Indulge in the ultimate comfort food with this incredibly flavorful and hearty Chicken and Corn Chowder. Bursting with tender chicken, sweet corn, creamy potatoes, and a rich, velvety broth, this chowder is an absolute must-try on a chilly day or whenever you crave a deeply satisfying, warming meal. Imagine wrapping your hands around a steaming bowl, packed with wholesome ingredients that promise to nourish and delight. This isn’t just a soup; it’s a culinary hug in a bowl, incredibly easy to prepare and ready to grace your table in about 40 minutes. Get ready to gather your ingredients and embark on a journey to create the perfect creamy chicken corn chowder that will have everyone asking for seconds!
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There’s nothing quite like a steaming bowl of homemade chicken corn chowder to bring warmth and comfort to your home. This particular recipe takes the classic chowder to a new level, infusing it with layers of flavor that will make it an instant family favorite. Loaded with succulent chicken, sweet and crisp corn, creamy diced potatoes, fresh carrots, celery, and the savory crunch of bacon, this chowder offers a delightful symphony of textures and tastes. It’s incredibly hearty, making it a complete meal on its own, yet it’s surprisingly straightforward to prepare, coming together in less than an hour. Perfect for a busy weeknight or a cozy weekend gathering, this easy chicken chowder recipe promises both deliciousness and convenience.
Crafting the Perfect Creamy Chicken & Corn Chowder: Essential Ingredients
The secret to a truly exceptional creamy chicken and corn chowder lies in selecting fresh, high-quality ingredients. Each component plays a vital role in building the chowder’s robust flavor profile and creamy texture. Here’s a detailed look at what you’ll need to create this comforting masterpiece:
- Bacon: Not just for garnish, bacon is the flavor foundation. Its rendered fat provides the perfect medium for sautéing vegetables, imparting a smoky depth that elevates the entire dish.
- Onion, Celery, Carrot: The holy trinity of soup bases, often referred to as mirepoix. These aromatic vegetables are slowly softened in bacon fat, creating a sweet and savory base upon which the chowder’s flavors are built.
- Garlic: Minced garlic adds a pungent, aromatic kick that complements the other vegetables and chicken beautifully.
- Chicken Broth: The liquid backbone of our chowder. Opt for low or no-sodium varieties to have full control over the saltiness. (See notes below for making your own!)
- Dried Thyme: A classic herb pairing for chicken and creamy dishes, thyme adds an earthy, slightly floral note that enhances the overall warmth of the chowder.
- Chicken: Tender, cooked chicken is key. Leftover rotisserie chicken is a fantastic shortcut, but raw chicken can also be easily incorporated. (See notes below for chicken options!)
- Potatoes: Diced potatoes add heartiness and a wonderfully starchy creaminess to the chowder as they break down slightly during cooking.
- Corn: The star of the show! Fresh corn on the cob, when used with a special technique (detailed below), delivers an unparalleled sweetness and depth of corn flavor. Frozen corn is a perfectly acceptable substitute when fresh isn’t available.
- Red Bell Pepper: Adds a pop of color and a subtle sweetness, enhancing the visual appeal and flavor complexity.
- Milk: Provides the initial creaminess and body for the chowder.
- Heavy Cream: For that luxurious, velvety texture that makes a chowder truly indulgent. Half-and-half can be used for a slightly lighter, though still rich, option.
- All-Purpose Flour: Used to create a slurry with cold water, this is our thickening agent, ensuring the chowder reaches that perfect, spoon-coating consistency.
- Salt and Pepper: Essential for seasoning to taste, bringing all the flavors into balance.
The Foundation of Flavor: Choosing Your Chicken Broth
The quality of your chicken broth can significantly impact the final taste of your creamy chicken corn chowder. While store-bought options are convenient, making your own offers unparalleled depth of flavor and control over ingredients.
Homemade Chicken Broth: A Simple Yet Rewarding Endeavor
Creating your own chicken broth is easier than you might think and yields a far superior product. Simply save raw chicken bones – from a whole chicken, drumsticks, or thighs – and place them in a large pot. Add aromatic vegetables like chopped carrots, a quartered onion, a few cloves of garlic, and some celery stalks. Toss in a few bay leaves for extra aroma. Cover everything with water and let it simmer gently for at least 2-3 hours, or even longer for a richer broth. This slow extraction process pulls out all the savory goodness from the bones and vegetables, resulting in a deeply flavorful liquid.
