Oh, hey there! Come on in, grab a seat. The kitchen’s a bit chaotic, as usual, but I just pulled a batch of cookies out of the oven – chocolate chip, your favorite! So, what brings you by? You wouldn’t believe what I’ve been cooking up lately – the most comforting, soul-warming Chicken Corn Chowder. Seriously, it’s been on repeat at our house, and I just had to share it with you.
I remember the first time I tried to make Chicken Corn Chowder from scratch. It was a disaster! The corn was overcooked, the chicken was dry, and the whole thing tasted… well, let’s just say the kids politely picked at it while I quietly ordered pizza. But I’m nothing if not persistent, and I was determined to crack the code and perfect my Chicken Corn Chowder recipe.
It took a few tries, a lot of taste-testing (the best part, honestly!), and a few tips from my grandma (her secret ingredient is always love!), but I finally nailed it. This isn’t just any Chicken Corn Chowder; it’s the kind of Chicken Corn Chowder that makes you feel all warm and fuzzy inside. It’s the kind you crave on a chilly evening, the kind that brings the whole family together around the table, even my picky eaters!
The beauty of this Chicken Corn Chowder is how easily it fits into my crazy-busy life. On weeknights, I use rotisserie chicken for a super quick shortcut. On weekends, I simmer it low and slow for hours, letting all the flavors meld together beautifully. Either way, it’s always a hit.
I really think you’re going to love it. It’s a hug in a bowl, and who doesn’t need one of those? So, let’s get cooking! I’m going to walk you through every step and show you exactly how to make the best Chicken Corn Chowder you’ve ever tasted. Don’t be scared; I promise it’s easier than it looks!
What You’ll Need for This Chicken Corn Chowder
Alright, let’s gather our ingredients! This Chicken Corn Chowder is all about fresh, flavorful ingredients, but don’t worry, we’ll keep it simple and manageable. Here’s what you’ll need:
- 1 tablespoon olive oil: I always use extra virgin olive oil for my cooking because I love the flavor it adds, but feel free to use whatever you have on hand.
- 1 medium onion, chopped: Yellow or white onions work perfectly. I find that yellow onions caramelize nicely, adding a touch of sweetness to the Chicken Corn Chowder.
- 2 carrots, diced: Don’t bother peeling them if they’re organic! Just give them a good scrub.
- 2 celery stalks, diced: Celery adds a lovely savory note to the Chicken Corn Chowder.
- 2 cloves garlic, minced: Fresh garlic is a must! Jarred garlic just doesn’t have the same oomph.
- 4 cups chicken broth: I prefer low-sodium chicken broth so I can control the salt level.
- 3 cups cooked chicken, shredded or diced: Rotisserie chicken is my go-to for a quick weeknight meal.
- 2 cups corn kernels (fresh or frozen): If you’re using frozen corn, there is no need to thaw it first. I love using fresh corn when it’s in season; it makes the Chicken Corn Chowder extra sweet.
- 1 cup Yukon gold potatoes, peeled and diced: Yukon gold potatoes add a creamy texture.
- 1/2 cup heavy cream: This is what gives the Chicken Corn Chowder that luscious, creamy texture. You can substitute with half-and-half for a lighter version.
- 1/4 cup all-purpose flour: This will help thicken the Chicken Corn Chowder.
- 2 tablespoons butter: Adds a richness and depth of flavor to the roux that thickens the soup.
- Salt and pepper to taste: Don’t be shy! Seasoning is key to a delicious Chicken Corn Chowder.
- Fresh parsley, chopped (for garnish): Adds a pop of color and freshness.
A little kitchen wisdom for you: If you’re running short on time, pre-chopped veggies are a lifesaver! You can find them in most grocery stores, and they’ll save you precious minutes when making this Chicken Corn Chowder. You can typically find the ingredients for this Chicken Corn Chowder anywhere, but I prefer to shop at local farms when I can. I also freeze leftover corn kernels to avoid waste! Leftover corn kernels can be stored in freezer bags for up to six months. For more tips on ingredient shopping, check out Easy Chicken and Corn Chowder • Salt & Lavender.
