If you’re searching for the ultimate comfort food that feels like a warm hug, look no further than this Chicken and Corn Chowder Recipe. It’s a perfectly creamy, flavorful blend where tender chicken meets the natural sweetness of corn, all spiced delicately with cumin and a hint of heat from hot sauce. Every spoonful delivers rich textures and layers of taste that make it a standout dish for chilly evenings or anytime you crave something truly satisfying. Plus, it’s surprisingly easy to whip up, making it a reliable weeknight favorite you’ll want to keep coming back to.
Ingredients You’ll Need
Getting the flavors right in this dish starts with a handful of simple but essential ingredients, each playing a key role in making this chowder irresistibly tasty and comforting. Here’s what you’ll want to have on hand:
- Olive oil (1 tbsp): Adds a subtle richness and is the perfect fat for sautéing your chicken and aromatics.
- Skinless, boneless chicken breasts (1 lb, cubed): The tender protein base that soaks up all the flavors beautifully.
- Garlic (3 cloves, minced): Brings an aromatic depth that wakes up the entire dish.
- Medium onion (1, chopped): Provides a sweet, mellow foundation once cooked.
- Ground cumin (1 tsp): Offers a warm, earthy spice that pairs perfectly with chicken and corn.
- Salt (1/2 tsp or to taste): Enhances every ingredient’s natural taste.
- Pepper (1/4 tsp or to taste): Adds a gentle kick to balance the soup.
- Milk (2 cups): Creates the creamy texture characteristic of chowder.
- Low-sodium chicken broth (2 cups): Builds a flavorful, light soup base without overpowering the other tastes.
- Cream-style corn (1 can, 14 oz): Contributes sweetness and thickness in every spoonful.
- Corn kernels (1 can, 14 oz): Adds bursts of juicy crunch and enhances the corn flavor.
- Hot sauce (2 tbsp): Delivers a subtle but exciting heat that lifts the chowder.
- Green onions (2, chopped): Bring a fresh crunch and a mild onion bite as garnish.
- Fresh cilantro (2 tbsp, chopped): Introduces a bright, herbal note for contrast.
- Monterey Jack cheese (1/2 cup, shredded, optional): Melts beautifully on top for an extra creamy, cheesy finish.
How to Make Chicken and Corn Chowder Recipe
Step 1: Cook the Chicken
Warm your olive oil in a Dutch oven or large soup pot over medium-high heat. Add the cubed chicken and cook it until it’s fully cooked through and beautifully opaque, about 5 to 7 minutes. This step is crucial because properly cooked chicken means tender bites in every spoonful that soak up the chowder’s flavors without drying out.
Step 2: Sauté the Aromatics
Once the chicken is done, toss in the minced garlic and chopped onion. Cook until the onion turns translucent and fragrant, around 3 minutes. This builds your aromatic base and gives the chowder a sweet, savory undercurrent that’s impossible to resist.
Step 3: Add the Spices
Sprinkle in the cumin, salt, and pepper, stirring to evenly coat the chicken and vegetables. These spices add warmth and subtle complexity, making your chowder taste far more layered than the simple ingredients might suggest.
Step 4: Pour in Dairy and Broth
Slowly pour in the milk and low-sodium chicken broth, followed by both the cream-style corn and canned corn kernels. Adding both types of corn gives the chowder a luscious creaminess as well as delightful texture variation that keeps every bite interesting.
Step 5: Bring to a Boil and Simmer
Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 10 minutes. Stir occasionally to prevent sticking and to let all those ingredients meld together perfectly into a comforting chowder that’s just the right thickness.
Step 6: Stir in Hot Sauce and Garnish
Next, stir in the hot sauce for a subtle, layered heat that balances the sweetness of the corn. Finally, ladle the chowder into bowls and top with fresh green onions, chopped cilantro, and if you like, shredded Monterey Jack cheese, which melts into the chowder for that irresistible creamy topping.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Garnishing is where you get to add those finishing touches that transform your chowder from good to unforgettable. The bright green onions bring a mild bite and crunch, while fresh cilantro adds a refreshing and slightly citrusy note that cuts through the creamy richness. For cheese lovers, a sprinkle of Monterey Jack cheese adds lusciousness that complements the soup’s texture perfectly.
Side Dishes
Pairing your Chicken and Corn Chowder Recipe with the right sides can elevate your meal. Warm crusty bread or soft dinner rolls are perfect for dipping into that creamy goodness. A simple green salad with a light vinaigrette balances the richness, while roasted vegetables can add a hearty note making your meal even more satisfying.
