Name: Cheesy Chicken Corn Chowder Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican American
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1/2 large onion, diced; 1 jalapeno, seeded and minced; 1 pound chicken breasts, chopped (or 2 1/2 cups shredded rotisserie chicken); 2 teaspoons ground cumin; 1 teaspoon salt; 1 teaspoon chili powder; 1/2 teaspoon smoked paprika; 1/2 teaspoon dried oregano; 1 red bell pepper, chopped; 4 garlic cloves, minced; 1/4 cup flour; 4 cups low sodium chicken broth, divided; 2 tablespoons cornstarch; 2 (14.75 oz) cans cream-style corn; 1 (15 oz) can sweet corn, drained and rinsed (or 2 cups fresh or frozen); 1 (14 oz) can fire-roasted diced tomatoes, drained; 1 (4 oz) can mild diced green chilies; 4 oz block cream cheese, very soft; 1/2 cup shredded sharp cheddar cheese; 1/2 cup shredded Monterrey Jack cheese; Hot sauce to taste; Sour cream (highly recommended); Additional shredded cheese for garnish; Cilantro for garnish; Avocados for garnish; Tomatoes for garnish; Tortilla chips for garnish

There’s something so comforting about a warm bowl of soup loaded with cheese and tender chicken. This Cheesy Chicken Corn Chowder Recipe hits all those cozy notes while packing in bold, fiesta flavors that’ll make your taste buds dance. It’s creamy, cheesy, and loaded with delicious textures that keep you coming back for more.

A large white pot filled with thick creamy orange soup, with visible layers of bright yellow corn kernels and small red tomato pieces mixed throughout. The soup is topped with scattered green cilantro leaves for a touch of color. A shiny silver ladle is partially submerged in the soup, held by a woman's hand on the right side of the pot, lifting a spoonful that shows the same colorful mix of corn, tomato, and cilantro. Around the pot, there are fresh green cilantro sprigs, half a green avocado, halved limes, and a small white bowl of diced tomatoes, all set on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Jump to:

Why You'll Love This Recipe
Ingredients & Why They Work
Make It Your Way
Step-by-Step: How I Make Cheesy Chicken Corn Chowder Recipe
Top Tip
How to Serve Cheesy Chicken Corn Chowder Recipe
Make Ahead and Storage
Frequently Asked Questions:
Final Thoughts
Cheesy Chicken Corn Chowder Recipe

Why You'll Love This Recipe

I stumbled upon this chowder when I wanted something hearty but not too heavy, and it quickly turned into a top request from family and friends. What makes this Cheesy Chicken Corn Chowder Recipe stand out isn’t just the creamy cheesiness, but how the spices and fresh veggies come together perfectly with tender chicken and sweet corn.

One-Pot Wonder: Everything cooks in one pot, making cleanup a breeze after you enjoy this flavorful meal.
Layered Flavors: The combination of cumin, smoked paprika, and chili powder adds a depth you don’t usually get in standard chowders.
Cheesy & Creamy Without Heavy Cream: Using cream cheese and sharp cheddar gives richness without feeling too heavy or greasy.
Flexible & Family-Friendly: You can easily swap chicken for rotisserie or adjust spice levels to suit everyone at the table.

This image shows a close-up of a thick, creamy soup in a white pot. The soup has a smooth yellow base mixed with bright yellow corn kernels, small red tomato pieces, and dots of green herbs on top. A metal ladle is lifting a portion of the soup, clearly showing the colorful mix of ingredients and the creamy texture. The background is out of focus but has a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

This recipe’s ingredients combine freshness, spice, and creamy texture for a balanced comfort food bowl. When I shop, I always grab fresh jalapenos and peppers for crunch and flavor, and the dual corn cans add a sweetness and body that’s essential.

