Chicken Corn Chowder Recipe

Nothing beats the comforting, rich, and hearty flavors of a warm bowl of Chicken Corn Chowder. This dish is a beautiful blend of tender chicken, sweet corn, and creamy potatoes, all simmered together in a luscious broth that feels like a big, warm hug on a chilly day. Whether you’re craving something cozy on a weeknight or looking to impress friends with a soul-satisfying soup, this Chicken Corn Chowder offers that perfect balance of texture and flavor that will keep you coming back for seconds. Let me walk you through how simple ingredients come together to make this nourishing bowl of goodness.

Chicken Corn Chowder Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for this Chicken Corn Chowder is effortless, yet each item plays a crucial role in delivering its lush taste and hearty texture. From the sweetness of fresh corn to the tender chicken and buttery potatoes, every component adds something special to the pot.

  • Unsalted butter: Adds a creamy, rich base while balancing the flavors without overwhelming them.
  • Olive oil: Provides a subtle fruitiness and helps sauté the vegetables to perfection.
  • Small onion: Offers a foundational sweetness and aromatic depth when sautéed.
  • Carrots: Bring natural sweetness and a pop of color to brighten the chowder.
  • Celery stalks: Add a refreshing crunch and subtle earthiness.
  • Garlic cloves: Infuse the chowder with a warm, savory note that enhances all other ingredients.
  • All-purpose flour: Used to thicken the chowder, creating that classic creamy texture.
  • Corn kernels: The star ingredient—sweet corn gives the chowder its signature flavor and bite.
  • Paprika: Lends a gentle smoky warmth and beautiful color.
  • Chicken tenders: Tender, quick-cooking chicken pieces that absorb all the comforting flavors.
  • Yukon gold potatoes: These starchy potatoes make the broth silky and help thicken the chowder when mashed.
  • Chicken broth: The savory base that ties everything together into one harmonious blend.
  • Kosher salt and black pepper: Essential for seasoning and bringing balance to the rich flavors.
  • Chopped scallions or chives: Fresh herbs to brighten and garnish each bowl with a fresh touch.
  • Optional half and half or cream: For those who want to dial up the decadence and make it even creamier.

How to Make Chicken Corn Chowder

Step 1: Sauté the Vegetables

Start by melting butter and olive oil in a large heavy pot or Dutch oven. Toss in the chopped onion, carrots, celery, and garlic, sautéing them gently until they are tender and fragrant—about 8 to 10 minutes. This step builds the flavor foundation for your chowder, as those softened vegetables release their natural sweetness and aroma. Next, sprinkle in the flour and keep sautéing for another two minutes to cook out the raw taste; this will help thicken your chowder beautifully.

Step 2: Blend Corn and Add to Pot

While the vegetables cook, blend one cup of corn kernels with one cup of chicken broth until mostly smooth. This silky corn purée adds body and richness to the chowder without overwhelming the other flavors. Pour this mixture into the pot, then stir in the paprika along with the chicken tenders, diced potatoes, and the remaining whole corn kernels. Pour just enough chicken broth to cover everything and bring the mixture to a boil, setting the stage for that comforting simmer to deepen all flavors.

Step 3: Simmer to Perfection

Cover the pot and turn the heat to low, letting your chowder simmer for 22 to 25 minutes. This gentle cooking time allows the potatoes to become tender and the chicken to cook through while soaking up all the lovely seasonings. You’ll notice the smell starting to fill your kitchen—it’s one of those moments that makes you eager to dig in!

Step 4: Mash and Shred

Remove the quartered potatoes from the pot and mash them until smooth. Stir the creamy mash back into the chowder—it’s a clever trick that naturally thickens the soup and adds a velvety texture. Then shred the cooked chicken with two forks and return it to the pot. Give your chowder a final taste and adjust with salt and pepper as needed, bringing all your effort to a seasoned, well-rounded finish.

How to Serve Chicken Corn Chowder

Chicken Corn Chowder Recipe - Recipe Image

Garnishes

Fresh garnishes are the cherry on top that bring brightness and contrast to this rich dish. A sprinkle of chopped scallions or chives not only adds a lovely green pop of color but a hint of mild oniony freshness. For extra indulgence, try a drizzle of cream or a dollop of sour cream to elevate each spoonful to a luscious treat.

Side Dishes

This Chicken Corn Chowder is hearty enough to be a meal on its own, but pairing it with crusty bread or warm dinner rolls invites you to scoop and savor every last bit. A crisp green salad or a simple slaw adds the perfect crunchy counterpoint if you want to balance the creamy texture of the chowder.

Creative Ways to Present

For a charming presentation, serve the chowder in rustic bread bowls for a fun edible container. Ladling it into pretty bowls and topping with a sprig of thyme or parsley adds a cozy touch. You can even offer a small ramekin of extra corn kernels or shredded cheese on the side for guests to customize their bowls.

Make Ahead and Storage

Storing Leftovers

Chicken Corn Chowder keeps beautifully in the fridge for up to three days in an airtight container. The flavors actually deepen after a bit of rest, making your next serving even tastier. Just give it a gentle stir before reheating, as the potatoes and corn tend to settle.

Freezing

To freeze, let the chowder cool completely, then transfer it to freezer-safe containers, leaving some room for expansion. It will keep well for up to three months. Keep in mind that freezing might thicken the chowder further—just add a little broth or water when reheating to loosen it back up.

