If you are craving a comforting and hearty soup that feels like a warm hug in a bowl, this Chicken Corn Chowder Recipe is exactly what you need. With tender shredded chicken, sweet bursts of corn, and creamy potatoes simmered in a flavorful broth, each spoonful offers a perfect balance of richness and freshness. It’s easy to make, satisfying, and versatile enough for a weeknight dinner or a cozy weekend treat. Let me walk you through everything you need to know about crafting this delightful dish that never fails to bring smiles around the table.
Ingredients You’ll Need
The magic of this Chicken Corn Chowder Recipe lies in its simple yet essential ingredients. Each component plays a crucial role — from the tender chicken that adds protein and substance, to the corn which brings a burst of natural sweetness, and the potatoes that make the chowder hearty and filling.
- 1 lb chicken breasts (boneless, skinless): Cooked and shredded for tender, lean protein that soaks up the flavors beautifully.
- 2 tablespoons olive oil or butter: For sautéing and adding a rich base flavor to the soup.
- 1 medium onion, diced: Provides sweetness and depth as it softens in the pan.
- 2 cloves garlic, minced: Adds a fragrant, savory kick that elevates the entire dish.
- 3 cups chicken broth: The flavorful liquid foundation of the chowder, ensuring every bite is juicy and satisfying.
- 2 cups whole milk: Contributes creaminess while keeping the texture light and fresh.
- 1 cup heavy cream: Brings luxurious richness to the chowder, making it velvety smooth.
- 2 medium potatoes, peeled and diced: Offer a hearty bite and naturally thicken the chowder as they cook.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn): For bursts of natural sweetness and a touch of crunch.
- 1 teaspoon dried thyme: Adds a subtle herbal aroma that complements the chicken perfectly.
- 1/2 teaspoon paprika: Gives a warm, smoky undertone without overwhelming the flavors.
- Salt and pepper, to taste: Essential seasonings to bring out the best in every ingredient.
- 1/4 cup chopped green onions (for garnish): A fresh, crisp contrast to the creamy chowder.
- 1/2 cup shredded cheddar cheese (optional, for garnish): Melts perfectly on top, adding a sharp, cheesy finish.
How to Make Chicken Corn Chowder Recipe
Step 1: Sauté Vegetables
Start by heating olive oil or butter in a large pot over medium heat. Toss in the diced onion and cook until softened and translucent, about 3 to 4 minutes. The sweet aroma of the softened onions sets a flavorful foundation. Add the minced garlic and sauté for another 30 seconds to release its fragrance — this quick step is critical because it builds the savory base that your chowder will rest on.
Step 2: Cook the Potatoes
Next, add your peeled and diced potatoes to the pot. Pour in the chicken broth and bring everything to a gentle boil. Let the mixture simmer for about 10 to 12 minutes or until the potatoes are tender when pierced with a fork. This simmering process not only softens the potatoes but also infuses the broth with their hearty starch, helping to naturally thicken your chowder.
Step 3: Add Cream and Corn
Once your potatoes are tender, stir in the whole milk and heavy cream to create that signature creamy texture. Then fold in the sweet corn and shredded chicken, allowing all the ingredients to mingle. Sprinkle in the thyme, paprika, and season with salt and pepper. Simmer everything gently for 5 to 7 minutes so all the flavors deepen and blend into a delicious harmony that defines this Chicken Corn Chowder Recipe.
Step 4: Optional Blending
If you prefer your chowder extra creamy, use an immersion blender to partially blend portions of the chowder directly in the pot. Alternatively, transfer a portion to a traditional blender, puree until smooth, and stir it back in. This technique adds a luscious velvety texture while still leaving some chunks for delightful contrast.
Step 5: Serve
Ladle the warm chowder into bowls, then top with freshly chopped green onions and a generous sprinkle of shredded cheddar cheese if you like. The cheese melts slightly on contact, adding a flavorful finishing touch that pairs beautifully with the sweet corn and tender chicken.