Flat lay of unsalted butter in a small white ceramic dish, a small white bowl of olive oil, a halved large onion diced, one whole jalapeno with bright green skin, raw chopped chicken breast pieces arranged neatly, a small white bowl with ground cumin powder, salt and chili powder mixed finely, a small white bowl containing smoked paprika and dried oregano, one chopped red bell pepper, a small white bowl filled with flour, four whole garlic cloves unpeeled, a small white bowl of low sodium chicken broth, a small white bowl with cornstarch powder, a white ceramic bowl with cream-style corn kernels, fresh whole ears of sweet corn with husks partially removed, a small white bowl holding diced fire-roasted tomatoes, a small white bowl of mild diced green chilies, a block of soft cream cheese, a small pile of shredded sharp cheddar cheese, a small pile of shredded Monterrey Jack cheese, a small white bowl of hot sauce, a dollop of sour cream on a simple white plate, fresh cilantro sprigs, two sliced avocados with bright green flesh, several ripe tomatoes quartered, and triangular tortilla chips arranged sharply—all placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted Butter: Adds rich flavor and helps cook aromatics without overpowering.
Olive Oil: For sautéing — balances the butter’s richness with a lighter touch.
Onion: The flavor base for that savory depth.
Jalapeno: For a little kick without overwhelming heat.
Chicken Breasts (or Rotisserie Chicken): Tender protein that soaks up flavors beautifully.
Ground Cumin, Chili Powder, Smoked Paprika, Dried Oregano: The spice blend creates that signature southwestern vibe.
Red Bell Pepper: Sweet crunch that brightens the chowder.
Flour: Helps thicken the chowder evenly.
Garlic: Aromatic punch that enhances the layers.
Chicken Broth: The liquid base — use low sodium to control saltiness.
Cornstarch: Added for extra body and thickening power.
Cream-Style Corn & Sweet Corn: Offers creaminess plus texture contrast.
Fire-Roasted Diced Tomatoes: Smoky sweetness to deepen flavor.
Mild Diced Green Chilies: Adds gentle heat and a green freshness.
Cream Cheese: The secret to creamy richness without heavy cream.
Sharp Cheddar & Monterey Jack Cheese: Melts beautifully and adds tangy cheesiness.
Hot Sauce: Totally optional, but I like the added brightness and heat it brings at the table.
Sour Cream, Cilantro, Avocados, Tomatoes, Tortilla Chips: For topping and personalization when serving.

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Note: You'll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Make It Your Way

I often tweak this recipe depending on who’s visiting or what’s in my fridge. Don’t be shy about adding a little more spice, or swapping veggies depending on what you have on hand — that’s the beauty of chowder.

Use rotisserie chicken: I love this for quick cleanup and extra flavor — just toss in shredded chicken at the simmering step.
Add extra veggies: Sometimes I chuck in frozen corn kernels or diced zucchini for a nutrition boost.
Swap the cheese: Feel free to use pepper jack for a spicier touch or even a little smoked gouda for richness.
Make it vegetarian: Skip the chicken and add beans or tofu with vegetable broth.

Step-by-Step: How I Make Cheesy Chicken Corn Chowder Recipe

Step 1: Sauté Your Aromatics and Chicken

Start by melting butter in olive oil over medium-high heat—this combo gives flavor without burning. Add diced chicken, onions, and minced jalapeno with cumin, salt, chili powder, smoked paprika, and oregano. Sauté about 3 minutes until chicken starts to brown and onions soften. Don’t rush this step; it builds the base flavor layer and keeps chicken tender.

Step 2: Add Red Bell Pepper, Garlic, and Flour

Stir in chopped red bell pepper and minced garlic, cooking for another couple of minutes. Sprinkle flour evenly over the mix, stirring constantly for 2 minutes. This helps thicken the chowder without clumping—keep the heat moderate, so the flour toasts a bit but doesn’t brown too much.

Step 3: Slowly Add Chicken Broth and Cornstarch Mixture

Turn heat down to low and gradually pour in 3 cups of chicken broth, whisking as you go to avoid lumps. Mix cornstarch with the remaining cup of chicken broth separately then stir it into the pot. This double-thickening ensures your chowder has that smooth, rich texture without feeling gluey.

Step 4: Stir in Corn, Tomatoes, and Green Chilies, Then Simmer

Mix in cream-style corn, drained sweet corn, fire-roasted diced tomatoes, and mild diced green chilies. Bring the soup almost to a boil, then reduce to a simmer. If you’re using rotisserie chicken, add it now. Let everything cook, uncovered, for about 10 minutes, stirring occasionally so flavors meld and chowder thickens beautifully.

