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If you’re craving something heartwarming, cozy, and bursting with flavor, this Creamy Chicken Corn Chowder Recipe is just the ticket. Imagine tender chicken, sweet corn, and soft potatoes swimming in a luxuriously creamy broth that feels like a warm hug on a chilly day. It’s a dish that brings together simple ingredients, elevating them into something truly special and satisfying. Whether you’re making it for family dinner or meal prepping for the week, this chowder is sure to become a beloved staple in your kitchen.
Ingredients You’ll Need
This recipe calls for straightforward, wholesome ingredients that each play a crucial role in creating the perfect texture and depth of flavor for your chowder. From the sweetness of fresh corn to the comforting creaminess from the potatoes and optional cream, every element counts.
- 1 tablespoon unsalted butter (or dairy-free butter): Adds richness and a silky mouthfeel as the base fat for sautéing.
- 1 tablespoon olive oil: Works with the butter to gently sauté veggies without burning.
- 1 small onion (chopped): Provides a savory sweetness that forms the backbone of your soup’s flavor.
- 2 carrots (peeled and chopped): Adds natural sweetness and a pop of color while balancing the flavors.
- 2 celery stalks (chopped): Brings a subtle crunch and freshness to the mix.
- 1 garlic clove (chopped): Offers an aromatic lift that complements the entire pot.
- 2 tablespoons all purpose flour (or gluten-free flour mix): Thickens the chowder into that creamy, satisfying consistency.
- 2 ½ cups corn fresh or frozen kernels (divided): Sweet corn is a star here—some blended for creaminess, some left whole for texture.
- 1 teaspoon paprika: Adds a warm, subtle spice and beautiful color.
- 1 lb chicken tenders (or boneless skinless chicken breast): Tender, juicy protein that’s easy to shred and absorb flavors.
- 2 8 oz yukon gold potatoes (or russet potatoes, peeled and prepared in two ways): One diced for cooking and one quartered for mashing back into the chowder, providing silky thickness.
- 4 cups chicken broth (or chicken bone broth): The flavorful liquid base that ties everything together.
- Kosher salt and black pepper (to taste): Essential seasonings to enhance all the flavors.
- Chopped scallions (or chives, for garnish): A fresh, vibrant finish that brightens each bowl.
- Optional half and half or cream: A splash to stir in at the end if you crave an even creamier texture.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by melting butter and olive oil in a large heavy pot or Dutch oven. Once shimmering, add the chopped onion, carrots, celery, and garlic. Sauté these veggies on medium heat for 8 to 10 minutes until they’re tender and fragrant—the perfect flavor foundation for your chowder. Then sprinkle in the flour and cook for about 2 minutes to mellow out that raw flour taste and help thicken the chowder later.
Step 2: Blend and Combine the Corn and Broth
While the veggies are cooking, blend 1 cup of corn kernels with 1 cup of chicken broth until mostly smooth. This simple step adds luxurious creaminess and locks in sweet corn flavor throughout the soup. Pour this golden mixture into the pot along with the paprika, chicken tenders, diced potatoes, and remaining corn kernels. Pour in enough chicken broth to just cover the ingredients, then bring everything to a rolling boil.
Step 3: Simmer and Cook Through
Once boiling, reduce the heat and cover the pot. Let it gently simmer for 22 to 25 minutes, just long enough for the potatoes to become tender and the chicken to cook through. This slow simmer allows all the flavors to meld beautifully and ensures tender, juicy chicken.
Step 4: Mash Potatoes and Shred Chicken
Remove the quartered potatoes carefully from the pot and mash them until smooth. Stir this fluffy potato mash back into the chowder to thicken it further and create that luscious creamy texture everyone loves. Next, shred the cooked chicken with two forks and mix it evenly into the chowder. Taste and season with salt and pepper to your preference.
Step 5: Serve with Your Favorite Garnish
Dish the Creamy Chicken Corn Chowder Recipe into bowls and top with fresh chopped scallions or chives. If you want to take it up a notch, drizzle a little half and half or cream on top for an irresistible silky finish.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
A sprinkle of chopped scallions or chives lends a pop of color and a light oniony flavor that complements the rich chowder perfectly. A drizzle of cream or half and half can make it feel truly decadent and extra comforting.
Side Dishes
This chowder shines alongside crusty artisan bread or warm garlic rolls, perfect for dipping into that creamy broth. A crisp green salad or roasted vegetables add a fresh contrast and round out the meal beautifully.
