This Chicken Corn Chowder is a warm, cozy bowl of goodness! Packed with tender chicken, sweet corn, and creamy potatoes, it’s just perfect for chilly days.
Honestly, it feels like a big hug in a bowl! I love to serve it with a crusty piece of bread for dunking. Yum! You’ll want seconds, trust me! 😋
Key Ingredients & Substitutions
Butter: Butter adds a rich flavor to the chowder. You can use olive oil for a healthier alternative, but the taste will be slightly different.
Onion: I like using yellow onion for its sweetness. If you’re avoiding onions, try shallots or leeks for mild flavors.
Potatoes: Yukon Gold potatoes are my go-to for creaminess. However, Russet potatoes work well too. For a low-carb option, try cauliflower!
Corn: Fresh corn is delicious, but frozen corn is a great time-saver. Canned corn can be used too, but rinse it first to reduce the sodium.
Chicken: Use rotisserie chicken for ease! If you need a vegetarian version, swap it out for chickpeas or leave it out entirely.
Heavy Cream: For a lighter option, use half-and-half or whole milk. If dairy-free, try coconut milk for a slight sweetness.
How Do I Get the Best Flavor in My Chowder?
The key to a flavorful chowder starts with sautéing your veggies properly. Here’s how to make sure they shine:
- Heat your pot over medium heat and melt the butter until bubbling but not browned.
- Add the onion first, cooking until soft and translucent, about 5 minutes.
- Then, add garlic and carrots to enhance the base flavor. Stir and let them cook until you smell that sweet aroma!
- Ensure you let the corn and potatoes cook thoroughly by simmering in chicken broth. This lets the flavors develop beautifully.
With these inside tips, your Chicken Corn Chowder will be irresistible and comforting!
Chicken Corn Chowder
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 3 cups potatoes, peeled and diced (Yukon Gold or Russet)
- 3 cups corn kernels (fresh or frozen)
- 2 cups cooked chicken breast, shredded or cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon fresh thyme leaves (plus more for garnish)
- 1/2 teaspoon smoked paprika
- Salt and pepper, to taste
- Fresh chives or parsley, chopped (for garnish)
Time Estimate:
This Chicken Corn Chowder takes about 10 minutes to prep and approximately 30 minutes to cook. Total time: around 40 minutes, and you’ll have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Sauté the Base:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add in the finely chopped onion and sauté them until they become translucent, which should take about 5 minutes. This step builds the foundation of flavor.
2. Add the Veggies:
Next, stir in the minced garlic and diced carrots, cooking them together for another 2-3 minutes until they become fragrant. This will make your kitchen smell wonderful!
3. Combine and Boil:
Now, add the diced potatoes, corn kernels, and thyme into the pot. Pour in the chicken broth and crank up the heat to bring the mixture to a boil. Don’t forget to stir occasionally.
4. Simmer the Chowder:
Once it’s boiling, reduce the heat to a simmer. Let it cook until the potatoes are tender, which will take about 15 minutes. Keep an eye on it—it’s almost there!
5. Final Touches:
Add the cooked chicken to the pot along with the heavy cream and smoked paprika. Stir everything together and let it simmer for an additional 5-7 minutes. This is where all the flavors come together beautifully!
6. Season and Serve:
Season the chowder with salt and pepper to taste. Now it’s time to ladle the creamy goodness into bowls. Garnish with fresh thyme and chopped chives or parsley for a pop of color.
7. Enjoy!
Serve warm with some crusty bread on the side if you like. This Chicken Corn Chowder is sure to become a comforting favorite—enjoy every spoonful!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn is a great time-saver and works perfectly in this chowder. Just toss it in directly without thawing first—there’s no need to adjust cooking times!
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can use half-and-half or whole milk instead of heavy cream. For a dairy-free choice, coconut milk is a tasty alternative!
How to Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stove over low heat, adding a splash of chicken broth or water if it thickens too much.
Can I Make This Chowder Ahead of Time?
Yes! You can make the chowder up to a day in advance. Just be sure to let it cool before storing in the fridge. When reheating, it may need a bit of extra liquid to reach the desired consistency.