wawa chicken corn chowder recipe
The Best wawa chicken corn chowder recipe
This chicken and corn chowder from Wawa is one of those simple, hearty dishes that just makes everything better—whether it’s a lazy Sunday dinner after a long week or a cozy meal for the kids when they’re coming down with something. I’ve been making variations of this since my kids were little, and there’s something about the creamy, comforting texture that always wins them over. My son, who’s picky about his food, will eat it straight from the bowl with no complaints, and my daughter swears it’s the only thing that doesn’t make her stomach hurt when she’s feeling under the weather. It’s the kind of dish that feels like a hug in a bowl—warm, satisfying, and just the right amount of indulgent without being too heavy.
What I love most about this recipe is how easy it is to customize it for different needs. If someone’s watching their calories, you can reduce the cream or swap it for a light coconut milk base. If you’re feeding a big family, it stretches beautifully with extra veggies or a side of crusty bread. And honestly, the health benefits are pretty solid too—it’s packed with protein from the chicken, fiber from the corn and veggies, and a good dose of vitamins from the tomatoes and herbs. It’s not some fancy restaurant dish, but it’s the kind of meal that feels like a treat, and that’s what counts. Plus, the kids always ask for seconds, so it’s a win-win.
Wawa Classic Chicken Corn Chowder
A creamy, comforting chowder featuring tender chicken, sweet corn, and a rich broth, inspired by classic Wawa flavors. This recipe is a must-try for any occasion.
🥘Ingredients
- 4 cups chicken broth
- 1 lb boneless chicken thighs (cut into bite-sized pieces)
- 1 large onion (diced)
- 3 cloves garlic (minced)
- 1 (14.5 oz) can diced tomatoes
- 1 tsp dried thyme
- 1 tsp smoked paprika
- 2 cups frozen corn kernels
- 1 (15 oz) can black beans (drained and rinsed)
- 1 bell pepper (diced, any color)
- 1 cup shredded cheddar cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup sour cream
- 1/4 cup chopped green onions
👨🍳Directions
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1 In a large stockpot, sauté onion and garlic in 2 tablespoons of oil over medium heat until soft (about 3 minutes). Add chicken thighs and cook until browned on all sides (~5 minutes). Pour in chicken broth, diced tomatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 15 minutes.
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2 In a separate bowl, combine corn, black beans, and bell pepper. Stir into the simmering broth. Simmer for an additional 10 minutes.
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3 For a creamier texture, blend half of the chowder with 1/2 cup chicken broth until smooth. Return to the pot and stir well. If not blending, proceed without this step.
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4 Taste and adjust seasoning if needed. Remove from heat and stir in sour cream and chopped green onions.
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5 Divide chowder into baking dishes or bowls. Top each serving with shredded cheddar and mozzarella cheese. Broil for 2-3 minutes until cheese is melted and bubbly, or serve chilled.
🔧Equipment
- Large stockpot
- Wooden spoon
- Knife and cutting board
- Mixing bowls
- Slotted spoon
- Blender (optional, for creamier texture)
- Baking dish (for optional baked version)
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Wawa Classic Chicken Corn Chowder Works
This Wawa chicken corn chowder recipe is always a solid choice for any family gathering because it’s hearty enough to feed a crowd without being too heavy, and the flavors stay balanced and comforting. It’s simple to make ahead and reheats beautifully, so you can prep it the day before and still have a delicious meal ready when guests arrive. Plus, it’s got that perfect mix of tender chicken, creamy broth, and satisfying corn that kids and adults alike will love—no fussing over picky eaters here.
❓ Frequently Asked Questions About Wawa Chicken Corn Chowder
What is the key ingredient that makes Wawa’s Chicken Corn Chowder special?
Wawa’s Chicken Corn Chowder is known for its rich, creamy texture and balanced flavors, with buttermilk as the standout key ingredient. It adds a smooth, tangy depth that sets it apart from traditional corn chowders. The buttermilk also helps tenderize the chicken and creates a velvety broth.
How can I make the chowder extra creamy without using heavy cream?
To achieve a creamy chowder without heavy cream, blend half the cooked chicken back into the broth before simmering. You can also add a splash of sour cream or Greek yogurt at the end for extra richness. For a dairy-free option, use coconut milk or a silken tofu blend.
Why does my chowder turn out too watery, and how do I fix it?
A watery chowder often happens when the broth isn’t reduced enough or too much liquid is added. To fix it, simmer the chowder uncovered until it thickens slightly (about 10–15 minutes). If needed, stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) and cook until thickened.
Can I substitute chicken for another protein in this recipe?
Yes! While the original recipe uses chicken, you can swap it for shrimp, sausage, or even tofu for a vegetarian version. Just adjust cooking times—shrimp should be added last, and sausage can be browned first. Keep the seasoning balanced, as different proteins absorb flavors differently.
What’s the best way to reheat Wawa-style Chicken Corn Chowder without it getting mushy?
To reheat without losing texture, partially freeze the chowder in a shallow container before reheating. When ready, microwave in 30-second bursts, stirring between each, until hot. Alternatively, reheat gently on the stovetop over low heat, stirring constantly to prevent thickening too much.
