Chicken Corn Chowder

Chicken Corn Chowder: A Creamy Comfort Food Favorite

If you’re looking for a hearty, comforting meal that’s perfect for chilly days, Chicken Corn Chowder is the answer. This creamy, flavorful soup combines tender chicken, sweet corn, and a velvety base that’s both rich and satisfying. It’s a cozy, one-pot dish that can be made on the stovetop or in a slow cooker, making it an ideal choice for busy weeknights or lazy weekends. Whether served as a main course or a starter, Chicken Corn Chowder is sure to become a favorite in your recipe collection.

Why You’ll Love Chicken Corn Chowder

Chicken Corn Chowder brings together the best of both worlds—protein-packed chicken and the natural sweetness of corn—creating a balanced, flavorful soup. The creamy broth is thickened with potatoes, which add heartiness and texture to the soup, while a medley of vegetables like onions, celery, and bell peppers infuse the chowder with layers of savory flavor. A touch of cream or milk gives it that rich, comforting texture that makes every spoonful irresistible.

Plus, it’s incredibly versatile—you can use fresh, frozen, or canned corn, and you can adjust the seasonings to suit your tastes. Whether you prefer a little extra spice, a bit of smokiness, or a handful of herbs, this recipe is easily customizable.

Key Ingredients for Chicken Corn Chowder:

• Chicken – Boneless, skinless chicken breasts or thighs work great. You can also use leftover cooked chicken or rotisserie chicken for a quicker option.
• Corn – Fresh corn off the cob, frozen corn, or even canned corn all work well. Fresh corn will give a sweeter, more vibrant flavor, but frozen corn is a great year-round option.
• Potatoes – Yukon Gold or Russet potatoes are perfect for chowders. They break down slightly as they cook, creating a naturally creamy texture.
• Onions & Celery – These aromatic vegetables build the foundation of the soup’s flavor.
• Bell Peppers – Red, green, or yellow bell peppers add color and mild sweetness.
• Garlic – Adds depth and savory richness.
• Chicken Broth – A good-quality chicken broth is key for a flavorful base.
• Heavy Cream or Milk – For a creamy texture, heavy cream is ideal, but you can use milk or a lighter cream if you prefer a less rich version.
• Butter – Adds richness and helps sauté the vegetables.
• Seasonings – Salt, pepper, thyme, and bay leaves are the essential seasonings for this chowder. You can also add smoked paprika, cayenne pepper, or red pepper flakes for a little extra kick.
• Optional Toppings – Fresh herbs like parsley, chives, or a sprinkle of shredded cheese make excellent garnishes.

Instructions:

1. Prepare the Chicken

If you’re using raw chicken, start by cooking it. Heat a tablespoon of olive oil or butter in a large pot over medium heat. Season the chicken breasts or thighs with salt and pepper, and cook for 6-7 minutes on each side until golden brown and cooked through. Remove the chicken from the pot and set it aside to cool slightly. Once cooled, shred the chicken using two forks or chop it into bite-sized pieces. If using rotisserie chicken, simply shred it and set aside.

2. Sauté the Vegetables

In the same pot, add a tablespoon of butter and sauté the diced onions, celery, and bell peppers over medium heat until they soften and become fragrant, about 5 minutes. Add the garlic and cook for another 1 minute until aromatic.

3. Build the Soup Base

Add the diced potatoes to the pot and stir to combine. Pour in the chicken broth and bring the mixture to a simmer. Cook for 10-15 minutes, or until the potatoes are tender but not falling apart. If you like a thicker chowder, you can mash some of the potatoes with the back of a spoon to help thicken the broth.

4. Add the Corn and Chicken

Once the potatoes are cooked through, add the corn (whether fresh, frozen, or canned) and the shredded chicken to the pot. Stir everything together and simmer for an additional 5 minutes to heat the corn and chicken through.

5. Make it Creamy

Lower the heat and stir in the heavy cream or milk, depending on how creamy you want your chowder. Season with salt, pepper, thyme, and bay leaves. Continue to simmer for another 5 minutes. If you like a bit of spice, this is the time to add cayenne pepper or smoked paprika.

6. Final Adjustments

Taste the soup and adjust the seasoning as needed. If you want a little more richness, add another splash of cream. If the soup is too thick, you can add a little more broth or milk to reach your desired consistency.

7. Serve and Garnish

Ladle the soup into bowls and garnish with freshly chopped parsley, shredded cheese, or a dollop of sour cream, if desired. Serve with crusty bread for dipping or a light side salad for a complete meal.

Tips for the Best Chicken Corn Chowder:

Read more on next page