Imagine a bowl of pure cozy comfort: sweet corn kernels, tender chunks of chicken, and a rich, creamy broth that warms you from the inside out. That’s what you get with this Chicken Corn Chowder! Perfect for chilly evenings or when you’re craving a hearty, wholesome meal that feels like a gentle hug, this chowder is both classic and surprisingly simple to make. Whether you’re serving it for family dinner or dishing it up for a crowd, Chicken Corn Chowder always delivers warmth and satisfaction with every spoonful.
Ingredients You’ll Need
The wonderful thing about Chicken Corn Chowder is how every ingredient plays its part, balancing flavor, texture, and a pop of color. Each addition, from buttery sautéed veggies to creamy dairy, helps create a chowder that’s rich but never heavy, satisfying but not complicated.
- Unsalted butter (2 tablespoons): Adds a luxurious richness and helps sauté the veggies for a flavorful base.
- Olive oil (1 tablespoon): Prevents the butter from burning and introduces a subtle depth of flavor.
- Onion, diced (1 small): Offers foundational sweetness and aromatic goodness.
- Garlic, minced (2 cloves): Brings gentle savory notes that round out the flavor.
- Celery, diced (2 ribs): Contributes a delicate, earthy crunch and aroma.
- Carrots, diced (2 medium): Add color and a lovely hint of sweetness to the soup.
- All-purpose flour (1/4 cup): Thickens the chowder for that perfect, creamy texture.
- Low-sodium chicken broth (4 cups): The heart of the soup—adds depth and allows you to control the saltiness.
- Diced cooked chicken (2 cups): Use rotisserie or leftover chicken for ultimate tenderness and speed.
- Corn kernels (3 cups): Fresh, frozen, or canned all work—corn brings natural sweetness and color.
- Potatoes, diced (1 cup): They release starch and give the chowder a hearty, comforting bite.
- Whole milk (1 cup): Works with the cream to create a luscious, silky consistency.
- Heavy cream (1 cup): Elevates the soup to creamy bliss—don’t skip if you want a true chowder texture!
- Dried thyme (1/2 teaspoon): Offers herbal freshness and a signature chowder aroma.
- Salt (1/2 teaspoon): Enhances all the flavors—taste as you go!
- Black pepper (1/4 teaspoon): Adds gentle warmth and complexity.
- Chopped fresh parsley or green onions: For garnishing with a burst of color and fresh flavor.
How to Make Chicken Corn Chowder
Step 1: Sauté the Aromatics
Start by melting the butter along with olive oil in a large pot set over medium heat. Once it shimmers, toss in your diced onion, garlic, celery, and carrots. Sauté for about 5–6 minutes until the vegetables turn tender and fragrant. This aromatic base is what kickstarts the delicious depth you’ll taste in every spoonful of Chicken Corn Chowder.
Step 2: Make the Roux
Sprinkle the flour over your softened veggies and stir well, letting it cook for 1–2 minutes. The flour, combined with the fat, forms a roux that will give your chowder an irresistibly creamy, thick consistency. Be patient and keep stirring—cooking out the raw flour taste is crucial to a smooth finish.
Step 3: Add Broth and Combine Main Ingredients
Gradually whisk in the chicken broth, ensuring you stir constantly to avoid lumps. As the mixture smooths out and begins to thicken, add the diced cooked chicken, corn kernels, potatoes, thyme, salt, and pepper. This is where Chicken Corn Chowder really comes together, with every key ingredient joining the party!
Step 4: Simmer
Bring the chowder to a gentle boil, then lower the heat to a simmer. Let it bubble away for 15–20 minutes, giving the potatoes time to soften and the flavors to meld beautifully. At this stage, the scent will start to fill your kitchen—consider it a delicious preview of what’s to come.
Step 5: Add Milk and Cream
Pour in the whole milk and heavy cream, stirring to combine. Let the Chicken Corn Chowder cook for another 5 minutes, just until everything is heated through and perfectly creamy. Taste, adjust seasonings if needed, then admire the transformation: a pot of soup that looks as luxurious as it tastes.
Step 6: Garnish and Serve
Just before ladling into bowls, sprinkle over plenty of chopped fresh parsley or sliced green onions. These simple garnishes deliver a pop of flavor and color, making your Chicken Corn Chowder as beautiful as it is comforting.
