Fiesta Chicken Corn Chowder

Name: Fiesta Chicken Corn Chowder
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1/2 large onion, (diced); 1 jalapeno, ( seeded and, minced); 1 pound chicken breasts, chopped/uncooked ((or 2 1/2 cups shredded rotisserie chicken)); 2 teaspoons ground cumin; 1 tsp EACH salt, chili powder; 1/2 tsp EACH smoked paprika, dried oregano; 1 red bell pepper, (chopped); 1/4 cup flour; 4 garlic cloves, (minced); 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 EACH shredded sharp cheddar, Monterrey Jack cheese; Hot sauce to taste; Sour cream ((highly recommended)); Cheese; Cilantro; Avocados; Tomatoes; Tortilla chips

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This Fiesta Corn Chowder is infused with Mexican seasonings, all made in one pot and on your table in less than 30 minutes! Readers call it: “A family favorite!” “Amazing” and “WOW!” It’s cheesy, creamy (without any heavy cream!), comforting, and the layers of flavors are out of this world!

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top view of chicken corn chowder recipe being served in a bowl showing how to garnish it with corn, jalapenos and cheese

Why you’ll love Chicken Corn Chowder

Expert Balance of Flavors: Combines the warmth of Mexican spices with the sweetness of corn for a perfect flavor contrast- your taste buds will be blown away!
Quick & Easy: This is mostly a “dump and simmer” recipe ready in 30 minutes!
Lightened for Health: Instead of using all heavy cream, this recipe combines a roux and lightened cream cheese for lightened indulgence without compromising creaminess or richness.
Customizable Options: Add different veggies, use rotisserie chicken, make it cheesier, creamier, etc. to make it perfect for YOU!

What is Corn Chowder?

Corn chowder is a hearty, creamy soup made with sweet corn, potatoes, and often other vegetables like onions and celery. It typically features a rich, milk or cream-based broth, giving it a smooth, comforting texture. Some variations include bacon or chicken for added flavor and protein. The natural sweetness of the corn balances the savory ingredients, making corn chowder a warm, satisfying dish perfect for any season. I’ve taken traditional chowder and added Mexican seasonings to create the most flavorful chicken corn chowder you’ve ever tasted!

showing how to serve chicken corn soup recipe by topping it with tomatoes and cilantro

Chicken and Corn Chowder ingredients

This corn chowder is made with easy, pantry-friendly ingredients. Let’s take a closer look at what you need (measurements in the printable recipe card at the bottom of the post):

Chicken: Use one pound of chicken breast or thighs (personal preference) or 2 ½ cups of shredded chicken (make your own or use rotisserie).
Corn: You can use fresh, canned or frozen to add texture and a burst of sweetness.
Cream-style corn: Adds sweetness boosts the overall corn flavor and is a MUST to make this soup extra creamy!
Seasonings: Cumin, chili powder, smoked paprika, dried oregano, salt, and pepper create a multi-dimensional fiesta profile.
Onion: Adds sweetness and depth, serving as the base for the flavor profile. Use half of a yellow onion, or you may substitute 1 teaspoon of onion powder for those lazy days when you don’t feel like chopping.
Garlic: Four garlic cloves add aromatic depth or substitute 1 ½ teaspoons garlic powder-but fresh is so much better!
Jalapeno: This will not make the recipe spicy, but enliven the flavors. Remove the veins and seeds, then add some seeds after the chowder if you want more heat.
Bell pepper: Use red, yellow, or orange for their sweetness, mild crunch and pop of color.
Fire-roasted diced tomatoes: These are wonderfully smoky with a sweet complexity and less acidity than traditional tomatoes. Use regular if you can’t find fire-roasted.
Canned Mild Diced Green Chilies: Make sure you purchase mild green chiles – I have accidentally used the hot chilies before and they are HOT! Mild green chiles, however, are more tangy than hot.
Flour: This creates the roux to thicken the chowder, creating a creamy texture.
Chicken broth: This creates the savory backbone of the recipe. Use low-sodium chicken broth to control the salt. It’s easy to add more, but difficult to take away!
Cornstarch: This helps to thicken the chowder without adding extra butter and flour, so the chowder is smoother and less heavy.
Cream cheese: Contributes to a creamy, rich texture and enhances the chowder’s body without adding more flour. Use block cream cheese softened in the microwave until very soft.
Cheese: Sharp cheddar adds flavor to cut through the creaminess while Monterrey enhances the buttery, velvety richness.

