If you’re craving a comforting bowl of cozy goodness, this Chicken Corn Chowder Recipe is an absolute must-try. It perfectly balances tender shredded chicken, sweet corn, and creamy potatoes in a rich, velvety broth that feels like a warm hug on a chilly day. Every spoonful bursts with flavor and texture, making it ideal for family dinners or meal prep for the week ahead. Once you taste it, you’ll wonder how you ever enjoyed chowder without this delicious twist.
Ingredients You’ll Need
Gathering simple, wholesome ingredients is the secret to making this Chicken Corn Chowder Recipe shine. Each component plays a vital role, from the tender chicken adding protein, the corn delivering sweet pop, to the potatoes contributing hearty body and creaminess.
- 1 lb chicken breasts (boneless, skinless): Cooked and shredded for tender, juicy bites throughout the chowder.
- 2 tablespoons olive oil or butter: For sautéing the aromatics and infusing the base with richness.
- 1 medium onion, diced: Adds a subtle sweetness and depth when sautéed.
- 2 cloves garlic, minced: Provides a fragrant boost that wakes up the whole dish.
- 3 cups chicken broth: The flavorful liquid that forms the true heart of the chowder.
- 2 cups whole milk: Contributes creaminess without overwhelming the other flavors.
- 1 cup heavy cream: Makes the chowder silky smooth and luscious.
- 2 medium potatoes, peeled and diced: Give the chowder its satisfying, chunky texture.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn): Adds bursts of natural sweetness and bright color.
- 1 teaspoon dried thyme: Brings a gentle herbal note that pairs beautifully with chicken.
- 1/2 teaspoon paprika: Adds warmth and a subtle smoky undertone.
- Salt and pepper, to taste: Essential for enhancing all the flavors perfectly.
- 1/4 cup chopped green onions (for garnish): Adds a fresh, oniony crunch at serving time.
- 1/2 cup shredded cheddar cheese (optional, for garnish): Melts beautifully for an extra touch of indulgence.
How to Make Chicken Corn Chowder Recipe
Step 1: Sauté the Vegetables
Start by heating olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for about 3 to 4 minutes until it softens and becomes translucent. Then toss in the minced garlic and cook for just another 30 seconds; the aroma will fill your kitchen and get your taste buds excited.
Step 2: Cook the Potatoes
Next, stir in the diced potatoes to coat them with the flavorful oil and aromatics. Pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat and let it simmer gently for 10 to 12 minutes, until the potatoes are tender but still hold their shape, giving your chowder a perfect balance of texture.
Step 3: Add Cream and Corn
Now pour in the whole milk and heavy cream to create the base’s luscious creaminess. Stir in the sweet corn and shredded chicken along with dried thyme, paprika, salt, and pepper. Allow the chowder to simmer for another 5 to 7 minutes so all the flavors mingle beautifully, deepening with each moment.
Step 4: Optional Blending
For those who love an ultra-creamy chowder, this step is where you can shine. Use an immersion blender to gently pulse the chowder until it reaches your desired texture. Alternatively, blend just a portion in a blender and return it to the pot, leaving some chunks intact for delightful contrast.
Step 5: Serve Warm
Once everything is perfectly combined, ladle the chowder into bowls. This Chicken Corn Chowder Recipe is best enjoyed hot and fresh, ready for your favorite garnish to add the finishing touch.
How to Serve Chicken Corn Chowder Recipe
Garnishes
To elevate your chowder experience, sprinkle chopped green onions on top for a bright, crisp finish. If you want to get a bit indulgent, a handful of shredded cheddar cheese melted right on the hot chowder adds a savory richness that’s downright irresistible.
Side Dishes
Pair this chowder with crusty bread or buttery dinner rolls to sop up every last creamy drop. A simple green salad with a tangy vinaigrette complements the chowder’s richness nicely, keeping your meal balanced and satisfying.
Creative Ways to Present
For a cozy dinner party, serve your Chicken Corn Chowder Recipe in mini bread bowls for a fun and edible presentation. You can also garnish with crispy bacon bits or a dollop of sour cream to introduce exciting new layers of flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover chowder to an airtight container and place it in the refrigerator. It will stay fresh and delicious for up to 3 days, making it a convenient option for busy weeknights or quick lunches.
Freezing
This Chicken Corn Chowder Recipe freezes well if stored properly. Portion the chowder into freezer-safe containers, leaving some headspace for expansion, and freeze for up to 2 months. Keep in mind that potatoes may change texture slightly after freezing, but the flavor remains fantastic.
Reheating
To reheat, thaw frozen portions overnight in the fridge if possible. Warm the chowder gently over low heat on the stove, stirring frequently to prevent scorching and to ensure even heating. If the chowder thickens too much, stir in a splash of milk or broth to bring back its creamy consistency.
FAQs
Can I use rotisserie chicken for this Chicken Corn Chowder Recipe?
Absolutely! Using rotisserie chicken is a fantastic shortcut that saves time and adds extra flavor. Just shred the meat into bite-sized pieces and add it in with the corn and cream.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the whole milk and heavy cream with coconut milk or any plant-based cream alternatives. The texture may vary slightly, but the chowder will still be deliciously comforting.
Can I make this recipe vegetarian?
To create a vegetarian version, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add extra corn or seasonal veggies like zucchini or carrots to keep it hearty.
What’s the best way to thicken the chowder if it seems too thin?
If your chowder isn’t as thick as you’d like, mix a tablespoon of cornstarch with cold water and stir it into the simmering chowder. Cook for a few more minutes until it thickens to your preference.
Can I prepare this Chicken Corn Chowder Recipe in a slow cooker?
Yes, you can! Start by sautéing the onions and garlic on the stove, then add all ingredients except cream and milk to the slow cooker. Cook on low for 6-7 hours. Stir in the cream and milk during the last 20-30 minutes of cooking to avoid curdling.
Final Thoughts
This Chicken Corn Chowder Recipe is the kind of dish that feels like it was made just for you—warm, nourishing, and full of comforting flavors. Whether you’re chasing away a chilly evening or looking for a crowd-pleaser that’s easy to whip up, this chowder is a heartwarming answer to your dinner prayers. Trust me, once you make it, it’s going to be a staple in your recipe rotation, worthy of sharing with everyone you care about.
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Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Corn Chowder is a creamy and hearty soup perfect for chilly days. Made with tender shredded chicken, sweet corn, potatoes, and a blend of milk and cream, it’s flavorful and satisfying. Garnished with green onions and cheddar cheese, this chowder is easy to prepare on the stovetop and ready in just 35 minutes.
Ingredients
Chicken and Vegetables
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Liquids and Dairy
- 2 tablespoons olive oil or butter
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Seasonings and Garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup chopped green onions (for garnish)
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Instructions
- Sauté Vegetables: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for about 30 seconds until fragrant.
- Cook the Potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
- Add Cream and Corn: Stir in the whole milk and heavy cream. Add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Let it simmer for 5-7 minutes to let the flavors meld together.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer a portion to a blender and blend before returning it to the pot. This step is optional depending on your preferred consistency.
- Serve: Ladle the chowder into bowls. Garnish with chopped green onions and shredded cheddar cheese if desired. Serve warm and enjoy your hearty chicken corn chowder.
Notes
- You can use fresh or frozen corn instead of canned for a fresher taste.
- Leftover cooked chicken or rotisserie chicken can be used to save time.
- Adjust the thickness of the chowder by adding more broth or milk if needed.
- For a lighter version, substitute heavy cream with additional milk or half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