Reheating

Warm up your leftover Chicken Corn Chowder gently on the stove over medium-low heat, stirring frequently to prevent sticking. If it has thickened too much, stir in a splash of broth or cream for that perfect silky consistency. Microwave reheating works too—just cover and heat in short intervals, stirring in between.

FAQs

Can I use frozen corn instead of fresh?

Absolutely! Frozen corn works wonderfully in this recipe and often shines when fresh corn is out of season. Just thaw it slightly or add it directly to the pot when called for—it keeps the sweet flavor intact.

What type of potatoes is best for Chicken Corn Chowder?

Yukon gold potatoes are perfect thanks to their creamy texture and ability to hold shape while also mashing smoothly. You can use russet potatoes if that’s what you have, but Yukon golds add a buttery flavor that’s hard to beat.

Is it possible to make this chowder dairy-free?

Yes! Use dairy-free butter or olive oil in place of butter, and simply skip the optional cream or half and half. The chowder will still be creamy thanks to the potatoes and corn pureed into the base.

Can I prepare Chicken Corn Chowder ahead of time for a party?

Definitely. The chowder can be made earlier in the day or the day before, then reheated right before serving. It’s a perfect make-ahead comfort food that actually tastes better after its flavors meld overnight.

How do I adjust the thickness of the chowder?

If you want it thicker, mash extra potatoes or reduce the amount of broth slightly. For a thinner soup, add more broth or a splash of milk or cream when reheating.

Final Thoughts

This Chicken Corn Chowder is truly one of those dishes that warms your heart with every spoonful. It’s wholesome, easy to make, and endlessly satisfying, bringing that perfect scoop of comfort to your table. Give it a try—you’ll soon find it becoming a beloved staple whether you’re feeding family, friends, or just treating yourself.

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Chicken Corn Chowder Recipe

Chicken Corn Chowder Recipe


  • Author: Lila
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free

Description

This hearty Chicken Corn Chowder is a comforting and flavorful soup made with tender chicken, sweet corn kernels, and creamy potatoes. The dish features sautéed aromatics and a hint of paprika for warmth, thickened with a roux made from butter and flour, and finished with fresh herbs. Perfect for a cozy dinner, this chowder can be made gluten-free and offers an optional creamy finish for extra richness.


Ingredients

Scale

Main Ingredients

  • 1 tablespoon unsalted butter (or dairy-free butter)
  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 2 carrots, peeled and chopped
  • 2 celery stalks, chopped
  • 1 garlic clove, chopped
  • 2 tablespoons all purpose flour (or gluten-free flour mix)
  • 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole)
  • 1 teaspoon paprika
  • 1 lb chicken tenders or boneless skinless chicken breast
  • 2 Yukon Gold potatoes (about 8 oz each), peeled (one diced, one cut in quarters for mashing later)
  • 4 cups chicken broth or chicken bone broth
  • Kosher salt and black pepper, to taste
  • Chopped scallions or chives, for garnish

Optional

  • Half and half or cream for a creamier chowder, to stir in or drizzle at the end

Instructions

  1. Sauté Vegetables: In a large heavy pot or Dutch oven, melt the butter with 1 tablespoon of olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic and sauté until tender, about 8 to 10 minutes. This forms the aromatic base of the chowder.
  2. Make Roux and Blend Corn: Sprinkle the flour over the sautéed vegetables and sauté for about 2 more minutes to cook out the raw flour taste. While this cooks, blend 1 cup of corn kernels with 1 cup of chicken broth until mostly smooth, creating a natural thickener for the chowder.
  3. Combine Ingredients and Cook: Add the blended corn mixture to the pot along with the paprika, chicken, diced potatoes, and remaining whole corn kernels. Pour in enough chicken broth to just cover the ingredients. Bring the mixture to a boil, then reduce the heat.
  4. Simmer: Cover the pot and simmer on low heat for 22 to 25 minutes, until the potatoes are tender and the chicken is fully cooked through.
  5. Mash Potato and Shred Chicken: Remove the quartered potatoes from the pot, mash them smooth, and stir the mash back into the chowder to add creaminess and thickness. Shred the cooked chicken breasts with two forks and return the shredded meat to the pot.
  6. Season and Serve: Taste the chowder and adjust salt and pepper as needed. Ladle the soup into bowls and garnish with chopped scallions or chives. For extra creaminess, optionally stir in or drizzle with half and half or cream before serving.

Notes

  • You can use gluten-free flour to make this chowder gluten-free.
  • For a richer soup, add half and half or cream at the end of cooking.
  • Use bone broth for added depth and nutrients.
  • Shredding the chicken ensures every bite is evenly distributed in the chowder.
  • Fresh or frozen corn kernels work well in this recipe.
  • Adjust seasoning with kosher salt and pepper to personal taste.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Sautéing, Simmering
  • Cuisine: American

Nutrition

  • Serving Size: 1 bowl (approx. 1 1/2 cups)
  • Calories: 320 kcal
  • Sugar: 7 g
  • Sodium: 620 mg
  • Fat: 12 g
  • Saturated Fat: 3 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 28 g
  • Fiber: 4 g
  • Protein: 26 g
  • Cholesterol: 65 mg

Keywords: Chicken Corn Chowder, Chicken Soup, Corn Soup, Comfort Food, Gluten Free Soup, Hearty Soup

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