Creative Ways to Present
Think outside the bowl to impress your guests or family. Serve the chowder in hollowed-out mini pumpkins or large bread bowls for a cozy, rustic feel. A drizzle of hot sauce or a sprinkle of smoked paprika on top adds visual appeal and a flavor boost. Layering the garnishes attractively rather than mixing them in can make your presentation pop with color and texture.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Corn Chowder Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. As the flavors continue to marry, it often tastes even better the next day. Just be sure to cool it to room temperature before sealing and refrigerating to keep it fresh and safe.
Freezing
If you want to save your chowder for longer, freezing works well with a few tips. Freeze it in portion-sized freezer-safe containers or heavy-duty zip-top bags, leaving some room for expansion. Because the chowder has milk, the texture might slightly change after thawing, but a quick stir and gentle reheating usually bring it back to its creamy goodness.
Reheating
Reheat your Chicken and Corn Chowder Recipe gently on the stovetop over low heat to avoid curdling the milk and to keep the chicken tender. Stir frequently and add a splash of milk or broth if it feels too thick. Microwaving is also an option; heat in short bursts, stirring in between. Your chowder will warm back up as comforting and delicious as when first made.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works wonderfully in this recipe. Just thaw it before adding to the chowder. It may give the chowder a slightly fresher corn flavor and a bit more texture contrast compared to canned options.
Is it possible to make this recipe dairy-free?
Yes, by swapping regular milk for unsweetened almond milk or coconut milk and checking that your broth and other ingredients are dairy-free, you can make a creamy, comforting chowder that suits dairy-free diets.
How spicy is the chowder with the hot sauce?
The 2 tablespoons of hot sauce add a gentle, background heat without overpowering the other flavors. If you prefer milder chowder, start with less and add more to your taste as you go.
Can I use chicken thighs instead of breasts?
Chicken thighs are a great choice and actually add a bit more richness and juiciness to the chowder. Just chop them into bite-sized pieces and cook thoroughly as instructed.
Is this recipe good for meal prepping?
Definitely! This Chicken and Corn Chowder Recipe makes excellent leftovers and reheats beautifully, making it a fantastic option for meal prepping lunches or quick dinners throughout the week.
Final Thoughts
Trust me, once you make this Chicken and Corn Chowder Recipe, it’ll quickly become a staple in your kitchen. It’s the kind of meal that feels both fancy and homemade, effortlessly bringing warmth and comfort to your table. Whether you’re feeding your family or impressing friends, it’s a dish full of heart and flavor that everyone will love. So grab your ingredients, get cooking, and enjoy every spoonful of this cozy, creamy delight!
Print
Chicken and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Description
This hearty Chicken and Corn Chowder is a comforting, creamy soup featuring tender chicken breast, sweet corn, and a flavorful blend of spices. Perfect for a cozy meal, it combines the richness of milk and cream-style corn with a touch of heat from hot sauce, garnished with fresh green onions and cilantro.
Ingredients
Soup Ingredients
- 1 tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) cream-style corn
- 1 can (14 oz) corn kernels
- 2 tbsp hot sauce
Garnish
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese (optional)
Instructions
- Heat oil: Heat 1 tablespoon of olive oil in a Dutch oven or large soup pot over medium-high heat to prepare for cooking the chicken.
- Cook chicken: Add 1 pound of cubed, skinless, boneless chicken breasts to the pot and cook until the chicken is fully cooked through and no longer pink inside, approximately 5 to 7 minutes.
- Sauté aromatics: Stir in 3 cloves of minced garlic and 1 chopped medium onion; cook until the onion becomes translucent and soft, about 3 minutes.
- Season: Add 1 teaspoon ground cumin, 1/2 teaspoon salt (adjust to taste), and 1/4 teaspoon pepper (adjust to taste) to the mixture and stir well to combine the spices evenly.
- Add liquids and corn: Pour in 2 cups of milk and 2 cups of low-sodium chicken broth, then add a 14-ounce can of cream-style corn and a 14-ounce can of corn kernels. Stir in 2 tablespoons of hot sauce for a mild kick.
- Boil and simmer: Bring the soup to a boil, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally to meld flavors and prevent sticking.
- Garnish and serve: Remove from heat and garnish the chowder with 2 chopped green onions, 2 tablespoons of freshly chopped cilantro, and an optional 1/2 cup shredded Monterey Jack cheese for extra richness and flavor.
- Enjoy: Serve the chowder hot and enjoy a comforting bowl of chicken and corn goodness.
Notes
- For a spicier chowder, increase the amount of hot sauce or add a pinch of cayenne pepper.
- Substitute milk with cream or half-and-half for an even richer texture.
- Use fresh corn kernels if available, approximately 1 1/2 cups.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a gluten-free version, ensure that chicken broth and hot sauce used are certified gluten-free.
