Chicken Corn Chowder

Chicken Corn Chowder is the perfect comfort food, blending creamy textures, tender chicken, and sweet bursts of corn. It’s a hearty, satisfying meal that warms the soul and is easy to prepare with simple ingredients.

Why You’ll Love This Recipe

• Comfort in a Bowl: This chowder is rich, creamy, and full of hearty ingredients like tender chicken and potatoes.
• Quick and Easy: With minimal prep and one pot, it’s perfect for a busy weeknight dinner.
• Customizable: You can adapt the recipe to your taste with simple swaps and additions.
• Kid-Friendly: The mild flavors and creamy texture make it a hit with everyone.
• Great for Leftovers: The flavors deepen over time, making it just as delicious the next day.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1 (15 oz) can sweet corn, drained (or 2 cups fresh or frozen corn)
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika
• Salt and pepper to taste
• 1/4 cup chopped green onions (for garnish)
• 1/2 cup shredded cheddar cheese (optional, for garnish)

Directions

1. Sauté the Vegetables:
   • Heat olive oil or butter in a large pot over medium heat.
   • Add the diced onion and sauté for 3-4 minutes until softened.
   • Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
2. Cook the Potatoes:
   • Add the diced potatoes and stir to combine.
   • Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10-12 minutes until the potatoes are tender.
3. Add the Cream and Corn:
   • Stir in the milk and heavy cream, combining well.
   • Add the corn, shredded chicken, thyme, paprika, salt, and pepper. Simmer the soup for another 5-7 minutes to allow the flavors to meld.
4. Blend the Soup (Optional):
   • For a creamier texture, use an immersion blender to partially blend the soup, or transfer a portion to a blender and return it to the pot.
5. Serve:
   • Ladle the chowder into bowls and garnish with green onions and shredded cheddar cheese, if desired. Serve warm and enjoy.

Servings and Timing

• Servings: This recipe makes about 6 servings.
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes

Variations

• Add Bacon: Sauté crispy bacon pieces and stir them into the soup for a smoky flavor.
• Spicy Kick: Add a diced jalapeño or a dash of cayenne pepper for some heat.
• Vegetarian Option: Omit the chicken and use vegetable broth. Add extra vegetables like carrots, celery, or bell peppers.
• Seafood Twist: Replace the chicken with cooked shrimp or crab for a coastal spin.
• Cheesy Upgrade: Stir in extra cheddar or Parmesan for a cheesier chowder.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Warm the chowder on the stovetop over low heat, stirring occasionally, or microwave individual portions in 30-second intervals, stirring between each. Add a splash of milk or broth if it thickens too much.
• Freezing: Avoid freezing this soup, as the dairy can separate when reheated.

FAQs

Can I use rotisserie chicken for this recipe?

Yes, rotisserie chicken works perfectly and saves time. Just shred it and add it during the simmering step.

Can I make this soup dairy-free?

Absolutely! Substitute the milk and cream with coconut milk or a non-dairy creamer for a creamy, dairy-free version.

How can I thicken the chowder if it’s too thin?

You can mash some of the potatoes or mix a tablespoon of cornstarch with water and stir it into the soup. Let it simmer until thickened.

What’s the best type of potato to use?

Yukon Gold or Russet potatoes are ideal as they become tender and creamy when cooked.

Can I make this in a slow cooker?

Yes, simply combine all ingredients except the cream and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes.

Is this recipe gluten-free?

Yes, as long as you ensure that all ingredients, such as the chicken broth, are gluten-free.

Can I use canned chicken?

While fresh or rotisserie chicken is recommended for the best flavor and texture, canned chicken can be used in a pinch.

Chicken Corn Chowder

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• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 25 minutes
• Total Time: 35 minutes
• Yield: 6 servings
• Method: Simmering
• Cuisine: American
• Diet: Gluten Free

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Description

This Chicken Corn Chowder is a creamy, comforting soup loaded with tender chicken, sweet corn, and hearty potatoes. Quick and easy to make in just 35 minutes, this one-pot meal is perfect for busy weeknights. Customize it with bacon, spice, or extra cheese for a flavor-packed bowl the whole family will love!

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Ingredients

Base Ingredients:

• 1 lb boneless, skinless chicken breasts, cooked and shredded
• 2 tablespoons olive oil or butter
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)

Seasonings:

• 1 teaspoon dried thyme
• ½ teaspoon paprika
• Salt and black pepper, to taste

Optional Garnishes:

• ¼ cup chopped green onions
• ½ cup shredded cheddar cheese

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Instructions

. Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Potatoes
Add diced potatoes and stir to coat.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes until potatoes are tender.
3. Add Cream and Corn
Stir in milk, heavy cream, corn, shredded chicken, thyme, paprika, salt, and black pepper.
Simmer for another 5-7 minutes, allowing flavors to meld.
4. Blend for a Creamier Texture (Optional)
Use an immersion blender to partially blend the soup, or transfer a portion to a blender, blend, and return it to the pot.
5. Serve & Garnish
Ladle into bowls and top with green onions and shredded cheddar cheese. Serve warm and enjoy!

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Notes

• For extra richness, stir in ½ cup shredded cheese directly into the soup.
• To thicken the chowder, mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
• Make it dairy-free by using coconut milk or a dairy-free creamer.
• For added smokiness, top with crispy bacon or a dash of smoked paprika.