For an even more robust flavor without excessive effort, consider using the carcass from a rotisserie chicken. The roasted bones and residual meat bits provide an incredible foundation. Just pop the entire carcass into a pot, add your chosen vegetables, cover with water, and simmer for a few hours. This method offers the intensity of roasted bones without the extra step of browning them yourself.
Store-Bought Broth: Convenience Without Compromise
If time is of the essence, a high-quality store-bought chicken broth is a perfectly acceptable alternative. When selecting one, prioritize low or no-sodium options. This allows you to control the seasoning of your chowder precisely, preventing it from becoming overly salty. Always read the ingredient list carefully. A good chicken broth should contain minimal ingredients – primarily chicken stock, water, and natural flavorings. Avoid brands with added sugars, artificial flavors, colors, or excessive starches, as these can detract from the natural taste of your chowder.
Choosing Your Chicken: Versatility for a Delicious Chowder
The beauty of this creamy chicken corn chowder recipe is its adaptability when it comes to the chicken component. Whether you have leftovers or are starting from scratch, there’s an easy path to deliciousness.
The Convenience of Cooked Chicken
For ultimate ease, utilizing pre-cooked chicken is highly recommended. About 2 cups of cooked, cubed chicken is ideal for this recipe, roughly equivalent to two average-sized chicken breasts. Here are the top choices:
- Rotisserie Chicken: This is a game-changer for speed and flavor. A store-bought rotisserie chicken is already seasoned and incredibly tender, adding a wonderful depth to your chowder. Simply shred or cube the meat, and you’re ready to go. Don’t forget to save the carcass for making broth, as mentioned above!
- Leftover Cooked Chicken: Any cooked chicken you have on hand – whether baked, grilled, or pan-fried – can be easily diced and added. This is a fantastic way to minimize food waste and integrate existing meals into a new, exciting dish.
Starting with Raw Chicken
No cooked chicken? No problem at all! You can easily start with raw chicken breasts or thighs. Simply dice about 1 to 1.5 pounds of boneless, skinless chicken into 1-inch cubes. After you’ve sautéed your onion, carrot, and celery until softened, add the raw chicken cubes to the pot. Cook them until they are mostly or fully cooked through, stirring occasionally, before proceeding with the rest of the recipe. This ensures your chicken is perfectly tender and infused with the initial aromatic flavors of the chowder base.
Corn: The Unexpected Secret to Extraordinary Flavor in Your Chowder
It might seem counterintuitive to call corn the “secret ingredient” in a Chicken *Corn* Chowder, but the magic isn’t just in the kernels themselves. It’s all about how you prepare the corn, especially if you have access to fresh corn on the cob. This “cheffy trick” is a simple yet incredibly effective way to extract maximum corn flavor, elevating your chowder from good to absolutely unforgettable.
Unlocking Deep Corn Flavor with the Cob Broth Technique
If fresh corn on the cob is available, this technique is a game-changer:
- Harvest the Kernels: Carefully cut the kernels off 2-3 cobs of corn. Aim for about 4 cups of kernels in total. Set these kernels aside; they will be added to the chowder later.
- Simmer the Cobs: Don’t discard those naked cobs! Place them in a medium-sized pot with 2 cups of water. Bring to a gentle simmer and let them cook, uncovered, for about 15 minutes. This process is similar to making bone broth, but for corn. As the cobs simmer, they release a remarkable amount of “corn-y goodness” – natural sugars, starches, and subtle flavors that would otherwise be lost.
- Concentrate the Broth: Continue to simmer until the liquid has reduced by about half. This reduction concentrates the corn essence, creating a super-flavorful, golden corn stock. Strain the liquid, discarding the cobs, and you’ll have a rich, aromatic corn broth.
- Infuse the Soup: This concentrated corn broth is then added to your soup base, providing an incredible depth of sweet, natural corn flavor that simply cannot be achieved by just adding kernels. It’s a subtle yet profound difference that will make your chowder truly stand out.
Using Frozen Corn: A Convenient Alternative
If fresh corn isn’t in season or readily available, don’t fret! Frozen corn is a perfectly good substitute. It’s often picked at peak ripeness and flash-frozen, preserving much of its sweetness and texture. However, since you won’t be making the corn cob broth, you’ll want to compensate for that lost depth of flavor. In this case, add an additional 1/2 cup of chicken broth to the recipe to ensure your chowder remains rich and flavorful. You can also lightly sauté the frozen corn for a few minutes before adding it to enhance its natural sweetness.
