If you are craving a comforting bowl of creamy goodness that warms you up from the inside out, this Chicken and Corn Chowder Recipe is just what you need. Packed with tender chicken, sweet corn, and hearty potatoes, every spoonful delivers a perfect balance of rich flavors and velvety texture. Whether it’s a chilly evening or a casual family dinner, this chowder is an absolute crowd-pleaser that feels like a cozy hug in a bowl. It’s straightforward to prepare yet impressively satisfying, making it a favorite to keep on repeat all year round.
Ingredients You’ll Need
The magic of this Chicken and Corn Chowder Recipe lies in the simplicity and quality of its ingredients. Each element plays a crucial role in building layers of flavor, texture, and color that come together to create that perfect bowl of chowder.
- Olive oil: For sautéing the vegetables gently and adding a subtle fruity base flavor.
- Small onion, diced: Provides sweetness and depth to the soup’s flavor profile.
- Garlic, minced: Adds a fragrant punch that enhances all the savory notes.
- Carrots, diced: Bring in natural sweetness and a lovely pop of color.
- Celery stalks, diced: Lend an aromatic crunch that balances the softness of potatoes.
- Cooked chicken, shredded or chopped: The hearty protein that makes this chowder a complete meal.
- Chicken broth: The flavorful liquid base that ties all the ingredients together.
- Corn kernels: Either frozen or fresh, they add bursts of sweetness and texture.
- Russet potato, peeled and diced: Essential for creaminess and thickening when cooked down.
- Milk: Contributes to the smooth, creamy consistency and mild richness.
- Heavy cream: Elevates the chowder to luxuriously rich and silky perfection.
- All-purpose flour: Helps to thicken the chowder so it clings deliciously to your spoon.
- Dried thyme: A subtle herbaceous note that brightens the savory depth.
- Salt and pepper: Essential seasonings to bring out all the natural flavors brilliantly.
- Chopped fresh parsley or green onions (optional): Perfect for adding a touch of freshness and color garnish.
How to Make Chicken and Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by warming the olive oil over medium heat in a large pot or Dutch oven. Add the diced onion, carrot, and celery, letting them soften gently for about five minutes. This step is key because it builds the foundational flavors of the chowder — those softened veggies release their sweetness and mellow out fragrant garlic that you’ll stir in next.
Step 2: Add Garlic and Flour
After the vegetables have softened nicely, stir in the minced garlic and cook for just another minute until fragrant. Then sprinkle the all-purpose flour over the veggies, stirring well to coat everything evenly. This little step helps create a roux base, which will give your chowder that irresistible thick and creamy texture without clumps.
Step 3: Pour in Broth and Add Vegetables
Slowly pour in the chicken broth while stirring continuously to keep your mixture smooth. Now it’s time for the diced potatoes, corn kernels, dried thyme, salt, and pepper to join the party. Bring everything to a boil, then reduce the heat and let it simmer gently for about 15 to 20 minutes, until those potatoes become tender and start breaking down a bit.
Step 4: Incorporate Chicken, Milk, and Cream
Once the potatoes are tender, stir in the cooked chicken along with the milk and heavy cream. Let the chowder simmer for another 5 to 7 minutes, allowing the flavors to meld and the chowder to thicken slightly. This final simmer ensures every bite is rich, creamy, and bursting with comforting flavor.
Step 5: Taste and Adjust Seasoning
This is your moment to adjust the salt and pepper to your liking. The beauty of this Chicken and Corn Chowder Recipe is how flexible it is—feel free to add a little extra thyme or a pinch more seasoning to really make it yours before serving.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Chopping fresh parsley or green onions and sprinkling them on top adds a lovely burst of color and a touch of brightness that complements the rich chowder beautifully. These garnishes aren’t just pretty—they bring freshness that balances each creamy spoonful perfectly.
Side Dishes
Serve your Chicken and Corn Chowder Recipe with some crusty bread for dipping or a fresh garden salad for a light contrast. Cornbread or garlic bread also pair wonderfully, offering texture and flavors that make your meal feel complete and deeply satisfying.
