If you are craving a comforting, velvety soup that feels like a warm hug from the inside, then this Chicken and Corn Chowder (Light and Creamy!) Recipe is going to become your new favorite. With tender chicken, sweet bursts of fresh corn, and a subtle smoky kick from chipotle, this chowder strikes a perfect balance between rich creaminess and a light, fresh sensation. Each spoonful celebrates wholesome ingredients that comfort without weighing you down, making it an ideal dish for any day you want something satisfying yet unpretentious.

Ingredients You’ll Need

The image shows several ingredients arranged neatly on a white marbled surface, ready for cooking. There is a bowl on the left filled with chopped dark green leafy vegetables. Next to it, small white bowls hold red chili sauce, white salt, yellow butter cubes, and finely minced garlic. In the center, a larger white bowl contains finely chopped white onions, while another bowl on the right has small pieces of raw light pink chicken. Above, there are four yellow corn cobs placed in a black tray. Below the bowls, a clear measuring jug holds a golden-yellow broth, a small open can reveals yellow corn kernels in liquid, and a glass jug contains white creamy liquid. The overall layout is organized, showing the fresh and mixed textures and colors of the ingredients clearly. photo taken with an iphone --ar 4:5 --v 7

Gathering fresh, simple ingredients is key to the magic of this Chicken and Corn Chowder (Light and Creamy!) Recipe. Each component is thoughtfully chosen to contribute vibrant flavor, ideal texture, and a beautiful color palette that makes this chowder both delicious and visually inviting.

4 ears sweet corn, shucked: Fresh corn gives the chowder its signature sweet crunch and bright flavor.
3 tablespoons butter: Adds silky richness and helps gently sauté the aromatics.
½ large yellow onion, diced (~ 1 cup): Provides a mellow sweetness and depth of flavor.
3 large cloves garlic, minced: Offers a warm, aromatic base that enhances the savory notes.
2 chipotles in adobo, minced + 2 teaspoons adobo sauce: Bring smoky heat and complexity without overpowering the chowder.
Kosher salt: Essential to balance flavors and elevate the natural sweetness of the ingredients.
1 bunch collard greens, stemmed and finely chopped (2 cups): Adds a lovely earthy green freshness and subtle texture contrast.
4 cups low-sodium chicken broth: The light, flavorful cooking liquid that pulls everything together.
12 ounces boneless, skinless chicken thighs, cut into ¾ inch chunks: Tender and juicy protein that soaks up all the aromatic goodness.
1 (15-ounce) can corn kernels: Boosts the corn presence ensuring every bite has that sweet pop.
1 ½ cups half-and-half: Gives the chowder its creamy, luscious texture without heaviness.
Cilantro and lime wedges, for serving (optional): Fresh garnishes that brighten and balance the flavors perfectly.

How to Make Chicken and Corn Chowder (Light and Creamy!) Recipe

Step 1: Prepare and Sauté Aromatics

Start by removing the corn kernels from the fresh ears—this is where that fresh sweetness shines brightest. In a large pot, melt the butter over medium heat. Add the diced onion and cook until it becomes soft and translucent, about 5 minutes. Next, throw in the minced garlic along with the chipotles and adobo sauce. Stir constantly to release those smoky, spicy aromas but be careful not to burn the garlic, as it will turn bitter.

Step 2: Build Your Chowder Base

Add the chopped collard greens to the pot and sauté for another 3 minutes until they soften slightly. Pour in the chicken broth and stir everything together. Bring the mixture to a gentle simmer—it’s the moment when your kitchen starts to smell like something truly special.

Step 3: Cook the Chicken and Corn

Once simmering, add the chicken chunks to the broth. Let them cook through for about 8 to 10 minutes until tender and juicy. Then, mix in both the fresh and canned corn kernels. The dual corn boost layers sweetness and satisfies that craving for texture in every spoonful.

Step 4: Stir in Creaminess

Finally, pour in the half-and-half and gently warm the chowder without bringing it to a boil—this keeps the cream smooth and silky without curdling. Sprinkle in kosher salt to taste, letting the flavors marry in that perfect balance of light and indulgent. At this point, your Chicken and Corn Chowder (Light and Creamy!) Recipe is ready for a taste test!

How to Serve Chicken and Corn Chowder (Light and Creamy!) Recipe

The image shows a bowl of creamy soup with three main layers: a light cream-colored broth with small orange oil drops floating on top, soft pieces of light pink chicken, and bright yellow corn kernels mixed with dark green leafy vegetables scattered throughout. On the top layer, fresh green cilantro leaves are spread, and a half slice of lime rests on one side of the bowl. A spoon with a white handle lies inside the bowl, partially submerged, with a few pieces of corn and greens on it. The bowl is placed on a wooden surface with a white marbled textured background visible around it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

Fresh cilantro leaves sprinkled on top bring a burst of herbaceous brightness that lifts the whole dish. Adding a squeeze of lime juice right before eating introduces a sharp acidity that perfectly cuts through the creamy richness, making each spoonful sing.

Side Dishes

This chowder pairs beautifully with crusty artisan bread or warm cornbread, perfect for dipping and soaking up every last drop. A light green salad with a citrus vinaigrette is also a wonderful complement, keeping the meal fresh and balanced.

Creative Ways to Present

For a fun twist, serve this chowder in small, hollowed-out bread bowls at your next gathering—it creates an impressive presentation and an edible container. Alternatively, a vibrant garnish of roasted corn kernels or a swirl of chili oil can add texture and visual excitement.

Make Ahead and Storage

Storing Leftovers

This Chicken and Corn Chowder (Light and Creamy!) Recipe keeps well in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. Before serving leftovers, give it a good stir as the cream may settle.

Freezing

While cream-based soups can sometimes separate when frozen, this chowder freezes fairly well if cooled completely and sealed tightly. When ready to enjoy, thaw it overnight in the fridge and gently reheat to maintain its luscious consistency.

Reheating

Reheat on the stovetop over low to medium heat, stirring occasionally to prevent sticking or scorching. Add a splash of broth or half-and-half if it feels too thick, and finish with a fresh squeeze of lime to brighten the flavors again.

FAQs

Can I use chicken breasts instead of thighs?

Absolutely! Chicken breasts will work fine, but thighs tend to stay juicier and more tender, which adds extra richness to the chowder.

Is this recipe very spicy?

Not at all; the chipotles add a gentle smoky warmth without overwhelming heat. You can reduce the amount if you prefer milder flavors.

Can I make this chowder dairy-free?

Yes, you can substitute the half-and-half with coconut milk or a creamy plant-based milk for a similar texture and a hint of sweetness.

What can I use if I don’t have collard greens?

Kale or spinach are great alternatives that maintain the green freshness and texture, just adjust cooking times as spinach wilts faster.

How thick is the chowder?

This chowder strikes a balance—it’s creamy and luscious but still spoonable and light, not overly thick or heavy.

Final Thoughts

You really can’t go wrong with this Chicken and Corn Chowder (Light and Creamy!) Recipe whether you want a quick weeknight dinner or a cozy weekend treat. Its honest ingredients and straightforward steps come together to create something that feels indulgent and nourishing at once. I hope you enjoy making and sharing it as much as I do—it’s a bowl of comfort that’s sure to warm both your heart and belly.