If you’re craving a dish that feels like a warm hug in a bowl, then this Creamy Chicken Corn Chowder Recipe is exactly what your kitchen needs. It’s a luscious blend of tender chicken, sweet corn, and tender potatoes swimming in a rich, velvety broth that’s both satisfying and comforting. What makes this chowder so irresistible is how each bite balances creamy texture with fresh, hearty ingredients, creating a dish perfect for any day you want to feel cozy and nourished.
Ingredients You’ll Need
Gathering the right ingredients is where the magic begins. Each item here plays a crucial role, from building the chowder’s creamy base to giving it depth and vibrant color. These simple pantry staples come together to create a dish that’s as wholesome as it is delicious.
- 1 lb chicken breasts (boneless, skinless), cooked and shredded: Provides tender, protein-packed chunks that make the chowder hearty.
- 2 tablespoons olive oil or butter: Adds richness and helps sauté the aromatics to perfection.
- 1 medium onion, diced: Gives a sweet, savory foundation to the chowder’s flavor.
- 2 cloves garlic, minced: Brings a fragrant punch that infuses the broth.
- 3 cups chicken broth: Forms the flavorful, savory liquid base essential for depth.
- 2 cups whole milk: Adds creaminess without overpowering the other flavors.
- 1 cup heavy cream: Elevates the chowder’s richness and luscious mouthfeel.
- 2 medium potatoes, peeled and diced: Offers hearty texture and a comforting bite.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn): Sweet bursts of corn bring natural sweetness and vibrant yellow color.
- 1 teaspoon dried thyme: Adds an earthy, herbal note that complements the chicken beautifully.
- 1/2 teaspoon paprika: Lends subtle warmth and a touch of smoky complexity.
- Salt and pepper, to taste: Essential seasonings that bring all the flavors into harmony.
- 1/4 cup chopped green onions (for garnish): Adds fresh, crisp contrast and a pop of color when serving.
- 1/2 cup shredded cheddar cheese (optional, for garnish): For those who want an extra cheesy finish and gooey top layer.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté Aromatics
Begin by heating olive oil or butter in a large pot over medium heat. Toss in the diced onion and cook until softened and translucent, about 3 to 4 minutes. Then add the minced garlic and sauté for just 30 more seconds. This initial step draws out the natural sweetness from the onion and releases the garlic’s aroma, setting a flavorful base for the chowder.
Step 2: Cook the Potatoes
Next, stir in the diced potatoes, coating them with the fragrant mixture. Pour in the chicken broth and bring everything to a gentle boil. Then reduce the heat, letting it simmer for 10 to 12 minutes until the potatoes soften perfectly. This broth-soaked potato goodness not only thickens the chowder but makes it incredibly hearty and satisfying.
Step 3: Add Cream, Corn, and Chicken
With your potatoes tender, stir in the whole milk and heavy cream to create that indulgently creamy texture. Toss in the drained sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Let everything simmer gently for 5 to 7 minutes, allowing all those flavors to meld into a rich and comforting harmony that will warm your soul.
Step 4: Optional Blending for Extra Creaminess
If you prefer your chowder ultra-smooth and velvety, use an immersion blender to partially blend the soup right in the pot. Alternatively, blend a portion in a traditional blender before returning it to the pot. This step is totally up to you and adds a lovely creamy texture without losing the delightful mix of chunks.
Step 5: Serve It Up
Ladle the chowder into bowls and get ready for one of the most satisfying meals you’ll eat all week. Garnish with bright green onions and a sprinkle of shredded cheddar cheese if you like a little extra indulgence. Serve warm, and prepare to fall in love.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
Fresh garnishes are the perfect finishing touch for this chowder. Chopped green onions provide a crisp, slightly sharp contrast that brightens each spoonful. If you want to take it up a notch, add some shredded cheddar cheese for a savory, melty topping that complements the creamy broth beautifully. A sprinkle of cracked black pepper or a dash of smoked paprika can also add a pleasing visual and flavor boost.
