cook the potatoes: Heat a stock pot with a little bacon grease (or butter). Add the cubed potatoes, sprinkle with salt, and sauté until they start to soften and get some color.

2. Add veggies: Toss in the chopped bell pepper (or any veggies you want to use up). Sauté until tender.

3. Add the corn: Cut kernels off the cob or use frozen. Stir into the pot.

4. Add chicken & broth: Shred about ¼ to ½ of the cooked chicken. Add to the pot along with about 4 cups of strained chicken broth. Stir and let it simmer.

5. Finish creamy: Stir in shredded white cheddar cheese until melted. Add a splash of heavy cream for richness. Taste and adjust seasoning.

Why We Love It

This chowder is everything cozy food should be: warm, hearty, and full of fall flavors. The kids love it, my husband loves it, and it’s officially on our winter rotation.

Pro tip: Use block cheese instead of pre-shredded — it melts beautifully without the anti-caking stuff. And white cheddar is naturally dyed-free, which I love!

Potato & Chicken Corn Chowder FAQ

Q: Can I use rotisserie chicken for this chowder?
A: Yes! Rotisserie chicken or leftover cooked chicken works perfectly and saves time.

Q: Do I have to peel the potatoes?
A: Not at all. If your potatoes are clean and the skins are tender, leave them on for extra nutrients and texture.

Q: Can I substitute canned corn instead of fresh?
A: Yes. Use about 3 cups of canned or frozen corn if fresh isn’t available.

Q: How do I make this chowder creamier?
A: Add extra cream or stir in shredded cheese at the end for a richer texture.

Q: Can I freeze this chowder?
A: It’s best eaten fresh, but it can be frozen without the cream. Add cream after thawing and reheating for best results.