If you’ve been searching for a comforting meal that feels like a warm hug in a bowl, look no further than this Creamy Chicken Corn Chowder Recipe. It’s a delightful blend of tender chicken, sweet corn, and hearty potatoes all swimming in a rich, creamy broth. Whether you’re craving something cozy for a chilly night or a satisfying dish to share with friends and family, this chowder hits every note with its perfect balance of flavors and textures. Plus, it’s surprisingly simple to make, packed with wholesome ingredients that come together to create a soup that’s both nourishing and utterly delicious.
Ingredients You’ll Need
Getting the ingredients right is key to making a chowder that sings with flavor and has the perfect creamy texture. Each ingredient plays an essential role, from the sweetness of the corn to the heartiness of the potatoes and the comforting richness of the cream. Here’s what you need to make this recipe shine:
- Olive oil (1 tablespoon): Adds a subtle fruity base that enhances the sautéed veggies.
- Butter (1 tablespoon): Brings richness and helps soften the aromatics perfectly.
- Medium onion, diced (1): Provides a sweet, savory foundation to build flavor.
- Garlic cloves, minced (2): Adds a gentle punch of warmth and depth.
- Medium carrots, peeled and diced (2): Balance the chowder with natural sweetness and a bit of texture.
- Ribs celery, diced (2): Bring crunch and an earthy undertone.
- Medium potatoes, peeled and diced (2): The soul of the chowder, offering heartiness and body.
- Chicken broth (3 cups): Infuses the soup with savory depth and moisture.
- Cooked shredded chicken (2 cups): Protein-packed and tender, it makes this chowder a full meal.
- Corn kernels (2 cups): Fresh, frozen, or canned – the sweet bursts are absolutely essential.
- Half-and-half or heavy cream (1 cup): Creates that luscious, velvety texture everyone loves.
- Whole milk (1/2 cup): Lightens the cream just enough without losing richness.
- Dried thyme (1/2 teaspoon): Adds a subtle herbal note that lifts the flavors.
- Salt (1/2 teaspoon): Enhances all the other ingredients perfectly.
- Black pepper (1/4 teaspoon): Offers a gentle kick of spice.
- Paprika (1/4 teaspoon): Gives a hint of smokiness and color.
- Fresh parsley or green onions, chopped (2 tablespoons, optional): For a fresh, vibrant garnish that brightens each bowl.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating olive oil and butter in a large pot or Dutch oven over medium heat. Toss in diced onion, minced garlic, carrots, and celery. Sauté these veggies for about 5 to 6 minutes until they soften and release their irresistible aromas. This step builds the flavor foundation that makes your chowder unforgettable.
Step 2: Add Potatoes and Broth
Next, stir in the diced potatoes along with the chicken broth, dried thyme, salt, black pepper, and paprika. Bring everything to a boil, then reduce the heat and let it simmer gently for 15 to 20 minutes. You want those potatoes tender and ready to lend their creaminess to the broth.
Step 3: Mix in Chicken and Corn
Once your potatoes are just right, stir in the shredded cooked chicken and corn kernels. Let the chowder cook for another 5 minutes so that the chicken reheats beautifully and the corn’s sweetness melds with the broth perfectly.
Step 4: Add the Cream and Milk
Turn the heat to low, then pour in the half-and-half and whole milk. Stir gently and let the chowder simmer for an additional 5 minutes. This is where the magic happens, transforming the broth into a luxurious, creamy delight that wraps you in comfort with every spoonful. Don’t forget to taste and adjust seasoning if needed before serving.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
A sprinkle of chopped fresh parsley or green onions adds a pop of color and fresh flavor that cuts through the creaminess beautifully. These simple garnishes lift the presentation and make each bowl look as inviting as it tastes.
Side Dishes
Pair this chowder with crusty bread or garlic toast for dipping. A light mixed green salad is also a wonderful contrast that keeps the meal feeling balanced and fresh. For a more indulgent touch, serve alongside buttery corn muffins for that perfect comforting experience.
