If you are craving a soul-soothing, rich, and delightful meal, this Creamy Chicken Corn Chowder Recipe will quickly become your new favorite. Imagine tender shredded chicken swimming in a velvety broth filled with sweet corn, hearty potatoes, and vibrant veggies, all brought together with just the right amount of cream and spices. It’s a comforting bowl that’s easy to make, full of flavor, and perfect whether you want a satisfying lunch or a cozy dinner to warm you up through and through.
Ingredients You’ll Need
The beauty of this chowder lies in its simplicity and the fresh, wholesome ingredients that come together to create layers of taste and texture. Each component adds something special–from the sweetness of corn to the earthiness of potatoes and the savory tenderness of chicken, every bite feels comforting and indulgent.
- 1 tablespoon olive oil: Helps to sauté the vegetables while adding a mild fruity flavor.
- 1 tablespoon butter: Adds richness and enhances the chowder’s creamy base.
- 1 medium onion (diced): Provides a sweet and aromatic foundation when cooked down.
- 2 cloves garlic (minced): Offers a subtle pungent warmth that deepens flavor complexity.
- 2 medium carrots (peeled and diced): Brings natural sweetness and a pleasant bite.
- 2 ribs celery (diced): Adds freshness and a slight crunch.
- 2 medium potatoes (peeled and diced): Creates hearty texture and thickens the chowder naturally.
- 3 cups chicken broth: Forms a savory, comforting soup base.
- 2 cups cooked shredded chicken: Provides tender protein and a meaty heartiness.
- 2 cups corn kernels (fresh, frozen, or canned): Delivers bursts of sweet, juicy flavor throughout.
- 1 cup half-and-half or heavy cream: Makes the chowder luxuriously creamy and smooth.
- 1/2 cup whole milk: Balances creaminess without making it too heavy.
- 1/2 teaspoon dried thyme: Brings earthy, herbal notes that brighten the bowl.
- 1/2 teaspoon salt: Enhances all the ingredients’ natural flavors.
- 1/4 teaspoon black pepper: Adds gentle warmth and a hint of spice.
- 1/4 teaspoon paprika: Introduces a smoky, slightly sweet depth of flavor.
- 2 tablespoons chopped fresh parsley or green onions for garnish (optional): Offers a fresh pop of color and herbaceous brightness.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by heating the olive oil and butter in a large pot or Dutch oven over medium heat. Once melted and hot, toss in the diced onion, minced garlic, diced carrots, and celery. Cook these gently for about 5 to 6 minutes until they soften and release their wonderful fragrances. This step is crucial as it builds the foundational flavor for your chowder.
Step 2: Add Potatoes, Broth, and Seasonings
Next, stir in the diced potatoes, chicken broth, dried thyme, salt, pepper, and paprika. Bring the mixture to a rolling boil before lowering the heat to let it simmer. This simmering process for 15 to 20 minutes tenderizes the potatoes so they can gently thicken the chowder while infusing all those spices into every spoonful.
Step 3: Incorporate Chicken and Corn
When the potatoes are perfectly tender, stir in the cooked shredded chicken and corn kernels. Allow them to cook together for another 5 minutes so the chicken warms through fully and the sweet corn melds with the savory base, adding pops of bursty sweetness that balance the dish.
Step 4: Make It Creamy
Reduce the heat to low and gently pour in the half-and-half and whole milk, stirring continuously. Let the chowder simmer for an additional 5 minutes so it reaches that irresistible creamy consistency without boiling over. Give it a taste and tweak the seasoning if needed—it should feel warm, balanced, and comforting in every mouthful.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
For a finishing touch, sprinkle freshly chopped parsley or sliced green onions over each bowl. These garnishes not only add vibrant color but also fresh herbaceous notes that brighten the creamy richness and make the chowder visually inviting.
Side Dishes
This chowder pairs beautifully with crusty bread or warm dinner rolls for dipping into the luscious broth. A simple green salad or roasted vegetables can also complement the meal, offering a fresh contrast to the chowder’s velvety texture.
