Chicken Corn Chowder Recipe
If you’re looking for the ultimate comforting dinner, Chicken Corn Chowder is a hearty and creamy classic that brings everyone to the table with a smile! Brimming with tender chicken, sweet corn, colorful veggies, and the lush richness of cream, this chowder is pure magic in a bowl. It’s perfect for chilly evenings, busy weeknights, or whenever you crave a big hug in soup form. Every spoonful delivers a satisfying blend of textures and flavors you’ll want to revisit all season long.
Ingredients You’ll Need
This Chicken Corn Chowder thrives on a handful of everyday ingredients. Each element plays an essential role—whether it’s brightening the pot with color, swapping in a hint of smokiness, or making every bite luxuriously creamy. Here’s what you’ll need and why it matters:
- Unsalted Butter: Adds a rich foundation and helps soften the veggies to savory perfection.
- Olive Oil: Gives a fruity undertone and prevents the butter from burning as you sauté.
- Onion: Sweet and aromatic, it’s the flavor backbone of the chowder.
- Garlic: Just the right amount for a warm, savory depth—don’t skip it!
- Carrots: Bring a lovely sweetness and burst of orange color.
- Celery: Offers subtle herbal crunch and rounds out the flavor.
- Potatoes: They deliver hearty body and a touch of starch to naturally thicken the chowder.
- Red Bell Pepper: Adds eye-catching color and gentle sweetness.
- All-Purpose Flour: Thickens the chowder, making it creamy and luscious (swap for cornstarch for gluten-free).
- Chicken Broth: Lends depth and brings all the flavors together—go with low-sodium if you like to control the salt.
- Cooked Chicken: Rotisserie or leftover chicken keeps things easy and packs in protein.
- Corn Kernels: Sweet and juicy, whether you use frozen or peak-season fresh.
- Half-and-Half or Heavy Cream: Adds silky richness for that signature chowder feel.
- Dried Thyme: Brings an earthy herbal note that complements chicken beautifully.
- Smoked Paprika: Infuses a little smoky warmth and gorgeous color.
- Salt and Black Pepper: For seasoning, of course—taste as you go!
- Fresh Parsley: A final bright green finish for freshness and flair.
- Crumbled Bacon & Shredded Cheddar Cheese (optional): Optional, but highly recommended as decadent, crowd-pleasing garnishes.
How to Make Chicken Corn Chowder
Step 1: Sauté the Veggies
Begin by heating the butter and olive oil in a large pot over medium heat. Toss in the onions, garlic, carrots, celery, potatoes, and red bell pepper. Let them mingle and soften for about 6–7 minutes, stirring occasionally. This not only smells amazing, but it’s also the secret to coaxing out maximum flavor from these humble veggies.
Step 2: Add the Flour
Sprinkle the flour evenly over the softened vegetables, stirring constantly. Cook for about 1 minute—just long enough to eliminate the raw flour taste and ensure your Chicken Corn Chowder thickens perfectly later. This step makes all the difference for a ultra-creamy, luxurious texture.
Step 3: Pour in the Broth
Gradually pour in the chicken broth while whisking continuously for a smooth, lump-free base. Bring the mixture to a gentle simmer, then cook for 12–15 minutes until the diced potatoes are fork-tender. This gives the chowder its body and lets the flavors come together.
Step 4: Add Chicken, Corn, and Cream
Now for the heart of the chowder! Stir in the shredded cooked chicken, corn kernels, half-and-half (or heavy cream), thyme, smoked paprika, salt, and black pepper. Let everything simmer for another 5–7 minutes—just until the soup is creamy, the corn is crisp-tender, and that irresistible aroma fills your kitchen.
Step 5: Taste and Finish
Taste and adjust the seasoning if needed. For even more creaminess, you can mash some of the potato pieces with a fork directly in the pot. Serve your Chicken Corn Chowder piping hot, garnished with parsley, crispy bacon, and a sprinkle of cheddar if you’re feeling extra.
How to Serve Chicken Corn Chowder
Garnishes
The right toppings take Chicken Corn Chowder over the top! A sprinkle of fresh parsley brightens up the bowl, while crumbled bacon adds a salty, crispy surprise in every bite. Cheddar cheese melts delightfully into the chowder’s warmth, adding a subtle sharpness that’s hard to resist.
