BEST CHICKEN CORN CHOWDER

I’ll always remember the fall festival in my little hometown, where the aroma of simmering soups filled the air, and the highlight was always Mrs. Gable’s legendary chowder—a secret recipe passed down through generations. It was the one dish that brought everyone together, warming us from the inside out as we celebrated the harvest season; her secret was out once I learned to replicate it. Now, I’m excited to share my version of that comforting classic, Chicken Corn Chowder, with you. Get ready to create a creamy, flavorful masterpiece that will become a new favorite in your home!

Let’s Talk Chicken Corn Chowder: Your New Go-To Comfort Food

There’s just something magical about a bowl of warm, creamy soup, isn’t there? And when that soup is packed with tender chicken, sweet corn, and a whole lot of flavor, well, you’ve got yourself a winner! This Chicken Corn Chowder recipe is more than just a meal; it’s an experience. It’s the kind of dish that makes you want to curl up on the couch with a good book, or gather around the table with loved ones for a cozy evening.

But I know what you’re thinking: “Chowder? That sounds complicated!” And I’m here to tell you, it’s not! This recipe is surprisingly easy to make, even if you’re a beginner cook. I’ll walk you through each step, giving you all the tips and tricks you need to create a perfect pot of Chicken Corn Chowder every time.

Why This Chicken Corn Chowder Recipe Works

So, what makes this particular Chicken Corn Chowder so special? Here’s the breakdown:

• Flavor Explosion: We’re not holding back on the flavor here! From the savory chicken to the sweet corn, and the aromatic vegetables, every ingredient plays a crucial role in creating a complex and delicious taste.
• Creamy Dreamy Texture: The secret to a truly great chowder is its creamy texture. We’ll achieve this by using a combination of milk, cream, and a little bit of flour to thicken the soup to perfection.
• Easy to Customize: This recipe is a great starting point, but feel free to customize it to your liking! Add your favorite vegetables, spices, or even a little bit of bacon for an extra smoky flavor.
• Freezer-Friendly: Got leftovers? No problem! This Chicken Corn Chowder freezes beautifully, so you can enjoy it whenever you’re craving a comforting bowl of soup.

Ingredients You’ll Need

Before we get started, let’s gather our ingredients. Here’s what you’ll need:

• Chicken: I prefer to use boneless, skinless chicken breasts for this recipe, but you can also use chicken thighs if you prefer. You’ll need about 1.5 pounds.
• Corn: Fresh corn is always best, but frozen or canned corn will also work in a pinch. If using frozen, thaw it before adding it to the soup. You’ll need about 2 cups.
• Onion, Celery, and Carrots: These are the holy trinity of soup vegetables! They add a depth of flavor that you just can’t get without them.
• Garlic: Because everything is better with garlic!
• Chicken Broth: Use a good quality chicken broth for the best flavor.
• Milk and Cream: The key to a creamy chowder! I recommend using whole milk and heavy cream for the richest flavor, but you can substitute with lower-fat options if you prefer.
• Flour: A little bit of flour helps to thicken the soup.
• Butter: For sautéing the vegetables and adding richness to the soup.
• Spices: Salt, pepper, thyme, and a bay leaf are all you need to season this soup to perfection.
• Potatoes: I use Yukon gold potatoes for their creamy texture, but Russet potatoes will also work.

Step-by-Step Instructions: Let’s Make Chowder!

Alright, are you ready to get cooking? Let’s dive into the step-by-step instructions for making this amazing Chicken Corn Chowder:

Step 1: Prep the Chicken

First, we need to cook the chicken. You can do this in a few different ways:

• Poaching: This is my preferred method, as it results in the most tender and juicy chicken. Simply place the chicken breasts in a pot of water or chicken broth, bring to a simmer, and cook until the chicken is cooked through (about 15-20 minutes).
• Sautéing: You can also sauté the chicken in a pan with a little bit of oil or butter. Cook until the chicken is cooked through and lightly browned.
• Using Rotisserie Chicken: If you’re short on time, you can also use rotisserie chicken! Just shred the chicken and add it to the soup.

