If you are craving a hearty, comforting bowl that bursts with flavor and creamy goodness, you have got to try this Chicken and Corn Chowder Recipe. It’s the perfect blend of tender chicken, sweet corn, and a touch of spice, all simmered into a velvety soup that feels like a warm hug on a chilly day. This chowder combines simple ingredients for an easy-to-make dish that tastes incredibly indulgent without the fuss, perfect for weeknight dinners or casual gatherings with friends.
Ingredients You’ll Need
The best part about this Chicken and Corn Chowder Recipe is how straightforward the ingredients are, yet how each one plays a pivotal role in building the depth of flavor, creaminess, and vibrant color. From the aromatic garlic and onion to the sweet corn and warming spices, every component is essential for the chowder’s irresistible taste and texture.
- 1 tablespoon olive oil: This provides a perfect base for sautéing and adds a subtle fruity richness.
- 1 pound boneless, skinless chicken breasts, cubed: Tender protein that soaks up all the flavors beautifully.
- 3 cloves garlic, minced: Adds aromatic depth and a slight pungency.
- 1 medium onion, chopped: Gives sweetness and a savory backbone to the chowder.
- 1 teaspoon ground cumin: Introduces a warm, earthy note.
- ½ teaspoon salt, or to taste: Enhances every ingredient’s natural flavor.
- ¼ teaspoon black pepper, or to taste: Adds a gentle heat and complexity.
- 2 cups milk (dairy or plant-based): Creates a creamy, smooth texture that’s comforting and rich.
- 2 cups low-sodium chicken broth: Deepens the flavor while keeping it light and broth-forward.
- 1 (14 ounce) can cream-style corn: Provides sweet creaminess and thickens the chowder.
- 1 (14 ounce) can corn kernels: Adds bursts of sweet crunch throughout the chowder.
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper): Brings a lively kick that wakes up the palate.
- 2 green onions, chopped: Fresh herbaceousness and color for garnishing.
- 2 tablespoons fresh cilantro, chopped: Adds brightness and a hint of citrusy freshness.
- ½ cup shredded Monterey Jack cheese (optional, for topping): Melts beautifully for a gooey finish that takes the chowder to another level.
How to Make Chicken and Corn Chowder Recipe
Step 1: Cook the Chicken and Sauté Aromatics
Start by heating olive oil in a large Dutch oven or soup pot over medium-high heat. Once warm, add the cubed chicken breasts and cook them until they are browned on the outside and cooked through, about 5-7 minutes. This browning step is crucial as it locks in flavor. Next, toss in the minced garlic and chopped onion, stirring well. Cook until the onion softens and becomes translucent, filling your kitchen with those incredible savory aromas that promise good things to come.
Step 2: Build the Chowder Base
Once your chicken and aromatics are ready, sprinkle in the ground cumin, salt, and black pepper. These simple spices will elevate the dish with warm, earthy undertones and balance. Pour in the milk and chicken broth carefully, turning up the heat to bring the mixture to a gentle boil. Now, stir in the cream-style corn and corn kernels — this is where the chowder begins to take its irresistibly creamy and sweet form. Finally, add the hot sauce or cayenne pepper, adjusting the heat level to your taste. Let the chowder simmer for 10 minutes, stirring occasionally to blend all those beautiful ingredients together into a smooth, hearty soup.
Step 3: Garnish and Serve
Before serving, add fresh chopped green onions and cilantro to the chowder. These garnishes add layers of freshness and a pop of vibrant color that brightens the dish instantly. If you love a cheesy touch, sprinkle some shredded Monterey Jack cheese on top — it melts into gooey perfection, adding an extra layer of comfort. This final step transforms a simple chowder into a show-stopping meal ready to enjoy.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Fresh garnishes like green onions and cilantro not only add vibrant color but also fresh herbal flavors that contrast beautifully with the creamy, rich chowder. The optional Monterey Jack cheese topping melts enticingly and offers a satisfying gooey bite, while a drizzle of extra hot sauce can spice things up for those who love more heat.
Side Dishes
This chowder pairs wonderfully with crusty bread or freshly baked cornbread, perfect for dipping into the creamy broth. A light green salad with a citrus vinaigrette adds brightness and crunch, balancing out the richness while keeping the meal feeling fresh and well-rounded.
