If you are craving a warm, satisfying bowl of comfort food, this Chicken and Corn Chowder Recipe is just the ticket. It blends tender chicken, sweet corn, and creamy potatoes into a hearty chowder that feels like a big, cozy hug. Each spoonful delivers layers of flavor and texture, making this recipe a perfect go-to for chilly evenings or anytime you want a simple yet impressive meal. Plus, it’s straightforward enough for weeknights but special enough to share with friends and family.
Ingredients You’ll Need
Simple, fresh ingredients come together beautifully in this dish to create a balanced and flavorful chowder. Each item plays a key role in building the perfect harmony of taste, texture, and color.
- Butter (2 tablespoons): Adds rich, creamy depth and helps sauté the vegetables.
- Olive oil (1 tablespoon): Complements the butter with a subtle fruity flavor and aids in cooking.
- Onion, diced (1 medium): Provides a sweet and savory base flavor that forms the chowder’s backbone.
- Garlic, minced (2 cloves): Lends a fragrant kick and enhances the savory profile.
- Celery, diced (2 ribs): Gives a crunchy texture and fresh aromatic note.
- Carrots, diced (2 medium): Adds natural sweetness and color to brighten the chowder.
- Dried thyme (1 teaspoon): A classic herb that complements poultry and vegetables perfectly.
- Smoked paprika (½ teaspoon): Introduces a warm, smoky depth to the flavor.
- Black pepper (¼ teaspoon): Balances flavors with a subtle heat.
- All-purpose flour (¼ cup): Thickens the chowder to a luscious consistency.
- Chicken broth (4 cups): Builds a flavorful and comforting soup base.
- Cooked chicken, shredded or diced (2 cups): The hearty protein that makes this chowder filling and satisfying.
- Corn kernels (2½ cups): Sweet corn—fresh, canned, or frozen—brings bursts of juicy sweetness.
- Potatoes, diced (1 cup): Yukon gold or red potatoes for creaminess and substance.
- Whole milk or half-and-half (1 cup): Creates a silky texture without overpowering richness.
- Heavy cream (½ cup): Adds indulgent creaminess for a truly comforting bowl.
- Salt: Adjust to taste to bring all flavors together.
- Fresh parsley or green onions: Optional garnishes to add freshness and vibrant color.
How to Make Chicken and Corn Chowder Recipe
Step 1: Sauté the Vegetables
Start by warming the butter and olive oil together in a large pot over medium heat. Once melted, toss in diced onion, minced garlic, celery, and carrots. Let them soften gently for about 5 to 6 minutes. This step develops the base flavor, allowing the vegetables’ sweetness and aroma to mingle beautifully.
Step 2: Add Seasonings and Flour
Sprinkle in dried thyme, smoked paprika, and black pepper to the softened veggies and stir well. Then, sprinkle the flour over everything and cook for 1 minute while stirring constantly. This will help thicken your chowder later while infusing it with herbs and smoky undertones.
Step 3: Pour in the Chicken Broth and Add Potatoes
Slowly whisk in the chicken broth, making sure no lumps form. Once everything is combined smoothly, add the diced potatoes and bring the pot to a gentle simmer. Allow it to cook for 10 to 12 minutes, until the potatoes are tender but still hold their shape—that’s key for great texture.
Step 4: Incorporate Corn and Chicken
Next, stir in the corn kernels and cooked chicken. Let everything simmer together for an additional 5 minutes to allow the flavors to meld and the corn to warm through. This step packs the chowder with its signature hearty goodness.
Step 5: Finish with Milk and Cream
Finally, stir in the milk and heavy cream, gently warming the chowder without bringing it to a boil. This creates the silky, rich texture that makes this Chicken and Corn Chowder Recipe so irresistible. Taste and season with salt according to your preference.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Fresh parsley or finely chopped green onions are wonderful for adding a burst of color and a touch of freshness that brightens the creamy chowder. They make each bowl as pretty as it is tasty.
Side Dishes
Pair your chowder with crusty bread or warm cornbread to soak up every last bit of the luscious soup. A crisp green salad on the side adds balance and a refreshing contrast to this rich comfort meal.