Creative Ways to Present
Take this chowder up a notch by serving it in hollowed-out mini pumpkins or ceramic bread bowls, turning your meal into a charming, rustic experience. You can also drizzle a bit of smoky chipotle oil or a sprinkle of sharp cheddar cheese on top for extra layers of flavor that surprise and delight.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover cream chicken corn chowder into an airtight container and store it in the refrigerator. It keeps wonderfully for up to 3 days, allowing you a quick, satisfying meal with minimal effort on busy days.
Freezing
If you want to keep the chowder longer, it freezes well too. For best results, freeze it without the cream and milk first. When ready to enjoy, thaw and gently reheat, then stir in the cream and milk to revive its velvety texture before serving.
Reheating
Reheat the chowder on the stovetop over medium-low heat, stirring frequently to prevent scorching. Add a splash of milk or broth if it thickens too much, and warm through until piping hot. This gentle reheating keeps your chowder creamy and delicious every time.
FAQs
Can I use canned chicken instead of cooked fresh chicken?
Absolutely! Canned chicken works well as a convenient alternative. Just drain it well and stir it in during the final cooking steps to heat through. The flavor might be slightly different but still delicious and satisfying.
Is this chowder gluten-free?
Yes, this Creamy Chicken Corn Chowder Recipe is naturally gluten-free as long as you avoid adding flour-based thickeners. If you’d like a thicker chowder, use cornstarch as a gluten-free thickening option.
Can I substitute the half-and-half and milk for something dairy-free?
Definitely. Coconut milk or almond milk can work as dairy alternatives. Just keep in mind the flavor and texture might shift slightly, but it will still result in a creamy, delicious chowder.
What’s the best way to make the chowder thicker?
If you prefer a more robust texture, mash some of the cooked potatoes with a potato masher directly in the pot. Alternatively, stir in a cornstarch slurry made from cornstarch and cold water, then simmer until thickened.
Can I add other vegetables to the chowder?
Sure! Feel free to mix in vegetables like bell peppers, peas, or even spinach according to your preference. They’ll add color, nutrition, and extra flavor to your comforting chowder.
Final Thoughts
I truly believe this Creamy Chicken Corn Chowder Recipe is the kind of dish that feels like a warm hug on a chilly day and is surprisingly simple to pull together. Whether you’re cooking for family, impressing guests, or just craving some homemade comfort, this chowder never fails to deliver on taste and heartiness. So grab your pot and dive into this deliciously creamy, chicken and corn-filled bowl of joy—you won’t regret it!
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 featuring tender shredded chicken, sweet corn, and a medley of vegetables simmered in a creamy broth. Perfect for a cozy meal, this chowder combines the rich flavors of thyme, paprika, and fresh herbs, delivering a satisfying dish that’s easy to prepare on the stovetop.
Ingredients
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups corn kernels (fresh, frozen, or canned)
Dairy & Seasonings
- 1 cup half-and-half or heavy cream
- 1/2 cup whole milk
- 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 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 celery. Sauté for 5 to 6 minutes, or until the vegetables soften and become 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, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender.
- Incorporate Chicken and Corn: Add the cooked shredded chicken and corn kernels to the pot. Continue cooking for an additional 5 minutes to allow the flavors to meld and ingredients to heat through.
- Add Cream and Milk: Lower the heat to low, then stir in the half-and-half and whole milk. Simmer gently for another 5 minutes until the chowder becomes creamy and is heated thoroughly.
- Season and Serve: Taste the chowder and adjust seasoning as needed. Serve the chowder warm, garnished with fresh chopped parsley or green onions if desired.
Notes
- For a thicker chowder, mash some of the potatoes directly in the pot or add a cornstarch slurry for extra thickness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To make this recipe gluten-free, ensure to use cornstarch or other gluten-free thickeners instead of flour-based products.
