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Creamy Chicken and Rice Corn Chowder

Thick and creamy weeknight favorite! Quick and healthy recipe that will feed a family. Perfect for a make ahead meal in a crock pot.
5 from 1 vote
Prep Time 20 mins
Cook Time 15 mins
Total Time 35 mins
Course Main Dish, Soup
Cuisine American


  • 1 cup rice, (jasmine or brown)
  • 1 rotisserie chicken, cooked
  • 1 tablespoon olive oil
  • 3 stalks celery, chopped finely
  • 1 large yellow onion, diced
  • 2 tablespoons butter
  • 2 tablespoons all purpose flour
  • 1/2 cup whole milk
  • 5 cups chicken broth, low sodium or one large container
  • 1 14 oz can corn, creamed
  • 1 14 oz can corn, kernel
  • 3 cloves garlic, pressed
  • 1 tablespoon ground black pepper to taste
  • 1 tablespoon salt to taste


  • Place rice in a rice cooker or prepare according to directions and set cooked rice aside. Remove meat from rotisserie chicken and chop into small pieces. Set aside.
  • Chop celery and onion and place in small pan with olive oil. Cook on medium high for 2 minutes until they begin turning gold in color.
  • In a large stock pot, combine butter and flour over medium heat and stir until well combined. Add broth and milk to the mixture and whisk until well incorporated.
  • Add rice, chicken, both types of corn, garlic, salt and pepper to the stock pot. Stir until well combined. Cook for another 10-15 minutes until warmed through or transfer to a crock pot and place heat to low if you need to keep it warm for a while.
  • Serve with rolls of your choice. Store remaining chowder in airtight container. Can be stored in refrigerator for up to 5 days and frozen for 2 months. Enjoy!
Keyword chicken, chicken soup, corn chowder, rice