If you’re craving a comforting bowl that feels like a warm hug, this Chicken Corn Chowder Recipe is just what you need. Packed with tender chicken, sweet corn, and creamy potatoes, it blends simple ingredients into a dish that’s hearty, rich, and full of texture. Every spoonful brings together the savory flavors of herbs, the subtle sweetness of corn, and a smooth, velvety broth that makes this chowder an instant favorite for chilly evenings or anytime you want cozy satisfaction.
Ingredients You’ll Need
What makes this Chicken Corn Chowder Recipe so delicious is the magic found in its straightforward, essential ingredients. Each one plays a role, from adding layers of flavor to contributing a satisfying texture and beautiful color.
- ¼ cup butter: Gives the base richness and helps sauté the vegetables perfectly.
- 1 onion (chopped): Adds sweetness and depth when cooked down.
- 1 rib celery (chopped): Brings a nice subtle crispness and fresh aroma.
- 1 large red bell pepper (diced): Adds vibrant color and a touch of sweetness.
- 4 cloves garlic (minced): Infuses a punch of warmth and savory aroma.
- 6 cups chicken broth: The flavorful liquid base that ties everything together.
- 1 cup frozen corn: Provides bursts of sweet crunch that shine in every bite.
- 1 pound boneless skinless chicken breast (cooked and cut into ½ inch pieces): The hearty protein centerpiece.
- 3 large potatoes: These starchy gems create the chowder’s luscious, creamy texture.
- 1 teaspoon salt: Enhances all the natural flavors.
- ½ teaspoon ground black pepper: Adds a gentle spice to balance the creaminess.
- ½ teaspoon dried thyme: Brings an earthy herbal note.
- ¼ teaspoon sage: Adds a subtle, fragrant warmth.
- 2 tablespoons minute tapioca: The secret thickening agent that makes the chowder perfectly creamy without heaviness.
- 1 cup heavy cream: Delivers indulgent smoothness and richness.
- 4-6 slices of bacon (cooked and crumbled for serving): Adds a smoky, crispy finish that elevates every spoonful.
How to Make Chicken Corn Chowder Recipe
Step 1: Sauté the Aromatics
Start by melting your butter in a large saucepan over medium-high heat. This creates a rich, flavorful base for your chowder. Once melted, add the chopped onion, red bell pepper, garlic, and celery. Cook these until they soften, about four minutes, allowing their flavors to meld and the kitchen to fill with an irresistible aroma.
Step 2: Build the Broth
Next, pour in the chicken broth, followed by the cooked chicken pieces, frozen corn, and diced potatoes. Sprinkle in salt, pepper, thyme, and sage for a perfectly balanced herb profile. Bring everything to a gentle boil — this step wakes up the spices and starts to tenderize the potatoes.
Step 3: Simmer and Thicken
Once boiling, reduce the heat and let the chowder simmer partially covered for five minutes. Then whisk in the minute tapioca, which will work like magic to thicken the chowder without turning it gummy. Let it simmer for another couple of minutes to activate the thickener.
Step 4: Add Cream and Finish Cooking
Pour in the heavy cream and stir well. Allow the chowder to simmer gently for 15 to 20 minutes or until the potatoes are tender and the soup has thickened beautifully. This slow simmer ensures the flavors have time to deepen and marry perfectly.
Step 5: Serve and Enjoy
Serve your chowder hot, topped generously with crumbled crispy bacon. The bacon adds a smoky crunch that complements the creamy chowder in every bite. You’ve just created a dish that’s hearty, satisfying, and downright delicious.
How to Serve Chicken Corn Chowder Recipe
Garnishes
A sprinkle of crumbled bacon is a must, but feel free to add fresh chopped parsley or chives for a pop of green and fresh flavor. A light dusting of sharp cheddar cheese or a drizzle of extra cream can also elevate the experience if you’re feeling indulgent.
Side Dishes
This chowder is rich and filling, so pairing it with crisp green salads or crusty artisan bread is ideal. Garlic bread or warm cornbread are fantastic sides that soak up every last drop of this creamy goodness.
Creative Ways to Present
For a cozy dinner party, serve the chowder in mini bread bowls to impress your guests. Alternatively, top with a swirl of smoky chipotle sour cream for a fun twist on traditional flavors. A sprinkle of crunchy roasted corn kernels on top can add a delightful texture contrast as well.
Make Ahead and Storage
Storing Leftovers
Chicken Corn Chowder Recipe tastes amazing as leftovers. Store any uneaten portions in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld, making the next day even better.
