Description
Creamy Chicken and Corn Chowder is a hearty, comforting soup loaded with tender chicken, sweet corn, and potatoes in a velvety broth. Perfect for chilly evenings or when you crave a warm and satisfying meal, this chowder comes together easily and is loved by everyone at the table.
Ingredients
Scale
- 1 pound chicken breast or thighs, cooked and shredded
- 2 cups corn kernels (fresh, frozen, or canned)
- 3 medium potatoes, diced
- 1 medium onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons flour
- 2 tablespoons butter
- Salt and pepper to taste
- 4 slices bacon, cooked and crumbled (optional, for garnish)
- 1 cup shredded cheddar cheese (optional, for garnish)
- Fresh parsley or green onions, chopped (optional, for garnish)
Instructions
- Prepare the Vegetables
- Dice the potatoes, carrots, celery, and onion into small pieces. Mince the garlic and set everything aside.
- Cook the Bacon (Optional)
- If using bacon, cook it in a large pot over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Sauté the Vegetables
- Add butter to the pot (or use the bacon fat if preferred). Sauté the onion, carrots, and celery over medium heat for 5–7 minutes until softened. Stir in the minced garlic and cook for another minute.
- Add Broth and Potatoes
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat and simmer for 10–12 minutes until the potatoes are tender.
- Add Chicken and Corn
- Stir in the shredded chicken and corn kernels. Let the mixture simmer for an additional 5 minutes.
- Thicken the Chowder
- In a small bowl, whisk the flour and heavy cream together until smooth. Slowly pour the mixture into the pot, stirring continuously to thicken the soup. Simmer for 5–7 minutes.
- Season and Serve
- Taste the chowder and adjust seasoning with salt and pepper as needed. Ladle into bowls and garnish with crumbled bacon, shredded cheddar cheese, and fresh parsley or green onions if desired.
Notes
- Chicken Options: Rotisserie chicken or leftover cooked chicken works perfectly for this recipe.
- Make It Dairy-Free: Use coconut milk or a plant-based cream alternative instead of heavy cream.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- Freezing: Freeze without the cream and add it when reheating for the best texture.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stove Top
- Cuisine: American