Oh, you guys, there’s just something magical about a big, warm bowl of chowder, isn’t there? Especially when the air outside gets that crisp, biting chill that makes you want to burrow under a blanket and never leave! I swear, the moment the leaves start changing color, my brain immediately switches to “soup season” mode. And top of that list? This incredible, creamy chicken corn chowder.
I remember one particularly blustery autumn day when I was just craving something hearty and comforting, but I didn’t want to spend all afternoon in the kitchen. That’s when I threw together what would become this absolute gem of a recipe. It’s so rich, so satisfying, and honestly, surprisingly simple to whip up. Trust me, I’m all about making delicious, comforting food accessible, and this chicken corn chowder is a testament to that. It’s truly a hug in a bowl, and I can’t wait for you to try it!
Why You’ll Love This Chicken Corn Chowder
Okay, so why is *this* chicken corn chowder the one you absolutely need in your life? Well, besides tasting utterly divine, it hits all the right notes for a perfect weeknight meal or a cozy weekend treat. It’s got that creamy, rich texture that just warms you from the inside out, and it’s surprisingly simple to pull together. Seriously, you’re going to wonder where this recipe has been all your life!
The Perfect Comfort Food
When I think of comfort food, this chicken corn chowder is right up there with my grandma’s mac and cheese. It’s thick, it’s creamy, and it’s packed with tender chicken and sweet corn. It just feels like a big, warm hug, you know? On those days when you just need something to soothe your soul, this chowder delivers every single time. It’s hearty without being heavy, and totally satisfying.
Quick and Easy Chicken Corn Chowder
And the best part? It’s SO quick and easy! We’re talking less than an hour from start to finish for a meal that tastes like you slaved away all day. Most of the time is just simmering, letting those delicious flavors meld together. You’ll be amazed at how such a simple combination of ingredients can create something so incredibly flavorful. It’s truly a weeknight hero in my kitchen!
Versatile and Delicious
One of my favorite things about this chicken corn chowder is how adaptable it is. Got some leftover rotisserie chicken? Perfect! Want to add a little spice? Go for it! It’s super forgiving and always comes out delicious. Whether you’re making it for a family dinner, a potluck, or just for yourself (no judgment here!), it’s a crowd-pleaser that everyone will love.
Essential Equipment for Your Chicken Corn Chowder
Alright, before we dive into the deliciousness, let’s talk tools! You don’t need a fancy chef’s kitchen for this chicken corn chowder, just a few basics that I bet you already have. Having the right gear makes the whole process so much smoother and way more fun, trust me!
Tools for Making Chicken Corn Chowder
- A Big Ol’ Pot or Dutch Oven: This is your workhorse! You’ll need something large and sturdy, like a 5-6 quart Dutch oven or a heavy-bottomed pot. It’s where all the magic happens, from sautéing your veggies to simmering that lovely chowder.
- Cutting Board and Sharp Knife: For all that chopping! Dicing onions, celery, carrots, and potatoes goes so much faster and safer with a good, sharp knife and a stable cutting board.
- Whisk: Super important for getting that flour mixed in smoothly with the broth. Nobody wants lumpy chowder, right?
- Wooden Spoon or Spatula: For stirring and scraping the bottom of the pot. Keeps everything from sticking and helps build those yummy layers of flavor.
Ingredients for Chicken Corn Chowder
Okay, now for the good stuff – what you’ll need to make this incredible chicken corn chowder! I always say, good ingredients are the heart of a good meal, and this recipe is no exception. Everything here is pretty standard pantry fare, so you probably have most of it already. No crazy, hard-to-find items, promise!
Main Ingredients for Your Chicken Corn Chowder
- 2 tablespoons olive oil: Just a touch to get those veggies going.
- 1 cup diced yellow onion: This is our flavor base, so don’t skimp!
- 1 cup diced celery: Adds a lovely freshness and crunch.
- 1 cup diced carrots: For sweetness and that beautiful color.
- 3 cloves minced garlic: Because everything is better with garlic, right?
- 4 cups chicken broth: The backbone of our chowder!
- 2 cups cooked chicken: Shredded or diced, whatever you prefer. Leftover rotisserie chicken works like a dream here!
- 2 cups frozen corn kernels: Sweet and easy, no need to thaw!
- 1 cup diced peeled potatoes: I like Yukon Golds for their creamy texture.
- 1/2 cup heavy cream: For that luscious, rich chowder consistency.
- 1/4 cup all-purpose flour: Our thickening agent – gotta make that roux!
- 1/2 teaspoon dried thyme: Earthy and wonderful, really complements the chicken.
- 1 teaspoon salt: Or to taste, always adjust for your preference!
- 1/4 teaspoon black pepper: A little kick to balance it all out.
Optional Garnishes for Chicken Corn Chowder
- Fresh parsley, chopped: A sprinkle of green always makes it look fancy and adds a fresh note.