Freezing
You can freeze the chowder if you want a ready-made comfort meal on hand. Just be sure to cool it completely before transferring it to a freezer-safe container. It will keep well for up to 2 months. When ready, thaw overnight in the fridge.
Reheating
Reheat gently on the stove over low heat, stirring occasionally to avoid scorching. Add a splash of chicken broth or cream if it has thickened too much in the fridge. Avoid microwaving for best texture, but if you do, stir often and heat in short bursts.
FAQs
Can I use fresh corn instead of frozen in this Chicken Corn Chowder Recipe?
Absolutely! Fresh corn adds a lovely sweet pop, especially when in season. Just cut the kernels off the cob and use the same quantity. It might need a slightly longer cook time to soften completely, but the flavor will be fantastic.
Is it okay to use turkey instead of chicken?
Yes, turkey breast works well as a substitute for chicken. It offers a similar texture and mild flavor that absorbs the chowder’s herbs and spices beautifully. Just ensure it is cooked and cut into bite-sized pieces before adding.
Can I make this chowder dairy-free?
To make a dairy-free version of the Chicken Corn Chowder Recipe, substitute the butter with a plant-based alternative and use coconut milk or another non-dairy cream in place of heavy cream. The chowder will be just as creamy with a slightly different but delightful flavor.
What can I use instead of tapioca to thicken the chowder?
If you prefer, you can use all-purpose flour or cornstarch as a thickener, though tapioca gives a wonderfully smooth finish without altering flavor. If using flour or cornstarch, mix it with a little water to create a slurry before stirring into the hot soup to avoid lumps.
How spicy is this recipe?
This Chicken Corn Chowder Recipe is mild and comforting with a gentle warmth from the black pepper and herbs. You can easily adjust the heat by adding a pinch of cayenne or some chili flakes if you prefer a bit of a kick.
Final Thoughts
There’s just something so wonderfully satisfying about this Chicken Corn Chowder Recipe — it’s easy to make, packed with flavors that hit all the right notes, and perfect for sharing with loved ones. Whether you’re warming up after a cold day or just craving a bowl of creamy comfort, this chowder will quickly become your go-to. Give it a try, and I promise it will feel like you’ve discovered a new favorite!
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Chicken Corn Chowder Recipe
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Corn Chowder combines tender chicken, sweet corn, and hearty potatoes in a creamy, flavorful broth. A perfect weeknight meal, it features a blend of fresh vegetables, herbs, and the satisfying richness of cream and bacon. Easy to prepare on the stovetop, this chowder is warm, hearty, and absolutely delicious.
Ingredients
Main Ingredients
- ¼ cup butter
- 1 onion, chopped
- 1 rib celery, chopped
- 1 large red bell pepper, diced
- 4 cloves garlic, minced
- 6 cups chicken broth
- 1 cup frozen corn
- 1 pound boneless skinless chicken breast, cooked and cut into ½ inch pieces
- 3 large potatoes, diced
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon sage
- 2 tablespoons minute tapioca
- 1 cup heavy cream
For Serving
- 4–6 slices of bacon, cooked and crumbled
Instructions
- Melt Butter: Melt the butter in a large saucepan over medium-high heat to create the flavor base for the chowder.
- Sauté Vegetables: Add the chopped onion, diced red bell pepper, minced garlic, and chopped celery. Sauté until the vegetables are soft and fragrant, about 4 minutes.
- Add Broth and Main Ingredients: Pour in the chicken broth, then add the cooked chicken pieces, frozen corn, diced potatoes, salt, pepper, dried thyme, and sage. Bring the mixture to a boil to start cooking the potatoes and blend flavors.
- Simmer: Reduce heat to maintain a gentle simmer and cover the saucepan partially. Let it cook for 5 minutes to allow flavors to meld.
- Thicken with Tapioca: Whisk in the minute tapioca to thicken the chowder slightly. Continue to simmer for another 2 minutes.
- Add Cream and Finish Cooking: Stir in the heavy cream and simmer the chowder for 15-20 minutes, or until the potatoes are tender and the chowder is creamy and hot.
- Serve: Ladle the chowder into bowls and top with crumbled cooked bacon for a savory crunch. Serve hot.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- If you prefer, use fresh corn instead of frozen when in season for added sweetness.
- To speed up cooking, use pre-cooked potatoes or smaller diced potatoes.
- Bacon can be omitted or substituted with turkey bacon for a lower fat option.
- Minute tapioca acts as a thickener, but you can use cornstarch slurry as an alternative.