top view of chicken corn chowder recipe ingredients: diced chicken, corn, cream corn, chicken broth, flour, onions, garlic, tomatoes, jalapeno, green chiles, and spices.

Can I use Frozen Corn for Corn Chowder?

I prefer fresh or canned corn for this Chicken Corn Chowder recipe because the texture holds up better. Here’s the breakdown:

-Canned Corn: Drain and rinse before adding to the chowder.
-Fresh corn: You will need about 2 cups of sweet corn.
-Frozen corn: This comes down to personal preference. I don’t think frozen corn holds its texture well in this chowder. Ensure the corn is thawed before adding to the soup; otherwise, it will add extra liquid, making the chowder less creamy.

How to make Chicken Corn Chowder

Let’s take a closer look at how to make corn chowder with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Cook Chicken. Sauté the onion, jalapeno, and chicken breasts in olive oil and butter.

showing how to make chicken corn chowder by browning the chicken with the onions, garlic and spices

Step 2: Make the Roux. Add your bell peppers, garlic, and flour and cook for two minutes, then it’s dumping time!

showing how to make chicken corn chowder by adding flour to the chicken and cooking to make a roux.

Step 3: Add the Remaining Ingredients. Add the chicken broth, creamed corn, whole corn, diced tomatoes, green chiles, and all spices.

showing how to make chicken corn chowder by adding the broth, corn, tomatoes and green chiles.

Step 4: Simmer. Bring to a boil then reduce to a simmer, uncovered, for 10 minutes, stirring occasionally.

showing how to make chicken corn chowder by simmering the chowder to thicken.

Step 5: Add Cheeses. Finally, stir in shredded cheese and cream cheese until wonderfully smooth and creamy.

showing how to make chicken corn chowder by stirring in cream cheese until melted, followed by shredded cheddar and Monterrey Jack cheese until melted.

Step 6: Garnish. Garnish individual bowls with toppings such as extra cheese, sour cream, jalapenos, tortilla chips, cilantro, tomatoes, etc.

a ladle of chicken corn chowder recipe showing how creamy it is

Chicken Corn Soup Recipe variations

Add Vegetables: You can add traditional vegetables like carrots, potatoes, and celery or anything your heart desires, such as chayote, mushrooms, zucchini, cauliflower, spinach etc.
Add Beans: Add black beans or pinto beans.
Rice: I love the added texture of rice! You can add any type of cooked rice or uncooked long-grain white rice directly to the soup. Bring to a boil, then reduce heat and simmer on medium-low, stirring occasionally, for 8-12 minutes or until rice is cooked. The cooking time may vary depending on how long it takes to bring your soup to a boil, so I suggest checking the rice occasionally until it is done.
Spicy Chicken Corn Soup: Add addition jalapeños, cayenne pepper, chipotle peppers, or hot sauce for a spicier kick.
Cheesy Chicken Corn Soup: Stir in additional shredded cheddar or Monterrey cheese for more cheesy comfort.

How to serve Mexican Corn Chowder

Toppings, toppings toppings! Toppings are part of the fun of fiesta Chicken Corn Chowder and a way for everyone to customize their soup. Toppings like cheese, avocado, cilantro, tomatoes, tortilla chips etc. As far as sides for chowder, here are a few ideas:

A green salad like Southwest Salad or Mexican Salad
A fruit salad like my FAVORITE Pina Colada Fruit Salad
A big side of chips and Homemade Salsa!
Top it all off with Tres Leches Cake

top view of a ladle of chicken chowder showing how thick and creamy it is with lots of corn

How long does Chicken Corn Chowder Last?