Creative Ways to Present
Serve the Chicken and Corn Chowder Recipe in rustic bowls with a sprinkle of chopped herbs on top for visual appeal. For a fun twist, try serving it inside hollowed-out bread bowls or alongside a variety of colorful, crunchy toppings like toasted pumpkin seeds or crispy bacon bits to add texture and visual interest.
Make Ahead and Storage
Storing Leftovers
This chowder keeps incredibly well in the refrigerator for up to three days. Store it in an airtight container to preserve its freshness and flavor. When you’re ready to enjoy the leftovers, simply reheat gently on the stove to avoid curdling the milk.
Freezing
You can freeze your Chicken and Corn Chowder Recipe, but keep in mind that the texture of the milk can change slightly after freezing. For best results, cool the chowder completely before freezing in a freezer-safe container for up to one month. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat the chowder over low to medium heat on the stovetop, stirring frequently to ensure it heats evenly and stays smooth. If the chowder thickens too much, add a splash of milk or broth to loosen it back up to your desired consistency.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a richer flavor and remain juicy, which can be a delicious variation. Just adjust the cooking time slightly to ensure they are fully cooked and tender.
Is it possible to make this recipe dairy-free?
Yes, you can swap regular milk for any plant-based milk like almond, oat, or coconut milk. Just choose an unsweetened variety to maintain the savory balance of the chowder.
How spicy is the chowder with hot sauce? Can I omit it?
The hot sauce adds a gentle kick that enhances the overall flavor profile without overpowering it. However, if you prefer no heat, feel free to omit it or reduce the amount to suit your taste.
Can I use fresh corn instead of canned?
Fresh corn kernels work beautifully and add a lovely natural sweetness and texture. Simply slice them off the cob and add them in the same quantity; you may need to cook the chowder a little longer for fresh corn to soften.
What is the best way to thicken the chowder if it seems too thin?
If your chowder feels thinner than you’d like, simmer it uncovered for a few more minutes to reduce the liquid. Alternatively, stir in a slurry made of cornstarch and water and cook until it thickens to your preference.
Final Thoughts
There is something so wonderfully satisfying about a warm bowl of homemade Chicken and Corn Chowder Recipe. It’s a crowd-pleaser full of comforting flavors and textures that feel both rustic and special. Whether you’re feeding a family or craving a soul-soothing meal, this recipe is a deliciously easy way to bring a little extra joy to your table. Go ahead—make it soon and see just how quickly it becomes a favorite!
Print
Chicken and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Chicken and Corn Chowder is a hearty, comforting soup packed with tender chicken, sweet corn, and aromatic spices. Perfect for a cozy meal, it combines creamy milk and chicken broth with the flavors of cumin and a touch of heat from hot sauce, topped with fresh green onions, cilantro, and optional Monterey Jack cheese.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups milk (dairy or plant-based)
- 2 cups low-sodium chicken broth
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) can corn kernels
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper)
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
Toppings (Optional)
- ½ cup shredded Monterey Jack cheese
Instructions
- Cook the chicken: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken breasts and cook until browned and cooked through, about 5-7 minutes. Then add minced garlic and chopped onion and sauté until softened and fragrant, about 3-4 minutes.
- Add seasonings and liquids: Sprinkle in ground cumin, salt, and black pepper. Pour in the milk and low-sodium chicken broth, then bring the mixture to a boil over medium-high heat.
- Incorporate corn and simmer: Stir in the cream-style corn, corn kernels, and hot sauce or cayenne pepper. Reduce the heat and let the chowder simmer gently for 10 minutes, stirring occasionally to prevent sticking.
- Garnish and serve: Remove from heat. Ladle the chowder into bowls and garnish with chopped green onions and fresh cilantro. If desired, top with shredded Monterey Jack cheese before serving.
Notes
- You can use dairy or plant-based milk depending on dietary preferences.
- Adjust the heat by varying the amount of hot sauce or cayenne pepper.
- For a thicker chowder, you can mash some of the corn kernels slightly while cooking.
- The optional cheese topping adds richness but can be omitted for a lighter dish.
- Use low-sodium chicken broth to control salt content.