Let’s Make This Chicken Corn Chowder Together
Okay, now for the fun part! Let’s get our hands dirty and make some Chicken Corn Chowder! I’ll guide you through each step, just like we were cooking together in my kitchen.
Step-by-Step Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, carrots, and celery and cook until softened, about 5-7 minutes. Don’t let them brown too much, just softened! Remember that the smell of the vegetables will start to fill the kitchen. It means you are on the right track to having the best Chicken Corn Chowder!
- Add Garlic: Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic, as it can become bitter.
- Stir in the Flour: Melt the butter in the pot with the veggies. Sprinkle the flour over the vegetables and butter, and cook for 1-2 minutes, stirring constantly, to form a roux. This will help thicken the Chicken Corn Chowder. This is a critical step. I learned the hard way with Chicken Corn Chowder that if you skip the roux, you won’t get that creamy texture.
- Add Broth and Potatoes: Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the diced potatoes. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes. This is when I usually catch up on emails while the potatoes simmer. You can also get started prepping any side dishes that go great with this creamy Chicken Corn Soup.
- Add Chicken and Corn: Stir in the cooked chicken and corn kernels. If you are using frozen corn, just toss it in; it will cook quickly.
- Simmer: Reduce the heat to low, cover, and simmer for another 10-15 minutes, allowing the flavors to meld together. This is the secret to a truly delicious Chicken Corn Chowder. I often let it simmer longer – even up to an hour – for an even richer flavor.
- Stir in Cream: Stir in the heavy cream and season with salt and pepper to taste. Heat through, but do not boil. Boiling the cream can cause it to curdle, and nobody wants that in their Chicken Corn Chowder.
- Serve: Garnish with fresh parsley and serve hot. My family usually eats this Chicken Corn Chowder in about 20 minutes, so you can expect it to be a hit with your family, too!
Don’t worry if your Chicken Corn Chowder seems a little thin at first; it will thicken as it simmers and cools. And hey, if you accidentally add too much broth, just let it simmer uncovered for a bit longer to reduce the liquid. If you’re curious about how to make a creamy chicken soup, check out my Turmeric Chicken Soup recipe. I learned a lot of techniques in that recipe that apply to this delicious Chicken Corn Chowder.
How I Love to Serve This Chicken Corn Chowder
Okay, the Chicken Corn Chowder is ready, and it smells amazing! Now, let’s talk about how to serve it. Presentation can make all the difference, right?
My family loves this Chicken Corn Chowder when I serve it with a side of crusty bread for dipping. There’s just something so satisfying about soaking up all that creamy, flavorful broth with a warm piece of bread. For a little extra indulgence, I sometimes add a dollop of sour cream or a sprinkle of shredded cheese on top.
This Chicken Corn Chowder is perfect for a cozy weeknight dinner, a casual weekend lunch, or even a potluck with friends. It’s also a fantastic option for a chilly fall evening or a snowy winter day. It’s also great for meal prepping; I often make a big batch on Sunday and enjoy it for lunch throughout the week. If you have extra Chicken Corn Chowder, you can store it in the fridge for up to 3-4 days. It actually tastes even better the next day as the flavors have had time to meld together even more.
I’ve also experimented with a few seasonal variations. In the fall, I add a touch of roasted butternut squash for a sweeter, nuttier flavor. In the summer, I grill the corn before adding it to the Chicken Corn Chowder for a smoky twist. Both are delicious!
Friends always ask for this Chicken Corn Chowder recipe whenever I make it for a gathering. It’s always a crowd-pleaser, and I’m always happy to share it! If you’re making this Chicken Corn Chowder for guests, consider serving it in individual bowls with a sprig of fresh herbs for an elegant touch. If you’re looking for an easy chicken and corn chowder recipe, you should try this one!
If you want a little bit of a kick, try adding some jalapenos. It’s important to keep the base similar when trying different things with the recipe, you can learn more at Easy Chicken and Corn Chowder Recipe. If you love soup recipes with vegetables, you should also try my Parmesan Mushroom Chicken Soup. It’s another one of my family’s favorites!
Your Chicken Corn Chowder Questions Answered
Okay, let’s tackle some common questions I get about this Chicken Corn Chowder. I know cooking can be intimidating, so I’m here to help you every step of the way!