Creative Ways to Present
For a charming presentation, serve the chowder in hollowed-out mini pumpkins or bread bowls. You can also sprinkle some crispy bacon crumbs or a light dusting of smoked paprika on top for a gourmet touch that will wow your guests.
Make Ahead and Storage
Storing Leftovers
Chicken and Corn Chowder Recipe leftovers keep beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually develop more fully overnight, making the next day’s meal just as delightful.
Freezing
This chowder freezes well if you want to prepare in advance. Store it in a freezer-safe container for up to 2 months. Just be aware that potatoes can sometimes change texture after freezing, so it’s best to reheat gently and stir well.
Reheating
Reheat your chowder slowly over low to medium heat on the stovetop, stirring occasionally to prevent scorching. Add a splash of milk or broth if it feels too thick. Avoid boiling after adding cream to preserve the smooth texture.
FAQs
Can I use frozen corn in this Chicken and Corn Chowder Recipe?
Absolutely! Frozen corn works perfectly and is a fantastic option when fresh corn is out of season. Just make sure to thaw or add it directly to the pot during cooking so it heats evenly.
Is it possible to make this chowder gluten-free?
Yes, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch as a thickener. This way, the chowder remains just as creamy and delicious without gluten.
Can I use leftover chicken or rotisserie chicken?
Using leftover or rotisserie chicken is actually a great shortcut for this recipe. It adds convenience and extra flavor, making your Chicken and Corn Chowder Recipe an easy weeknight winner.
What can I substitute for heavy cream?
If you want a lighter version, you can replace heavy cream with additional milk or even half-and-half. Keep in mind that this will slightly reduce the richness but still yield a creamy and tasty chowder.
How can I make the chowder thicker?
Try blending a portion of the chowder before adding the milk and cream. This will create a thicker, silkier texture while still keeping the chunky goodness that makes this recipe so satisfying.
Final Thoughts
This Chicken and Corn Chowder Recipe is a true comfort food classic that anyone can whip up with ease. It’s rich, cozy, and packed with fresh, wholesome ingredients that invite you to savor every bite. I hope you give it a try soon and find it as comforting and delicious as I do.
Print
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, hearty soup perfect for comforting meals. Featuring tender chicken, sweet corn, and tender potatoes in a flavorful broth thickened with flour and enriched with milk and cream, it’s easy to prepare on the stovetop and ideal for weeknight dinners or casual gatherings.
Ingredients
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Thickening and Broth
- ¼ cup all-purpose flour
- 4 cups chicken broth
Main Components
- 2 cups cooked chicken, shredded or diced
- 2½ cups corn kernels (fresh, canned, or frozen)
- 1 cup diced potatoes (Yukon gold or red)
Dairy
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
Seasoning and Garnish
- Salt to taste
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Spices and Flour: Stir in dried thyme, smoked paprika, and black pepper to the sautéed veggies, mixing well. Sprinkle the all-purpose flour over the mixture and cook for 1 minute, stirring constantly to avoid lumps and to cook off the raw flour taste.
- Add Broth and Potatoes: Slowly whisk in the chicken broth to the pot, ensuring the mixture is smooth with no lumps. Add the diced potatoes, bring the mixture to a simmer, and cook for 10–12 minutes or until the potatoes are tender but not falling apart.
- Add Chicken and Corn: Stir in the cooked shredded or diced chicken and the corn kernels. Simmer for an additional 5 minutes, allowing the flavors to meld and the ingredients to heat through.
- Finish with Dairy and Seasoning: Stir in the whole milk and heavy cream gently, heating the chowder through on low heat without letting it boil to prevent curdling. Taste and add salt as needed.
- Serve and Garnish: Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions if desired. Serve warm for a comforting meal.
Notes
- For extra flavor, use rotisserie chicken and roasted corn instead of plain cooked chicken and regular corn.
- You can blend a portion of the chowder before adding the cream to create a thicker, creamier texture.
- Substitute all-purpose flour with a gluten-free flour blend to make this chowder gluten-free.