Step 5: Melt in Cream Cheese and Shredded Cheeses

Turn heat to low and stir in the softened cream cheese until it melts smoothly into the chowder. Then, add shredded sharp cheddar and Monterey Jack cheese a handful at a time, stirring constantly until fully melted and silky. This step is the magic that turns the soup into creamy, cheesy perfection.

Step 6: Serve Hot With Your Favorite Toppings

Ladle into bowls and let your guests garnish with sour cream, fresh cilantro, diced avocado, chopped tomatoes, and crunchy tortilla chips. The contrast of creamy, spicy, and crisp makes every bite a delight.

Top Tip

I’ve found a few tricks make this Cheesy Chicken Corn Chowder Recipe come together more easily and taste even better. From sautéing to melting cheese, these little tips save time and boost flavor.

Low & Slow Cheese Melting: Keep heat on low when adding cream cheese and shredded cheese to avoid grainy texture and ensure smoothness.
Don’t Skip Toasting the Flour: Cooking flour with garlic and veggies helps prevent raw flour taste and promotes thickening without lumps.
Use a Whisk When Adding Liquids: Stir constantly as you add broth and cornstarch mixtures to keep chowder perfectly smooth.
Adjust Spice Level Last: Start mild and add hot sauce or jalapeno at the end so the whole bowl is perfect for your heat preference.

How to Serve Cheesy Chicken Corn Chowder Recipe

cheesy chicken corn chowder - Serving Suggestion

Garnishes

I always serve this chowder with a dollop of sour cream because it adds a cool creaminess that balances the spices. Fresh cilantro sprinkled on top gives it that fresh, bright pop. I love diced avocado for cream and texture, with chopped tomatoes or even a squeeze of lime—adds a fresh contrast. And of course, tortilla chips for crunch are non-negotiable in our house.

Side Dishes

Because it’s such a filling chowder, I like simple sides — a crisp green salad with lime vinaigrette or warm, crusty bread to soak every last drop. Sometimes I pair it with Mexican street corn salad or a small bowl of fresh fruit to lighten the meal.

Creative Ways to Present

For a fun dinner party, I serve this chowder in mini Dutch ovens or decorative soup bowls and let guests add their own toppings from a colorful spread. You can also scoop it into hollowed-out mini bell peppers or small bread bowls for a festive presentation.

Make Ahead and Storage

Storing Leftovers

I store leftover chowder in airtight containers in the fridge, and it keeps beautifully for up to 3 days. Just give it a good stir when reheating to reincorporate the cheese, and it tastes almost as fresh as day one.

Freezing

I’ve frozen this chowder a few times by letting it cool completely and placing it in zip-top freezer bags. It stays great for up to 3 months. When thawed, the cheese can separate a bit, so just whisk well while reheating to bring it back together.

Reheating

Reheat gently on the stove over medium-low heat, stirring frequently so the cheese doesn’t clump or burn. Adding a splash of broth or water can loosen the chowder if it thickened too much in the fridge.

Frequently Asked Questions:

Can I make this chowder in advance?

Absolutely! This Cheesy Chicken Corn Chowder Recipe is perfect for making a day ahead. Just store it refrigerated and reheat gently before serving to keep the cheesy texture smooth.

Can I use leftover rotisserie chicken instead of raw chicken breasts?

Yes! Using shredded rotisserie chicken is a great shortcut. Add it when the soup is simmering and let it warm through. It makes this recipe even faster without sacrificing flavor.

How spicy is this Cheesy Chicken Corn Chowder Recipe?

The recipe is moderately spiced thanks to the jalapenos and chili powder, but you can easily adjust the heat by reducing jalapenos or skipping the hot sauce. It’s designed to be family-friendly yet flavorful.

Can I make this recipe dairy-free?

You can make a dairy-free version by swapping cream cheese and shredded cheeses for dairy-free alternatives. Coconut cream or cashew cream can add richness while keeping it creamy and delicious.

Final Thoughts

This Cheesy Chicken Corn Chowder Recipe is like a warm, cheesy hug in a bowl — exactly what I reach for when I want comfort food that feels special but isn’t complicated. I promise you’ll find it’s easy enough for a busy weeknight but impressive enough to share with guests. Give it a try, and I’d bet my tortilla chips you’ll want to make it again and again.