If you are in the mood for a comforting bowl of pure delight, this Creamy Chicken Corn Chowder Recipe is sure to become your new favorite. It’s a heartwarming blend of tender chicken, sweet corn, and creamy potatoes all simmered into a luscious chowder that feels like a warm hug on a chilly day. Each spoonful offers a perfect balance of textures and flavors, from the velvety broth to the sweet bursts of corn and juicy chicken bites. Whether you’re cooking for your family or craving something cozy on a quiet evening, this chowder is a straightforward, wholesome dish that never disappoints.
Ingredients You’ll Need
Gathering the right ingredients is half the fun and success of this Chowder. Each component plays a vital role in building layers of flavor, texture, and color, making this recipe surprisingly simple yet incredibly satisfying.
- Unsalted butter: Adds richness and a silky base for sautéing vegetables without overwhelming the flavors.
- Olive oil: Helps to gently cook the aromatics and keeps things light alongside butter.
- Onion (chopped): Brings an essential savory sweetness that forms the backbone of the chowder’s flavor.
- Carrots (peeled and chopped): Offer natural sweetness and bright color to lift the dish visually and in taste.
- Celery stalks (chopped): Adds a subtle crunch and earthiness for balance.
- Garlic cloves (chopped): Lends a warm, aromatic depth that enhances every bite.
- All-purpose flour: Essential for thickening the chowder to its perfect creamy consistency.
- Corn kernels (fresh or frozen): The star ingredient, giving bursts of sweetness and vibrant yellow color.
- Paprika: Adds a mild smoky note and lovely color contrast.
- Chicken tenders: Tender and quick-cooking protein that soaks up the flavors beautifully.
- Yukon Gold potatoes (or russet): One diced for texture, one quartered for mashing to thicken the chowder naturally.
- Chicken broth: The liquid foundation that ties all ingredients together with savory depth.
- Kosher salt and black pepper: To season and enhance all the natural flavors.
- Chopped scallions or chives (for garnish): A fresh, vibrant finishing touch that adds contrast in flavor and appearance.
- Optional – Half and half or cream: For those who want an extra rich, creamy finish.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting the butter with olive oil in a large heavy pot or Dutch oven. Once melted, add the chopped onion, carrots, celery, and garlic. Sauté gently over medium heat until the vegetables become tender and fragrant, about 8 to 10 minutes. This process softens the veggies, releasing their natural sweetness and creating a flavorful base for the chowder.
Step 2: Add the Flour and Blend Corn
Sprinkle the all-purpose flour over the softened vegetables and sauté for another two minutes to cook out the raw flour taste. Meanwhile, blend 1 cup of corn kernels with 1 cup of chicken broth until mostly smooth. This blended corn will thicken and add body while delivering that delightful corn flavor more intensely throughout the chowder.
Step 3: Combine Ingredients and Simmer
Pour the blended corn mixture into the pot along with the paprika, chicken tenders, diced potatoes, and the remaining corn kernels. Add enough chicken broth to just cover the ingredients, then bring everything to a boil. Once boiling, cover the pot and reduce to a low simmer, allowing the chowder to cook for 22 to 25 minutes. This slow simmer ensures the potatoes become tender and the chicken cooks through to juicy perfection.
Step 4: Mash Potatoes and Shred Chicken
Carefully remove the quartered potatoes from the pot and mash them until smooth. Stir the mashed potatoes back into the chowder for natural thickness and creaminess. Use two forks to shred the cooked chicken tenders right in the pot, distributing tender chicken bites evenly throughout the chowder. Adjust seasoning with salt and pepper to taste before ladling out.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
A sprinkle of freshly chopped scallions or chives is a simple but elegant way to finish this chowder. They provide a fresh, grassy note and subtle crunch that lightens the richness of the creamy broth.
Side Dishes
Pair this chowder with crusty bread like a warm baguette or garlic toast. The bread is perfect for dipping into the chowder, soaking up every last bit of that luscious broth. A crisp green salad on the side also balances the meal with brightness and texture.
Creative Ways to Present
For a special touch, serve the chowder in hollowed-out mini pumpkins or bread bowls. This presentation adds charm and makes mealtime feel festive. Alternatively, garnish with a drizzle of cream or a sprinkle of smoked paprika to enhance the visual appeal and flavor.
