corn and chicken chowder recipe

Written ByJenny Smyth Posted on
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The Best corn and chicken chowder recipe

I’ve been making this corn and chicken chowder recipe for years, and it’s always a hit with my family. It’s a classic comfort food dish that warms the soul and satisfies the appetite.

I love how the tender chicken and sweet corn come together in a rich, creamy broth that’s perfect for any occasion. Whether we’re having a cozy night in or gathering with friends and family, this recipe never fails to impress.

And the best part? It’s incredibly easy to make and customize to your taste.

I like to serve it with a side of crusty bread or crackers for dipping into the flavorful broth. The kids love it when I add some diced veggies like carrots or potatoes to make it feel more like a hearty stew.

My husband always requests it for special occasions, and I’m happy to oblige because it’s just so darn good. This recipe has been passed down through generations in my family, and I’m proud to be carrying on the tradition.

It’s a staple in our household, and I’m sure it will become one in yours too.

Creamy Corn and Chicken Chowder

4.8 from 1087 votes

A hearty and comforting soup featuring tender chicken, sweet corn, and creamy potatoes. Perfect for a cozy dinner.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Proteins

1 lb boneless skinless chicken breasts

Vegetables

1 medium onion
2 cloves garlic
2 stalks celery
2 medium carrots
1 can 15 oz corn
2 medium potatoes

Dairy

2 cups milk
1 cup heavy cream

Other

2 tbsp butter
2 tbsp flour
2 cups chicken broth
1 tsp salt
1/2 tsp black pepper
1 tsp paprika

👨‍🍳Directions

1Place a dutch oven or large pot over medium heat.
2Add butter and allow it to melt, swirling the pot to coat the bottom.
3Add onion, garlic, celery, and carrots to the pot.
4Cook, stirring occasionally, until the vegetables begin to soften, approximately 5 minutes.
5Stir in flour to create a roux.
6Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
7Gradually pour in chicken broth while stirring continuously.
8Add salt, black pepper, and paprika.
9Stir well to combine.
10Add chicken breasts to the pot.
11Bring the mixture to a boil, then reduce heat to medium-low.
12Let it simmer, covered, for 15 minutes, or until the chicken is cooked through and no longer pink in the center.
13Remove the chicken from the pot and shred it using two forks.
14Return the shredded chicken to the pot.
15Add potatoes, corn, milk, and heavy cream to the pot.
16Stir well to combine.
17Cook for an additional 5-7 minutes, or until the potatoes are tender.
18Taste and adjust seasoning if needed.
19Serve the chowder hot, garnished with chopped fresh parsley if desired.

🔧Equipment

Dutch oven or large pot
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 18g💛Saturated Fat: 11g❤️Cholesterol: 85mg🧂Sodium: 800mg🌾Total Carbs: 25g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 22g

📝Notes

Tips: To make this recipe gluten-free, ensure that your chicken broth is gluten-free. You can also add other vegetables like bell peppers or zucchini for extra nutrition.

This corn and chicken chowder recipe is perfect for any occasion – whether you’re looking for a comforting meal after a long day or a delicious dish to serve at your next family gathering. The best part?

It’s incredibly easy to make and customize to your taste. Just be sure to store any leftovers in an airtight container in the fridge for up to three days or freeze for up to two months.

Reheat as needed by placing it over low heat on your stovetop or microwave-safe bowl until warmed through.

❓ Frequently Asked Questions About Creamy Corn and Chicken Chowder

Q: What type of potatoes should I use in this recipe?

For this recipe, I prefer to use Russet potatoes because they hold their shape well after cooking and add a nice texture to the chowder.

Q: Can I substitute chicken broth with vegetable broth?

You can substitute chicken broth with vegetable broth if you’re looking for a vegetarian or vegan option. However, keep in mind that the flavor profile will be slightly different.

Q: How long does the chowder need to simmer?

The chowder should simmer for at least 30 minutes to allow the flavors to meld together and the potatoes to cook through.

Q: Can I make this recipe ahead of time?

You can make this recipe ahead of time, but it’s best served fresh. If you do need to refrigerate or freeze it, make sure to reheat it thoroughly before serving.

Q: What’s the best way to reheat this chowder?

To reheat this chowder, simply place it over low heat on your stovetop, whisking occasionally until warmed through.

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