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Creamy Chicken Corn Chowder
This chicken corn chowder delivers the perfect blend of tender chicken, sweet corn, and creamy broth that warms you from the inside out. Whether you’re planning a cozy family dinner or need a comforting meal after a long day, this hearty soup combines simple ingredients to create something truly special. Rich in protein and packed with vegetables, it’s both nutritious and satisfying.
Why You'll Love This Recipe
- Budget-friendly comfort food that costs under $15 to make and feeds six people generously
- Ready in just 45 minutes with minimal prep work, perfect for busy weeknight dinners
- Packed with lean protein from chicken and fiber from corn and potatoes for lasting satisfaction
- Freezer-friendly recipe that makes excellent leftovers for meal prep or quick lunches
- Versatile base that accepts countless variations and seasonal ingredient swaps
Why This Chicken Corn Chowder Recipe Works
The magic happens when you build layers of flavor starting with sautéed onions and garlic. This foundation creates depth that store-bought versions simply can’t match. The combination of chicken broth and heavy cream provides richness without being overly heavy.
Fresh corn kernels burst with natural sweetness, while Russet potatoes break down slightly during cooking to naturally thicken the chowder. The timing ensures tender chicken that doesn’t become tough or stringy. This method consistently produces restaurant-quality results at home.
What You’ll Need for Perfect Chicken Corn Chowder
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| Boneless chicken breasts | 3-4 pieces (1 lb) | Main protein source, provides hearty texture |
| Sweet corn | 2 cups | Natural sweetness and signature chowder flavor |
| Yellow onion | 1 medium | Aromatic base for building flavor depth |
| Garlic cloves | 2 pieces | Enhances savory notes and complements onion |
| Russet potatoes | 2 medium | Natural thickener and adds substance |
| Low-sodium chicken broth | 4 cups | Flavorful liquid base, controls sodium content |
| Heavy cream | 1 cup | Creates signature creamy texture |
| Dried thyme | 1 teaspoon | Earthy herb that complements chicken perfectly |
| Unsalted butter | 2 tablespoons | Cooking fat for sautéing vegetables |
| Salt and pepper | To taste | Essential seasoning for balanced flavor |
Tools
| Tool | Purpose |
|---|---|
| Large heavy-bottom pot | Even heat distribution prevents burning and sticking |
| Sharp knife | Clean cuts for vegetables and uniform chicken pieces |
| Cutting board | Safe surface for chopping all ingredients |
| Wooden spoon | Gentle stirring that won’t scratch pot surface |
| Ladle | Easy serving and portion control |
How to Make Creamy Chicken Corn Chowder
| Step | Instructions |
|---|---|
| Step 1: Sauté Base | Melt butter in large pot over medium heat until bubbly. Add diced onions and minced garlic, cooking until fragrant and translucent (about 3-4 minutes) |
| Step 2: Cook Chicken | Add diced chicken breasts to pot and cook for 5-7 minutes, stirring occasionally until no longer pink on outside |
| Step 3: Add Vegetables | Stir in cubed potatoes and corn kernels, mixing well to combine with chicken and aromatics |
| Step 4: Add Liquids | Pour in chicken broth and heavy cream, then add dried thyme. Stir everything together thoroughly |
| Step 5: Simmer | Bring mixture to gentle simmer, then reduce heat and cook 15-20 minutes until potatoes are fork-tender and chicken is fully cooked |
| Step 6: Season and Serve | Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately while hot |
Chef's Helpful Tips
- Cut chicken into uniform 1-inch pieces for even cooking and perfect bite-sized portions
- Use frozen corn if fresh isn’t available – add it directly without thawing for best texture
- Dice potatoes into ½-inch cubes so they cook through without becoming mushy
- Keep heat at medium-low during simmering to prevent cream from curdling or separating
- Taste and adjust seasoning at the end since flavors concentrate during cooking
Serving and Storage Tips for Chicken Corn Chowder
Serving Tips
Serve this chowder piping hot in warmed bowls for the best experience. Crusty bread or oyster crackers make excellent accompaniments that soak up the creamy broth beautifully. A sprinkle of fresh herbs like chives or parsley adds color and freshness.
This recipe pairs wonderfully with a simple green salad or roasted vegetables. For special occasions, consider serving alongside ultimate chicken casserole for a complete comfort food feast.
Store leftovers in the refrigerator for up to three days. The chowder actually improves in flavor as it sits. When reheating, add a splash of broth or cream if it seems too thick. Freeze portions for up to three months in freezer-safe containers.
Mistakes to Avoid while making Chicken Corn Chowder
Don’t rush the initial sautéing step – properly cooked onions and garlic create the flavor foundation. Skipping this step results in flat, one-dimensional taste that no amount of seasoning can fix later.
