If you’re craving a cozy, hearty meal that feels like a warm hug in a bowl, this Chicken Corn Chowder Recipe is just what you need. It combines tender shredded chicken, sweet corn, and velvety potatoes in a creamy broth, all seasoned perfectly to bring out the best flavors. Whether it’s a chilly evening or a comforting family dinner, this chowder hits every note of deliciousness and leaves you wanting more.
Ingredients You’ll Need
The beauty of this Chicken Corn Chowder Recipe lies in its simplicity and balance of fresh and pantry ingredients. Each one plays a special role in crafting that rich, satisfying texture and flavor profile you’ll love.
- 1 lb chicken breasts (boneless, skinless): Provides lean protein and a tender, juicy base for the chowder.
- 2 tablespoons olive oil or butter: Adds depth and richness when sautéing the aromatics.
- 1 medium onion, diced: Brings subtle sweetness and complexity.
- 2 cloves garlic, minced: Offers a punch of fragrant savoriness.
- 3 cups chicken broth: Forms the flavorful liquid foundation for the chowder.
- 2 cups whole milk: Provides creaminess without overpowering the other ingredients.
- 1 cup heavy cream: Enhances the texture, making the chowder luxuriously smooth.
- 2 medium potatoes, peeled and diced: Adds a hearty bite and natural thickening power.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen): Sweetness that balances the savory elements beautifully.
- 1 teaspoon dried thyme: Offers an earthy, herby undertone.
- 1/2 teaspoon paprika: Adds mild warmth and subtle smokiness.
- Salt and pepper, to taste: Essential for bringing all the flavors together.
- 1/4 cup chopped green onions (for garnish): Provides a fresh, slightly sharp contrast at the end.
- 1/2 cup shredded cheddar cheese (optional, for garnish): Melts beautifully on top, adding extra richness.
How to Make Chicken Corn Chowder Recipe
Step 1: Sauté Your Aromatics
Start by heating your olive oil or butter in a large pot over medium heat. Toss in the diced onion and cook it gently for about 3-4 minutes until it becomes soft and translucent. Then add the minced garlic and sauté for another 30 seconds, just until you can smell that wonderful garlicky fragrance. This base layer really builds the flavor foundation for your chowder.
Step 2: Cook the Potatoes
Next, stir in your diced potatoes. Pour in the chicken broth and increase the heat to bring everything to a boil. Once boiling, reduce to a simmer and let it cook for 10 to 12 minutes, just long enough for the potatoes to soften without falling apart. This step thickens the chowder naturally and adds that comforting heartiness.
Step 3: Add Cream and Corn
Lower the heat and stir in the whole milk and heavy cream carefully. Then toss in the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Simmer gently for 5 to 7 minutes to let all those flavors meld together beautifully. This is where your chowder transforms into something truly special.
Step 4: Optional Blending for Creaminess
If you prefer a smoother texture, feel free to use an immersion blender to partially blend the soup right in the pot. Alternatively, you can transfer half the chowder into a blender, puree it, and then mix it back in. This step gives the chowder that velvety consistency while still keeping some delightful chunks.
Step 5: Serve and Garnish
Ladle your chicken corn chowder into warm bowls and finish with a sprinkle of chopped green onions and a handful of shredded cheddar cheese if you like things extra cheesy. Serve it piping hot and watch how everyone’s face lights up with the first spoonful!
How to Serve Chicken Corn Chowder Recipe
Garnishes
Garnishes really elevate this chowder from simple to stunning. Freshly chopped green onions add a pop of color and that slight sharpness that cuts through the creamy richness. And if you’re a cheese fan, a sprinkle of sharp cheddar melts beautifully on top, giving each bite an irresistible gooey finish.
Side Dishes
Chicken corn chowder pairs wonderfully with crusty bread or warm dinner rolls to soak up every last drop. A crisp side salad with a light vinaigrette offers a refreshing contrast, while roasted vegetables can make the meal even more hearty and balanced.
Creative Ways to Present
For a fun twist, serve your Chicken Corn Chowder Recipe inside hollowed-out bread bowls for a rustic, communal feel. You can also top it with crispy bacon bits or a dollop of sour cream for extra layers of flavor. And don’t forget a sprinkle of fresh herbs for a vivid, inviting finish.
Make Ahead and Storage
Storing Leftovers
Once your chowder has cooled, transfer it to an airtight container and refrigerate. It will keep beautifully for up to 3 days, allowing you to enjoy those comforting flavors again without any extra effort.
Freezing
This Chicken Corn Chowder Recipe freezes well, making it a fantastic make-ahead option. Store it in freezer-safe containers or heavy-duty freezer bags for up to 2 months. When you’re ready to enjoy, thaw overnight in the fridge before reheating.
Reheating
Reheat the chowder on the stovetop over low to medium heat, stirring occasionally to prevent sticking. You might want to add a splash of milk to loosen the consistency if it thickened too much. It will warm up quickly and taste just as fresh as the first day.
FAQs
Can I use rotisserie chicken instead of cooking my own chicken?
Absolutely! Using rotisserie chicken is a great shortcut that adds extra flavor and saves time. Just shred it and toss it in during the final simmer.
Is it possible to make this chowder dairy-free?
Yes, swap out the whole milk and heavy cream with coconut milk or your favorite dairy-free alternatives. The flavor will be a bit different but still deliciously creamy.
Can I use frozen corn instead of canned?
Definitely. Frozen corn works just as well and often tastes fresher than canned. Just make sure to thaw it slightly before adding.
How thick should the chowder be?
It should be creamy and hearty but not too thick that it feels like mashed potatoes. Adjust with more broth or milk as needed to reach your preferred consistency.
Can I prepare parts of this recipe ahead of time?
You can cook and shred the chicken in advance and even chop your vegetables the day before. This prep will make assembly quick and easy when it’s time to cook.
Final Thoughts
This Chicken Corn Chowder Recipe is truly a gem that’s perfect for any day you want a comforting, filling meal without fuss. Its delightful balance of flavors and textures makes it a favorite to share around the table, so give it a try and discover your new go-to chowder that’s always worth making again.
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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 combines tender shredded chicken, sweet corn, and creamy potatoes in a rich broth enhanced with thyme and paprika. Perfect for a cozy meal, this chowder is creamy, hearty, and easy to prepare on the stovetop, making it a delicious family favorite.
Ingredients
Soup Base
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Seasonings & Garnishes
- 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 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, ensuring not to burn it.
- Cook the Potatoes: Add the peeled and diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 to 12 minutes, or until the potatoes become tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream to the pot. Then add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Allow the chowder to simmer gently for 5 to 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. Alternatively, transfer a portion of the chowder to a blender, puree until smooth, and then return it to the pot. This step is optional based on your texture preference.
- Serve: Ladle the hot chicken corn chowder into bowls. Garnish with chopped green onions and shredded cheddar cheese if desired. Serve immediately while warm for the best taste.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Fresh, frozen, or canned corn can all be used; adjust cooking times slightly if using fresh or frozen.
- Partial blending creates a nice balance of chunky and creamy texture in the chowder.
- Substitute heavy cream with half-and-half for a lighter option, but the richness will be reduced.
- Adjust seasoning at the end to suit your taste.