How to Serve Chicken Corn Chowder
Garnishes
The finishing touch for Chicken Corn Chowder is all about fresh, vibrant garnishes. Scatter fresh parsley or sliced green onions over each bowl, or try a sprinkle of shredded cheese or crunchy crumbled bacon for added richness. These little extras bring both flavor and eye-catching flair, turning an everyday soup into something special.
Side Dishes
Chicken Corn Chowder shines alongside simple accompaniments. Think crusty sourdough bread for dunking, warm biscuits slathered with butter, or a crisp green salad tossed with a tangy vinaigrette. Each side brings its own character, making your meal both hearty and balanced.
Creative Ways to Present
Serve Chicken Corn Chowder in individual bread bowls for a playful twist, or ladle it into small mugs for a cozy appetizer at a gathering. You can also top each bowl with roasted corn kernels or a swirl of infused oil for a touch of restaurant-worthy elegance—guests will love the attention to detail!
Make Ahead and Storage
Storing Leftovers
Let any leftovers cool, then transfer your Chicken Corn Chowder to an airtight container and pop it in the fridge. It will keep deliciously for up to 3 days, making it perfect for work lunches or next-day dinners. Don’t forget to give it a quick stir before serving to reincorporate the creamy base!
Freezing
While the creamy components can sometimes thaw a bit grainy, Chicken Corn Chowder can absolutely be frozen if you need to stretch it out. Cool it completely, divide into portions, and freeze for up to 2 months. For best results, thaw overnight in the fridge and stir well when reheating.
Reheating
Warm your chowder gently on the stovetop over low heat, stirring often to prevent sticking or separating. Add a splash of milk or broth if needed to loosen the consistency. If microwaving, use a lower power setting and heat in short bursts, stirring between each until piping hot.
FAQs
Can I use rotisserie chicken in Chicken Corn Chowder?
Absolutely! Rotisserie chicken is a wonderful shortcut, bringing tender meat and lots of extra flavor. Just dice or shred it before adding to the chowder for ultimate ease.
Is Chicken Corn Chowder gluten free?
The classic recipe calls for all-purpose flour, but you can easily sub in your favorite gluten-free flour blend to thicken the soup instead. Everything else is naturally gluten free!
What if I don’t have heavy cream?
No heavy cream? No problem! You can use all milk for a lighter version, or substitute half-and-half for a similar creamy texture. The chowder will still be deliciously satisfying.
How spicy is this chowder?
By default, Chicken Corn Chowder is not spicy—just creamy, savory goodness. If you love a little heat, add a pinch of cayenne or diced jalapeño while sautéing the veggies!
Can I add bacon?
Yes—bacon makes a wonderful addition! Cook chopped bacon at the start, use the fat to sauté your aromatics, then sprinkle the crisp bacon on top for irresistible smoky crunch.
Final Thoughts
If you’re looking for a soup that’s easy to love and even easier to share, Chicken Corn Chowder fits the bill every single time. Comforting, deeply flavorful, and truly crowd-pleasing, it’s the kind of recipe you’ll come back to whenever you need a cozy meal. Give it a try—you might just find it’s your new favorite!
Print
Chicken 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: Non-Vegetarian
Description
Indulge in the comforting flavors of this creamy Chicken Corn Chowder, a hearty and satisfying soup perfect for chilly evenings. Loaded with tender chicken, sweet corn, and creamy potatoes, this soup is a complete meal in a bowl.
Ingredients
Base:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
Veggies:
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
Roux:
- 1/4 cup all-purpose flour
Liquid:
- 4 cups low-sodium chicken broth
Protein & Veggies:
- 2 cups diced cooked chicken
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 cup diced potatoes
Dairy:
- 1 cup whole milk
- 1 cup heavy cream
Seasonings:
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh parsley or green onions
Instructions
- Sauté Veggies: In a large pot, melt butter with olive oil. Add onion, garlic, celery, and carrots; sauté until softened.
- Create Roux: Stir in flour, cook to form a roux. Whisk in chicken broth until smooth.
- Add Ingredients: Include chicken, corn, potatoes, thyme, salt, and pepper. Simmer until potatoes are tender.
- Finish Soup: Stir in milk and cream, heat through. Adjust seasoning. Garnish and serve hot.
Notes
- For added smoky flavor, incorporate 1/2 teaspoon smoked paprika or fire-roasted corn.
- Substitute bacon fat for butter for a richer base.
Your email address will not be published. Required fields are marked *