Make Ahead and Storage
Storing Leftovers
This chowder keeps beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors meld overnight, the dish often tastes even better the next day. Just give it a good stir before reheating.
Freezing
You can freeze the soup for longer storage, but keep in mind that potatoes and cream-based dishes sometimes change texture after freezing. To freeze, cool completely then transfer to a freezer-safe container. Use within 2 months for best quality.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently to prevent scorching. Add a splash of chicken broth or water if the chowder has thickened too much. Avoid boiling after reheating to maintain the creamy texture and fresh flavors.
FAQs
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works perfectly in this Creamy Chicken Corn Chowder Recipe and is a great option year-round. Just thaw it slightly before blending and adding it to the chowder.
Is it possible to make this chowder dairy-free?
Yes! Use dairy-free butter or olive oil, and skip the optional cream topping. The chowder will still be creamy thanks to the potatoes and blended corn providing plenty of texture.
What can I substitute for chicken tenders?
You can use boneless, skinless chicken breasts or thighs. Just be sure to adjust cooking time as thighs might take a little longer to reach tenderness.
Can I prepare this chowder in a slow cooker?
While you can adapt this recipe for a slow cooker, the texture might differ slightly. To do so, sauté the vegetables first, then combine everything with chicken broth and cook on low for 4 to 6 hours. Add the mashed potatoes toward the end for best consistency.
How spicy is this chowder?
This Creamy Chicken Corn Chowder Recipe is mild and flavorful without heat, thanks to paprika’s warmth and color. You can easily add a pinch of cayenne pepper or red chili flakes if you like a little kick.
Final Thoughts
Now that you know how simple it is to whip up this comforting Creamy Chicken Corn Chowder Recipe, I hope you’ll dive in and experience the cozy magic of it yourself. It’s a delicious way to nourish both body and soul, offering the perfect balance of creamy texture, hearty chicken, and sweet corn with every spoonful. Serve it up for family dinners, chilly weekend lunches, or whenever you need a bowl of comfort that feels like home.
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This hearty Chicken Corn Chowder combines tender chicken, sweet corn, and creamy potatoes in a flavorful broth thickened with a fragrant vegetable sauté. Perfect for a comforting meal, this chowder is easy to make on the stovetop and can be customized to be creamier with a splash of half and half or cream.
Ingredients
Fats & Oils
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole)
- 2 Yukon Gold potatoes (or Russet potatoes), peeled (one diced, one cut in quarters for mashing later)
- Chopped scallions or chives, for garnish
Proteins
- 1 lb chicken tenders (or boneless skinless chicken breast)
Dry Ingredients & Spices
- 2 tablespoons all-purpose flour (or gluten-free flour mix)
- 1 teaspoon paprika
- Kosher salt and black pepper, to taste
Liquids
- 4 cups chicken broth (or chicken bone broth)
- Optional: half and half or cream, for added creaminess
Instructions
- Sauté Vegetables: In a large heavy pot or Dutch oven, heat the unsalted butter and olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle the flour over the vegetables and sauté for an additional 2 minutes to cook out the raw flour taste.
- Prepare Corn Mixture & Add Ingredients: While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Pour this mixture into the pot along with the paprika, chicken tenders, diced potatoes, and the remaining whole corn kernels. Add enough chicken broth to just cover the ingredients and bring everything to a boil.
- Simmer Chowder: Reduce the heat to low, cover the pot, and let the chowder simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
- Finish Chowder: Remove the quartered potatoes from the pot, mash them until smooth, and stir back into the chowder to help thicken it. Shred the cooked chicken with two forks directly in the pot to disperse it evenly. Taste the chowder and adjust salt and pepper as needed.
- Serve: Ladle the chowder into bowls and garnish with chopped scallions or chives. For an extra creamy finish, stir in a splash of half and half or cream just before serving, if desired.
Notes
- You can use either fresh or frozen corn kernels depending on availability.
- Substitute gluten-free flour to make this chowder gluten free.
- Using Yukon Gold potatoes adds a creamy texture, but Russet potatoes will work as well.
- For a richer chowder, add half and half or cream at the end.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