Once the chicken is cooked, shred it with two forks and set it aside.

Step 2: Sauté the Vegetables

In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, celery, and carrots and sauté until softened, about 5-7 minutes. Add the garlic and cook for another minute until fragrant.

Step 3: Build the Flavor

Add the chicken broth, potatoes, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.

Step 4: Thicken the Soup

In a small bowl, whisk together the milk and flour until smooth. This will prevent any lumps from forming in the soup. Slowly pour the milk mixture into the pot, stirring constantly. Bring to a simmer and cook until the soup has thickened slightly, about 5-7 minutes.

Step 5: Add the Good Stuff

Stir in the shredded chicken and corn. Season with salt and pepper to taste. Heat through.

Step 6: Finish with Cream

Stir in the heavy cream. Do not boil the soup after adding the cream, as this can cause it to curdle. Heat through gently. Remove from heat and discard the bay leaf.

Step 7: Serve and Enjoy!

Ladle the Chicken Corn Chowder into bowls and garnish with your favorite toppings, such as fresh parsley, green onions, or a dollop of sour cream. Serve with crusty bread or crackers for dipping.

Tips and Tricks for the Best Chicken Corn Chowder

Want to take your Chicken Corn Chowder to the next level? Here are a few tips and tricks:

• Don’t Overcook the Potatoes: Overcooked potatoes will turn mushy and ruin the texture of the soup. Cook them until they are just tender.
• Use Fresh Herbs: Fresh thyme adds a wonderful aroma and flavor to the soup. If you don’t have fresh thyme, you can substitute with dried thyme, but use less (about 1/2 teaspoon).
• Adjust the Consistency: If you prefer a thicker chowder, you can add more flour to the milk mixture. If you prefer a thinner chowder, you can add more chicken broth.
• Add a Touch of Heat: For a little bit of kick, add a pinch of red pepper flakes to the soup.
• Make it Vegetarian: To make this recipe vegetarian, simply omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables, such as mushrooms or zucchini.

Variations to Try

The beauty of this Chicken Corn Chowder recipe is that it’s so versatile! Here are a few variations you can try:

• Bacon Chicken Corn Chowder: Add cooked and crumbled bacon to the soup for a smoky flavor.
• Spicy Chicken Corn Chowder: Add a diced jalapeño pepper or a dash of hot sauce to the soup for a spicy kick.
• Cheesy Chicken Corn Chowder: Stir in shredded cheddar cheese or Monterey Jack cheese to the soup for a cheesy flavor.
• Slow Cooker Chicken Corn Chowder: This recipe can easily be adapted for the slow cooker. Simply combine all of the ingredients (except for the cream) in the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours. Stir in the cream before serving.

Serving Suggestions

Chicken Corn Chowder is a hearty and satisfying meal on its own, but here are a few serving suggestions to complete the experience:

• Crusty Bread or Crackers: For dipping into the creamy soup.
• Side Salad: A simple green salad with a vinaigrette dressing.
• Grilled Cheese Sandwich: A classic pairing with tomato soup, but also delicious with Chicken Corn Chowder!
• Cornbread: A sweet and savory side that complements the flavors of the chowder.

Storing and Reheating

Storing: Leftover Chicken Corn Chowder can be stored in an airtight container in the refrigerator for up to 3-4 days.

Reheating: Reheat the soup in a saucepan over medium heat, stirring occasionally, until heated through. You can also reheat it in the microwave.

Freezing: Chicken Corn Chowder can be frozen for up to 2-3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. When ready to eat, thaw the soup in the refrigerator overnight and reheat as directed above. Keep in mind that the texture may change slightly after freezing.

Other Soup Recipes You’ll Love

If you’re a soup lover like me, here are a few other soup recipes you might enjoy:

• Bacon Cheddar Gnocchi Soup: A comforting and cheesy soup with soft gnocchi and crispy bacon.
• White Chicken Chili Recipe: A creamy and flavorful chili made with chicken, white beans, and green chilies.
• Mexican Street Corn White Chicken Chili: A fun twist on classic white chicken chili, with the flavors of Mexican street corn.
• Chicken Mushroom Soup: A classic soup with tender chicken and earthy mushrooms in a creamy broth.
• Marry Me Chicken Soup: A rich and flavorful soup with sun-dried tomatoes, cream cheese, and parmesan cheese.
• Cheddar Garlic Herb Potato Soup: A creamy and comforting soup with cheddar cheese, garlic, and herbs.

