Chicken Corn Chowder: A Creamy, Comforting Recipe You’ll Love

Chicken Corn Chowder: just the name conjures up images of cozy evenings, doesn’t it? Imagine a bowl brimming with creamy, comforting goodness, studded with tender chicken and sweet bursts of corn. This isn’t just soup; it’s a hug in a bowl, perfect for chasing away the chill on a blustery day or simply satisfying a craving for something hearty and delicious.

While the exact origins of Chicken Corn Chowder are debated, similar creamy corn soups have been enjoyed in various forms for centuries, particularly in regions where corn is a staple. Native American culinary traditions often featured corn in thick, nourishing stews, and these likely influenced the development of the chowders we know and love today. Over time, the addition of chicken transformed it into a complete and satisfying meal.

What makes this dish so universally appealing? It’s the perfect balance of textures and flavors. The creamy broth is rich and decadent, while the sweet corn provides a delightful pop of freshness. Tender pieces of chicken add protein and heartiness, making it a truly satisfying meal. Plus, it’s incredibly versatile! You can easily customize it with your favorite vegetables, spices, and herbs. Whether you’re a seasoned chef or a beginner in the kitchen, this recipe is sure to become a family favorite. So, grab your apron, and let’s get cooking!

this Recipe

Ingredients:

• 1 tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1/2 teaspoon dried rosemary
• 1/4 teaspoon black pepper
• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 2 cups Yukon gold potatoes, peeled and diced
• 1 (15-ounce) can creamed corn
• 1 (15-ounce) can whole kernel corn, drained
• 1 cup heavy cream
• 1/4 cup chopped fresh parsley, for garnish
• Salt, to taste

Preparing the Base:

Okay, let’s get started! First, we’re going to build a flavorful base for our chowder. This is where all the deliciousness begins, so pay close attention!

1. Sauté the Aromatics: Grab a large pot or Dutch oven and set it over medium heat. Add the olive oil. Once the oil is shimmering, toss in the chopped onion, carrots, and celery. We want to cook these until they’re softened and the onion is translucent, which should take about 5-7 minutes. Stir them occasionally to prevent burning. The goal here is to release their natural sweetness and create a foundation of flavor. Don’t rush this step!
2. Add the Broth and Spices: Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot – those are packed with flavor! Add the dried thyme, dried rosemary, and black pepper. Give everything a good stir to combine. The aroma at this point should be amazing!

Cooking the Chicken and Potatoes:

Now it’s time to add the heart of our chowder – the chicken and potatoes. These will cook together, infusing the broth with even more flavor and creating a creamy, comforting texture.

3. Incorporate the Chicken: Add the cubed chicken breasts to the pot. Make sure the chicken is submerged in the broth.
4. Add the Potatoes: Toss in the diced Yukon gold potatoes. These potatoes are perfect for chowder because they hold their shape well and have a naturally creamy texture.
5. Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover the pot, and let it cook for about 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. The internal temperature of the chicken should reach 165°F (74°C). Check the potatoes by piercing them with a fork; they should be easily pierced with little resistance.

Adding the Corn and Cream:

This is where the magic happens! We’re going to add the corn and cream, which will transform our already delicious soup into a creamy, comforting chowder.

6. Stir in the Corn: Add the creamed corn and the drained whole kernel corn to the pot. Stir well to combine. The creamed corn will add a lovely sweetness and thickness to the chowder, while the whole kernel corn will provide a nice textural contrast.
7. Add the Heavy Cream: Gently stir in the heavy cream. Be careful not to boil the chowder after adding the cream, as this can cause it to curdle. We want a smooth, velvety texture.
8. Heat Through: Heat the chowder through, stirring occasionally, until it’s warmed through. This should take about 5-7 minutes.

Seasoning and Serving:

Almost there! Now it’s time to taste and adjust the seasoning, and then we can finally enjoy our delicious Chicken Corn Chowder.

9. Taste and Season: Taste the chowder and add salt to taste. Remember that the chicken broth may already contain some salt, so start with a small amount and add more as needed. You can also add a pinch more black pepper if you like.
10. Garnish and Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley. The parsley adds a pop of freshness and color.

