If you are looking for a cozy, hearty, and irresistibly flavorful dish to warm up your dinner table, this Chicken Corn Chowder Recipe is exactly what you need. This chowder is a comforting celebration of tender chicken, sweet corn, creamy soups, and a little kick of taco seasoning that transforms ordinary ingredients into a bowl full of homey goodness. Every spoonful offers a rich, velvety texture with just the right balance of spice and sweetness, making it a perfect meal for gatherings or a satisfying weeknight dinner. You’ll find yourself coming back to this recipe again and again because it’s truly that good.
Ingredients You’ll Need
This Chicken Corn Chowder Recipe relies on a simple but well-chosen lineup of ingredients that each play a crucial role in the final flavor and texture. From savory chicken and smoky bacon to the creaminess of the soups and the brightness of the tomatoes, every component builds layers of deliciousness you’re sure to love.
- Cooked chopped chicken: Provides hearty protein and a tender base for the chowder.
- Dried minced onion flakes: Add a mellow sweetness and aromatic depth without overpowering the dish.
- Taco seasoning: Infuses the chowder with a hint of southwestern spice and complexity.
- Black pepper: Offers a subtle kick and balances the richness.
- Milk: Keeps the chowder creamy and smooth.
- Chicken broth: Boosts the savory, meaty flavor and adds necessary liquid for simmering.
- Undrained Rotel tomatoes: Introduce a fresh, tangy note along with a touch of heat.
- Unsalted Cream of Chicken Soup: Contributes richness and thickens the chowder wonderfully.
- Cream of Potato Soup: Enhances creaminess and adds body for that classic chowder texture.
- Chopped cooked bacon: Adds smoky, crispy contrast and a savory crunch.
- Frozen corn kernels: Bring sweetness, color, and a gentle pop in every bite.
How to Make Chicken Corn Chowder Recipe
Step 1: Combine All Ingredients
Grab a large Dutch oven and toss in your cooked chopped chicken, dried minced onion flakes, taco seasoning, black pepper, milk, chicken broth, undrained Rotel tomatoes, unsalted cream of chicken soup, cream of potato soup, chopped cooked bacon, and frozen corn kernels. Stir everything gently but thoroughly to make sure all the flavors meld together beautifully right from the start.
Step 2: Bring to a Boil and Simmer
Place the Dutch oven over medium-high heat and bring your mixture to a rolling boil. Once boiling, reduce the heat and let it simmer for 20 to 30 minutes, stirring occasionally. This low and slow simmer lets the ingredients marry perfectly, thickening the chowder into a luscious, creamy texture while enriching the flavors.
How to Serve Chicken Corn Chowder Recipe
Garnishes
To make your Chicken Corn Chowder Recipe feel extra special, add some simple garnishes like freshly chopped green onions or cilantro for a fresh pop of color and flavor. A dollop of sour cream or a sprinkle of shredded cheddar can elevate the creaminess, while a few crispy bacon bits on top add irresistible texture.
Side Dishes
This chowder pairs beautifully with crusty bread or warm cornbread that can soak up every last bit of the creamy goodness. A light, crisp side salad with a tangy vinaigrette is also a great companion to balance the richness of the chowder and bring some brightness to the meal.
Creative Ways to Present
Serve the Chicken Corn Chowder Recipe in rustic bowls for a cozy vibe or, for entertaining, hollow out small round loaves of sourdough bread and ladle the chowder inside for an eye-catching and fun presentation. You can even garnish with sliced avocado or a sprinkle of smoked paprika for extra layers of flavor and color.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Corn Chowder Recipe should be cooled to room temperature and stored in an airtight container in the refrigerator. It will keep well for about 3 to 4 days, allowing you to enjoy this comforting dish again without any loss of flavor.
Freezing
This chowder freezes wonderfully if you want to prepare it in advance. Transfer cooled portions to freezer-safe containers or heavy-duty bags, leaving some room for expansion. It’s best used within 2 to 3 months for optimal taste and texture, so you can have a quick homemade meal ready anytime.
Reheating
When ready to enjoy your stored Chicken Corn Chowder Recipe, thaw overnight in the refrigerator if frozen. Reheat gently in a saucepan over low to medium heat, stirring occasionally until warmed through. Adding a splash of milk or broth can help restore the creamy texture if it thickens too much during storage.
FAQs
Can I use fresh corn instead of frozen?
Absolutely! Fresh corn will add a bright, sweet crunch to your chowder. Just cook the kernels briefly before adding, or add them during simmering so they can soften and blend nicely.
What can I substitute for the taco seasoning?
If you don’t have taco seasoning on hand, a mix of chili powder, cumin, garlic powder, and paprika can work beautifully to mimic the flavors and keep that warm, spicy kick in your chowder.
Is it possible to make this recipe vegetarian?
You can make a vegetarian version by omitting the chicken and bacon and using vegetable broth along with cream of mushroom and cream of potato soups. Adding hearty beans or mushrooms can compensate for the protein and texture.
Can this chowder be made in a slow cooker?
Yes! Combine all ingredients in your slow cooker and cook on low for about 4-6 hours or on high for 2-3 hours. Stir occasionally if possible and adjust seasoning before serving.
What can I use instead of cream of chicken and potato soups?
If you want to avoid canned soups, you can make a homemade roux with butter, flour, and milk, then add chicken broth and potatoes cooked until tender to achieve a similar creamy base from scratch.
Final Thoughts
This Chicken Corn Chowder Recipe is an absolute gem for anyone craving comfort food with a little southwestern flair. It’s creamy, flavorful, easy to prepare, and perfect for sharing with family and friends. I promise once you try it, it will quickly become a favorite go-to for chilly days or anytime you want a bowl of pure comfort. So grab your ingredients, get that Dutch oven ready, and dive into this cozy chowder experience!
Print
Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20-30 minutes
- Total Time: 30-40 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Corn Chowder combines tender cooked chicken, sweet corn, and creamy soups with a flavorful blend of seasonings, creating a comforting and filling meal perfect for any day. It’s easy to prepare in one pot, simmering all ingredients together to meld the flavors beautifully.
Ingredients
Main Ingredients
- 2 cups cooked chopped chicken
- 2 Tbsp dried minced onion flakes
- 2 Tbsp taco seasoning
- ½ tsp black pepper
- 1½ cup milk
- 1 (14.5-oz) can chicken broth
- 1 (10-oz) can Rotel tomatoes, undrained
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- 1 (10.5-oz) can Cream of Potato soup
- ½ cup chopped cooked bacon
- 2 cups frozen corn kernels
Instructions
- Combine Ingredients: In a Dutch oven, add the cooked chopped chicken, dried minced onion flakes, taco seasoning, black pepper, milk, chicken broth, undrained Rotel tomatoes, cream of chicken soup, cream of potato soup, chopped cooked bacon, and frozen corn kernels. Stir everything together until evenly mixed.
- Simmer: Place the Dutch oven over medium-high heat and bring the mixture to a boil. Once boiling, reduce the heat to low to maintain a gentle simmer. Let it simmer uncovered for 20 to 30 minutes, stirring occasionally to prevent sticking and allow the flavors to meld.
- Serve: After simmering, taste and adjust seasoning if necessary. Serve the chowder hot, ideally with crusty bread or crackers for a satisfying meal.
Notes
- Use cooked chicken from leftovers or rotisserie chicken to save time.
- Adjust the amount of taco seasoning to control the spice level.
- Frozen corn can be substituted with fresh corn when in season.
- For a thicker chowder, simmer a little longer or add a slurry of flour and water before simmering.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
