If you’re craving a bowl of comfort that feels like a warm hug on a chilly day, let me introduce you to my absolute favorite: the Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe. This chowder brings together tender chicken, dual corn textures, and a melody of spices that elevate every spoonful. Rich, velvety, and packed with vibrant flavors, it’s the kind of dish that satisfies your soul and keeps you coming back for more. Whether you’re making it for a family dinner or hosting friends, this recipe blends simple ingredients with big, cozy flavors in the coziest way possible.

Ingredients You’ll Need

The image shows six neat rows of chopped ingredients placed on a wooden cutting board over a white marbled surface. From left to right, first is a layer of bright yellow corn kernels, next is a row of white cooked chicken pieces with light brown grill marks, followed by small red diced bell peppers. Next to them are chopped green onions with light green and white rings, then dark green small chopped jalapeños, and lastly, a row of pale yellow cubed cheese. The arrangement is clean, colorful, and organized, showing a good mix of textures and colors. photo taken with an iphone --ar 4:5 --v 7

Getting started with the Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe is all about grabbing straightforward, everyday ingredients that each play a crucial role. From the sweet kick of roasted corn to the gentle creaminess that ties it all together, every item on the list is essential for creating that layered, luscious taste and vibrant color you want in your chowder.

Unsalted Butter (2 tablespoons): Adds richness and helps soften the vegetables for a flavorful base.
Extra Virgin Olive Oil (2 tablespoons): Balances the butter with a subtle fruity note and keeps the sauté gentle.
Red Bell Pepper (2 medium, diced): Brings bright sweetness and a pop of color.
Jalapeno Pepper (2 medium, finely diced): Adds a mild spicy warmth without overpowering.
Green Onions (8 large, sliced and divided): The white and pale green parts create depth in the base, while dark greens finish the dish beautifully.
Garlic (2-3 cloves, minced): Infuses the chowder with that unmistakable, savory foundation.
Cumin, Ground Coriander & Smoked Paprika (1 ½ tsp each): These spices add a smoky, earthy complexity that makes the chowder irresistible.
All-Purpose Flour (¼ cup): Thickens the chowder to that perfect creamy consistency.
Unsalted Chicken Stock (4 cups): The flavorful liquid base that holds everything together.
Russet Potatoes (3 medium, cubed): Provide comforting bite and help thicken the chowder naturally.
Cooked Chicken (16 ounces, diced or shredded): A hearty protein that makes this chowder a filling meal.
Creamed Corn (1 can, do not drain): Offers smooth sweetness and silkiness.
Roasted Corn (1 can, drained): Adds texture and a toasty flavor contrast.
Heavy Cream (1 cup, or more to taste): The finishing touch that turns the chowder irresistibly lux.
Kosher Salt & Ground Black Pepper: Season to taste and enhance all those rich flavors.

How to Make Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe

Step 1: Sauté the Vegetables and Seasonings

Begin by warming the unsalted butter along with olive oil in your large soup pot or Dutch oven over medium heat. Toss in the diced red bell peppers, jalapenos, and the white and pale green parts of the green onions. Season lightly with salt and pepper, then sauté for about 4 to 5 minutes until the vegetables soften and start to release their fragrant sweetness. Right after, add the minced garlic along with cumin, coriander, and smoked paprika. Stir these spices in quickly, letting their aroma bloom for around 30 seconds to a minute. This step sets a beautifully spicy and aromatic foundation for the chowder.

Step 2: Add Flour and Pour in Chicken Stock

Sprinkle the all-purpose flour over the sautéed vegetables and stir constantly for 2 minutes. This helps cook out the raw flour taste and starts to thicken the base. Then, slowly whisk in the chicken stock bit by bit, ensuring no lumps form, creating a smooth and velvety liquid base. This step is where the chowder begins to take on its creamy texture and comforting body.

Step 3: Cook the Potatoes

Turn the heat up to medium-high and add the peeled, diced potatoes to the pot. Bring everything to a boil, then drop the heat to maintain a rapid simmer. Cover the pot and cook until the potatoes are almost fork tender, which usually takes about 8 to 12 minutes. Be careful not to overcook since they will continue softening in later steps; aim for a tender-but-still-firm texture here.

Step 4: Add Chicken and Corn

Remove the lid and gently fold in the diced cooked chicken alongside both the creamed and roasted corn. Bring the chowder back to a gentle simmer, then lower the heat to maintain it steadily. Stir occasionally, allowing the chicken and corn to heat through thoroughly—about 4 to 5 minutes. At this point, taste and adjust the seasoning with salt and pepper as needed, ensuring every bite has the right balance.

