Creamy Chicken and Corn Chowder Recipe for Cozy Nights

The first whiff of Chicken and Corn Chowder is like a warm hug on a cold day. Imagine creamy goodness swirling around tender chicken chunks and sweet kernels of corn – pure bliss! Each bite is a delightful dance of flavors that makes your taste buds sing. It’s the kind of dish that warms not just your belly but your soul, leaving you with a smile and maybe even a little happy jig.

This chowder isn’t just food; it’s an experience! I remember the first time I made it; my friends gathered around the table, their faces lighting up with joy as they took their first spoonfuls. Perfect for chilly nights or when you’re feeling under the weather, this chowder will soon become your go-to comfort dish. Get ready to dive into creamy delight!

I still smile every time I recall the laughter that filled my kitchen when I served this chowder at a dinner party. Friends were asking for seconds before the first bowls were empty!

Essential Ingredients

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

• Boneless, Skinless Chicken Breasts: Opt for 3-4 breasts; adjust quantity based on how many you’re feeding.
• Fresh Corn: Use sweet corn if possible; fresh or frozen works great for this recipe.
• Onion: A medium onion adds depth; chop it finely to release its sweet flavor.
• Garlic: Fresh garlic cloves are best; they infuse the chowder with aromatic goodness.
• Chicken Broth: Low-sodium broth helps control salt levels while keeping flavors rich.
• Heavy Cream: For that luxurious creaminess; don’t skimp here unless you want a watery chowder!
• Potatoes: Use Yukon Gold potatoes for their creamy texture; they add heartiness to the dish.
• Seasonings: Salt, pepper, thyme, and a pinch of paprika enhance everything beautifully.

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

Let’s Make it together

Prep Your Ingredients: Start by dicing the onion and mincing garlic so they’re ready to add into the pot. Chop potatoes into small cubes for even cooking.

Sauté Vegetables: In a large pot over medium heat, melt some butter and sauté onions until they become translucent and fragrant. Add garlic for another minute.

Add Chicken & Broth: Toss in diced chicken breasts along with your broth. Bring everything to a gentle simmer while stirring occasionally until chicken is cooked through.

Add Corn & Potatoes: Stir in fresh corn kernels and cubed potatoes. Let them simmer together until potatoes become tender about 15 minutes should do it.

Stir in Cream & Seasonings : Pour in heavy cream followed by salt, pepper, thyme, and paprika. Stir gently until mixed well; let flavors meld together for about 5-7 minutes.

Serve It Up!: Ladle generous portions into bowls. Garnish with fresh herbs if desired; enjoy every delicious spoonful while it’s still warm!

Your kitchen will smell irresistible as you create this comforting dish – expect compliments from everyone who gets a taste!

Now roll up those sleeves because your new favorite Chicken and Corn Chowder awaits!

Perfecting the Cooking Process

Start by sautéing onions and garlic to build flavor before adding chicken and broth. This sequence lets the ingredients shine, ensuring every spoonful is bursting with goodness.

Add Your Touch

Feel free to swap out chicken for turkey or add diced potatoes for extra heartiness. A dash of smoked paprika can elevate the flavor profile, making it uniquely yours!

Storing & Reheating

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

Sometimes, I whip up this chowder when friends come over, and they always leave raving about it. It’s become my unofficial “crowd-pleaser” recipe, proving that good food really does bring people together.

FAQ

Can I use frozen corn in chicken and corn chowder?

Absolutely! Frozen corn works great and saves you prep time.

What can I serve with chicken and corn chowder?

Bread rolls or a light salad pair perfectly with this creamy delight.

How do I make chicken and corn chowder thicker?

You can blend part of the soup or add a cornstarch slurry to thicken it up.

Print

Chicken and Corn Chowder

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• Author: Mark Taylor
• Total Time: 45 minutes
• Yield: Serves 6

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Description

Warm up with this creamy Chicken and Corn Chowder, featuring tender chicken and sweet corn in a delightful bowl of comfort perfect for chilly nights.

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Ingredients

Scale 1x2x3x

• 3–4 boneless, skinless chicken breasts
• 2 cups fresh or frozen corn
• 1 medium onion
• 3 garlic cloves
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 2 medium Yukon Gold potatoes
• salt, pepper, thyme, paprika

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Instructions

1. Dice the onion and mince the garlic. Chop the potatoes into small cubes.
2. In a large pot over medium heat, melt butter and sauté onions until translucent. Add garlic and sauté for an additional minute.
3. Add diced chicken and broth; bring to a simmer until chicken is cooked through (about 10 minutes).
4. Stir in corn and potatoes; simmer until potatoes are tender (approximately 15 minutes).
5. Pour in heavy cream, season with salt, pepper, thyme, and paprika; mix well and let it meld for 5-7 minutes.
6. Serve warm, garnished with fresh herbs if desired.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Comfort Food
• Method: Simmering
• Cuisine: American

Nutrition

• Serving Size: 1 cup (240g)
• Calories: 320
• Sugar: 4g
• Sodium: 450mg
• Fat: 18g
• Saturated Fat: 10g
• Unsaturated Fat: 7g
• Trans Fat: 0g
• Carbohydrates: 24g
• Fiber: 3g
• Protein: 20g
• Cholesterol: 85mg

Keywords: Swap chicken for turkey or add extra vegetables for variation. For a thicker chowder, blend part of the soup or use a cornstarch slurry. Store leftovers in an airtight container for up to three days; reheat gently on the stove with added broth if needed.