When the weather cools down or even when it doesn’t you crave something hearty, warm, and satisfying. And nothing hits the spot quite like a rich bowl of chicken corn chowder. Whether you’re looking to feed a hungry family, warm up after a long day, or simply indulge in a bit of home-style comfort, this dish delivers on all fronts. With just a handful of ingredients and simple steps, you’ll have a creamy, flavorful chowder that’s bound to become a go-to in your kitchen.
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Why You’ll Fall in Love with This Chicken Corn Chowder Recipe
There are dozens of soups out there, but few check all the boxes like this one. This chowder is:
- Creamy and flavorful without being overly heavy.
- Quick and easy — done in under an hour, with little prep.
- Customizable to your taste and dietary needs.
- A family favorite — even picky eaters love it.
- You may prepare extra and save it for later because it’s freezer-friendly.
If you’ve never made chowder before, don’t worry. You don’t need any fancy tools or techniques — just a pot, some common pantry items, and a bit of patience.
What You’ll Need – Chicken Corn Chowder recipe Ingredients
Here’s what you’ll gather to get started:
Ingredients Table
| Ingredient | Amount |
|---|---|
| Cooked chicken (shredded or cubed) | 2 cups |
| Corn (frozen, fresh, or canned) | 2 cups |
| Onion (finely chopped) | 1 medium |
| Celery (chopped) | 2 stalks |
| Carrots (peeled and diced) | 2 medium |
| Garlic (minced) | 2 cloves |
| Chicken broth | 4 cups |
| Heavy cream (or half-and-half) | 1 cup |
| Butter | 2 tbsp |
| Flour (all-purpose) | 2 tbsp |
| Salt and black pepper | To taste |
| Dried thyme or mixed herbs | 1 tsp |
| Optional toppings | Bacon, cheese, parsley |
You probably have most of these ingredients already. If not, a quick trip to the store and you’ll be ready to cook.
Step-by-Step: How to Make Chicken Corn Chowder recipe
Ready to dive in? Follow these simple steps to create your own delicious chowder:
1. Prep Your Ingredients
Make sure all your ingredients are prepped—chopped, diced, and ready to go—before turning on the heat.
2. Sauté the Veggies
In a large pot over medium heat:
- Melt the butter.
- Add the onions, carrots, and celery. The vegetables should start to soften after 5 to 7 minutes of sautéing.
- Add the minced garlic and cook for one more minute, just until fragrant.
3. Make the Base
- Sprinkle the flour over the veggies.
- Keep stirring for 1–2 minutes to eliminate the raw flour taste and create a roux.
4. Add Liquids and Simmer
- Gradually pour in the chicken broth while stirring. This keeps the base smooth.
- Add the corn, some herbs, salt, pepper and of course the shredded chicken.
- Bring everything to a light boil, then lower the heat and let it simmer for 15–20 minutes.
5. Add the Cream
- Turn the heat down to low.
- Slowly stir in the heavy cream. Let it warm through without boiling — boiling can cause it to curdle.
6. Serve It Up
- Ladle into bowls.
- For more flavour and depth, garnish with chopped parsley, shredded cheese, or crispy bacon.
Pro Tips to Elevate Your Game Chicken Corn Chowder Game
Want to make your chowder restaurant-quality? Here’s how:
- Use rotisserie chicken for deeper flavor and zero cooking time.
- Frozen corn adds better texture than canned, though both work.
- Add spice with red pepper flakes or smoked paprika.
- Thicken naturally with a spoon of mashed potatoes if you’re avoiding flour.
- To boost the flavour, add a dash of lemon juice at the end.
How to Store, Freeze, and Reheat Your Chowder
Making a big batch? You’ll want to store it properly.
- Refrigerate: Keeps well for up to 4 days. Use an airtight container.
- Freeze: For longer storage, freeze before adding cream. Once thawed, stir in cream fresh.
- Reheat: Gently warm over the stove. Avoid high heat, especially after cream is added.
Creative Variations You’ll Want to Try
This base recipe is great, but you can always switch it up:
- Southwest Chicken Chowder: Add cumin, black beans, and a handful of jalapeños.
- Seafood Corn Chowder: Replace chicken with shrimp or crab.
- Vegetarian Version: Skip the chicken and use veggie broth and extra corn or potatoes.
You can even make it low-carb by skipping the flour and swapping corn for cauliflower!
Nutrition at a Glance (Per Serving)
| Nutrient | Approximate Amount |
|---|---|
| Calories | ~320 kcal |
| Protein | 22g |
| Total Fat | 16g |
| Carbohydrates | 26g |
| Fiber | 3g |
Note: These values will vary depending on the exact ingredients and portions you use.
Frequently Asked Questions About Chicken Corn Chowder Recipe
Is it acceptable to use canned corn instead of fresh or frozen corn?
Yes! Just be sure to drain and rinse the corn before adding it to remove excess salt and preservatives.
Is this chowder gluten-free?
Not as-is — but you can use cornstarch or a gluten-free flour blend in place of regular flour for a safe alternative.
Can I make it in a slow cooker?
Definitely. Sauté the base veggies first, then transfer everything (except cream) to your slow cooker. Cook on low for 4–6 hours. Stir in the cream at the end.
How do I make this dairy-free?
Use unsweetened coconut milk or oat cream as a substitute for heavy cream. Butter can be substituted with olive oil as well.
Conclusion: Your New Favorite Bowl of Comfort
Now that you’ve got everything you need, it’s time to roll up your sleeves and bring this creamy, hearty chicken corn chowder recipe to life. Whether you’re making it for the first time or giving your usual version a flavorful twist, this chowder is guaranteed to please.
So, what are you waiting for? Grab that pot, gather your ingredients, and get ready to warm hearts — one bowl at a time
If you enjoyed this recipe or created your own twist, be sure to share it!
Leave a comment, share your tips, or tag your chowder masterpiece on Instagram with #nannarecipes — we’d love to see your creations!