corn and chicken chowder recipe
The Best corn and chicken chowder recipe
Corn and chicken chowder is one of those simple, hearty dishes that feels like comfort food without being overly indulgent. I’ve been making this recipe for years, and it’s always a favorite during the week when I need something filling but not too heavy. The creamy broth, tender chicken, and sweet corn make it satisfying, and it’s something my kids will eat regularly—no arguments about veggies because they’re hidden in every bite. It’s the kind of meal that feels special, whether it’s for a casual family dinner or a cozy night in, but it’s also practical because it’s easy to prep ahead and reheats well.
Health-wise, this chowder isn’t just delicious—it’s balanced. The lean chicken provides protein, the corn adds natural sweetness and fiber, and the vegetables like carrots and celery bring in vitamins and nutrients without overpowering the taste. It’s not a low-fat dish, but it’s not heavy on butter or cream either, so it’s something I can serve regularly without guilt. My family loves it because it’s comforting but not too rich, and it’s always a hit at gatherings, whether it’s a weekend brunch or a simple weeknight meal. The flavors are simple but deep, and it’s something that feels like a treat without the fuss. Plus, it’s a great way to use up extra corn or chicken that’s already in the fridge.
Corn and Chicken Chowder
A creamy, comforting bowl of corn and chicken chowder packed with fresh vegetables and tender chicken pieces. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 boneless, skinless chicken breasts (about 8 oz each)
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 4 cups chicken broth
- 1 (15 oz) can corn, drained
- 1 (15 oz) can diced tomatoes
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 (10.5 oz) can cream of chicken soup
- 1 cup heavy cream (or half-and-half)
- 1 cup shredded cheddar cheese
- Fresh parsley, chopped
- Crumbled bacon bits
- Green onions, sliced
👨🍳Directions
-
1 Preheat oven to 375°F (190°C). Season chicken breasts with thyme and garlic powder. Heat olive oil in a skillet over medium heat. Cook chicken for 5-6 minutes per side until fully cooked. Remove from skillet and set aside.
-
2 In the same skillet, sauté diced onion and minced garlic until soft (about 3 minutes). Pour in diced tomatoes (with juice), chicken broth, and cream of chicken soup. Stir well and bring to a gentle simmer.
-
3 Add the cooked chicken back into the pot. Stir in corn, heavy cream, and shredded cheddar cheese. Simmer for 10 minutes until the chowder thickens slightly.
-
4 For a smoother texture, you can blend half of the chowder using an immersion blender or food processor. Return it to the pot and heat through.
-
5 Taste and adjust seasoning if needed. Serve hot garnished with chopped parsley, crumbled bacon bits, or sliced green onions.
🔧Equipment
- Large pot
- Kitchen knife and cutting board
- Measuring cups and spoons
- Mixing bowls
- Food processor (optional)
- Serving bowls
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Corn and Chicken Chowder Works
This corn and chicken chowder recipe is always a solid choice for any family get-together because it’s hearty enough to feed a crowd while still feeling cozy and comforting. It’s simple to make ahead and reheats beautifully, so you won’t be stuck scrambling last-minute, and the mix of tender chicken, creamy broth, and sweet corn makes it satisfying for everyone—whether it’s a casual weeknight meal or a meal to impress guests. Plus, it’s flexible enough to adjust ingredients based on what you’ve got on hand, making it perfect for when you want something reliable without too much fuss.
❓ Frequently Asked Questions About Corn and Chicken Chowder
What is the best way to prepare fresh corn for the corn and chicken chowder?
The best way to prepare fresh corn for this chowder is to remove the kernels directly from the cob by cutting off the top and bottom, then slicing the cob lengthwise. For extra flavor, lightly toast the kernels in a dry skillet for a few minutes before adding them to the chowder.
Can I substitute any ingredients if I don’t have all the required ones?
Yes, you can make some substitutions: – Chicken: Use turkey, shrimp, or even tofu for a vegetarian version. – Corn: Swap in frozen or canned corn (ensure it’s drained well). – Dairy: Replace heavy cream with coconut milk or half-and-half for a lighter texture. – Butter: Use olive oil or vegetable oil if needed. – Onions: Use shallots or red onions for a milder or slightly sweeter taste.
How long should I simmer the chowder for to ensure it’s perfectly cooked and creamy?
Simmer the chowder for about 20–25 minutes on medium-low heat, stirring occasionally. If you prefer a thicker consistency, reduce the cooking time slightly, while longer simmering helps thicken it naturally. The key is to avoid boiling vigorously to keep it creamy.
What is the secret to making the chowder extra creamy and rich?
For the creamiest chowder: 1. Blend a portion of the soup after adding the corn and cream (or dairy substitute) for a silky texture. 2. Use a roux (butter + flour cooked until golden) before adding liquids for added richness. 3. Add cream at the end instead of mixing it in too early to prevent curdling. 4. Strain the soup if you prefer a smoother texture, especially if using fresh herbs.
Can I make this chowder ahead of time and reheat it safely?
Yes! You can prepare the chowder 1–2 days ahead and store it in an airtight container in the fridge. Reheat gently on the stove over low-medium heat, stirring occasionally, until hot through. Avoid reheating in the microwave directly to prevent a rubbery texture. For best results, reheat with a splash of milk or broth to restore creaminess.
