This Chicken Corn Chowder is a warm hug in a bowl! With tender chicken, sweet corn, and creamy goodness, it’s perfect for chilly days.
I love how filling and comforting this soup is. Plus, it’s super easy to make! Just stir everything together, and you have a meal the whole family will enjoy!
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience or boiled chicken if you prefer. If you’re looking for a lighter option, poached turkey also works well!
Corn: Fresh corn is sweet and delicious, but frozen corn is a great time-saver and still very flavorful. If you’re out of corn, you could use canned corn, just drain it well!
Potatoes: I recommend using Russet or Yukon Gold potatoes for creaminess. If you’re looking for low-carb options, cauliflower cubes can be a great substitute.
Heavy Cream: For a lighter chowder, half-and-half or whole milk can be used instead. If you want a dairy-free version, canned coconut milk gives a nice creamy texture with a hint of sweetness.
How Do I Make Sure My Soup Has the Perfect Consistency?
The right consistency for your chowder is important! Start by making a roux, which thickens the soup. Follow these steps:
- Melt butter and add flour, stirring constantly for 1-2 minutes to prevent burning.
- Slowly whisk in the chicken broth, ensuring no lumps form.
- When the chowder simmers, the potatoes will soften and the soup naturally thickens as it cooks.
- Don’t forget to stir in the cream gently towards the end to avoid curdling!
Keep an eye on the heat and give it a stir now and then, and you’ll have a perfectly creamy chowder!
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 2 cups cooked chicken, shredded (rotisserie or boiled chicken breasts)
- 4 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 1 medium red bell pepper, diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
For Cooking:
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon smoked paprika (optional, for a slight smoky flavor)
- Salt and black pepper, to taste
For Garnishing:
- Fresh parsley, chopped for garnish
- Crushed red pepper flakes (optional for garnish)
Time Needed:
This Chicken Corn Chowder will take about 30 minutes in total. You’ll need around 10 minutes for prep and about 20 minutes for cooking. It’s a quick and comforting meal perfect for any day of the week!
Step-by-Step Instructions:
1. Sauté The Aromatics:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion. Cook for about 3-4 minutes or until the onion becomes translucent. Add the minced garlic and cook for another minute until fragrant. Your kitchen should start smelling amazing!
2. Make The Roux:
Stir in the flour, cooking it for 1-2 minutes. This is called making a roux, and it helps thicken your chowder. Stir constantly to get rid of any clumps and to keep it from burning.
3. Add The Chicken Broth:
Now it’s time to gradually whisk in the chicken broth. This step helps to combine everything smoothly so there are no lumps. Keep whisking until it’s well blended into the roux.
4. Cook The Potatoes:
Add the diced potatoes to the pot and bring the mixture to a boil. Once boiling, reduce the heat to a simmer. Cook for 10-12 minutes, or until the potatoes are tender and easy to pierce with a fork.
5. Add The Chicken and Corn:
Next, stir in the corn kernels, diced red bell pepper, and the shredded chicken. Let it all simmer together for another 5 minutes. It’s coming together beautifully!
6. Finish With Cream:
Now, pour in the heavy cream and stir gently. Heat it through for a few minutes but avoid boiling it. This is where it gets creamy and rich!
7. Season It Up:
Add in the smoked paprika, salt, and black pepper to taste. Adjust to your liking, and give it another good stir.
8. Serve and Garnish:
Once everything is well mixed and heated, remove the pot from the heat. Ladle the chowder into bowls and garnish with fresh parsley and a sprinkle of crushed red pepper flakes if you’d like a bit of heat!
9. Enjoy:
Serve hot with some crusty bread or rolls on the side for dipping. Enjoy your creamy, hearty Chicken Corn Chowder!
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken, but make sure to thaw it completely first. The easiest way is to thaw it in the fridge overnight or place it in a sealed plastic bag and submerge it in cold water until it’s thawed. Cook it fully before shredding for the chowder.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder up to the point of adding the cream. Refrigerate it for up to 2 days, then reheat gently on the stove. Add the cream during reheating to keep it from curdling.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, stirring occasionally to ensure even heating. Additional broth or a splash of water can be added if the chowder thickens too much.
Can I Add Other Vegetables?
Definitely! Feel free to add other vegetables like carrots, celery, or even spinach for extra nutrition and flavor. Just be sure to chop them into small pieces and adjust the cooking time accordingly to ensure everything is tender.
