If you’re someone who loves a hearty, comforting bowl of soup on a cool day, then a Chicken and Corn Chowder is bound to hit the spot. This velvety, creamy dish is perfect for those who crave something that feels both rich and nourishing, without being too heavy. The blend of tender chicken, sweet corn, and creamy base makes every spoonful feel like a warm hug.
This Chicken and Corn Chowder Soup recipe is not only a crowd-pleaser but also a flexible one-you can easily adjust the ingredients to fit dietary preferences, change up the protein, or add some extra veggies. Whether you’re making it for a family dinner, meal prep for the week, or just looking to treat yourself, this soup has all the right elements to satisfy both your hunger and taste buds.
So, let’s dive right into how to make this soul-warming soup!
Chicken And Corn Chowder Soup Recipe
This recipe brings together the classic flavors of a chowder-creamy, hearty, and delicious-along with the added sweetness of corn and the comfort of tender chicken. The richness of the broth pairs perfectly with the bite of vegetables, creating a balanced and satisfying meal.
Ingredients Needed
Before jumping into the cooking process, it’s essential to gather the right ingredients. Here’s what you’ll need for a perfect batch of Chicken and Corn Chowder:
- Chicken (Boneless, Skinless): 2 large breasts or thighs, chopped into bite-sized pieces.
- Corn Kernels: 2 cups of fresh or frozen corn-sweet corn is ideal for the flavor.
- Potatoes: 2 medium-sized potatoes, peeled and diced (Yukon Gold or Russet works great).
- Onion: 1 medium onion, diced. It provides a soft, sweet flavor when sautéed.
- Carrots: 2 medium carrots, diced. These add a subtle sweetness and texture to the soup.
- Celery: 2 stalks of celery, finely chopped. Celery gives the soup a light, refreshing crunch.
- Garlic: 3-4 cloves, minced. Adds that signature savory depth to the chowder.
- Chicken Broth: About 4 cups of low-sodium chicken broth, which is the foundation of your base.
- Heavy Cream: 1 cup for a rich, smooth finish. You can substitute with half-and-half for a lighter version.
- Butter: 3 tbsp. Used for sautéing the vegetables and adding richness to the soup.
- Flour: 2 tbsp. This helps to thicken the broth into a creamy chowder.
- Herbs and Seasonings: Salt, black pepper, thyme, and bay leaves. Thyme pairs perfectly with the chicken and corn, while bay leaves contribute an earthy fragrance.
- Optional Garnish: Fresh parsley, chives, or crumbled bacon for an extra touch of flavor and presentation.
Cooking Instructions
Now that you have everything you need, it’s time to cook! Follow these simple steps to create the perfect Chicken and Corn Chowder:
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Prepare The Ingredients
- Chop the chicken, veggies (onions, carrots, celery), and potatoes. Mince the garlic.
- If using frozen corn, thaw it before use.
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Cook The Chicken
- In a large pot, melt 1 tablespoon of butter over medium heat. Add the chopped chicken and season with salt and pepper.
- Cook until the chicken is no longer pink in the center, about 6-8 minutes. Remove and set it aside.
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Sauté The Veggies
- In the same pot, add another tablespoon of butter and sauté the onions, carrots, and celery over medium heat for about 5 minutes until softened.
- Add the garlic and cook for an additional minute, until fragrant.
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Create The Roux
- Sprinkle the flour over the veggies, stirring constantly to combine. This will thicken the soup base as it cooks.
- Cook for about 2 minutes to remove the raw flour taste.
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Add The Broth And Potatoes
- Slowly pour in the chicken broth while stirring to avoid lumps. Then add the diced potatoes.
- Bring the mixture to a simmer, cover, and cook for about 15 minutes until the potatoes are tender.
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Add Corn And Chicken
- Stir in the corn and cooked chicken, then allow the chowder to simmer for another 5-10 minutes until everything is heated through.
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Finish With Cream
- Reduce the heat to low and stir in the heavy cream. Let the soup simmer for a few more minutes until it reaches your desired thickness.
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Taste And Adjust
- Taste the soup and adjust the seasoning as necessary, adding more salt, pepper, or herbs to suit your preference.
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Serve
- Ladle the chowder into bowls and garnish with parsley or crumbled bacon if desired.
Ingredient Insights
Here’s a deeper look into why each ingredient plays a critical role in this delicious chowder:
- Chicken: Aside from being a great source of lean protein, chicken brings a mild flavor that allows the other ingredients to shine. Boneless and skinless breasts or thighs are best for easy preparation.
- Corn: The sweetness of corn adds a layer of contrast to the savory ingredients. It also gives the chowder a slight crunch that adds texture to each spoonful.
- Potatoes: These are the backbone of any chowder. They break down slightly as they cook, helping thicken the broth while adding a creamy texture.
- Butter and Cream: Both of these ingredients elevate the texture of the soup, making it rich, silky, and smooth.
- Chicken Broth: Provides depth and flavor. You can use homemade broth for an even richer taste, or a good-quality store-bought version if you’re short on time.
Expert Tips
- For a Thicker Chowder: If you like your chowder extra thick, mash some of the potatoes in the soup once they’re tender to create a creamier base. Alternatively, you can add more flour when sautéing the vegetables.
- Make It Spicy: Add a pinch of red pepper flakes or a finely diced jalapeño to the sautéed vegetables for a bit of heat.
- Use Rotisserie Chicken: To save time, you can substitute the fresh chicken with shredded rotisserie chicken. It’ll add more flavor without the extra cooking time.
- Freezer-Friendly: This soup freezes well! Let it cool completely before transferring it to an airtight container. It’ll last up to 3 months in the freezer.
- Slow Cooker Option: After sautéing the vegetables, transfer them along with the chicken, broth, and potatoes into a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Add the cream just before serving.
Recipe Variations
One of the best things about this chowder is how adaptable it is! Here are a few ways you can switch it up:
- Vegetarian Version: Swap the chicken for extra vegetables like zucchini, bell peppers, or mushrooms, and use vegetable broth in place of chicken broth.
- Add Bacon: Bacon pairs beautifully with corn, so crumbled bacon can be stirred in at the end for added flavor. You can also use bacon fat to sauté the vegetables for an extra layer of richness.
- Spicy Chicken and Corn Chowder: Incorporate diced poblano peppers, jalapeños, or even a chipotle in adobo for a smoky, spicy kick.
- Dairy-Free Version: Use coconut milk or a dairy-free cream substitute and opt for olive oil instead of butter for a dairy-free chowder.
Final Words
A Chicken and Corn Chowder Soup is a wonderfully versatile dish that combines comfort, flavor, and ease. Whether you’re looking to make a cozy meal for yourself or impress guests at a dinner party, this soup will deliver. From the rich chicken to the sweet corn, every bite is an indulgence, and the best part? It’s super easy to make!