Not very long at our house! Refrigerate Chicken Corn Chowder in an airtight container and store it in the refrigerator for up to 5 days.

Can I freeze chicken Corn Chowder?

I do not recommend freezing Chicken Corn Chowder with the cream cheese and cheeses because the fat in the cheeses will separate and create a funny texture. You can freeze your Chicken Corn Chowder without the cream cheese and Mexican cheeses.

How do I freeze Chicken Corn Chowder?

Follow recipe up to the point of adding cream cheese – do not add cream cheese or cheeses.
Let soup cool completely.
Add the chowder to a freezer-size bag or airtight freezer-safe container.
Push out any excess air, seal, seal and freeze for up to 3 months.
When ready to eat, let the corn chowder thaw in the refrigerator.
Transfer soup to a Dutch oven/soup pot and warm over the stove.
Once warm, stir in cream cheese until melted followed by cheeses until melted.

Chicken and Corn Chowder FAQs

How do I thicken Chicken Corn Chowder?

You can customize the consistency of your Chicken Corn Chowder by adding either heavy cream or additional cream cheese for a creamier soup. For a thicker soup, whisk 1 tablespoon cornstarch with ¼ cup water and add to soup then simmer for 5 minutes. For a thinner soup, add additional milk or chicken broth.

What makes chowder chowder instead of soup?

Chowder differs from soup primarily in its thicker, creamier consistency and heartier ingredients. Typically, chowders are rich and often milk- or cream-based, giving them a distinctive, velvety texture. They usually include chunky ingredients like potatoes, seafood, or corn, and are often thickened with a roux or crushed crackers. In contrast, soups can vary widely in consistency and ingredients, ranging from broths to purees, and don’t necessarily have the same creamy or thickened characteristics as chowder.

Why does my corn chowder taste bland?

Your corn chowder might taste bland due to a lack of seasoning or insufficient flavor development. Common issues include not adding enough salt, which is essential for enhancing the natural flavors of the ingredients – even if your chowder is well seasoned, it will still taste bland if there isn’t enough salt. Insufficient simmering time may also prevent flavors from melding together properly. Enhancing your chowder with a splash of acidity, such as lime juice or a dash of vinegar, can also brighten the overall flavor. Lastly, using fresh, high-quality corn and other ingredients can make a significant difference in the taste of your chowder.

How do you thicken chicken corn chowder?

We achieve such a creamy, thick Chicken Corn Chowder without all the fat by:

-Roux: Making a roux of flour, olive oil and butter then adding chicken broth creates a thick, creamy sauce-like base. This eliminates our need to use heavy cream.
-Cornstarch: Cornstarch further thickens the Chicken Corn Chowder without having to add extra butter that adding more flour would require
-Cream cheese: Using ⅓ fat cream cheese adds a rich, creamy tanginess without as much fat as heavy cream.
-Creamed corn: Creamed corn adds extra body to the corn chowder and the same trick I use in my Skinny Buffalo Chicken Mac and Cheese (amazing). The natural creaminess of creamed corn is a life-changing secret ingredient.

Is Chicken Corn Chowder healthy?

Chicken corn chowder can be made healthier by using low-fat milk, reducing the amount of cream, or using olive oil instead of butter. It’s also high in protein and fiber due to the chicken and corn.

Can I use canned corn in Chicken Corn Chowder?

Yes, canned corn works well in chicken corn chowder and is a convenient option. You can also use fresh or frozen corn for a more robust flavor.

How do I make Chicken Corn Chowder dairy-free?

For a dairy-free version, omit the cheese and cream cheese, replace the cream with coconut milk or a dairy-free cream alternative. You can also use olive oil instead of butter.

up close of a bowl of chicken corn chowder showing how creamy it is

Looking for more Mexican Soup Recipes?