Creative Ways to Present
For a charming presentation, ladle the chowder into rustic bread bowls, turning a simple dinner into an inviting feast. Or top each bowl with a sprinkle of shredded cheese and a dash of smoked paprika for a delightful twist. Offering bowls with vibrant garnishes and colorful sides brightens up the table and makes the dish feel even more special.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Corn Chowder Recipe keeps wonderfully in the fridge for up to 3 days. Store it in an airtight container to maintain its creamy texture and fresh flavors so you can enjoy a quick, comforting meal the next day.
Freezing
This chowder freezes beautifully. Allow it to cool completely, then transfer into freezer-safe containers or bags. You can keep it frozen for up to 2 months, making it a perfect make-ahead option for busy days when you want homemade comfort without the fuss.
Reheating
When you’re ready to enjoy your leftovers, thaw overnight in the fridge if frozen, then gently reheat on the stovetop over low heat. Stir frequently to avoid scorching and add a splash of milk or broth if the chowder has thickened too much. It will taste just as delicious as freshly made!
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut that saves time and adds great flavor. Just shred or chop the meat and add it at the final simmer as the recipe suggests.
Is it possible to make this chowder dairy-free?
Yes, you can swap the milk and heavy cream for coconut milk or a creamy plant-based alternative. The texture might vary slightly, but the savory and sweet flavors will still shine through.
Can I make this recipe in a slow cooker?
Definitely. Start by sautéing the veggies on the stovetop, then transfer everything to the slow cooker with the broth, potatoes, corn, thyme, and seasoning. Cook on low for 4-6 hours, then stir in the chicken, milk, and cream near the end to heat through and thicken.
What can I do if my chowder is too thin?
If you want it thicker, mash a few of the potatoes right in the pot before adding the milk and cream. You can also let it simmer for a bit longer uncovered to reduce liquid, or stir in an extra tablespoon of flour mixed with water.
Can I use fresh corn instead of frozen?
Yes! Fresh corn gives an amazing sweet crunch to the chowder. Be sure to remove the kernels from the cob and add them at the same stage as the frozen corn in the recipe.
Final Thoughts
This Chicken and Corn Chowder Recipe is pure comfort food made simple. Its luscious flavors, creamy texture, and wholesome ingredients make it unforgettable and easy enough to enjoy anytime. I hope you give it a try and find it as heartwarming and delicious as I do—your next favorite cozy meal is just a pot away!
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Chicken and Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Chicken and Corn Chowder is a creamy, comforting soup perfect for chilly days. Packed with tender chicken, sweet corn, and hearty potatoes, it offers a rich and flavorful meal that’s easy to prepare on the stovetop. Enhanced with aromatic vegetables and herbs, this chowder combines smooth creaminess with satisfying textures for a delicious, wholesome bowl.
Ingredients
Chowder Base
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
Main Ingredients
- 2 cups cooked chicken, shredded or chopped
- 3 cups chicken broth
- 2 cups frozen or fresh corn kernels
- 1 large russet potato, peeled and diced
Dairy & Thickeners
- 1 cup milk
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
Seasonings & Garnish
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, sautéing for about 5 minutes until softened and fragrant.
- Add Garlic: Stir in minced garlic and cook for an additional 1 minute to release its aroma without burning.
- Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir well to coat them, which will help thicken the chowder later.
- Add Broth Slowly: Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming and to blend the flour into the liquid smoothly.
- Add Vegetables and Seasoning: Add the diced potatoes and corn kernels to the pot. Season with dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer: Let the chowder simmer gently for 15–20 minutes, or until the potatoes are tender and cooked through.
- Add Chicken and Dairy: Stir in the cooked chicken, milk, and heavy cream. Continue simmering for another 5–7 minutes until the chowder is heated through and has thickened slightly.
- Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or green onions if desired.
Notes
- For a thicker chowder, mash some of the cooked potatoes before adding the milk and cream to create a creamier texture.
- Using rotisserie chicken is a convenient shortcut that saves cooking time without sacrificing flavor.
- To make this chowder gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.
