Chicken and Rice Corn Chowder
5 from 5 votes

Chicken and Rice Corn Chowder

This simple recipe is a thick, satisfying, and warming winter chowder that's packed chicken and rice.

Course Soup
Cuisine American
Keyword Chicken, chowder, soup
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 415 kcal
Author Erren


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 celery stalks finely chopped
  • cups good quality chicken stock
  • 1 cup whipping cream
  • 2 cups frozen corn
  • 1⁄2 cup long grain rice
  • 2 cups cooked chicken chopped
  • salt & pepper to taste


  1. In a large saucepan, over medium heat, melt the butter and add the chopped onions and celery. Cook until soft.

  2. Add the stock, cream, and corn. Bring to a boil.  

  3. Add the rice, stir, lower the heat and simmer 15 - 20 minutes until the rice is cooked and the soup is thickened. Season well with salt and pepper before serving.

Nutrition Facts
Chicken and Rice Corn Chowder
Amount Per Serving
Calories 415 Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 13g81%
Cholesterol 101mg34%
Sodium 183mg8%
Potassium 432mg12%
Carbohydrates 30g10%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 800IU16%
Vitamin C 5.9mg7%
Calcium 49mg5%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.