- Crispy bacon bits: Oh my goodness, yes! Salty, smoky, crunchy – a total game changer if you’re feeling indulgent.
How to Make Chicken Corn Chowder: Step-by-Step Instructions
Alright, friends, it’s time to get cooking! This is where the magic really happens. Don’t be intimidated; I’m going to walk you through every single step, just like I would if you were standing right here in my kitchen with me. You’ll see how simple it is to turn these humble ingredients into a bowl of pure comfort. Let’s make some amazing chicken corn chowder!
Preparing Your Vegetables for Chicken Corn Chowder
First things first, grab your big ol’ pot or Dutch oven and set it over medium heat. Drizzle in your 2 tablespoons of olive oil. Once it’s shimmering a bit – not smoking, just shimmering – toss in your diced onion, celery, and carrots. This is your mirepoix, the flavor foundation for so many good things! Stir them around occasionally and let them cook until they’re softened, which usually takes about 5-7 minutes. You want them tender, but not browned, okay? Just a nice, gentle sauté.
Next up, it’s garlic time! Add your 3 cloves of minced garlic to the pot. Stir it in with the softened veggies and let it cook for just about 1 minute. You’ll know it’s ready when you can really smell that amazing garlicky aroma filling your kitchen. Careful not to burn it though, burnt garlic is a sad, bitter thing!
Building the Flavorful Base of Your Chicken Corn Chowder
Now, for the thickening agent! Sprinkle the 1/4 cup of all-purpose flour right over those fragrant vegetables. Give it a good stir for about a minute, letting it cook into the oil and veggies. This creates what we call a roux, and it’s what’s going to make your chowder nice and creamy, not watery. It might look a little clumpy at first, but don’t worry!
Slowly, and I mean *gradually*, whisk in your 4 cups of chicken broth. This is where your whisk comes in handy! Keep whisking as you pour to make sure there are absolutely no lumps. We want a perfectly smooth base for our chicken corn chowder. Once all the broth is in and everything’s smooth, bring it up to a gentle simmer.
Simmering and Finishing Your Chicken Corn Chowder
Once it’s simmering, toss in your diced potatoes, dried thyme, salt, and pepper. Give it another good stir. Now, pop a lid on your pot and let it simmer for about 10-12 minutes, or until those potatoes are nice and tender. You should be able to easily pierce them with a fork.
Finally, stir in your cooked chicken, frozen corn kernels, and that lovely heavy cream. Let it heat through for another 3-5 minutes. This is important: *do not boil* the chowder once the cream is in! Just let it warm up gently. Boiling can sometimes cause the cream to separate, and we want beautiful, smooth creaminess. Give it a taste, and if it needs a little more salt or pepper, now’s the time to adjust it. Serve it up hot, maybe with a sprinkle of fresh parsley or some crispy bacon bits if you’re feeling fancy. Enjoy your homemade chicken corn chowder!
Tips for the Best Chicken Corn Chowder
Okay, so you’ve got the basic steps down, but if you want your chicken corn chowder to go from “good” to “OMG, this is incredible!” then listen up! I’ve got a few little secrets up my sleeve that make all the difference. These are the things I’ve learned over countless batches, and they’re guaranteed to elevate your chowder game.
Pro Tips for Your Chicken Corn Chowder
- Fresh Veggies Make a Difference: While frozen corn is totally fine and convenient (I use it all the time!), try to use fresh, good-quality onions, celery, and carrots. They really build the foundation of flavor.
- Don’t Skimp on the Cooked Chicken: Using flavorful chicken is key! Leftover rotisserie chicken is my absolute favorite for this because it’s already seasoned and super tender. If you’re cooking chicken specifically for this, season it well!
- Season, Taste, Repeat: This is my mantra for almost everything I cook! Start with the recommended salt and pepper, but always taste your chowder before serving. You might need a little more, or even a dash of hot sauce if you like a kick.
- For a Thicker Chowder: If you prefer your chowder extra thick and hearty, here’s a trick: take about 1/2 to 1 cup of the cooked potatoes out of the pot, mash them up, and then stir them back in. The starch from the mashed potatoes will thicken it up beautifully without adding more flour!
- Low and Slow with the Cream: Remember what I said about not boiling the cream? It’s super important! Heavy cream can split if it gets too hot, leaving you with a weird texture. Just warm it through gently.
Variations and Serving Suggestions for Chicken Corn Chowder
Okay, so you’ve mastered the classic chicken corn chowder – yay, you! But sometimes, you just want to shake things up a bit, right? Or maybe you’re wondering what to put on the side. This chowder is super adaptable, so let’s get creative!
Creative Twists for Your Chicken Corn Chowder
- Spice it Up: If you’re a fan of a little heat, try adding a pinch of cayenne pepper or a dash of your favorite hot sauce to the chowder while it’s simmering. A few diced green chilies would be amazing too!
- Herbalicious: Fresh herbs are always a good idea! Besides parsley, consider stirring in some fresh dill, chives, or even a little rosemary at the end. They really brighten things up.
