Okay, friends, let me tell you about this. Is it really true?Chicken Corn Chowder: How do. It’s like a warm hug in ‘a bowl’, seriously! Growing up, my grandma used to make a similar corn chowder, but hers was vegetarian. What is the difference between chicken and chicken? Is this a sweet corn recipe? What makes it a complete meal? Think of it as the cooler, more sophisticated cousin of Chicken Noodle Soup – comforting, but with a twist. What’s your little extra flair? My kids *beg* me to make it on chilly evenings, and honestly, I don’t mind one bit because it’s so cold outside.
What is chicken corn chowder?
What exactly is it?Chicken Corn Chowder: How doWhat is a good soup, and at its heart, it’s loaded with sweet corn and tender chicken. What is the difference between a cream of corn soup and Chicken Soup? What is more substantial than either of them? Unlike soups that are broth-based, chowders are typically thickened with cream, flour, or salt. Sometimes even potatoes, giving them a lovely, rich consistency. The beauty of this dish is its simplicity – it’s made with everyday ingredients, but the combination of flavors and textures makes it unique. What creates something truly special? What are some variations on bacon, potatoes, or herbs? You, this simple version is just perfection.
Why you’ll love this recipe?
Why do I love this movie?Chicken Corn Chowder: What are, and I think you will too.
First, the flavor is out of this world! The sweetness of the corn perfectly complements the savory chicken, and the creamy broth ties it all together. It’s a symphony of flavors that just makes your taste buds sing.
Secondly, this recipe is surprisingly simple. Don’t let the rich and creamy texture fool you – it’s incredibly easy to make. Even on a busy weeknight, I can whip this up in under an hour.
And let’s talk about budget-friendliness. The ingredients are all pretty affordable, especially if you use leftover cooked chicken (which I often do!).
But what I love most about this recipe is its versatility. You can easily customize it to your liking. Add some diced potatoes for a heartier chowder, or throw in some chopped bacon for a smoky flavor. You can even make it vegetarian by omitting the chicken and using vegetable broth. I’ve even tested it with unsweetened almond milk instead of heavy cream and it was surprisingly creamy! I was shocked. If you like this soup, you might also enjoy my Creamy Tomato Soup or my Loaded Potato Soup. But this Chicken Corn Chowder – WhatIs it special—it just feels like home?
How do you make chicken chowder?
Quick Overview
Making this Chicken Corn Chowder: What areIs it easier than you think? I’ll start by sautéing some veggies, then add broth, corn, and cooked veggies. After that, you’ll thicken the soup with a bit of cream and flour, and simmer until it’s nice and thick. What is the best part? What are some of my favorite weeknight recipes?
Ingredients
For the Base:
• 2 tablespoons butter: This adds richness and helps to sauté the vegetables.
• 1 small onion, diced: Provides a savory base flavor.
• 2 carrots, diced: Adds sweetness and color.
• 2 celery stalks, diced: Contributes to the aromatic flavor profile.
• 2 cloves garlic, minced: Essential for that garlicky goodness.
• 4 cups chicken broth: What is the best broth to use for flavor?
• 2 cups frozen corn: You can use fresh corn if it’s in season, but frozen works just as well.
• 1 teaspoon dried thyme: Adds a subtle earthy flavor.
• Salt and pepper to taste: Season generously!
For the Creaminess:
• 1 cup heavy cream: This is what makes the chowder super creamy (almond milk works too!
• 2 tablespoons all-purpose flour: To thicken the soup slightly.
• 1/4 cup cold water: To make a slurry with the flour.
For the Chicken: What are some good
• 2 cups cooked chicken, shredded: You can use leftover rotisserie chicken or cook your own.
• Fresh parsley, chopped: For garnish (optional, but highly recommended!).
What are the steps to
Step 1: Sauté the Vegetables
In a Dutch Oven, melt the butter over medium heat. Set aside. Add the onion, carrots, celery, and cook until softened, about 5-7 minutes. Then, add the garlic and cook for another minute until fragrant. This step is crucial for building a flavorful base for chowder.
Step 2: Add Broth and Corn
Add the chicken broth, season with salt and pepper. Bring to a boil, then reduce heat and simmer for 10-15 minutes, or until the corn is tender. The simmering time helps the flavors meld together.