Common Questions
Q: Can I use frozen chicken instead of cooked chicken?
A: Absolutely! Just make sure the chicken is fully thawed before adding it to the Chicken Corn Chowder. You can also poach the chicken in the chicken broth until cooked through, then shred it.
Q: Can I make this Chicken Corn Chowder vegetarian?
A: Yes, you can! Simply omit the chicken and use vegetable broth instead of chicken broth. You can also add other vegetables, like mushrooms or zucchini, for extra flavor and nutrients.
Q: What if I don’t have heavy cream?
A: No problem! You can substitute with half-and-half or even milk, but the Chicken Corn Chowder won’t be quite as creamy. You can also add a tablespoon of cream cheese for extra richness.
Q: My Chicken Corn Chowder is too thick. What can I do?
A: Simply add a little more chicken broth until it reaches your desired consistency.
Q: My Chicken Corn Chowder is too thin. How can I thicken it?
A: You can mix a tablespoon of cornstarch with two tablespoons of cold water and stir it into the Chicken Corn Chowder. Bring to a simmer and cook until thickened.
Q: Can I make this Chicken Corn Chowder in a slow cooker?
A: Yes! Sauté the vegetables as directed, then transfer everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking time.
Q: What other toppings would go well with this Chicken Corn Chowder?
A: Besides parsley and sour cream, some other great toppings include crumbled bacon, green onions, hot sauce, or even a drizzle of pesto. My son loves putting crackers on top!
You know what I do when my Chicken Corn Chowder is too salty? I add a squeeze of lemon juice! It helps balance the flavors. I’ve gotten feedback about this easy Chicken Corn Chowder recipe. Some say it tastes too salty, but I always recommend tasting and adjusting the seasoning to your liking. If you prefer a spicier version, you should try my Spicy Buffalo Chicken Mac and Cheese, which I think you would enjoy.
My Final Thoughts on This Chicken Corn Chowder
Well, there you have it – my go-to Chicken Corn Chowder recipe! It’s more than just a recipe to me; it’s a taste of home, a warm hug on a cold day, and a reminder of all the good times shared around our family table.
This Chicken Corn Chowder recipe holds a special place in my heart because it’s so versatile and adaptable. I love that I can easily customize it to suit my family’s preferences and use whatever ingredients I have on hand. It’s a truly comforting and nourishing meal that I know you and your loved ones will enjoy.
Pro Tips
- Pro Tip 1: Don’t skip the roux! It’s the key to a creamy, thick chowder.
- Pro Tip 2: Use good quality chicken broth. It makes a big difference in the overall flavor of the dish.
- Pro Tip 3: Taste and adjust the seasoning as you go. Don’t be afraid to experiment with different herbs and spices to find your perfect flavor profile.
As for variations, I love adding a can of diced tomatoes for a tangy twist. My daughter loves it when I add a handful of shredded cheddar cheese to the Chicken Corn Chowder right before serving. And my husband is a big fan of adding a splash of hot sauce for a little kick. You can use my Chicken Corn Chowder recipe to experiment and have fun. This Chicken Corn Chowder reminds me of Chicken Corn Chowder.
I truly hope you give this Chicken Corn Chowder a try. It’s a simple, delicious, and comforting meal that’s sure to become a family favorite. And hey, if you have any questions or run into any snags along the way, don’t hesitate to reach out. I’m always here to help! Now, go ahead, embrace the cozy, and happy cooking!
Chicken Corn Chowder
This creamy Chicken Corn Chowder is a comforting and flavorful soup perfect for a chilly day. Loaded with tender chicken, sweet corn, and hearty potatoes, it’s a satisfying meal the whole family will love.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups chicken broth
- 1 pound boneless, skinless chicken breasts, cubed
- 2 cups peeled and cubed potatoes
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups frozen corn
- 1 cup heavy cream
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, garlic, carrots, and celery and cook until softened, about 5-7 minutes.
- Pour in the chicken broth and add the chicken, potatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.
- Stir in the frozen corn and heavy cream. Heat through, but do not boil.
- Garnish with fresh parsley and serve hot.
Notes
For a thicker chowder, mash some of the potatoes before adding the corn and cream. You can also add a pinch of red pepper flakes for a little heat.