How to Make This Easy Chicken Corn Chowder Recipe: Step-by-Step Guide
Creating this rich and creamy chicken corn chowder is a delightful cooking experience. Follow these straightforward steps for a bowl of pure comfort:
- Prepare the Corn Broth (if using fresh corn): Begin by carefully cutting the kernels off 2-3 ears of corn, aiming for approximately 4 cups of kernels in total. Set the kernels aside. In a medium saucepan, place the stripped corn cobs with 2 cups of water. Bring to a simmer and let it cook, uncovered, for about 15 minutes, or until the liquid has reduced by roughly half. This concentrated liquid is your corn broth. Remove and discard the cobs, reserving the flavorful broth. You will need about 1/2 cup of this rich corn broth for the chowder.
- Crisp the Bacon: In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it is deeply brown and crisp. This step renders out the fat and creates those irresistible crispy bits. Using a slotted spoon, remove the cooked bacon and set it aside on a paper towel-lined plate; this will be your delicious garnish. Drain off all but about 2 tablespoons of the rendered bacon fat from the pot. This flavorful fat will be the base for your sautéed vegetables.
- Sauté the Aromatics: Add the diced onion, celery, and carrot to the pot with the reserved bacon fat. Sauté over medium heat, stirring occasionally, for 5-7 minutes, or until the onions become translucent and the vegetables have softened. This slow sautéing process coaxes out their natural sweetness and builds the aromatic foundation of your chowder. Stir in the minced garlic and cook for an additional minute until fragrant, being careful not to burn it.
- Build the Broth Base: Pour in the reserved corn broth (if made) and the 3 cups of low or no-sodium chicken broth. Stir in the dried thyme. Bring the mixture to a gentle simmer and let it cook for about 10 minutes. This allows the flavors to meld and deepen, creating a savory liquid base for your chowder.
- Add Hearty Ingredients: Now, add the diced potatoes, the 4 cups of corn kernels (fresh or frozen), and the cooked, cubed chicken to the simmering broth. Continue to simmer for approximately 15 minutes, or until the potatoes are tender when pierced with a fork. It’s important that the potatoes are fully cooked at this stage.
- Introduce Dairy and Thickener: Stir in the diced red bell peppers, 2 cups of milk, and 1 cup of heavy cream. Allow the chowder to heat through gently; avoid bringing it to a rolling boil after adding the dairy to prevent curdling. In a separate small bowl, whisk together the all-purpose flour with 1/2 cup of cold water until a smooth, lump-free slurry forms. Slowly pour this flour mixture into the chowder in a steady stream, stirring constantly. Continue to simmer gently for about 5 minutes, stirring occasionally, until the chowder thickens to a rich, spoon-coating consistency.
- Season and Serve: Taste the chowder and season generously with salt and pepper to your preference. Remember that flavors develop as the chowder simmers, so adjust as needed. Ladle the hot, creamy chicken corn chowder into bowls. Garnish each serving with the crispy reserved bacon bits. Get ready for the delighted smiles and applause – this chowder is sure to be a hit!
Chef Jenn’s Expert Tips for the Best Chicken & Corn Chowder
Elevate your chicken and corn chowder with these professional insights and clever customizations:
- Herb Harmony: While dried thyme and cream create a classic, lovely combination, feel free to experiment. If you have fresh thyme, a few sprigs added early in the simmering process will infuse a brighter, more vibrant flavor. Rosemary or a touch of bay leaf can also add complexity.
- A Touch of Heat: For those who appreciate a little warmth, a pinch of cayenne pepper or a few red pepper flakes will add a subtle spicy kick to this comforting soup without overpowering the creamy sweetness. Start small and add more to taste.
- Uniform Dicing for Elegance and Even Cooking: The visual appeal and texture of your chowder are greatly enhanced when all the vegetables are diced to a similar, small size. Not only does this make for a much more elegant presentation, but it also ensures that all ingredients cook evenly and reach tender perfection at the same time. Consider using a vegetable chopper for consistency and speed, such as an Alligator Chopper.
- Lighten it Up: If you’re looking to reduce the richness a bit, you can certainly use all milk instead of a combination of milk and heavy cream. This will result in a slightly thinner, less decadent chowder but still incredibly flavorful. Whole milk will provide more creaminess than skim or 2%.
- Pre-Prep for Speed: To make this an even quicker weeknight meal, chop all your vegetables (onion, celery, carrot, potatoes, red bell pepper, garlic) in advance. You can store them in airtight containers in the refrigerator for up to a day or two. If using fresh corn, you can also make the corn broth ahead of time and keep it chilled.
