5-Step Chicken Corn Chowder Recipe for the Perfect Cozy Night In
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A Bowl of Comfort You’ll Crave Again and Again
There’s something special about a creamy, warm bowl of chowder. It’s not just food — it’s comfort. When the weather cools down or life feels overwhelming, a simple, homemade chicken corn chowder can bring you back to balance.
This chicken corn chowder recipe is everything you want in a meal. It’s rich, thick, and packed with sweet corn, tender chicken, and hearty potatoes. Each spoonful delivers creamy goodness, balanced seasoning, and just the right amount of texture. Whether you’re serving it for a quick weeknight dinner or meal prepping for the week ahead, this is one of those dishes you’ll turn to over and over.
What Is Chicken Corn Chowder?
Chicken corn chowder is a thick and creamy soup that brings together simple ingredients to create a deeply satisfying dish. Unlike broth-based soups, chowders use milk or cream and are often thickened with flour or potatoes.
What makes this version so beloved? It’s the combination of flavors. The natural sweetness of corn, the savory richness of chicken, and the buttery, creamy base come together to create a well-rounded, satisfying meal. You don’t need a long list of spices or complex steps — just a few pantry staples, a little patience, and one pot.
Ingredients
Here’s everything you’ll need for this chicken corn chowder recipe. You’ll find most of these items in your pantry or freezer, and the recipe is flexible based on what you have on hand.
| Ingredient | Quantity | Notes |
|---|---|---|
| Cooked chicken | 2 cups, shredded or diced | Rotisserie or leftover works well |
| Corn | 2 cups | Fresh, frozen, or canned (drained) |
| Bacon (optional) | 4 strips, chopped | Adds smoky depth |
| Onion | 1 medium, diced | Yellow or white |
| Garlic | 2 cloves, minced | Use fresh for best flavor |
| Potatoes | 2 medium, diced | Yukon Gold or Russet |
| Carrots (optional) | 1 large, diced | Adds a touch of sweetness |
| Chicken broth | 4 cups | Low-sodium recommended |
| Milk | 1 cup | Whole milk or 2% |
| Heavy cream | 1 cup | Adds richness |
| All-purpose flour | 2 tablespoons | Helps thicken the chowder |
| Butter | 2 tablespoons | Combine with bacon fat if using |
| Salt and pepper | To taste | Adjust to your preference |
| Fresh herbs | Optional, for garnish | Parsley or thyme for brightness |
Step-by-Step Instructions
1. Cook the Bacon (Optional)
In a large soup pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about one tablespoon of the bacon fat in the pot.
2. Sauté Onion and Garlic
Add the butter to the pot. Once melted, stir in the diced onion. Cook until softened, about 3 to 4 minutes. Add minced garlic and cook for 30 seconds more, stirring frequently.
3. Add Potatoes, Carrots, and Corn
Stir in the diced potatoes, carrots (if using), and corn. Cook for about 5 minutes, letting the vegetables begin to soften.
4. Sprinkle the Flour
Sprinkle flour over the vegetables and stir to coat. Cook for 1 to 2 minutes to eliminate any raw flour taste.
5. Pour in Chicken Broth
Gradually pour in the chicken broth, stirring as you go to avoid lumps. Bring the mixture to a boil, then reduce the heat and simmer for 15 to 20 minutes, until the potatoes are tender.
6. Add Chicken, Milk, and Cream
Stir in the cooked chicken, milk, and heavy cream. Simmer for another 10 minutes on low heat. Do not let it boil. Stir occasionally to prevent sticking.
7. Season and Serve
Taste and season with salt and pepper. Ladle into bowls and garnish with bacon and fresh herbs if desired.
Recipe Tips
- Use rotisserie chicken to save time and add extra flavor.
- Don’t boil the soup after adding cream — this keeps the texture smooth and prevents curdling.
- Smash a few potatoes with the back of your spoon to naturally thicken the chowder.
- Stir often once the milk and cream are added to prevent scorching.
Variations to Try
Southwest Chicken Corn Chowder
Add black beans, diced tomatoes, and a pinch of chili powder or cumin. Top with sliced avocado and tortilla strips.
Cheesy Corn Chowder
Stir in 1/2 cup shredded sharp cheddar or pepper jack cheese for a richer taste.
Low-Carb Option
Use cauliflower in place of potatoes and omit the flour. The result is a lighter version without losing flavor.
Dairy-Free Option
Swap milk and cream for canned coconut milk or a dairy-free creamer. Use oil instead of butter.
Instant Pot Method
Use the sauté function to cook the bacon, onion, and garlic. Add all remaining ingredients except the dairy. Pressure cook on high for 10 minutes, then stir in milk and cream at the end.
What to Serve With Chicken Corn Chowder
This soup stands well on its own, but here are some great pairings:
- Crusty bread or garlic toast
- Cornbread or cheddar biscuits
- A light green salad with vinaigrette
- Grilled cheese sandwich for a heartier meal
Storage and Reheating
Refrigerator
Store leftovers in an airtight container for up to 4 days.
Freezer
If you plan to freeze the chowder, leave out the milk and cream. Add them fresh when reheating. Freeze in portions for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat. Add a splash of broth or milk to loosen the texture. Avoid boiling to keep the soup creamy.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes, dice it and cook it first in the pot with some oil before adding the other ingredients. Then proceed with the recipe.
Can I make this chowder in advance?
Absolutely. The flavors deepen over time, and it reheats beautifully.
Is this soup spicy?
Not at all. It’s mild, but you can spice it up with chili flakes, jalapeños, or cayenne if you like heat.
Final Thoughts
This chicken corn chowder recipe is simple, adaptable, and exactly what you need when comfort food is calling. Whether it’s a chilly night, a busy weekday, or a relaxing weekend dinner, this dish brings everything to the table — warmth, flavor, and satisfaction.
You don’t need fancy ingredients. Just a few basics, one big pot, and about an hour of your time. The result is a creamy, filling soup you’ll want to make again and again.