If you’re craving a comforting, hearty meal that feels like a warm hug on a chilly day, this Creamy Chicken Corn Chowder Recipe is exactly what you need. Packed with tender chicken, sweet corn, and soft potatoes all enveloped in a rich, velvety broth, this chowder balances flavors and textures perfectly. It’s simple enough for a weeknight dinner but special enough to impress guests or treat yourself to a cozy indulgence. Every spoonful is like a celebration of homestyle goodness that’s both satisfying and soul-soothing.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients—each one plays a crucial role in building layers of flavor, texture, and color that make the chowder truly shine. You won’t need anything fancy, just fresh, approachable staples that come together effortlessly.
- 2 cups cooked chicken breast, diced: The hearty protein that makes this chowder filling and adds a tender bite in every spoonful.
- 2 cups corn kernels (fresh or frozen): Sweet bursts of corn bring natural sweetness and a vibrant pop of color.
- 2 cups potatoes, peeled and diced: These act as a creamy, starchy base once softened to perfect tenderness.
- 1 small onion, finely chopped: Adds a subtle yet essential depth of savory flavor when sautéed.
- 2 cloves garlic, minced: Boosts aroma and richness with just the right amount of bite.
- 4 cups chicken broth: The flavorful liquid foundation that ties all the ingredients together beautifully.
- 1 cup whole milk: Creates the creamy texture without overpowering the chowder.
- 1/2 cup heavy cream: Enhances indulgence by adding richness and smoothness to every bite.
- 2 tablespoons unsalted butter: Perfect for sautéing and lending a luscious mouthfeel.
- 1 teaspoon salt: Essential to balance and bring out all the natural flavors.
- 1/2 teaspoon black pepper: Adds a gentle hint of warmth to elevate the dish.
- 2 tablespoons chopped fresh parsley (optional): A fresh, herbaceous garnish for a clean finish and lovely color contrast.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté aromatics
Start by melting the butter in a large pot over medium heat. Toss in the finely chopped onion and minced garlic, stirring frequently until they become translucent, fragrant, and tender—this builds a flavorful base that warms up your senses and sets the stage for the chowder’s depth.
Step 2: Cook the potatoes
Next, add the diced potatoes along with the chicken broth. Bring this mixture to a rolling boil before lowering the heat to let it simmer gently. This step is crucial because the potatoes will soften and begin to release starches, naturally thickening the chowder and giving it that luscious texture we all crave in a good chowder.
Step 3: Incorporate chicken and corn
Once the potatoes are tender, stir in the cooked chicken and corn kernels. Cook everything together for an additional five minutes so the flavors meld and the chicken heats through, making each bite packed with delicious, hearty goodness.
Step 4: Add dairy and seasonings
Pour in the whole milk and heavy cream, then season with salt and pepper. Let the chowder simmer gently for another 5 to 7 minutes. This step enriches the chowder with a creamy consistency and allows the seasoning to fully penetrate the dish, ensuring each spoonful is perfectly balanced and irresistibly smooth.
Step 5: Ready to serve
Once everything is hot and creamy, your Creamy Chicken Corn Chowder Recipe is ready to be ladled into bowls. This last moment lets you appreciate the enticing aroma and the inviting texture that promises comfort.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
Freshly chopped parsley is a classic garnish that adds a burst of color and a gentle herbaceous note to your chowder. If you want to switch it up, a sprinkle of crispy bacon bits or shredded sharp cheddar can add a delightful crunch and extra flavor dimension.
Side Dishes
For a satisfying meal, serve this chowder alongside crusty artisan bread, soft dinner rolls, or even cornbread. The bread serves as the perfect vessel to scoop up the creamy chowder, making every bite feel complete and cozy.
Creative Ways to Present
Want to impress your guests? Serve the chowder in hollowed-out bread bowls for a rustic touch or garnish individual servings with a swirl of crème fraîche and a pinch of smoked paprika. Presentation elevates the experience and can turn this homey soup into a star at your dinner table.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers from this Creamy Chicken Corn Chowder Recipe, store them in an airtight container in the refrigerator for up to 3 days. The flavors will deepen overnight, making the chowder even more comforting the next day.