Step 5: Stir in Cream and Finish with Green Onions

Lastly, reduce the heat to medium-low and pour in the heavy cream, stirring to meld all the elements together. Let it cook for 2 to 3 minutes until the potatoes are soft and the chowder is deliciously heated through. Stir in the dark green tops of the green onions for a bit of freshness and a lovely splash of color. Taste once more, adjusting salt, pepper, or creaminess to your preference. Now your Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe is ready to be served!

How to Serve Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe

A close-up of a thick creamy soup with a pale orange color, filled with chunks of white potatoes, yellow corn, small red pieces, and white chicken pieces visible throughout. The soup is inside a white pot with a black rim, and a black ladle is scooping a portion from the pot, showing the soup's chunky texture. The surface behind and around the pot is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Garnishing this chowder is where the fun and flavor really bloom. A sprinkle of freshly grated sharp cheddar or Monterey Jack cheese melts deliciously on top, while crispy cooked bacon offers a savory crunch. Bright notes from chopped cilantro or parsley add freshness, and a squeeze of lime can elevate the flavors with a zesty finish. For an extra touch of spice, drizzle a little hot sauce or add homemade tortilla strips for crunch. These garnishes turn every bowl into a bowl of pure joy.

Side Dishes

While the chowder itself is wonderfully hearty, pairing it with crusty artisan bread or garlic-infused breadsticks makes for a perfectly complete meal. A simple green salad with a citrus vinaigrette can balance the richness, adding lightness to your dining experience. Cornbread pairs beautifully too, enhancing the corn flavor theme and making it a truly comforting Southern-inspired feast.

Creative Ways to Present

For a cozy dinner party, serve your Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe in rustic, wide bowls topped generously with your favorite garnishes. You can even hollow out mini bread bowls, pouring the chowder inside for a charming presentation that doubles as an edible serving vessel. Another idea is to offer a toppings bar so guests can customize their soup bowls, making the meal interactive and fun.

Make Ahead and Storage

Storing Leftovers

This chowder keeps amazingly well and actually tastes even more harmonious the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure to cool the chowder completely before sealing to keep the flavors fresh and vibrant.

Freezing

Because of the cream and potatoes, this chowder freezes best when slightly undercooked, especially the potatoes. Freeze in individual portions in airtight containers or heavy-duty freezer bags for up to 2 months. When ready to enjoy, thaw overnight in the refrigerator for best texture.

Reheating

To reheat your stored chowder, warm it gently on the stovetop over medium-low heat, stirring frequently to prevent scorching. If the soup has thickened too much during storage, stir in a splash of chicken stock or cream to restore that smooth, creamy texture. Avoid high heat to keep the chicken tender and the flavors balanced.

FAQs

Can I use frozen corn instead of canned for this recipe?

Absolutely! Frozen corn works just as well and adds a fresh, sweet crunch. Just thaw and drain the frozen corn before adding it to the chowder to avoid excess water diluting the flavor.

What type of chicken is best for this chowder?

Cooked chicken breast or thigh, diced or shredded, both work wonderfully. Leftover roast chicken is a great shortcut, but freshly cooked chicken poached in stock also imparts extra moisture and flavor.

Can I make this chowder vegetarian?

You can! Swap the chicken stock for vegetable broth and skip the chicken or replace it with hearty vegetables like mushrooms or white beans. This chowder still tastes rich and satisfying without meat.

Is it possible to make this chowder dairy-free?

Yes, just substitute heavy cream with coconut milk or a plant-based cream alternative. Use vegan butter and skip cheese garnishes to keep it fully dairy-free without sacrificing creaminess.

How spicy is the chowder with jalapeno included?

The jalapeno adds a gentle warmth and brightness, but the heat is mild and balanced by the creamy base. You can reduce or omit the jalapeno if you prefer little to no spice, or add extra if you like more kick.

Final Thoughts

There is something truly special about the Creamy Chicken Corn Chowder with Roasted Corn and Spiced Vegetables Recipe that makes it feel like a perfect hug in a bowl. It’s approachable, flavorful, and endlessly comforting, making it a must-have recipe in your kitchen for any season. Give it a try and watch it become one of your cherished go-to meals for cozy evenings, gatherings, or whenever you just want a little soulful goodness on your plate.