Chicken Tortilla Soup
Creamy Chicken Tortilla Soup
Taco Soup
Chicken Fajita Soup
Salsa Verde Crockpot Chicken Tortilla Soup
Albondigas Soup
Pozole Verde
Pozole Rojo
Black Bean Soup
Caldo De Pollo

WANT TO TRY THIS Chicken Corn Chowder RECIPE?

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Servings: -8 servings

Total Time: 30

Prep Time: 10

Cook Time: 20

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Ingredients

Mexican Corn Chicken Chowder

3 tablespoons unsalted butter
2 tablespoons olive oil
1/2 large onion, diced
1 jalapeno, seeded and, minced
1 pound chicken breasts, chopped/uncooked (or 2 ½ cups shredded rotisserie chicken)
2 teaspoons ground cumin
1 tsp EACH salt, chili powder
1/2 tsp EACH smoked paprika, dried oregano
1 red bell pepper, chopped
1/4 cup flour
4 garlic cloves, minced
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
½ cup EACH shredded sharp cheddar, Monterrey Jack cheese
Hot sauce to taste

Garnish (optional)

Sour cream (highly recommended)
Cheese
Cilantro
Avocados
Tomatoes
Tortilla chips

Instructions

Melt the butter in the olive oil over medium-high heat in a large Dutch oven or soup pot. Add the chopped chicken, onions, jalapenos, and seasonings; then sauté for 3 minutes.
Add the bell peppers, garlic, and flour. Cook, while stirring for 2 minutes.
Reduce the heat to low and gradually stir in 3 cups chicken broth.
Whisk 2 tablespoons cornstarch with the remaining 1 cup chicken broth and add it to the soup. Stir in the creamed corn, whole corn, diced tomatoes, and green chiles.
Bring to a boil, then reduce to a simmer. Add rotisserie chicken if using. Simmer, uncovered, for 10 minutes, stirring occasionally.
Reduce the heat to low, and stir in the softened cream cheese until melted. Then, add the shredded cheeses, a handful at a time, and continue to stir until completely melted.
Garnish servings with desired toppings.

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70 Comments

Trisha says

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I hope your surgery went well! I love your recipes, but more importantly you just seem like a good role model and example to those around you.

I’m excited to try this soup! It looks so good. I’ve made your Skinny Potato Soup twice now and loved it!! You are so talented with spices/flavor. 🙂

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- Jen says
  
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  Thank you so much Trisha for such kind words! Yes my surgery went well and feeling tons better a few days out. I am so happy to hear you have made the Skinny Potato Soup twice already! I am excited for you to try this one and hear which one you like better!
  
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erin says

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Hi I was just wondering if I should use raw chicken or chicken that’s already cooked? Thanks

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- Jen says
  
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  raw chicken 🙂
  
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Marisa Franca @ All Our Way says

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Hi, Jen! Oh! I didn’t know about your surgery, I’m so glad everything went well. I’ll keep you in my prayers so that you do continue to recuperate. Now, your soup. Every one of your soups sound so good. We aren’t home at this time so it’s pretty hard for me to make a batch of anything we can’t consume in one meal. I’m pinning and sharing. Sending hugs!!

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- Jen says
  
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  You are always so thoughtful Marisa! Thank you so so much for your prayers, I know they truly make a difference! I LOVE soup season! I love to make soups and eat soups and will be so sad when its over. Hopefully you can fit a few soups in once you are home before its grilling time 🙂 Hugs and all the best to you and yours as well! xo
  
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Debbie MacLellan says

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Jen you are bar far my new favorite go to for anything yummy. Your photos are to die for just made last week your one pot pepper jack cheese fajita soup. Was awesome. Im now going to try the 30 min mexican corn chowder. We love anything mexican in my house. Thanks and keep up the great work.