How to Serve Chicken Corn Chowder Recipe
Garnishes
Fresh garnishes elevate your Chicken Corn Chowder Recipe from everyday to extraordinary. Chopped green onions add a vibrant crunch and splash of color, while cheddar cheese melts into the warm soup, lending a sharp and creamy note. For an extra special twist, try crispy bacon bits or a dollop of sour cream for tangy richness.
Side Dishes
This chowder shines when paired with crusty bread or buttery garlic rolls that are perfect for dipping. A fresh, crisp side salad with a zingy vinaigrette can also balance the chowder’s creamy texture and round out the meal beautifully.
Creative Ways to Present
Serve the chowder in rustic bread bowls for a charming and edible presentation that’s sure to impress your guests. Alternatively, individual mugs or mini cast iron pots make for cozy, personal servings — perfect for entertaining or turning soupy comfort food into a fun experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Corn Chowder Recipe in an airtight container in the refrigerator. It will keep well for up to 3 days, and the flavors often deepen overnight, making the next-day chowder just as delicious.
Freezing
This chowder freezes well if you want to prepare it ahead for busy days. Cool it completely before transferring to freezer-safe containers. Freeze for up to 2 months, and remember that cream-based soups may thicken or separate slightly upon thawing, so give it a good stir when reheating.
Reheating
Reheat leftovers gently on the stovetop over medium-low heat, stirring occasionally until warmed through. Add a splash of milk or broth if the chowder has thickened too much during storage to bring back the perfect consistency.
FAQs
Can I use frozen corn instead of canned?
Absolutely! Frozen corn works wonderfully and is often even sweeter and fresher-tasting than canned. Just make sure to thaw it before adding or add it directly during the simmering step.
Is it okay to substitute heavy cream with something lighter?
You can substitute heavy cream with half-and-half or additional whole milk for a lighter version, though the chowder won’t be quite as rich and silky. Experiment to suit your preferences.
Can I make this Chicken Corn Chowder Recipe vegetarian?
Yes, simply omit the chicken and replace the broth with vegetable stock. You could also add hearty vegetables like mushrooms or extra potatoes for more substance.
What’s the best way to shred cooked chicken?
The easiest way is to use two forks to pull apart the cooked chicken breasts. Another quick method is shredding with your hands once the chicken is cool enough to handle.
Can I prepare this recipe in advance?
Definitely! The flavors often improve the next day, so you can make the chowder a day ahead. Just store it properly and reheat gently when you’re ready to enjoy.
Final Thoughts
This Chicken Corn Chowder Recipe is pure comfort in a bowl, blending creamy textures with savory and sweet flavors that soothe and satisfy. Whether you’re making it for a family dinner or meal prepping for the week, it’s the kind of food that makes you feel truly cared for. I can’t wait for you to try it and discover just how easy it is to bring warmth and joy with each spoonful.
Print
Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Corn Chowder is a creamy, hearty soup perfect for any season. Made with tender shredded chicken, sweet corn, potatoes, and a blend of milk and cream, it delivers rich flavors and a satisfying texture. Garnished with green onions and cheddar cheese, this chowder is both easy to prepare and full of nourishing ingredients, making it an ideal meal for family dinners or cozy gatherings.
Ingredients
Chicken and Dairy
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1/4 cup chopped green onions (for garnish)
Seasonings and Broth
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook the Potatoes: Stir in the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes until the potatoes are tender and easily pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream. Add the drained sweet corn, shredded cooked chicken, dried thyme, paprika, salt, and pepper. Allow the chowder to simmer gently for 5-7 minutes to let the flavors meld together fully.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the chowder to a blender, puree it until smooth, and then return it to the pot. Stir to combine well.
- Serve: Ladle the hot chowder into serving bowls. Garnish each bowl with chopped green onions and shredded cheddar cheese if using. Serve immediately and enjoy the warm, comforting flavors.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer a thicker chowder, add a tablespoon of flour when sautéing the onions to create a roux before adding the broth.
- Fresh or frozen corn can be used in place of canned corn.
- Adjust seasoning with additional salt and pepper according to taste.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove.
