Chicken corn chowder is one of those comforting, hearty soups that feels like a warm hug in a bowl. It’s creamy, packed with tender chicken, sweet corn, and potatoes, and often enhanced with crispy bacon and fresh herbs. Whether you’re looking for a cozy dinner on a chilly night or an easy meal to prepare ahead, this chicken corn chowder recipe is sure to become a favorite.
What Makes Chicken Corn Chowder So Special?
This dish combines simple ingredients into a rich, flavorful soup. The sweetness of corn pairs perfectly with juicy chicken and the creaminess of the broth. Potatoes add a lovely texture and help make the chowder filling. Plus, the addition of bacon or sautéed vegetables like celery and onions builds layers of flavor that make every spoonful satisfying.
Ingredients You’ll Need
– Bacon strips (about 6), cut into small pieces
– Chicken breasts (1.5 pounds)
– Butter (2 tablespoons)
– Onion (1 medium), diced
– Celery stalks (2), diced
– Garlic cloves (3), minced
– All-purpose flour (⅓ cup)
– Potatoes (3 small), diced
– Chicken broth (6 cups)
– Salt (1½ teaspoons) and black pepper (½ teaspoon)
– Frozen or fresh corn (2 cups)
– Heavy cream (1 cup)
– Optional: fresh herbs for garnish
Step-by-Step Instructions to Make Chicken Corn Chowder
1. Cook the Bacon and Chicken
Start by heating a large pot or Dutch oven over medium heat. Add the bacon pieces and cook until crispy, about 5 to 10 minutes. Remove the bacon and set it aside, leaving about a tablespoon of bacon grease in the pot.
Season the chicken breasts with salt and pepper. Brown them in the bacon grease for about 3 minutes per side until golden but not fully cooked. Remove the chicken and set aside.
2. Sauté the Vegetables
Add butter to the pot. Once melted, toss in the diced onion and celery. Sauté for 5 to 7 minutes until they become soft and fragrant. Add the minced garlic and cook for another minute.
3. Make the Chowder Base
Sprinkle the flour over the sautéed vegetables and stir constantly for about a minute. This will help thicken the chowder.
Then, add the diced potatoes, chicken broth, salt, and pepper. Return the chicken breasts to the pot. Bring the mixture to a simmer over medium-low heat and cook for 15 to 20 minutes, or until the chicken is cooked through and potatoes are tender.
4. Finish the Soup
Remove the chicken breasts and shred them with two forks. Return the shredded chicken to the pot along with the corn and heavy cream. Stir well and simmer gently until the chowder thickens slightly, about 5 to 10 minutes.
5. Serve and Garnish
Ladle the chowder into bowls and sprinkle with the crispy bacon pieces and fresh herbs like parsley or chives if you like. Enjoy this creamy, comforting soup warm.
Tips for the Best Chicken Corn Chowder
– Sear the chicken: Browning the chicken before simmering adds depth and a better texture.
– Use pre-cooked chicken: To save time, rotisserie chicken works wonderfully.
– Thicken with flour or cornstarch: Flour is traditional, but a cornstarch slurry can also give a smooth finish.
– Heavy cream is key: It gives the chowder its signature rich and creamy texture.
– Make extra: This chowder reheats beautifully and makes great leftovers.
Variations to Try
– Add diced bell peppers or jalapeños for a bit of a kick.
– Swap heavy cream for half-and-half or milk for a lighter version.
– Use smoked paprika or Italian seasoning to change the flavor profile.
– Top with sour cream, green onions, or shredded cheese for extra indulgence.
Chicken corn chowder is a versatile, crowd-pleasing dish that’s easy to make with pantry staples and fresh ingredients. It’s perfect for family dinners, meal prep, or anytime you need a little comfort food magic.
Enjoy your homemade chicken corn chowder — creamy, hearty, and full of flavor!