What’s your favorite chicken corn soup recipe? What is that one dish that wraps you up in a warm hug? What are some good recipes for tomato soup and grilled cheese? Is this the same as the chowder version? You want to lick the bowl clean. I swear, I could eat this every day during the fall and winter! What’s so comforting about the creamy broth, the sweet corn, and the tender tender chicken? What is chicken that makes everything better?
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What is chicken corn chowder?
What is Chicken Corn Chowder? What are the main characteristics It’s essentially a more substantial cousin of regular corn chowder, with the added bonus of being very flavorful. Protein-rich chicken. The name “chowder” comes from the French word “chaudière,” which refers to the pot used to cook the meat. Original fish stews. Over time, the term evolved to describe any thick, creamy soup. This recipe is my take on a classic recipe, tweaked and perfect over the years to be the absolute best! Is it the kind of thing you make once and then crave again and again?
Why you’ll love this recipe?
Seriously, where do I even begin? This **Chicken Corn Chowder Recipe** is a winner for so many reasons! First off, the flavor is just incredible. The sweetness of the corn perfectly complements the savory chicken and creamy broth. It’s a beautiful balance that just works. What I love most about this is how easy it is to make. You don’t need to be a gourmet chef to whip up a batch of this. It’s seriously straightforward and perfect for those busy weeknights when you need something quick and satisfying. Plus, it’s incredibly cost-efficient. The ingredients are simple and relatively inexpensive, meaning you can feed the whole family without breaking the bank. And let’s talk about versatility! You can easily customize this recipe to your liking. Add some bacon for a smoky flavor, throw in some different veggies, or even spice it up with a little chili powder. It’s your chowder – make it your own! I have made something similar with potato chowder and this is better. It just is.
How do you make chicken chowder?
Quick Overview
How do I make chicken corn chowder? I like to sauté some veggies to build a flavor base, then add in the chicken broth, corn, and salt. I’ve tried it and it works great. Simmer it all together until the chicken is cooked through, then blend some of the soup to make it. What are some good ways to add milk or cream to a recipe? What is the best way to make chowder in less than an hour? What do you think everyone will love? Is it so simple?
Ingredients
For the Chowder: What is
- 1 tablespoon olive oil per 1 cup oats
- 1 medium onion, chopped
- 2 carrots, peeled and diced.
- 2 celery stalks, diced.
- 2 cloves garlic, minced.
- I prefer low sodium chicken broth. 6 cups is the recommended amount.
- What is the best way to freeze corn?
- 1 pound boneless, skinless chicken breasts, cooked and shredded.
- 1 cup heavy cream (or milk for a lighter version): 1 tbsp.
- 1/2 teaspoon dried thyme. 1/4 teaspoon
- Salt and pepper to taste.
- 2 medium potatoes, peeled and cubed (I like Yukon gold)
What are the steps to
Step 1: Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil over medium heat. Add chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. This step is so important for building the base of the flavor. Don’t rush it!
Step 2: Add Broth and Potatoes
Pour in the chicken broth and add the cubed potatoes. Bring the mixture to a boil, then reduce the heat and simmer for about 10-15 minutes, or until the potatoes are tender. The potatoes help to thicken the chowder and add a creamy texture.
Step 3: Add Corn and Chicken
Stir in the frozen corn and shredded chicken. Continue to simmer for another 5-10 minutes, until the corn is heated through and the chicken is cooked through. If you’re using fresh corn, you might need to simmer it a bit longer until it’s tender.
Step 4: Thicken the Chowder
Using an immersion blender, carefully blend about half of the chowder until smooth. If you have a blender, transfer half of the chowder to jar and blend until smooth. If you want a smooth, then return it to the pot. Be careful when blending hot liquids! What gives the chowder its creamy texture?
Step 5: Add Cream and Season
Stir in the heavy cream and dried thyme. Season with salt and pepper. Heat through gently, but do not boil. Taste and adjust the seasoning as needed. I always add a little extra pepper because I love the subtle kick it gives.
Step 6: Serve and Enjoy
What’s your favorite chicken corn soup recipe? Garnish with fresh parsley or a dollop of sour cream if desired. What is a good chowder to serve on its own? What makes it a full meal?