Troubleshooting

Even the best recipes can sometimes go awry. Here are a few common problems and how to fix them:

• Soup is Too Thick: Add more chicken broth or milk to thin it out.
• Soup is Too Thin: Whisk together a tablespoon of cornstarch with two tablespoons of cold water and stir it into the soup. Bring to a simmer and cook until thickened.
• Soup is Bland: Add more salt, pepper, or other spices to taste. You can also add a squeeze of lemon juice or a splash of hot sauce to brighten the flavors.
• Cream Curdled: If the cream curdled, it’s likely because the soup was boiled after adding the cream. To prevent this, make sure to add the cream at the very end and heat it gently, without boiling. If the cream does curdle, you can try whisking the soup vigorously to smooth it out.

Conclusion

So there you have it—my foolproof recipe for the BEST Chicken Corn Chowder! I hope you’ll give it a try and experience the joy of making (and eating!) this comforting and delicious soup. Don’t be afraid to experiment with different variations and make it your own. After all, cooking is all about having fun and creating something that you love. Happy cooking, my friend, and may your bowls always be filled with warmth and flavor!

BEST Chicken Corn Chowder

This Chicken Corn Chowder recipe is a creamy, flavorful, and comforting soup, perfect for a cozy evening. It’s packed with tender chicken, sweet corn, and aromatic vegetables, and is surprisingly easy to make, even for beginner cooks. Feel free to customize it with your favorite ingredients and enjoy!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1.5 pounds boneless, skinless chicken breasts
• 2 cups corn fresh, frozen, or canned
• 1 medium onion, chopped
• 2 stalks celery, chopped
• 2 medium carrots, chopped
• 2 cloves garlic, minced
• 6 cups chicken broth
• 1 cup milk
• 1/4 cup heavy cream
• 1/4 cup all-purpose flour
• 4 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried thyme
• 1 bay leaf
• 1 pound Yukon gold potatoes, peeled and diced
• Fresh parsley, chopped for garnish
• Green onions, chopped for garnish
• Sour cream for garnish, optional

Equipment

• Large pot or Dutch oven
• Small bowl
• Whisk
• Measuring cups and spoons
• Cutting board
• Knife
• Ladle

Method

 

1. Poach, sauté, or use rotisserie chicken. Shred the cooked chicken and set aside.
2. In a large pot or Dutch oven, melt butter over medium heat. Add onion, celery, and carrots and sauté until softened, about 5-7 minutes. Add garlic and cook for another minute until fragrant.
3. Add chicken broth, potatoes, thyme, and bay leaf to the pot. Bring to a boil, then reduce heat and simmer for about 15 minutes, or until the potatoes are tender.
4. In a small bowl, whisk together milk and flour until smooth. Slowly pour the milk mixture into the pot, stirring constantly. Bring to a simmer and cook until the soup has thickened slightly, about 5-7 minutes.
5. Stir in the shredded chicken and corn. Season with salt and pepper to taste. Heat through.
6. Stir in the heavy cream. Do not boil the soup after adding the cream. Heat through gently. Remove from heat and discard the bay leaf.
7. Ladle the Chicken Corn Chowder into bowls and garnish with fresh parsley, green onions, or a dollop of sour cream. Serve with crusty bread or crackers for dipping.

Notes

Don’t overcook the potatoes. Use fresh herbs for the best flavor. Adjust the consistency by adding more flour or chicken broth. For a touch of heat, add red pepper flakes. To make it vegetarian, omit the chicken and use vegetable broth. You can store leftover chowder in the refrigerator for 3-4 days or freeze for 2-3 months. Thaw completely before reheating. Variations include adding bacon, jalapeño, or cheese. It can also be made in a slow cooker.