Tips and Variations:

Here are a few extra tips and ideas to customize your Chicken Corn Chowder:

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
• Add bacon: Cook some bacon until crispy, crumble it, and add it to the chowder or use it as a garnish. Bacon and corn are a match made in heaven!
• Use different vegetables: Feel free to add other vegetables like bell peppers, zucchini, or green beans.
• Make it vegetarian: Substitute vegetable broth for chicken broth and omit the chicken. You can add more vegetables or beans for protein.
• Thicken it up: If you prefer a thicker chowder, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it into the chowder while it’s simmering.
• Make it ahead: Chicken Corn Chowder is a great make-ahead dish. It actually tastes even better the next day! Store it in an airtight container in the refrigerator for up to 3 days.
• Freezing: While you can freeze this chowder, the texture of the potatoes and cream may change slightly. If you plan to freeze it, consider omitting the potatoes or using a different type of potato that holds its shape better. Let the chowder cool completely before transferring it to freezer-safe containers.

Serving Suggestions:

Chicken Corn Chowder is delicious on its own, but here are a few ideas for serving it:

• Serve with crusty bread or crackers for dipping.
• Pair it with a side salad for a light and healthy meal.
• Top it with a dollop of sour cream or Greek yogurt.
• Serve it in a bread bowl for a fun and festive presentation.

Enjoy your homemade Chicken Corn Chowder! I hope you love it as much as I do!

Conclusion:

This Chicken Corn Chowder isn’t just another soup recipe; it’s a bowlful of comfort, a celebration of simple flavors, and a guaranteed crowd-pleaser. I truly believe you’ll find yourself making this again and again, especially on those chilly evenings when you crave something warm, satisfying, and utterly delicious. The creamy texture, the sweet burst of corn, and the savory chicken all come together in perfect harmony. It’s a hearty meal that’s surprisingly easy to prepare, making it a weeknight winner in my book.

Why is this Chicken Corn Chowder a must-try? Because it’s more than just a soup; it’s an experience. It’s the kind of dish that evokes memories of cozy kitchens and shared meals. It’s a recipe that’s forgiving and adaptable, allowing you to customize it to your own preferences. Plus, let’s be honest, who can resist a creamy, flavorful chowder packed with wholesome ingredients?

But the best part? The possibilities are endless! While I love serving it as is, piping hot with a sprinkle of fresh parsley, there are so many ways to elevate this Chicken Corn Chowder. Consider adding a dollop of sour cream or Greek yogurt for extra tanginess. A swirl of hot sauce can kick up the heat for those who like a little spice. And for a truly decadent experience, crumble some crispy bacon on top – because everything is better with bacon, right?

Looking for variations? Swap out the chicken for smoked turkey for a smoky twist. Add diced potatoes or sweet potatoes for a heartier chowder. Or, if you’re feeling adventurous, try adding some roasted poblano peppers for a subtle smoky heat. You can even make it vegetarian by using vegetable broth and adding more vegetables like carrots, celery, and zucchini. The beauty of this recipe is that it’s a blank canvas, ready for your culinary creativity.

Serving suggestions? A crusty loaf of bread is a must for soaking up all that delicious broth. A simple side salad with a light vinaigrette provides a refreshing contrast to the richness of the chowder. And for a truly complete meal, consider serving it with grilled cheese sandwiches – a classic pairing that’s always a hit.

I’m so excited for you to try this recipe! I poured my heart into creating a chowder that’s both easy to make and incredibly flavorful. I truly believe that this will become a staple in your kitchen, a go-to recipe for those days when you need a little comfort and a lot of flavor.

So, what are you waiting for? Gather your ingredients, put on your apron, and get ready to create a bowl of pure deliciousness. I can’t wait to hear what you think!

And most importantly, don’t forget to share your experience! Did you make any variations? What did you serve it with? What did your family think? Share your photos and stories on social media using #ChickenCornChowder and tag me so I can see your creations. I love hearing from you and seeing how you make this recipe your own. Happy cooking!