What is the best way to serve it?
This **Chicken Corn Chowder Recipe** is amazing on its own, but sometimes you want a little something extra to go with it! For a simple lunch, I love serving it with a grilled cheese sandwich or a side salad. It adds a nice contrast in textures and flavors. If you’re serving it for dinner, a loaf of crusty bread is always a hit. I also love serving it with some cornbread for a truly comforting meal. For a more elegant touch, you could serve it as a starter before a main course of roasted chicken or grilled salmon. And for a truly decadent treat, try topping it with some crumbled bacon or shredded cheddar cheese. Honestly, the possibilities are endless!
What are some tips for perfecting chicken chowder?
Okay, so I’ve made this **Chicken Corn Chowder Recipe** countless times, and I’ve learned a few tricks along the way. First off, don’t skip the step of sautéing the vegetables. This is where you build the flavor base of the chowder, so take your time and let them soften and become fragrant. Second, if you want a really creamy chowder, use an immersion blender to blend about half of it until smooth. This gives it a velvety texture that’s just divine. Third, don’t be afraid to experiment with different seasonings. I love adding a pinch of smoked paprika for a smoky flavor, or a dash of hot sauce for a little kick. And finally, if you have leftover roasted chicken, that works great in this chowder too! It’s a great way to use up leftovers and add even more flavor. I once accidentally used almond milk instead of cream, and it was actually even better!
What are the Storing and Reheating Tips?
If you have leftover chicken chowder, you can easily store it in the freezer. Is it safe to store in the refrigerator for up to 3 days? Make sure to store it in an airtight container to prevent it from drying out. When you’re ready to reheat it, you can do so on the stovetop over medium heat, stirring occasionally. Occasionally, until heated through. If you want to make a sandwich, you can microwave it for 1-2 minutes in tupperware. Then stir it up. occasionally, until heated through. If the chowder has thickened too much during storage, you can add a little extra chicken broth or sour cream. How do you thin out milk? I don’t recommend freezing the chowder, as the cream can separate and become grainy when thawed. What’s the best way to enjoy fresh?
What are the most frequently asked questions on
Final Thoughts
I truly hope you give this **Chicken Corn Chowder Recipe** a try. It’s one of those dishes that just makes everything feel a little bit better, and it’s always a hit with my family and friends. Whether you’re looking for a comforting weeknight meal or a hearty soup to warm you up on a chilly day, this chowder is sure to satisfy. And if you love this recipe, be sure to check out my other soup and stew recipes for more delicious and easy meal ideas! Happy cooking, and I can’t wait to hear how yours turns out!
How to Make Creamy Chicken Corn Chowder in 7 Simple Steps
Ingredients
Main Ingredients
- 10 slices bacon chopped
- 8 cups chicken broth
- 2 teaspoons hot sauce such as Frank's
- 2 teaspoons Worcestershire sauce
- 1 medium yellow onion diced
- 4 tablespoons butter
- 2 jalapeño peppers seeded and diced
- 1.5 cups red bell pepper diced
- 6 cloves garlic minced
- 0.5 cup all-purpose flour
- 4 cups half-and-half
- 2 bay leaves
- 1.25 lb. chicken breasts boneless, skinless
- 2 lb. potatoes diced, skins on or off
- 30 oz. sweet kernel corn drained
- 1.5 cups shredded cheddar cheese optional
- 0.5 cup sliced green onions for garnish
Instructions
Preparation Steps
- In a large pot, cook the bacon over medium heat until crisp. Remove and set aside.
- Add onion and sauté in the bacon drippings for about 5 minutes. Add butter, jalapeños, red bell pepper, and garlic. Cook until vegetables are tender.
- Stir in the flour, cooking for 2 minutes while stirring constantly.
- Gradually whisk in the chicken broth, then stir in the half-and-half and add bay leaves. Bring to a simmer.
- Cut chicken in half, season with salt and pepper, and add to the chowder. Cover and cook until done. Remove chicken and let rest.
- Add potatoes to the chowder. Simmer until fork-tender. Dice the chicken and return it to the pot with the corn. Heat through.
- Optional: Stir in cheese until melted. Remove bay leaves and garnish with bacon and green onions.