Side Dishes
This chowder is hearty all on its own, but it’s wonderful served with fresh crusty bread, warm biscuits, or even a green salad. Dipping warm sourdough or garlic bread into the creamy soup makes for a cozy meal that keeps everyone coming back for seconds.
Creative Ways to Present
For a fun twist, ladle Chicken Corn Chowder into mini bread bowls for an edible serving vessel—always a crowd-pleaser at parties. Or serve in sturdy mugs with all the garnishes on a platter, so everyone can customize their own bowl. Don’t forget the big soup spoon!
Make Ahead and Storage
Storing Leftovers
Leftover Chicken Corn Chowder keeps beautifully for up to four days in the refrigerator. Store it in an airtight container, and the flavors will continue to meld and develop, making each reheat even more delicious.
Freezing
To freeze, let the chowder cool completely, then transfer to freezer-safe containers or heavy-duty bags. It will keep for up to two months, making it a smart option for meal prep or emergency comfort food. Thaw overnight in the fridge before reheating.
Reheating
Warm your chowder gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If it appears too thick, add a splash of broth or milk to loosen it up. For individual portions, the microwave works well too—just cover to avoid splatters and stir halfway through.
FAQs
Can I use rotisserie chicken in Chicken Corn Chowder?
Absolutely! Rotisserie chicken is not only convenient but also adds fantastic flavor. Simply shred or dice the meat and stir it in during the final steps. This shortcut turns Chicken Corn Chowder into a quick weeknight winner.
Can I make Chicken Corn Chowder gluten-free?
Yes! Swap the all-purpose flour for cornstarch or your favorite gluten-free thickener. Mix the cornstarch with a little cold broth or milk first, then stir it into the chowder to thicken. Double-check that your other ingredients are gluten-free and you’re good to go.
What’s the best way to make Chicken Corn Chowder thicker?
If you want your chowder thicker, try mashing a few of the potato cubes in the pot or adding less broth. Alternatively, simmer uncovered for a few extra minutes to let it reduce, or stir in a touch more cream for extra richness.
Can I use fresh corn instead of frozen?
Definitely! If sweet corn is in season, slice the kernels straight off the cob and add them to your chowder. You’ll get a lovely pop and natural sweetness that elevates every bite.
How spicy is this Chicken Corn Chowder?
Chicken Corn Chowder is mild and family-friendly as written, but if you love a little kick, feel free to add diced jalapeños or a pinch of cayenne with the other vegetables.
Final Thoughts
There’s just something special about a steaming bowl of Chicken Corn Chowder made from scratch—it’s cozy, inviting, and always a hit. I hope you give this recipe a try and share it with all the soup lovers in your life. Happy cooking!
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Chicken Corn Chowder Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Chicken Corn Chowder recipe is a comforting and hearty soup perfect for chilly days. Packed with tender chicken, sweet corn, and flavorful veggies in a creamy broth, it’s a satisfying meal on its own.
Ingredients
For the Chowder:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery ribs, diced
- 3 medium potatoes, peeled and diced
- 1 red bell pepper, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
Additional Ingredients:
- 2 cups cooked chicken, shredded
- 2 cups frozen or fresh corn kernels
- 1 cup half-and-half or heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
- Crumbled bacon and shredded cheddar cheese for garnish (optional)
Instructions
- In a large pot, heat butter and olive oil over medium heat. Add onion, garlic, carrots, celery, potatoes, and bell pepper. Cook for 6–7 minutes until vegetables begin to soften.
- Sprinkle flour over the mixture and stir well, cooking for 1 minute to remove raw flour taste. Slowly whisk in the chicken broth, stirring constantly until smooth.
- Bring to a simmer and cook for 12–15 minutes until potatoes are tender. Stir in the shredded chicken, corn, half-and-half, thyme, paprika, salt, and pepper.
- Simmer for another 5–7 minutes until heated through and creamy. Taste and adjust seasoning as needed.
- Garnish with parsley, bacon, and cheddar cheese if desired before serving.
Notes
- For a thicker chowder, mash some of the potatoes with a fork before adding the chicken.
- Rotisserie chicken works great in this recipe.
- Leftovers can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 6 g
- Sodium: 710 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 20 g
- Cholesterol: 65 mg