- Extra Veggies: Feel free to toss in other quick-cooking veggies like diced bell peppers (any color!), green beans, or even some spinach right at the end.
- Cheesy Goodness: A sprinkle of shredded cheddar or Monterey Jack cheese stirred in at the very end, or sprinkled on top, takes this chowder to a whole new level of comfort!
What to Serve with Chicken Corn Chowder
This chicken corn chowder is pretty hearty on its own, but it plays well with others! My absolute favorite is a crusty loaf of bread or some warm cornbread for dipping – gotta soak up all that creamy goodness! A simple side salad with a light vinaigrette is also perfect to cut through the richness. And if you’re feeling extra indulgent, grilled cheese sandwiches are a match made in heaven with any chowder!
Storing and Reheating Your Chicken Corn Chowder
Okay, so you’ve made a big batch of this amazing chicken corn chowder, and maybe you have some leftovers (lucky you!). Don’t worry, it stores and reheats beautifully, so you can enjoy that cozy comfort all over again!
Keeping Your Chicken Corn Chowder Fresh
To keep your chowder fresh, let it cool down completely first – safety first, always! Then, transfer it to an airtight container and pop it in the fridge. It’ll be perfectly good for up to 3-4 days. When you’re ready for more, gently reheat it on the stovetop over medium-low heat, stirring occasionally, until it’s warmed through. You might need to add a splash of milk or broth if it’s thickened up too much in the fridge. Avoid boiling it again, just a nice gentle warm-up!
Frequently Asked Questions About Chicken Corn Chowder
Okay, so you’ve got questions, and I’ve got answers! It’s totally normal to wonder about a few things when you’re making a new (or even a beloved) recipe. Here are some of the common questions I get about this delicious chicken corn chowder, so let’s clear them up!
Can I make Chicken Corn Chowder ahead of time?
Absolutely, yes! This chicken corn chowder is actually fantastic made ahead. Sometimes, the flavors even get a chance to deepen and meld together even more overnight, making it extra delicious the next day. Just let it cool completely, then store it in an airtight container in the fridge for up to 3-4 days. It’s perfect for meal prepping!
How can I make my Chicken Corn Chowder thicker?
If you find your chicken corn chowder isn’t quite as thick as you’d like, I’ve got a super easy trick for you! Just scoop out about a cup or so of the cooked potatoes from the chowder, mash them up really well with a fork or potato masher, and then stir them back into the pot. The starch from the mashed potatoes will naturally thicken the chowder without needing any extra flour or cornstarch. Works like a charm every time!
What kind of chicken is best for Chicken Corn Chowder?
Honestly, the best kind of chicken for this chicken corn chowder is whatever you have on hand that’s already cooked! My absolute favorite is leftover rotisserie chicken because it’s so flavorful and tender, and it makes prep a breeze. But shredded chicken breasts or thighs that you’ve simply boiled, baked, or pan-fried and seasoned are also perfect. It’s all about using what’s convenient and delicious for you!
Estimated Nutritional Information
Nutritional Breakdown of Chicken Corn Chowder
Just so you know what you’re getting into, here’s an estimated nutritional breakdown for one serving of this amazing chicken corn chowder. Remember, these are estimates, and they can vary depending on your exact ingredients and portion sizes!
- Calories: 350
- Carbohydrates: 30g
- Protein: 25g
- Fat: 15g
- Saturated Fat: 8g
- Cholesterol: 70mg
- Sodium: 800mg
- Potassium: 600mg
- Fiber: 4g
- Sugar: 5g
- Vitamin A: 30% DV
- Vitamin C: 15% DV
- Calcium: 10% DV
- Iron: 10% DV
Chicken Corn Chowder
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
Ingredients
For the Chowder
- 2 tbsp olive oil
- 1 cup diced yellow onion
- 1 cup diced celery
- 1 cup diced carrots
- 3 cloves minced garlic
- 4 cups chicken broth
- 2 cups cooked chicken shredded or diced
- 2 cups frozen corn kernels
- 1 cup diced potatoes peeled
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1/2 tsp dried thyme
- 1/4 tsp black pepper
- 1 tsp salt or to taste
For Garnish (Optional)
- Fresh parsley chopped
- Crispy bacon bits
Instructions
- In a large pot or Dutch oven, heat olive oil over medium heat. Add onion, celery, and carrots. Cook until softened, about 5-7 minutes.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle flour over the vegetables and stir for 1 minute to create a roux.
- Gradually whisk in chicken broth, ensuring no lumps. Bring to a simmer.
- Add diced potatoes, thyme, salt, and pepper. Cover and simmer for 10-12 minutes, or until potatoes are tender.
- Stir in cooked chicken, corn, and heavy cream. Heat through for 3-5 minutes, do not boil.
- Taste and adjust seasonings as needed.
- Serve hot, garnished with fresh parsley and bacon bits if desired.