Avoid using high heat once you add the cream. Excessive heat causes dairy to curdle, creating an unappetizing texture that’s difficult to fix. Keep the simmer gentle and steady throughout cooking.
Don’t overcook the vegetables, especially the corn. Overcooked corn becomes tough and loses its natural sweetness. Add frozen corn during the last 10 minutes of cooking for optimal texture and flavor.
You Must Know
- Always use low-sodium broth to control salt levels since the chowder reduces during cooking
- Fresh thyme can replace dried – use three times the amount and add it during final minutes
- The chowder thickens as it cools, so don’t worry if it seems thin while hot
- Leftover chowder makes an excellent base for chicken pot pie filling or casserole topping
Suggestions for Chicken Corn Chowder
Transform this basic recipe into exciting variations by adding different vegetables or proteins. Diced bell peppers, celery, or carrots work beautifully and add extra nutrition. For a southwestern twist, include diced jalapeños and a pinch of cumin.
Consider protein variations like turkey or even seafood for special occasions. The cooking method remains the same, but adjust timing based on your protein choice. This flexibility makes it perfect for using up leftover meats.
Garnish options include crispy fried onions, fresh herbs, or a dollop of sour cream. For those watching calories, substitute half-and-half for heavy cream without sacrificing too much richness. You might also enjoy our creamy garlic shrimp pasta for another comforting meal option.
For additional inspiration, check out these easy chicken and corn chowder variations or try this Mexican-style chicken corn chowder for a spicier version.
FAQs:
Yes, this chowder actually tastes better the next day as flavors meld together. Store in the refrigerator for up to 3 days and reheat gently, adding extra broth if needed to adjust consistency.
The potatoes naturally thicken the chowder as they break down during cooking. For extra thickness, mash a few potato pieces against the pot sides or mix 2 tablespoons of cornstarch with cold water and stir in during the last few minutes.
Absolutely! Shred about 3 cups of rotisserie chicken and add it during the last 5 minutes of cooking just to heat through. This saves time and adds extra flavor from the pre-seasoned chicken.
Keep the heat at medium-low once you add the cream and avoid boiling. If using cold cream, let it come to room temperature first, or temper it by adding a small amount of hot broth before stirring into the pot.
Diced celery, carrots, bell peppers, or peas work wonderfully. Add harder vegetables like carrots with the potatoes, and softer ones like peas during the last 5 minutes of cooking to maintain their texture and color.
Conclusion
This creamy chicken corn chowder brings together simple ingredients to create a satisfying meal that’s perfect for any occasion. From busy weeknight dinners to special family gatherings, it delivers comfort and nutrition in every spoonful. The recipe’s flexibility allows for endless customization while maintaining that classic chowder appeal.
With its budget-friendly ingredients and make-ahead convenience, this chowder becomes a reliable go-to recipe you’ll return to again and again. The combination of tender chicken, sweet corn, and creamy broth creates memories around the dinner table that last long after the bowls are empty.
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📖 Recipe Card
Chicken Corn Chowder
- Total Time: 45 minutes
- Yield: 6 1x
Description
A hearty and creamy chicken corn chowder featuring tender chicken, sweet corn, and potatoes in a rich, flavorful broth. This comforting soup is perfect for any season and makes a satisfying meal.
Ingredients
- 3–4 pieces (1 lb) boneless chicken breasts
- 2 cups sweet corn
- 1 medium yellow onion
- 2 pieces garlic cloves
- 2 medium russet potatoes
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 2 tablespoons unsalted butter
- Salt and pepper to taste
Instructions
- Step 1: Sauté Base – Melt butter in large pot over medium heat until bubbly. Add diced onions and minced garlic, cooking until fragrant and translucent (about 3-4 minutes)
- Step 2: Cook Chicken – Add diced chicken breasts to pot and cook for 5-7 minutes, stirring occasionally until no longer pink on outside
- Step 3: Add Vegetables – Stir in cubed potatoes and corn kernels, mixing well to combine with chicken and aromatics
- Step 4: Add Liquids – Pour in chicken broth and heavy cream, then add dried thyme. Stir everything together thoroughly
- Step 5: Simmer – Bring mixture to gentle simmer, then reduce heat and cook 15-20 minutes until potatoes are fork-tender and chicken is fully cooked
- Step 6: Season and Serve – Taste and adjust seasoning with salt and pepper. Ladle into bowls and serve immediately while hot
Notes
- Cut chicken into uniform 1-inch pieces for even cooking and perfect bite-sized portions
- Use frozen corn if fresh isn’t available – add it directly without thawing for best texture
- Dice potatoes into ½-inch cubes so they cook through without becoming mushy
- Keep heat at medium-low during simmering to prevent cream from curdling or separating
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 385 calories
- Sugar: 8g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg
Keywords: chicken corn chowder, creamy soup, comfort food, hearty chowder, homemade soup, chicken recipe