Creative Ways to Present
For a fun twist, serve the chowder in hollowed-out bread bowls or mini pumpkins during fall. You can also top it with crispy bacon bits or shredded cheese for added texture and flavor layers. These little touches help transform a humble chowder into something special and memorable.
Make Ahead and Storage
Storing Leftovers
Your Creamy Chicken Corn Chowder Recipe keeps well in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen as it rests, making leftovers just as delightful — if not more so — the next day.
Freezing
This chowder freezes beautifully, just be sure to cool it completely before transferring to freezer-safe containers. Freeze in portions for easy future meals. When thawed, the creaminess might separate slightly but reheating with a gentle stir will bring it back to creamy perfection.
Reheating
Gently reheat leftovers on the stovetop over low heat. Stir frequently to prevent sticking and add a splash of milk or broth if you want to loosen the chowder. Avoid boiling to keep the creamy texture silky smooth and delicious every time.
FAQs
Can I use frozen corn for the Creamy Chicken Corn Chowder Recipe?
Absolutely! Frozen corn is a great option and works wonderfully in this chowder. Just add it directly during the cooking step with the chicken, and it will cook through and retain its sweetness.
Is this chowder gluten-free?
Yes, this Creamy Chicken Corn Chowder Recipe is naturally gluten-free as it uses no flour-based thickeners. If you want a thicker chowder, use cornstarch instead of flour to keep it gluten-free.
Can I make this chowder dairy-free?
You can swap out the half-and-half and milk with dairy-free alternatives like coconut milk or almond milk, though it will change the flavor slightly. For a creamy texture, choose the richest dairy-free milk you like.
How long does it take to make this chowder?
From start to finish, expect about 45 minutes: 15 minutes prep time and roughly 30 minutes cooking. It’s a quick and easy way to get a homemade, comforting soup on the table.
Can I add other vegetables to the chowder?
Definitely! Feel free to toss in extras like diced bell peppers, zucchini, or even some fresh spinach at the end. Just keep in mind that the classic flavors come from the core ingredients, so add extras thoughtfully to balance the chowder.
Final Thoughts
This Creamy Chicken Corn Chowder Recipe is one of those dishes that brings warmth and joy with every spoonful. It’s creamy, hearty, and bursting with flavors you’ll want to make again and again. Whether it’s family dinner night or you’re hosting friends, this chowder is sure to become a favorite that you reach for often. Give it a try, and I promise you’ll love how easy and satisfying it is to make!
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
- Diet: Gluten Free
Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup, perfect for a warming meal. Made with tender shredded chicken, sweet corn, and a medley of vegetables simmered in a rich, creamy broth, this chowder is easy to make and full of delicious flavors. Ideal for an American classic, it combines the goodness of fresh ingredients with the convenience of a one-pot meal.
Ingredients
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 2 cups corn kernels (fresh, frozen, or canned)
Proteins & Dairy
- 2 cups cooked shredded chicken
- 1 cup half-and-half or heavy cream
- 1/2 cup whole milk
- 1 tablespoon butter
Liquids & Oils
- 1 tablespoon olive oil
- 3 cups chicken broth
Seasonings & Herbs
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley or green onions for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 5 to 6 minutes until they are softened and fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes along with the chicken broth. Season with dried thyme, salt, black pepper, and paprika. Bring the mixture to a boil.
- Simmer Until Tender: Once boiling, reduce the heat and let the chowder simmer for 15 to 20 minutes, or until the potatoes are tender and cooked through.
- Add Chicken and Corn: Stir in the cooked shredded chicken and corn kernels. Cook for an additional 5 minutes to heat the chicken and corn thoroughly.
- Make it Creamy: Lower the heat to a gentle simmer and add the half-and-half and whole milk. Stir well and let the chowder simmer for another 5 minutes so it becomes creamy and heated through.
- Adjust Seasoning and Serve: Taste the chowder and adjust the seasoning if needed. Serve warm, garnished with chopped fresh parsley or green onions if desired.
Notes
- For a thicker chowder, mash some of the potatoes in the pot or stir in a cornstarch slurry.
- Leftovers keep well in the refrigerator for up to 3 days.
- Make this recipe gluten-free by using cornstarch instead of flour-based thickeners if needed.