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- Jen says
  
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  What a kind comment/compliment Debbie, thank you so much! I love hearing you and your house are enjoying my recipes including the One Pot Pepper Jack Chicken Fajita Soup! I hope you love this one just as much! All the best to you and yours!
  
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Allie says

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So glad to hear you are feeling “tons” better already.
It’s great when I check out an interesting recipe and find that I already have ALL the ingredients on hand. I can’t imagine what it would be like living in Carlsbad. I lived in San Diego, and Pacific Beach when I was a child. Living now in Northern California where we definitely have 4 seasons.

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- Jen says
  
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  Thank you so much Allie! What a small world! We love living in Carlsbad, but I grew up in Poway, so I have never really known 4 distinct seasons, but I am grateful for no snow 🙂 That is awesome you already have all the ingredients for this soup – I hope you can make it soon and love it!
  
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Laurie says

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Sending you lots of healing vibes from the Bay Area!

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- Jen says
  
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  Thank you so so much Laurie! xo
  
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Debbie says

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Hi Jenn your Im making your mexican chx corn chowder and your receipe calls for bell peppers in the instruction portion but not the ingredient list.

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- Jen says
  
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  Sorry about that Debbie! It should be 1 red chopped bell pepper, but it is not essential. I will correct the recipe. Thanks for spotting that!
  
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Sherry says

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Jen, Not only are your recipes delicious but your photographs are incredible! I love that when I print out the recipe I get a small picture of the finished product. I’ve read your story and am amazed at what a strong, resilient woman you are. Best wishes for a speedy recovery.

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- Jen says
  
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  Hi Sherry, thank you so much for your kind comment! I have so much fun in the whole process from creating, cooking and photographing and feel truly blessed to be doing what I love and meeting wonderful people like you! Thank you so much for taking the time to read my story. It has been an incredible journey and I am so grateful for modern medicine and miracles 🙂 All the best to you and yours!
  
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Sue R says

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Hi from down under 🙂 Sorry to hear you are dealing with surgery but needed to let you know that since I found your website and recipes you honestly are one of my top 3 foodie bloggers ever and I subscribe to lots so I want to say thank you and keep up the good work. Some of us are a bit quiet but know we are noticing how talented you are. {hugs}

Sue

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- Jen says
  
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  You are so so kind, Sue, thank you! I am truly honored to be one of your favorite food bloggers – that means the world to me! Thank you so much for making my recipes and for your kind words! I hope you continue to love cooking from my site!
  
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Malinda @Countryside Cravings says

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Oh my you had surgery!! I hope you are doing well!! Ever since I started reading your blog you have inspired me! You have gone through so much but look at it with such an open heart, mind and spirit compared to how most people, myself included, would deal with things. Take care of yourself! Oh and this soup looks absolutely AMAZING!! So creamy, cheesy and delicious!

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- Jen says
  
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  You are so sweet Malinda! Thank you so much for taking the time to uplift me with your kind, thoughtful comment! I am doing very well, thank you – its amazing what a difference a week can make -and delicious soup 🙂 All the best to you and yours! xo
  
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Eve Settles says

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Jen, I am a big fan of you and your recipes. May you continue to rebound quickly and feel strong!

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- Jen says
  
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  You are so kind Eve, thank you so much! I am feeling better and better and almost as good as new! All the best to you and yours as well! xo
  
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Claire Quilty says

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Speedy recovery and good thoughts are coming your way. So happy to have found your site, very yummy recipes, reminds me of my home. I am a 7th generation Oceanside-Carlsbad native, living in Missouri. I will follow your pins. Thanks.

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- Jen says
  
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  Thank you so so much Claire, I really appreciate the good wishes! You come from a long long line of Oceanside-Carlsbadians! I am so glad my recipes bring a taste of San Diego into your home. Wishing you all the best!
  
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Layne Schwabedissen says

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Loved it! Of course 🙂

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- Jen says
  
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  You’re awesome. Thanks Layne!
  