Freezing
This chowder freezes well, though cream-based soups can sometimes separate slightly upon thawing. To minimize this, cool the soup completely before freezing in a freezer-safe container. It should keep well for up to 2 months, allowing you to enjoy a cozy meal anytime without starting from scratch.
Reheating
When reheating, thaw the chowder overnight in the fridge if frozen. Warm gently on the stovetop over low heat, stirring frequently to prevent scorching and to reincorporate any separated cream. Adding a splash of milk while reheating can help restore its creamy texture.
FAQs
Can I use canned corn instead of fresh or frozen?
Absolutely! Canned corn works well in this Creamy Chicken Corn Chowder Recipe. Just be sure to drain it well to avoid making the chowder too watery, and add it during the last few minutes of cooking to keep its texture intact.
Is it possible to make this soup dairy-free?
Yes! You can substitute the whole milk and heavy cream with coconut milk or any other unsweetened non-dairy milk to keep the chowder creamy without dairy. Just be mindful that the flavor and richness may change slightly but will still be delicious.
How do I make this chowder spicier?
If you like a little heat, add a pinch of cayenne pepper or red pepper flakes during the seasoning step. You can also top each bowl with a few drops of hot sauce to kick up the spice level after cooking.
Can I prep ingredients ahead of time?
Definitely! You can dice the potatoes and chop the onions and garlic a day ahead, and even cook and dice the chicken in advance. This makes the assembly and cooking process much quicker, especially on busy days.
What’s the best way to shred the chicken if I don’t want diced pieces?
Using two forks to pull apart the cooked chicken breast works wonders for shredding. Shredded chicken distributes more evenly throughout the chowder and makes every bite tender and flavorful.
Final Thoughts
There is something truly special about a warm bowl of this Creamy Chicken Corn Chowder Recipe that feels both indulgent and nourishing. It’s a recipe you can come back to again and again, whether you’re seeking comfort after a long day or looking to share something delicious with loved ones. Give it a try—you’ll quickly see why it’s become one of my personal favorites, and hopefully, it will become one of yours too!
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This creamy and comforting Chicken Corn Chowder features tender chicken, sweet corn, and hearty potatoes simmered together in a flavorful broth enriched with milk and cream. Perfect for a satisfying meal, this chowder combines simple ingredients with easy stovetop cooking for a rich and delicious soup.
Ingredients
Main Ingredients
- 2 cups cooked chicken breast, diced
- 2 cups corn kernels (fresh or frozen)
- 2 cups potatoes, peeled and diced
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup whole milk
- 1/2 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Aromatics: In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, then sauté for 2-3 minutes until they become fragrant and soft, building a flavorful base for the chowder.
- Cook Potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat to a simmer and cook for 12-15 minutes until the potatoes are tender and easily pierced with a fork.
- Add Corn and Chicken: Add the corn kernels and diced cooked chicken to the pot. Stir well and cook for another 5 minutes until everything is heated through.
- Incorporate Creamy Elements and Seasoning: Pour in the whole milk and heavy cream, then season the chowder with salt and black pepper. Let it simmer gently for 5-7 minutes, stirring occasionally, until the chowder becomes creamy and piping hot.
- Serve and Garnish: Ladle the hot chicken corn chowder into bowls and garnish with chopped fresh parsley if desired. Serve immediately to enjoy its comforting warmth and rich flavors.
Notes
- Use fresh or frozen corn kernels depending on availability; both work well.
- You can substitute heavy cream with half-and-half for a lighter chowder.
- Leftover cooked chicken works perfectly, making this a great recipe for using up extra poultry.
- For extra thickness, mash some of the potatoes in the pot before adding milk and cream.
- Adjust seasoning to taste before serving.
