If you’ve been craving a dish that wraps you in warmth with every spoonful, this Chicken and Corn Chowder Recipe is exactly what you need. It’s a comforting, creamy soup bursting with tender chicken, sweet corn, and hearty potatoes that come together to create a satisfying meal perfect for any day you want a little extra coziness. This chowder feels like a kitchen hug, effortless to prepare, and packed with flavors that will have you going back for seconds without a second thought.
Ingredients You’ll Need
Gathering simple, fresh ingredients is the secret to making this Chicken and Corn Chowder Recipe truly shine. Each component plays a vital role in creating a beautiful balance of texture, flavor, and color that makes this chowder irresistible.
- Butter (2 tablespoons): Adds richness and helps sauté the vegetables to silky perfection.
- Olive oil (1 tablespoon): Balances the butter’s flavor and ensures a smooth sauté without burning.
- Onion (1 medium, diced): Brings a subtle sweetness and depth to the base of the chowder.
- Garlic cloves (2, minced): Infuses the soup with a gentle aromatic warmth.
- Carrots (2 medium, diced): Offer a slight crunch and natural sweetness, brightening up the chowder.
- Celery stalks (2, diced): Add a fresh, slightly peppery crunch for perfect texture contrast.
- All-purpose flour (2 tablespoons): Essential for thickening the chowder to that creamy consistency we all love.
- Chicken broth (4 cups): The hearty liquid base that carries all flavors with comforting warmth.
- Cooked chicken (2 cups, shredded or cubed): Provides tender protein that makes this chowder filling and satisfying.
- Corn kernels (3 cups; fresh, frozen, or canned): Sweet bursts that complement the savory elements perfectly.
- Russet potato (1 large, peeled and diced): Adds creaminess and a soft bite to every spoonful.
- Heavy cream or half-and-half (1 cup): Creams up the chowder, giving it that luscious, velvety texture.
- Dried thyme (1/2 teaspoon): A subtle herbaceous note that rounds out the flavor profile beautifully.
- Salt and pepper to taste: To enhance and balance every ingredient in the pot.
- Chopped fresh parsley or green onions (1/4 cup, optional): Adds a fresh, vibrant finish when sprinkled on top.
How to Make Chicken and Corn Chowder Recipe
Step 1: Sautéing the Aromatics
Start by heating butter and olive oil together in a large pot over medium heat. This combination ensures a warm, inviting base. Toss in the diced onions, minced garlic, carrots, and celery, cooking them gently until everything softens and the aromas fill your kitchen — about five minutes. This step is crucial because it builds the flavor foundation your chowder will be built on.
Step 2: Creating the Roux
Once your vegetables are perfectly softened, sprinkle the flour over them and stir continually for one to two minutes. This forms a roux, which is what thickens your chowder and gives it that velvety mouthfeel we crave. Make sure you cook the flour enough so it loses its raw taste but doesn’t brown.
Step 3: Adding the Broth and Bulk Ingredients
Slowly whisk in the chicken broth until the mixture is smooth. This gradual process prevents lumps and creates a silky soup base. Then, stir in the cooked chicken, corn kernels, diced potatoes, and dried thyme. These ingredients bring heartiness and natural sweetness that make this chowder such a beloved comfort food.
Step 4: Simmering to Perfection
Bring the chowder to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes. This gives the potatoes time to soften thoroughly while allowing all the flavors to meld into one harmonious blend. You’ll see the chowder thicken naturally and your kitchen will smell absolutely divine.
Step 5: Adding Cream and Final Touches
Finish by stirring in the heavy cream or half-and-half and cook for an additional five minutes. This last step enriches the chowder’s texture and brings out the full flavor of the ingredients. Season generously with salt and pepper to taste — the final seasoning is what makes this Chicken and Corn Chowder Recipe truly sing.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Sprinkle chopped fresh parsley or green onions on top for a pop of color and fresh flavor. These garnishes not only make your bowl look inviting but also add a pleasant bite that brightens each spoonful.
Side Dishes
This chowder pairs beautifully with crusty bread or buttery crackers, perfect for dipping and soaking up every bit of creamy goodness. A crisp green salad also complements it nicely, adding a refreshing contrast to the rich soup.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls. It’s not only charming but also edible! Or, ladle it over a baked potato for a filling meal that’s doubled in comfort. Try topping with a handful of shredded cheese before serving for an extra indulgent touch.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken and Corn Chowder Recipe in an airtight container in the refrigerator for up to three days. This chowder tastes even better the next day as the flavors continue to marry beautifully.
Freezing
You can freeze this chowder for up to two months. Just be sure to cool it completely and store it in a freezer-safe container. When you’re ready, thaw it overnight in the fridge for best texture.
Reheating
Reheat your chowder gently on the stovetop over low heat, stirring occasionally to prevent it from sticking. If it’s too thick, just add a splash of chicken broth or cream to bring it back to the perfect consistency.
FAQs
Can I use frozen corn for this Chicken and Corn Chowder Recipe?
Absolutely! Frozen corn is a fantastic choice because it retains its sweetness and texture well. Just add it directly to the pot without thawing, and your chowder will still turn out delicious.
Is this recipe suitable for gluten-free diets?
Yes, to make this Chicken and Corn Chowder Recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend or cornstarch for thickening. The rest of the ingredients are naturally gluten-free.
What if I don’t have fresh chicken on hand?
No worries at all! Rotisserie chicken or leftover cooked chicken work perfectly here — they save time and still add plenty of flavor and protein to your chowder.
Can I make this chowder dairy-free?
Definitely! Swap out the heavy cream for coconut milk or your favorite dairy-free cream alternative. Just keep in mind this will add a slightly different flavor, but it remains equally creamy and delightful.
How thick should the chowder be?
The perfect chowder is thick and creamy but still spoonable; it should coat your spoon without being overly heavy or gluey. Adjust thickness by adding more broth if it’s too thick or letting it simmer longer if it’s too thin.
Final Thoughts
This Chicken and Corn Chowder Recipe is one of those treasured dishes that feels like a warm embrace in a bowl. It’s easy to make, packed with wholesome ingredients, and utterly delicious. Whether you’re feeding the family or craving a cozy night in, this chowder will quickly become your go-to comfort food. Give it a try and watch it turn any meal into a memorable one.
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 hearty, creamy soup perfect for cozy fall days. Combining tender chicken, sweet corn, and tender potatoes in a flavorful broth thickened with a roux and enriched with cream, this classic American dish is both comforting and delicious. Easy to prepare on the stovetop, it’s an ideal meal for a family dinner or a warming lunch.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 large russet potato, peeled and diced
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Optional Garnish
- 1/4 cup chopped fresh parsley or green onions
- Shredded cheese (optional, for extra richness)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Create Roux: Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux that will help thicken the chowder.
- Add Broth: Slowly whisk in the chicken broth, making sure to blend thoroughly to avoid lumps, creating a smooth soup base.
- Add Main Ingredients: Add the cooked chicken, corn kernels, diced potato, and dried thyme to the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes until the potatoes are tender when pierced with a fork.
- Add Cream: Stir in the heavy cream or half-and-half and cook for an additional 5 minutes to thicken the chowder and bring a creamy texture.
- Season: Taste the chowder and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions if desired. For added richness, sprinkle shredded cheese just before serving.
Notes
- For extra richness and flavor, add a handful of shredded cheese right before serving.
- Use rotisserie chicken to save time and add convenience.
- To make the chowder gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Fresh, frozen, or canned corn kernels all work well in this recipe.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