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Dawn says

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You’re right, Jen – another amazing soup!! So delicious, am adding it to my ‘tried and true faves’ along with many of your other recipes! So glad to hear you’re feeling better….will continue to send healing thoughts your way!

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- Jen says
  
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  Thank you so so much for your healing thoughts Dawn, that means so much to me! I am almost as good as new 🙂 Thank you also for taking the time to comment and let me know this made into your “tried and true favs” – yes!!!! I am so honored you are enjoying my recipes!
  
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  - Dawn says
    
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    Well, we have to keep you healthy so you can keep sharing your wonderful recipes 🙂 Nothing brightens my day more than a colorful email in my inbox from Carlsbad Cravings! You take care and continue to be well, friend!
    
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    - Jen says
      
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      So so sweet, I absolutely love hearing my emails brighten your day, thanks Dawn! And nothing brightens my day more than comments like yours! Thank you so much! xo
      
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Candace says

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This was delicious! I threw in a zucchini and used frozen corn in place of creamed corn (it was what I had on hand). My kids asked for seconds – Thanks Jen! Two winners in one week (we also loved the Red Curry Chicken, yummy!).

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- Jen says
  
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  Hi Candace, I’m so glad this was a winner along with the Red Curry Chicken – yay! Your addition of zucchini sounds wonderful and I’m so glad it worked okay with the frozen corn! Thank you for trying my recipes!
  
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Rachel says

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I bookmarked this soup when it was first posted but I just got around to making it tonight. Wow! It was a restaurant-quality soup. Totally tasted like something I would get from Panera. I appreciated your use of thickeners to give the soup some body and texture. Nice blend of flavors and textures. Clearly this makes a ton but I know what I will be having for lunch this week. Carlsbad Cravings has become one of my new favorite food blogs to follow and make.

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- Jen says
  
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  Awesome Rachel, “restaurant quality” is an incredible complement – thank you so much! And I am SO honored I have become one of your favorite food bloggers – it doesn’t get any higher praise than that and I SO appreciate it! Thank you for following along and making my recipes! I love that you are enjoying them!
  
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Carmen says

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Super cold here in Calgary Canada today so wanted something warm and flavourful and WOW this so completely fit the bill!! The spices and flavours were just awesome as well as I used spicy red pepper stewed tomatoes instead of just diced so it definitely added even more flavour. THis was delicious and I plan to make it quite a bit more often!!

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- Jen says
  
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  Thank you for your awesome comment Carmen! I’m so happy this warmed you up and your use of spicy red pepper stewed tomatoes sounds amazing! I hope you enjoy many more of my soup recipes on these cold winter days!
  
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amber marshall says

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My whole family loved this soup! Made it last week and making it again tonight. Thank you for sharing

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- Jen says
  
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  You are so welcome Amber! I’m thrilled it’s become a new family favorite!!!
  
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Pamela says

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This was so easy and delicious!!! Only changes I made based on what I had, was probably double the chicken, and then I had two small cans of creamed corn instead of the large. This is a keeper and could not be easier!

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- Jen says
  
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  Awesome Pamela, thanks for taking the time to comment! I’m so pleased it is a keeper!
  
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Cheryl says

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I added a can of non fat evaporated milk and use less cheese to further lighten it up and it was delicious. Leftovers a couple days later even better. Thanks and pray God blesses you with his healing power.

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- Jen says
  
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  Awesome Cheryl, those sound like delicious ways to lighten it up and I’m so pleased you loved the leftovers! Thank you so much for your well wishes! xo
  
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Karen says

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I have made this soup many times and my family loves it. Thank you for the great recipe. It is one of our favorites!

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- Jen says
  
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  I love hearing that, thanks so much Karen!
  
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Anna says

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Made this yesterday and it was so good! It was delicious both with and without the cream cheese.

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- Jen says
  
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  Thank you Anna! I’m so pleased it was a winner!
  
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Kelly says

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I made this soup tonight and my entire family loved it! It was the perfect dinner for a cold night. I will definitely be making this again.

