There’s something about a steaming bowl of chicken and corn chowder that instantly transports me back to quiet autumn evenings. I remember the moment the aroma of sautéed onions, garlic, and butter filled the kitchen, wrapping the whole house in warmth. The soft simmering of potatoes and broth created a gentle bubbling melody that promised comfort in every spoonful. As I ladled the chowder into bowls, the creamy texture and sweet bursts of corn made it impossible to stop at just one bite. It wasn’t just dinner; it was a little sanctuary from the cold, a reminder that simple, wholesome food can bring so much joy.
- Rich and creamy texture that soothes the soul
- Loaded with tender chicken and sweet corn for satisfying bites
- Hearty enough to serve as a complete meal
- Easy to prepare with straightforward steps
- Perfect for sharing with loved ones on chilly days
If you’re worried about making a creamy chowder that’s not too heavy, this recipe strikes a lovely balance. The gentle simmering and addition of fresh herbs give it a depth of flavor that feels both indulgent and nourishing.
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Chicken and Corn Chowder
- Total Time: 50 minutes
- Yield: 6
Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, and tender potatoes, perfect for a comforting meal.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
2 celery stalks, diced
3 medium potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups corn kernels (fresh or frozen)
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons water
Chopped fresh parsley, for garnish
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, minced garlic, carrots, and celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.
Add the diced potatoes, chicken broth, dried thyme, smoked paprika, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
In a small bowl, whisk together the all-purpose flour and water until smooth to create a slurry.
Stir the slurry into the simmering chowder to thicken it. Cook for 2-3 minutes, stirring frequently.
Add the shredded cooked chicken and corn kernels to the pot. Stir well and cook for another 5 minutes until heated through.
Reduce heat to low and stir in the heavy cream. Heat gently without boiling for 3 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
FAQ
Can I use frozen corn in this chowder?
Absolutely! Frozen corn works just as well as fresh and adds sweetness and texture without any hassle.
Is this chowder freezer-friendly?
Because it contains cream, freezing isn’t recommended as the texture may change upon thawing. Leftovers are best stored in the fridge and gently reheated.
Can I make this chowder ahead of time?
Yes, it actually tastes even better the next day as the flavors meld together. Just reheat gently on the stove, stirring occasionally.
What if I want a thicker chowder?
The flour and water slurry in the recipe help thicken the chowder beautifully, but you can adjust the amount slightly to your liking.
Ready to bring some warmth and comfort into your kitchen? This chicken and corn chowder is waiting to become your new go-to for cozy nights in.