Curry chicken corn chowder is easy to prepare and has wonderful creamy warming flavors. Chopped chicken, potatoes, onion, celery and corn cook in a creamy broth with curry powder.

Serve with crackers, our savory herb quick bread the simple four seed crackers, or with our easy peanut butter bread.

Close up of a white bowl of curry corn chicken chowder with a spoon.

Chowder Recipe With Chicken

After testing this recipe, my husband decided that this is his new favorite soup! He loves the combination of curry powder, chicken, and potatoes in a creamy base.
The recipe is pretty simple but requires more ingredients than some of my other soup recipes. I like to chop and prep all the ingredients first. I also measure out all the spices in advance. This makes cooking the soup a breeze as you dump and go.
We love a good traditional chowder and this recipe includes some fresh new flavors. For another chowder recipe try our quick and easy cod potato chowder (another husband’s favorite).
For more chicken soup recipes try our chicken lentil taco soup or our easy instant pot chicken chili.

Recipe Ingredients

CHICKEN: You’ll need 1 or 2 chicken breasts (depending on the size) to make 2 cups of chopped chicken cubes. I cooked extra and saved the leftovers for making our pineapple chicken salad. Short on time? A store-bought rotisserie chicken can be shredded and added to the soup as well.

VEGETABLES: Chopped potatoes, frozen corn, green onion, celery, garlic and yellow onion are also included.

SOUP BASE: Curry powder is mixed with fresh thyme, salt and pepper. All in a base of chicken broth and cream.

Four images showing steps to make the recipe. First is chopped cooked chicken in a large pot. Second is cooked onion and garlic mixed with curry powder. Potatoes, celery and sprigs of thyme in a yellow broth. Fourth is a pot with creamy yellow soup with corn and chicken added.

How To Make Curry Chicken Corn Chowder

Heat a large pot with cooking oil. Saute the chopped chicken until browned. Set aside.
Cook the onion and garlic until it turns translucent. Mix in the curry powder.
Add potatoes, green onion, broth, thyme, bay leaves, salt and pepper. Cook until potatoes are tender when poked with a fork.
Stir in cream, chicken, and corn. Serve and enjoy!

Leftover soup can be stored in an airtight container in the fridge for up to 4 days. You can reheat on the stove or in the microwave.

Close up of a pot with curry chicken corn chowder with a soup ladle.

Recipe Tips

Use yellow potatoes or baby potatoes and keep the skins on. This just makes life easier. Chop them into bite-size pieces.
This soup doesn’t freeze well. Potatoes can fall apart after being frozen, creating a crumbly texture. The half-and-half cream will also not freeze well in this soup.
Chop and prep all the ingredients first before making the soup. Then you can just dump and cook.
Taste the soup as you’re cooking. Season with more salt and pepper if needed.

Close up of a bowl of yellow soup with chopped potatoes, chicken, celery and corn.

More Soup Recipes

Bacon and Squash Soup is creamy and full of healthy vegetables…and bacon!
Turmeric Ginger Carrot Soup is sweet tasting with a little kick from ginger.
Pork and Squash Stew is so many colors and textures in a tomato-based broth.
Black Bean Tortilla Soup is perfect for busy weeknights.
Creamy Carrot Tomato Soup is delicious and sweet from carrots.

Curry Chicken Corn Chowder

This chowder is easy to prepare and has creamy warming flavors.

5 from 1 vote

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Prep Time: 15

Cook Time: 30

Total Time: 45

Servings: 6 servings

Ingredients

2 cups chopped boneless skinless chicken breast - about 1-2 chicken breasts
3 Tbsp cooking oil
1 cup yellow onion - diced
3 garlic cloves - minced
1 celery rib - chopped small
1 ½ Tbsp curry powder
3 cups chopped yellow potatoes - peeled and cut into bite-size pieces
3 cups frozen corn
⅓ cup chopped green onion
2 ½ cups chicken broth
4-6 springs of fresh thyme - or 1 tsp dried thyme
2 bay leaves
1 tsp salt
¼ tsp ground black pepper
2 ½ cups half and half cream - or coconut milk if you want dairy free

Instructions

Prep the vegetables: chop the potatoes, onion, celery and green onion. Chop the chicken into bite-size pieces.
Heat a large pot or dutch oven with cooking oil. Once the pot is hot, add the chicken and sear on all sides until no longer pink, about 2-3 minutes.
Remove the chicken to a bowl and set aside for now.
Saute the onion and minced garlic with a bit of cooking oil until onion turns translucent, about 1-2 minutes.
Sprinkle the curry powder over top and mix in.
Add the potaotes, corn, green onion, broth, fresh thyme, bay leaves, salt and pepper. Bring to a boil then let simmer until potatoes are tender.
Stir in the half and half cream.
Add back in the chopped chicken and corn. Cook another 1-2 minutes, or until warmed through.

Recipe Notes:

Use yellow potatoes or baby potatoes and keep the skins on. This just makes life easier. Chop them into bite-size pieces.
This soup doesn’t freeze well. Potatoes can fall apart after being frozen, creating a crumbly texture. The half-and-half cream will also not freeze well in this soup.
Chop and prep all the ingredients first before making the soup. Then you can just dump and cook.
Taste the soup as you’re cooking. Season with more salt and pepper if needed.

Nutrition

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