- Garnish Galore: Beyond crispy bacon, consider other garnishes to add freshness and texture. A sprinkle of fresh chopped parsley or chives adds a bright, herbaceous note. A drizzle of your favorite hot sauce for a spicy kick, or a dollop of sour cream or Greek yogurt for extra tang and creaminess are also fantastic options.
What to Serve With Chicken Corn Potato Chowder
This hearty chicken corn potato chowder is substantial enough to be a meal on its own, but it also pairs beautifully with a variety of sides to complete your dining experience. The sky’s the limit when it comes to complementary dishes:
- Crusty Bread: A thick slice of warm, crusty bread or a fresh baguette is ideal for soaking up every last drop of the delicious, creamy broth. Garlic bread or cheese toast are also excellent choices for an extra layer of flavor and indulgence.
- Light Salad: To balance the richness of the chowder, serve it alongside a crisp, refreshing green salad with a light vinaigrette. The brightness of the salad will cut through the creaminess, offering a lovely contrast.
- Sweet Treat: For a delightful sweet and savory combination, consider pairing your chowder with one of these tasty cinnamon muffins.
- As an Appetizer: This easy chowder recipe can also serve as a sophisticated appetizer before heartier main courses. It’s a wonderful starter for meals featuring steak, pork chops, or even Shrimp Scampi, offering a comforting prelude to your main dish.
- Cornbread: A classic pairing for any chowder, cornbread adds a rustic sweetness and a wonderful crumbly texture that complements the creamy soup perfectly.
Can You Freeze Chicken Corn Bacon Chowder?
Yes, you can absolutely freeze chicken corn bacon chowder, but with a small consideration regarding the potatoes. Most creamy, broth-based soups freeze exceptionally well, and this chowder is no exception, making it perfect for meal prepping. However, potatoes tend to be the trickiest ingredient in soups when it comes to freezing and thawing. During the freezing and reheating process, potatoes can sometimes lose their firm structure, becoming a bit mushy or mealy, and occasionally disintegrating into the chowder.
If you don’t mind a slightly softer potato texture, then this chowder freezes like a dream! Simply allow the chowder to cool completely before transferring it to freezer-safe containers. Leave about an inch of headspace to account for expansion during freezing. It can be stored in the freezer for up to 2-3 months. When ready to enjoy, thaw it in the refrigerator overnight and then gently reheat on the stovetop over low heat, stirring frequently. You might need to add a splash more milk or broth to restore its original consistency.
For best results with potatoes, here’s a tip: If you plan to freeze portions of the chowder, you can cook the chowder almost completely, but undercook the potatoes slightly, or even omit them entirely from the portion you intend to freeze. When reheating the thawed chowder, you can then add freshly cooked, diced potatoes and simmer them until tender. Alternatively, if you freeze the chowder with potatoes, consider mashing any overly soft potatoes into the soup upon reheating to thicken it further and embrace a new, wonderfully creamy texture. Special freezer-safe containers, like Souper Cubes, make portioning and freezing a breeze.
Frequently Asked Questions About Chicken & Corn Chowder
As this recipe stands, no, traditional Chicken Corn Chowder is not keto-friendly. Both corn and potatoes are relatively high in carbohydrates, which are typically restricted on a ketogenic diet. If you’re seeking a keto-compliant chicken chowder, you’d need to significantly modify the recipe by substituting these ingredients with low-carb alternatives such as cauliflower, radishes, or other keto-friendly vegetables. For a delicious alternative, check out this Smoked Sausage Chowder designed for keto diets.
The original recipe calls for all-purpose flour as a thickener, which contains gluten. However, making this easy chowder recipe gluten-free is quite simple! You can substitute the all-purpose flour with an equal amount of pure cornstarch (mixed with cold water to form a slurry), or your preferred gluten-free thickener like arrowroot powder or a gluten-free all-purpose flour blend. Always ensure that your chicken broth and any other packaged ingredients are certified gluten-free if you need to adhere to a strict gluten-free diet.
Absolutely! This chicken corn chowder recipe is designed to be very approachable for home cooks of all skill levels. With a total preparation and cook time of around 40 minutes, it’s a surprisingly quick meal for such a flavorful and satisfying dish. The most time-consuming part is often the dicing of the vegetables, but even that can be managed easily. You can get a significant head start by chopping all your vegetables ahead of time. Additionally, preparing the corn broth (if using fresh corn) can be done in advance and even frozen for future use, making this a perfect candidate for efficient meal planning.