Side Dishes
This chowder stands well on its own but pairs wonderfully with simple, crunchy side dishes. Crusty bread or buttery garlic toast is fantastic for dipping into the rich broth. A fresh green salad with a light vinaigrette offers a refreshing balance to the chowder’s creaminess, making the meal feel complete and well-rounded.
Creative Ways to Present
For a special occasion, serve the chowder in individual bread bowls, hollowing out small sourdough or boule rolls. This makes for a stunning, edible presentation that’s both fun and practical. You can also layer chowder in clear mugs or jars with garnishes on top, perfect for casual gatherings or cozy nights in where comfort meets charm.
Make Ahead and Storage
Storing Leftovers
Leftover chowder can be stored in airtight containers in the refrigerator for up to 3 days. The flavors actually deepen overnight, so your next-day meal will taste even better. Just be sure to cool it completely before refrigerating to maintain freshness and prevent bacterial growth.
Freezing
You can freeze this Creamy Chicken Corn Chowder Recipe, but be cautious as dairy can sometimes separate when frozen. Freeze it in a heavy-duty freezer-safe container for up to 2 months. When thawing, do so slowly in the refrigerator to help preserve the texture. A good gentle stir after reheating will bring it back together nicely.
Reheating
Reheat chowder gently over low to medium heat on the stovetop, stirring frequently to prevent sticking and to blend any separated cream. Adding a splash of milk can help restore creaminess if the chowder seems too thick or grainy. Reheating slowly is key to maintaining that silky texture that makes this chowder so comforting.
FAQs
Can I use rotisserie chicken instead of cooking the chicken myself?
Absolutely! Using pre-cooked rotisserie chicken is a fantastic shortcut that enhances flavor and saves time. Just shred the chicken and stir it in during the final cooking stages.
Is it possible to make this chowder dairy-free?
Yes, you can swap the whole milk and heavy cream for coconut milk or any other plant-based milk you prefer. The texture may be a bit different, but it will still taste delicious.
How thick should the chowder be?
This chowder should be thick and creamy but still spoonable. If it feels too thick, simply stir in a bit more broth or milk until you reach your desired consistency.
Can I prepare this recipe in advance for a party?
Definitely! You can make the chowder a day ahead and reheat it gently before serving. This not only saves time but also lets the flavors develop beautifully.
What is the best way to shred chicken for this chowder?
The easiest method is to use two forks to pull the cooked chicken apart into bite-sized pieces. You can also pulse cooked chicken briefly in a food processor for a finer shred, but be careful not to puree it.
Final Thoughts
There’s something truly special about this Creamy Chicken Corn Chowder Recipe that makes it a go-to comfort food in my kitchen. It’s comforting yet refreshing, simple but rich in flavor, and always hits the spot no matter the season. I hope you give this recipe a try and experience the same joy it brings every time I serve it up for family and friends. Trust me, once you taste this chowder, it’ll become one of your favorite dishes too.
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A creamy and comforting Chicken Corn Chowder that combines tender shredded chicken, sweet corn, and hearty potatoes in a savory broth enriched with milk and cream. This easy one-pot recipe is perfect for a cozy meal, garnished with green onions and cheddar cheese for extra flavor.
Ingredients
Chowder Base
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Garnish
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant, stirring occasionally to prevent burning.
- Cook the Potatoes: Stir in the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes or until the potatoes become tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream to the pot. Then add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Let the chowder simmer gently for 5-7 minutes, allowing the flavors to meld together.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot. Alternatively, transfer a portion of the chowder to a blender, puree until smooth, and return it to the pot, stirring well to combine.
- Serve: Ladle the hot chowder into bowls. Garnish each serving with chopped green onions and shredded cheddar cheese if desired. Serve warm and enjoy the comforting flavors.
Notes
- Use fresh or frozen corn if canned corn is not available.
- For a lighter version, substitute whole milk and heavy cream with lower-fat dairy alternatives.
- Shredded rotisserie chicken can be used for convenience.
- Adjust seasoning with additional salt and pepper as needed before serving.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