Creative Ways to Present
Serve your Creamy Chicken Corn Chowder Recipe in hollowed-out bread bowls for a rustic, crowd-pleasing presentation. For a fun twist, top each serving with crispy bacon bits, shredded cheddar, or a sprinkle of smoked paprika to bring out the smoky notes. Individual ramekins with a crunchy breadcrumb topping then broiled until golden can turn this hearty soup into an elegant starter.
Make Ahead and Storage
Storing Leftovers
After enjoying your chowder, you can store any leftovers in an airtight container in the refrigerator for 3-4 days. The flavors often deepen overnight, making it a perfect next-day meal.
Freezing
This Creamy Chicken Corn Chowder Recipe freezes well! Place cooled chowder into freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Keep in mind that if you added cream, the texture might slightly change after freezing, but reheating with a little extra broth or cream can bring it back.
Reheating
Reheat your cream-based chowder gently on the stovetop over low heat, stirring frequently to prevent sticking or burning. If the soup is too thick after refrigeration or freezing, add a splash of chicken broth or cream to loosen it back to that perfect creamy consistency.
FAQs
Can I use frozen corn for this chowder?
Absolutely! Frozen corn works just as well as fresh and can even add convenience and consistent sweetness year-round.
Is it possible to make this chowder dairy-free?
Yes, simply substitute the butter with dairy-free margarine or oil, and skip the optional cream or use a dairy-free alternative to keep it creamy and delicious.
Can I substitute chicken tenders with another protein?
Chicken breasts are a great substitute and will cook similarly. For a twist, try shredded rotisserie chicken for a shortcut.
How can I thicken the chowder more if needed?
Mashing the potatoes and stirring them back in naturally thickens the soup, but adding a bit more flour during the sauté step or swirling in additional mashed potato after cooking can help too.
What can I use instead of paprika?
If you don’t have paprika on hand, a pinch of smoked paprika or mild chili powder can add a similar warmth and color to the soup.
Final Thoughts
There truly is something magical about this Creamy Chicken Corn Chowder Recipe that warms the soul and satisfies every craving for comfort food. Simple ingredients come together in such a delicious way that it quickly becomes a staple, perfect for weeknights or company dinners alike. I hope you’ll give it a try and enjoy every creamy, flavorful spoonful just as much as I do!
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Creamy Chicken Corn Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Corn Chowder is a comforting and creamy soup packed with tender chicken, sweet corn, and tender potatoes, simmered to perfection in a flavorful broth. Perfect for a cozy meal, it combines sautéed vegetables with rich textures and satisfying flavors, garnished with fresh scallions or chives for a bright finish.
Ingredients
Base Ingredients
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 tablespoons all purpose flour (or gluten-free flour mix)
Main Ingredients
- 2 ½ cups corn kernels, fresh or frozen, divided (1 cup for blending, 1 ½ cups left whole)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon Gold potatoes (about 16 oz total), peeled (one diced, one cut in quarters for mashing later)
- 4 cups chicken broth (or chicken bone broth)
- Kosher salt and black pepper, to taste
- Chopped scallions or chives, for garnish
Optional
- Half and half or cream, for stirring in to add creaminess
Instructions
- Sauté Vegetables: In a large heavy pot or Dutch oven, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, and sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and cook, stirring, for about 2 minutes to cook out the raw flour taste.
- Prepare Corn and Add Ingredients: Meanwhile, blend 1 cup of the corn kernels with 1 cup of chicken broth in a blender until mostly smooth. Add this blended mixture to the pot along with 1 teaspoon paprika. Add the chicken tenders, diced potatoes, and remaining 1 ½ cups of whole corn kernels. Pour in enough chicken broth to just cover all the ingredients and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the chowder simmer for 22 to 25 minutes, until the potatoes are tender and the chicken is fully cooked through.
- Mash Potato and Finish: Remove the quartered potato pieces and mash them until smooth. Stir the mashed potatoes back into the soup to thicken it up. Using two forks, shred the cooked chicken in the pot. Taste the chowder and adjust salt and black pepper as needed. Optionally, stir in half and half or a drizzle of cream for extra creaminess.
- Serve and Garnish: Ladle the chowder into six bowls and garnish with chopped scallions or chives. Serve warm and enjoy.
Notes
- Use Yukon Gold potatoes for a creamy texture, but russet potatoes work well too.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour mix.
- To make the chowder creamier, stir in half and half or cream at the end of cooking.
- Chicken tenders cook quickly and shred easily, but boneless skinless chicken breasts are a good substitute.
- Fresh or frozen corn kernels can be used depending on availability.
