This Chicken Corn Chowder is a warm, comforting soup that combines tender chicken, sweet corn, and creamy goodness. Perfect for chilly days, it’s a bowl of happiness!
Every spoonful feels like a cozy hug. I love how quick it is to make; just throw everything in the pot and let it simmer. So easy, you’ll make it again and again!
Key Ingredients & Substitutions
Bacon: It adds a delightful smokiness to the chowder. If you’re looking for a healthier option, turkey bacon is a good substitute. You could also use diced ham or omit it entirely for a vegetarian version.
Chicken: Cooked rotisserie chicken speeds things up, but any cooked chicken works well. Leftover turkey is also a tasty option. If you’re vegetarian, feel free to skip the chicken and up the veggies!
Corn: Fresh corn is great in this chowder, but frozen corn is just as tasty and convenient. You can even use canned corn if that’s what you have on hand. Just rinse it off a bit to reduce the sodium.
Potatoes: I prefer using russets for their creaminess. If you’re watching carbs, you could substitute with cauliflower, or skip the potatoes altogether. Additional corn can fill the gap!
How Do I Get the Perfect Creamy Texture?
To achieve a smooth and creamy chowder, the roux technique (flour and fat mixture) is key. Here’s how:
- Cook bacon first to get that flavorful fat. When you add butter, make sure it’s melted in the bacon fat; this enhances the flavor.
- Sprinkle flour over the sautéed onions and stir it well to avoid lumps. Cook for a couple of minutes to remove the raw taste of flour.
- When adding the broth, do it gradually while whisking constantly. This prevents clumping and helps incorporate everything well.
Keep the heat on medium to avoid scalding the milk and cream. Stir gently without boiling to keep everything creamy and combined!
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded or diced
- 3 cups fresh or frozen corn kernels
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper, to taste
- 1/2 teaspoon smoked paprika (optional)
- Fresh chives or parsley, chopped, for garnish
How Much Time Will You Need?
This Chicken Corn Chowder can be prepared in about 15-20 minutes, with an additional 15-20 minutes simmering on the stove. In total, you’re looking at around 35-40 minutes to have a warm, delicious bowl of chowder ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once cooked, use a slotted spoon to take the bacon out and set it aside on a plate. Don’t throw away that bacon fat—it’s full of flavor for your chowder!
2. Sauté the Vegetables:
In the same pot with the leftover bacon fat, add the butter. Once it’s melted, add in the diced onion and sauté until it turns translucent, which should take about 3-4 minutes. Then, toss in the minced garlic and cook for about 1 minute more until you can smell the delicious aroma.
3. Make the Roux:
Sprinkle the flour over the onion and garlic mixture, and stir constantly to combine everything. Cook this mixture for about 2 minutes to remove any raw flour taste. This will help thicken your chowder!
4. Add the Broth:
Gradually whisk in the chicken broth. Make sure to do this slowly to avoid lumps. Bring the mixture to a gentle simmer—this is where the magic begins!
5. Cook the Potatoes and Corn:
Add the diced potatoes and corn kernels to the pot. Let everything simmer together for about 10-15 minutes until the potatoes are tender. You’ll love how the kitchen smells by now!
6. Stir in the Cream and Chicken:
Add the shredded or diced chicken, heavy cream, and milk to the pot. Stir well and heat everything gently, but avoid letting it boil to keep that creamy texture.
7. Season to Taste:
Now it’s time to make it delicious! Season the chowder with salt, pepper, and smoked paprika if you’re using it. Taste and adjust the seasoning if necessary.
8. Serve and Enjoy:
Serve the chowder hot in bowls, garnished with the crispy bacon pieces you set aside earlier and a sprinkle of fresh chives or parsley on top. This chowder pairs beautifully with warm cornbread or crusty bread for dipping!
9. Happy Eating!
Dig into your comforting bowl of Chicken Corn Chowder and enjoy the creamy, hearty goodness. Perfect for chilly nights or any time you need a cozy meal!
Can I Use Fresh Corn Instead of Frozen?
Absolutely! Fresh corn will add a delightful sweetness and crunch to your chowder. Just make sure to cut it off the cob and use about the same volume as you would with frozen corn.
How Can I Thicken the Chowder Even More?
If you’d like an even thicker chowder, consider mashing some of the diced potatoes after they’ve cooked. You can also add an extra tablespoon of flour to the base, but remember to cook it well to avoid a raw taste.
How Long Will Leftovers Last in the Fridge?
Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to maintain its creamy texture—add a splash more milk or cream if it thickens too much!
Can I Freeze the Chowder?
Yes, you can freeze Chicken Corn Chowder! Let it cool completely before transferring it to a freezer-safe container. It should be good for about 3 months. When you’re ready to enjoy it, thaw in the fridge overnight and reheat on the stove, adding a bit of cream or milk to restore its creamy consistency.