Step 3: Thicken the Chowder
In a small bowl, whisk together the flour and cold water. Set aside. Gradually pour the slurry into the simmering chowder, stirring constantly to prevent lumps. Cook for a few minutes until the soup thickens slightly. How does the chowder get that creamy texture?
Step 4: Add Cream and Chicken
Stir in the heavy cream and Shredded Chicken. Heat through, but don’t let it boil. Taste and adjust seasoning as needed. The cream adds the final touch of richness, and the chicken makes it a hearty and satisfying meal.
Step 5: Serve and Enjoy!
Ladle the Chicken Corn Chowder: What areServe hot. In a bowl, garnish with fresh parsley. I like to serve it with a side of Crusty Bread for dipping.
What should I serve it with?
This Chicken Corn Chowder: How canIs it amazing on its own, but even better when paired with the right accompaniments?For a Cozy Lunch:Serve it with Grilled Cheese sandwich or a simple salad for an easy lunch.For a Hearty Dinner: Pair it with a crusty bread or some homemade biscuits for dipping. A side of roasted vegetables would also be a great addition.
For a Special Occasion: Serve it as a starter for a holiday meal or a dinner party. A small bowl of chowder is a perfect way to warm up your guests. My family loves when I make mini grilled cheese sandwiches to dunk into the soup. My husband loves it with a simple side salad.
Top Tips for Perfecting Your Chicken Corn Chowder
Over the years, I’ve learned a few tricks to make this Chicken Corn Chowder even more amazing.
Vegetable Prep: Make sure to dice the vegetables into small, uniform pieces so they cook evenly.
Broth Quality: Use a good quality chicken broth for the best flavor. I prefer low-sodium so I can control the salt level.
Thickening Tip: Whisk the flour and water together thoroughly to prevent lumps from forming in the chowder.
Cream Addition: Don’t let the chowder boil after adding the cream, as it can cause the cream to curdle.
Chicken Choice: Rotisserie chicken is a great shortcut for this recipe, but you can also cook your own chicken if you prefer. I find that poaching chicken breasts in broth yields the most tender and flavorful results.
Flavor Boost: For an extra layer of flavor, try adding a pinch of smoked paprika or a splash of hot sauce to the chowder.
Spice it up: I love to add a dash of hot sauce for a little extra warmth, especially on a cold day. Sometimes I even stir in a spoonful of pesto for a burst of fresh flavor.
Herb variations: While I love thyme, you could experiment with other herbs like rosemary or chives.
Storing and Reheating Tips
This Chicken Corn Chowder is great for meal prepping because it stores really well.
Refrigerator Storage: Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. It actually tastes even better the next day, as the flavors have had time to meld together!
Freezer Instructions: For longer storage, you can freeze the chowder for up to 2-3 months. Let it cool completely before transferring it to a freezer-safe container. When reheating, thaw it overnight in the refrigerator.
Reheating: Reheat the chowder in a saucepan over medium heat, stirring occasionally, until heated through. You may need to add a little extra broth or water if it’s too thick.
Frequently Asked Questions
Final Thoughts
This Chicken Corn Chowder is more than just a soup – it’s a comforting and delicious meal that’s perfect for any occasion. It’s easy to make, budget-friendly, and endlessly customizable. Whether you’re looking for a quick weeknight dinner or a cozy weekend lunch, this recipe is sure to become a new family favorite. If you loved this, you might also enjoy my Creamy Tomato Soup. I hope you enjoy it as much as my family does! Let me know in the comments how yours turns out – I can’t wait to hear from you! Happy cooking!
Chicken Corn Chowder: 5 Secrets to Creamy Perfection!
Ingredients
Main Ingredients
- 1.5 lbs Boneless, skinless chicken breasts Cut into 1-inch cubes
- 6 cups Chicken broth Low sodium
- 1 cup Heavy cream
- 2 cups Frozen corn
- 1 medium Yellow onion Diced
- 2 stalks Celery Diced
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1 teaspoon Salt Or to taste
- 0.5 teaspoon Black pepper Or to taste
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and celery and cook until softened, about 5 minutes.
- Stir in flour and cook for 1 minute, stirring constantly.
- Gradually whisk in chicken broth until smooth. Bring to a simmer.
- Add chicken and cook until cooked through, about 10-12 minutes.
- Stir in corn, heavy cream, salt, and pepper. Heat through, but do not boil.
- Serve hot and enjoy!
