This Chicken Corn Chowder is a warm and creamy delight packed with tender chicken, sweet corn, and potatoes. It’s perfect for cozy nights or anytime you need a comforting meal!
Making this chowder is simple! Just toss everything in and let it simmer. I love to serve it with some crusty bread on the side for dipping—because who doesn’t love a bit of bread in their soup?
Key Ingredients & Substitutions
Bacon: Bacon adds a lovely smoky flavor. If you want a healthier option or need it meat-free, try using turkey bacon or skip it altogether, adding a touch of smoked paprika for flavor.
Onion: A small onion is great for sweetness and flavor. If you’re in a rush, shallots or even leeks work well. For a milder flavor, you can use green onions.
Chicken: Cooked chicken breast is easy to shred. You can also use rotisserie chicken for convenience or even chickpeas for a vegetarian version.
Corn: Fresh corn gives a sweet crunch, but frozen corn is just as good and convenient! If you can’t find corn, diced bell peppers can add a nice texture.
Potatoes: I recommend regular russet potatoes for creaminess. Golden or red potatoes work, too, or you can go low-carb and use cauliflower instead.
Heavy Cream: This makes the chowder rich and thick. You can use half-and-half for fewer calories, or coconut milk for a dairy-free option.
How Do You Create the Perfect Creamy Texture?
The key to achieving that perfect creamy consistency in chowder is in the roux. This is a blend of fat and flour that thickens your soup. Here’s how to do it:
- In a small saucepan, melt butter over medium heat.
- Sprinkle in the flour and whisk constantly for 1-2 minutes. This cooks out the raw flour taste.
- Gradually whisk in milk and heavy cream until smooth. Keep stirring until the mixture thickens, which usually takes a few minutes.
- Then, stir this cream mixture into your soup base, allowing it to combine with all the flavors.
Taking the time to properly make the roux will give your chowder that luxurious texture and rich flavor!
Chicken Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 small onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, shredded
- 3 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- Salt and black pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
How Much Time Will You Need?
This Chicken Corn Chowder takes about 15 minutes to prepare and around 30 minutes to cook. Altogether, you’ll spend roughly 45 minutes from start to finish. It’s quick enough for a weeknight meal but delicious enough for special occasions!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy. This should take about 5-7 minutes. Once done, remove the bacon from the pot and set it aside, leaving the bacon fat in the pot for extra flavor!
2. Sauté the Onion and Garlic:
Add the diced onion to the pot with the bacon fat. Sauté the onion until it becomes translucent, which will take about 4-5 minutes. Next, add the minced garlic and cook for another minute, stirring often so it doesn’t burn.
3. Cook the Potatoes:
Add the diced potatoes and chicken broth to the pot. Bring everything to a gentle boil, then reduce the heat to a simmer. Let it cook until the potatoes are tender, which should take about 10-15 minutes.
4. Make the Roux:
In a small saucepan, melt the butter over medium heat. Stir in the flour and cook for 1-2 minutes to create a roux, which helps thicken your chowder.
5. Add Cream and Milk:
Slowly whisk in the milk and heavy cream to your roux. Keep stirring constantly until the mixture thickens nicely—a couple of minutes should do it.
6. Combine Ingredients:
Stir the cream mixture into your soup base. Now, add in the shredded chicken and corn kernels. Let everything cook together for an additional 5-7 minutes until everything is heated through.
7. Season and Serve:
Season your chowder with salt and black pepper to taste. Ladle the chowder into bowls, then top each with crispy bacon pieces and a sprinkle of fresh chives for a lovely garnish.
8. Enjoy!
Serve your delicious Chicken Corn Chowder hot, preferably with some crusty bread for dipping. Enjoy the comforting flavor!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn works perfectly in chowder. Just add it directly to the pot without thawing; it’ll warm up as the soup simmers.
Can I Make This Chowder Vegetarian?
Yes, you can substitute the chicken with beans, lentils, or more vegetables like zucchini or bell peppers. Use vegetable broth instead of chicken broth and skip the bacon or replace it with smoked paprika for extra flavor.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or milk if needed to restore creaminess.
Can I Use a Slow Cooker for This Recipe?
Yes! You can cook the chowder in a slow cooker. Start by cooking the bacon and then add the other ingredients, excluding the cream and milk. Cook on low for 6-8 hours, then stir in the cream mixture and let it heat through before serving.