Creamy Chicken Corn Chowder is a dish that has become a staple in my kitchen, especially during chilly nights. This hearty chowder combines tender chicken, sweet corn, and creamy potatoes, creating a comforting meal that warms the soul. With a flavorful broth thickened by fragrant vegetables, it’s the perfect blend of flavors and textures. Let’s dive into how to make this delightful chowder that’s bound to become a family favorite!

Why You’ll Love This Creamy Chicken Corn Chowder

This chowder is not just any soup; it’s a complete meal in a bowl! Here are some reasons why you’ll adore this chicken corn chowder recipe:

It’s a comforting dish that’s perfect for cold days.
Rich and creamy yet easy to prepare, making it a weeknight hero.
Versatile; you can customize it with your favorite vegetables.
Leftovers taste even better the next day, making it ideal for meal prep.
This easy creamy chicken corn chowder can be made gluten-free with simple substitutions.
It’s packed with protein, making it a filling option for dinner.

Ingredients for Creamy Chicken Corn Chowder

Gather these items:

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 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole)
2 Yukon Gold potatoes (or Russet potatoes), peeled (one diced, one cut in quarters for mashing later)
Chopped scallions or chives, for garnish
1 lb chicken tenders (or boneless skinless chicken breast)
2 tablespoons all-purpose flour (or gluten-free flour mix)
1 teaspoon paprika
Kosher salt and black pepper, to taste
4 cups chicken broth (or chicken bone broth)
Optional: half and half or cream, for added creaminess

How to Make Creamy Chicken Corn Chowder Step-by-Step

Step 1: In a large heavy pot or Dutch oven, heat the unsalted butter and olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle the flour over the vegetables and sauté for an additional 2 minutes to cook out the raw flour taste.
Step 2: While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Pour this mixture into the pot along with the paprika, chicken tenders, diced potatoes, and the remaining whole corn kernels. Add enough chicken broth to just cover the ingredients and bring everything to a boil.
Step 3: Reduce the heat to low, cover the pot, and let the chowder simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
Step 4: Remove the quartered potatoes from the pot, mash them until smooth, and stir back into the chowder to help thicken it. Shred the cooked chicken with two forks directly in the pot to disperse it evenly. Taste the chowder and adjust salt and pepper as needed.
Step 5: Ladle the chowder into bowls and garnish with chopped scallions or chives. For an extra creamy finish, stir in a splash of half and half or cream just before serving, if desired.

Pro Tips for the Perfect Creamy Chicken Corn Chowder

Keep these in mind:

This chowder can be made creamier by adding half and half or cream.
You can use fresh or frozen corn kernels based on what you have available.
Feel free to customize the vegetables to your preference for added flavor and nutrition.
For a spicy twist, consider adding jalapeños or cayenne pepper.
Use a slow cooker for an effortless version of this chowder.

Best Ways to Serve Creamy Chicken Corn Chowder

This chowder pairs wonderfully with:

Crusty bread or rolls for a hearty meal.
Salads for a refreshing contrast.
Top with crispy bacon for extra flavor.

How to Store and Reheat Creamy Chicken Corn Chowder

To store, let the chowder cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. To reheat, warm it gently on the stovetop, adding a splash of broth if it has thickened too much. This chowder is perfect for meal prep!

Frequently Asked Questions About Creamy Chicken Corn Chowder

What’s the secret to perfect Creamy Chicken Corn Chowder?

The secret lies in using high-quality chicken broth and ensuring the vegetables are sautéed until tender. This enhances the overall flavor of the chowder. You can also experiment with adding herbs for more depth.

Can I make Creamy Chicken Corn Chowder ahead of time?

Absolutely! This chowder is perfect for making ahead. Just store it in the fridge and reheat when ready to serve. It often tastes even better the next day!

How do I avoid common mistakes with Creamy Chicken Corn Chowder?

To avoid common mistakes, ensure you don’t overcook the chicken, which can make it tough. Also, be careful not to add too much liquid, as you want a thick, creamy consistency.

Variations of Creamy Chicken Corn Chowder You Can Try

Here are some delicious variations:

Add diced bell peppers or zucchini for more vegetables.
Incorporate spices like cumin or chili powder for a spicy creamy chicken corn chowder.
Replace chicken with turkey for a hearty chicken corn chowder with potatoes.
Make it a creamy corn and chicken stew by adding more broth and vegetables.

For more comforting soup recipes, check out this creamy potato soup recipe or this loaded baked potato soup. If you’re looking for a delicious side, try these garlic parmesan bread bites to pair with your chowder!

For more information on the benefits of chicken broth, you can read about it here.

Creamy Chicken Corn Chowder: 5 Reasons to Love This Comfort Dish

Author: basmer
Total Time: 50 minutes
Yield: 4 servings 1x
Diet: Gluten Free

Print Recipe

Description

This hearty Chicken Corn Chowder combines tender chicken, sweet corn, and creamy potatoes in a flavorful broth thickened with a fragrant vegetable sauté.

Instructions

In a large heavy pot or Dutch oven, heat the unsalted butter and olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle the flour over the vegetables and sauté for an additional 2 minutes to cook out the raw flour taste.
While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Pour this mixture into the pot along with the paprika, chicken tenders, diced potatoes, and the remaining whole corn kernels. Add enough chicken broth to just cover the ingredients and bring everything to a boil.
Reduce the heat to low, cover the pot, and let the chowder simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
Remove the quartered potatoes from the pot, mash them until smooth, and stir back into the chowder to help thicken it. Shred the cooked chicken with two forks directly in the pot to disperse it evenly. Taste the chowder and adjust salt and pepper as needed.
Ladle the chowder into bowls and garnish with chopped scallions or chives. For an extra creamy finish, stir in a splash of half and half or cream just before serving, if desired.