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- Jen says
  
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  Thanks so much Kelly! Its always a win when the whole family loves i!
  
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Sheryl says

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WOW! This chowder was so delicious. I added cream cheese and freshly grated cheddar to each bowl thinking we’d have leftovers to freeze, but I don’t think that will be the case now. Thank you so much!

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- Jen says
  
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  Thank you so much Sheryl, I’m so happy you loved this chicken corn chowder so much!
  
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Terry says

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Can I leave out both the cream cheese and shredded cheese?

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- Jen says
  
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  Absolutely, it will just make it lees creamy and less like a chowder and more of a soup.
  
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Vivian says

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Made this soup tonight and it’s so good! This is my first recipe that I’ve tried from you and I must say, I’m excited to try more!

The soup was creamy and full of flavour. I added some potato, a can of black beans and some mushrooms. Delish!

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- Jen says
  
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  YAY! Welcome to my site Vivian, I’m so happy you loved the Mexican Corn Chowder and your additions sound fantastic! I hope you continue to find new recipes to love here!
  
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Krista says

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I made this soup tonight and it was amazing! Added carrots. It was the perfect amount of spice! Thank you for this great recipe! Tasted just like the one i had in a restaurant near me that I loved.

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- Jen says
  
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  Thank you so much Krista! I’m so pleased it was such a winner!
  
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Cathy says

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Do you think substituting skim milk for cream cheese would work? If so, how much?

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- Jen says
  
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  Hi Cathy, skim milk will not thicken the chowder and make it creamy like cream cheese. You can, however, increase the cornstarch to 3 tablespoons and omit the cream cheese if you’re trying to save calories.
  
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Rachel says

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So excited for this recipe. I love that it was pretty easy to make it gluten-free dairy free too. I used gluten-free flour, and dairy free butter. And I even used dairy free cream cheese. I was so happy to see a recipe without heavy cream. Heavy cream is a hard substitute to make dairy free because of all the fat it provides. It tastes great without the cream cheese, but I wanted it extra creamy. I love your recipes. Thank you!!

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- Jen says
  
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  Thanks Rachel! I am so glad that it was easy to substitute!
  
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- Megan says
  
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  Any suggestions for making this in a slow Cooker? Looks delish!
  
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  - Jen says
    
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    I’ve not tried this in a slow cooker, and the consistency may be a little different. If you want to try, I’d say to use chicken breast and add all of the ingredients (making sure to whisk the cornstarch into the chicken broth) EXCEPT the cheeses and hot sauce. Cook on high for 3-4 hours or on low 6-7 hours, or until chicken is tender enough to shred. Remove chicken and allow to rest 5 minutes before dicing or shredding. Meanwhile, add the cheeses and hot sauce to the slow cooker and stir in until melted. Add the shredded chicken back to the crock pot and warm through.
    
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David C says

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This one looks really good. Will have to try this soon.
Thanks!

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- Jen says
  
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  Thank you David! I think you’ll love how flavorful and easy this chowder is!
  
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Lori says

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I was on my way to the grocery store and still did not know what to make for supper. The email with this recipe came to the rescue! I wrote down what I needed, bought it and went home!! It was delicious!! Thank you for saving supper once again!!

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- Jen says
  
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  Oh, thank you Lori! I’m so pleased this was a hit and saved supper! Thank you for continuing to stop by!
  
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Karen says

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Hi Jenn. It’s almost soup season and this is on the top of my list to make! Quick question: soups often taste better the second day so will the taste improve if I wait to serve it? Thank you!

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- Jen says
  
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  Hi Karen, I’m excited for soup season too! Yes, this is another one that tastes even better the next say 😉
  
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Jamie says

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Hi, I’m making this tonight and wanted to add some potatoes to it. Do you suggest leaving the amount of corn the same or lowering it with the addition of the potatoes? Thanks

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- Jen says
  
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  Hi Jamie, I would leave the corn and add potatoes to it. Enjoy!
  
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