While often used interchangeably, there’s a key distinction! Chowders are typically thicker and chunkier than traditional soups, often featuring a base of cream or milk and containing large pieces of seafood or vegetables, commonly potatoes. They tend to be heartier and more substantial, often served as a main course. Soups, on the other hand, encompass a broader category, ranging from clear broths to pureed vegetable dishes, and can vary greatly in consistency and ingredients. This chicken corn chowder, with its creamy texture and abundant chunky ingredients, definitely fits the classic definition of a chowder!
Yes, with a few simple substitutions, you can easily adapt this recipe to be vegetarian. Omit the bacon entirely, or use a plant-based bacon alternative. Replace the chicken broth with a high-quality vegetable broth. For the chicken, you can substitute it with chickpeas, white beans, or even diced firm tofu or plant-based chicken strips. The corn and other vegetables provide plenty of heartiness, ensuring a satisfying vegetarian chowder.
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Step By Step Process Visuals
Gathering the key ingredients for your delicious Chicken Corn Chowder. All ingredients prepped and ready to go for efficient cooking. Sautéing the mirepoix in rendered bacon fat to build a rich flavor base. Adding corn broth and chicken stock to simmer, creating the flavorful liquid foundation. Incorporating corn, potatoes, and chicken, allowing them to simmer until tender. Adding milk and cream, then thickening the chowder to a perfect, rich consistency before serving.
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Chicken and Corn Chowder
Ingredients
For the corn broth:
- 2-3 Corn Cobs (kernels removed)
- 2 cups Water
For the chowder:
- 4 slices Bacon, chopped
- 1 cup Diced onion
- 1 cup Diced celery
- 1 cup Diced carrot
- 2 cloves Garlic, minced
- 3 cups Low or no sodium chicken broth
- 1/2 teaspoon Dried thyme
- 4 cups Corn kernels
- 1 cup Diced potatoes
- 1/2 cup Diced red bell pepper
- 2 cups Cooked chicken, cubed
- 2 cups Milk
- 1 cup Heavy cream
- 3 tablespoons All-purpose flour, mixed with 1/2 cup cold water to form a slurry
- 1 teaspoon Salt, or to taste
- 1/4 teaspoon Ground white pepper, or to taste
Instructions
For the corn broth:
- Carefully cut the kernels off 2-3 cobs of corn. You should have approximately 4 cups of corn kernels in total. Set the kernels aside for later use in the chowder.
- In a medium-sized pot, place the bare corn cobs with 2 cups of water. Bring to a simmer and let it cook, uncovered, for about 15 minutes. Continue simmering until the liquid has reduced by roughly half, concentrating the corn flavor. Remove and discard the cobs, reserving the rich liquid. You will need about 1/2 cup of this flavorful corn broth for the soup.
For the chowder:
- In a large, heavy-bottomed pot or Dutch oven, cook the chopped bacon over medium heat until it is deeply brown and crisp. Using a slotted spoon, remove the crispy bacon and set it aside on a paper towel-lined plate to drain; this will be used as a garnish. Pour out all but 2 tablespoons of the rendered bacon fat from the pot.
- Add the diced onion, celery, and carrot to the pot with the remaining bacon fat. Sauté over medium heat, stirring occasionally, for 5-6 minutes until the onions are translucent and the vegetables have softened. Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the 1/2 cup of reserved corn broth and the 3 cups of chicken broth. Stir in the dried thyme. Bring the mixture to a gentle simmer and cook for about 10 minutes, allowing the flavors to meld.
- Add the diced potatoes, corn kernels, and cooked chicken to the pot. Continue to simmer for approximately 15 minutes, or until the potatoes are tender when tested with a fork.
- Stir in the diced red bell peppers, 2 cups of milk, and 1 cup of heavy cream. Heat the chowder gently until warmed through, but do not bring it to a rapid boil after adding the dairy.
- In a separate small bowl, whisk together the 3 tablespoons of all-purpose flour with 1/2 cup of cold water until smooth. Slowly add this flour slurry to the chowder in a thin stream, stirring continuously to prevent lumps. Bring the pot of soup back to a gentle simmer and cook for about 5 minutes, stirring occasionally, until the chowder thickens to a beautiful, rich consistency.
- Season the chowder generously with salt and ground white pepper to taste. Adjust seasonings as needed until the flavors are perfectly balanced.
- Ladle the hot, creamy chicken corn chowder into bowls. Garnish each serving with the crispy reserved bacon bits. Serve immediately and enjoy the comforting flavors!
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.
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