Creamy Chicken and Corn Chowder Recipe for Comforting Meals

A warm bowl of chicken and corn chowder is like a hug in a dish, with its rich, creamy texture wrapping around your taste buds like a cozy blanket on a winter night. Imagine savoring each spoonful filled with tender chunks of chicken and sweet bursts of corn that dance together in harmony—oh yes, it’s as delightful as it sounds.

This recipe isn’t just about food; it’s about memories. I remember the first time I made this dish for my family; their eyes lit up like it was Christmas morning. The rich aroma wafting through the kitchen made them flock to the dining table faster than you can say “chowder.” It’s perfect for chilly evenings or when you need an extra dose of comfort.

One time, I tried serving this dish at a gathering without telling anyone what it was called. Can you imagine the suspense? As soon as they tasted it, the compliments poured in like gravy over mashed potatoes!

Essential Ingredients

Here’s what you’ll need to make this delicious dish:

• Boneless, Skinless Chicken Breasts: About 3-4 breasts are recommended; feel free to adjust based on your crowd size.
• Fresh Corn: Use sweet summer corn if possible; frozen works too but fresh is best!
• Cream: Heavy cream adds richness; half-and-half can be used for a lighter option.
• Chicken Broth: Use low-sodium broth to control saltiness; homemade is always preferred if available.
• Onions: Diced onions give depth; yellow onions are classic but shallots add a nice twist.
• Garlic: Fresh minced garlic elevates flavor; garlic powder is okay but nothing beats fresh.
• Herbs (Thyme & Parsley): Fresh herbs brighten up the dish; dried versions work if fresh isn’t handy.
• Salt & Pepper: Essential seasonings to balance flavors—don’t skimp here!

The full ingredients list, including measurements, is provided in the recipe card directly below.

Let’s Make it together

Preparation Phase: Start by prepping your ingredients before you dive into cooking. Chop all vegetables finely so they blend perfectly into the chowder.

Sautéing Aromatics: In a large pot over medium heat, melt some butter until it sizzles invitingly. Add diced onions and cook until they become translucent and fragrant—about 5 minutes should do!

Cooking the Chicken: Toss in your boneless chicken breasts along with minced garlic. Season generously with salt and pepper while stirring occasionally until the chicken turns golden brown—approximately 6-8 minutes.

Adding Corn and Broth: Pour in your broth followed by those delightful sweet corn kernels. Bring everything to a gentle boil while enjoying that mouthwatering aroma filling your kitchen!

Incorporating Cream: Reduce heat to low; stir in heavy cream until fully combined. Watch as it transforms into a silky concoction that will make you swoon with joy.

Final Seasoning Touches: Add dried thyme and parsley to enhance flavor layers while adjusting salt and pepper according to taste—don’t forget to give it one last stir.

And there you have it—the ultimate creamy goodness of chicken and corn chowder that not only warms your belly but also your heart! Enjoy every spoonful!

Perfecting the Cooking Process

Start by sautéing onions and garlic, then add chicken to brown. Pour in broth while corn simmers, creating a base for the chowder. Finally, stir in cream for richness.

Add Your Touch

Feel free to swap out chicken for turkey or add diced potatoes for heartiness. Experiment with spices like paprika or cayenne to elevate flavor. Fresh herbs can also add a delightful brightness.

Storing & Reheating

Store leftover chowder in an airtight container in the fridge for up to three days. Reheat gently on the stove over low heat, adding a splash of broth if it thickens too much.

The first time I made chicken and corn chowder, my friends devoured it within minutes, begging for seconds! Their gleeful faces were worth every stir.

FAQ

What can I substitute for chicken in chowder?

You can use turkey or even chickpeas for a vegetarian option.

How can I make this chowder spicier?

Add diced jalapeños or sprinkle red pepper flakes during cooking.

Can I freeze chicken and corn chowder?

Yes, but omit cream before freezing; add it when reheating for freshness.

Print

Creamy Chicken and Corn Chowder

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• Author: Ethan Brooks
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Indulge in a bowl of creamy chicken and corn chowder, where tender chicken meets sweet corn in a rich, velvety broth—perfect for cozy evenings or family gatherings.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• Fresh or frozen corn
• 1 cup heavy cream (or half-and-half)
• 4 cups low-sodium chicken broth
• 1 medium onion, diced
• 2 cloves garlic, minced
• Fresh thyme and parsley
• Salt and pepper to taste

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Instructions

1. Chop all vegetables finely and set aside.
2. In a large pot over medium heat, melt butter and sauté onions until translucent (about 5 minutes).
3. Add chicken breasts and minced garlic; season with salt and pepper. Cook until golden brown (6-8 minutes).
4. Pour in the chicken broth and add corn; bring to a gentle boil.
5. Reduce heat to low, stir in heavy cream until well combined.
6. Add dried thyme and parsley; adjust seasoning before serving.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 6g
• Sodium: 680mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 2g
• Protein: 18g
• Cholesterol: 80mg

Keywords: Substitute turkey for chicken or add diced potatoes for a heartier chowder. Spice it up with jalapeños or red pepper flakes for added heat! Store leftovers in an airtight container for up to three days; reheat gently on the stove.