Creamy Chicken Corn Chowder

This creamy chicken and corn chowder has been my ultimate comfort food solution for years. The velvety texture combined with tender chicken chunks and sweet corn creates a bowl of pure satisfaction that warms you from the inside out.

I first developed this recipe during a particularly cold winter when my family needed something hearty yet easy to prepare. Now it's our go to meal whenever someone feels under the weather or when we simply need a comforting dinner that everyone will enjoy without complaint.

Ingredients

• Cooked chicken breast: provides lean protein and makes this soup substantial enough for dinner. Rotisserie chicken works wonderfully for convenience and added flavor.
• Yellow onion celery and carrots: create the classic mirepoix base that gives depth to any good soup. Take time to dice them uniformly for even cooking.
• Potatoes: add heartiness and help naturally thicken the chowder as they release starch during cooking. Yukon golds work best for their buttery flavor and creamy texture.
• Corn kernels: bring natural sweetness and texture contrast. Fresh corn cut from the cob offers the best flavor in summer but frozen works perfectly year round.
• Garlic: provides aromatic depth that enhances all the other flavors without overpowering.
• Chicken broth: forms the savory foundation. Choose low sodium to control salt levels yourself.
• Whole milk and heavy cream: create the signature velvety richness that defines a great chowder. The combination gives perfect balance between creaminess and lightness.
• All purpose flour: helps thicken the soup to that perfect chowder consistency that coats your spoon.
• Herbs and spices like thyme and smoked paprika: add complexity and warmth to the flavor profile.

Instructions

Create Your Flavor Base:

Melt butter in a large Dutch oven over medium heat until it begins to foam slightly. Add the diced onion celery and carrots stirring occasionally for a full 5 minutes. This initial cooking develops sweetness in the vegetables that forms the foundation of your chowder. Look for the onions to become translucent with slightly softened edges but not browned.

Add Aromatics And Potatoes:

Add the minced garlic and diced potatoes to the pot stirring to coat everything in the buttery vegetable mixture. Cook for exactly 2 minutes allowing the garlic to become fragrant without burning which would create bitterness. The potatoes will begin to slightly absorb the flavors in the pot.

Create Your Roux:

Sprinkle the flour evenly over the vegetable mixture and stir continuously for one full minute. This step cooks out the raw flour taste while creating the thickening agent for your chowder. The mixture will look paste like and coat the vegetables completely.

Build Your Broth Base:

Pour in the chicken broth very gradually while stirring constantly with a wooden spoon to prevent any lumps from forming. Add your dried thyme salt pepper and smoked paprika. Bring the mixture to a gentle boil where you see bubbles consistently breaking the surface.

Tenderize The Potatoes:

Reduce the heat to maintain a steady simmer not a rolling boil. Cover the pot and cook for 12 to 15 minutes or until you can easily pierce the potato pieces with a fork but they still hold their shape. Check at the 10 minute mark to avoid overcooking which would make them fall apart.

Add Protein And Corn:

Gently stir in your cooked chicken and corn kernels distributing them evenly throughout the chowder. The residual heat will warm these ingredients without needing additional cooking time.

Create Creaminess:

Pour in the milk and heavy cream stirring gently to incorporate. Heat the chowder just until steaming but do not allow it to boil which could cause the dairy to separate. This should take about 5 minutes. Taste and adjust seasoning adding more salt or pepper as needed.

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My absolute favorite part of this recipe is how the sweet corn kernels burst with flavor against the creamy background. My grandmother always added a touch of smoked paprika to her chowder which I continue to do as a small tribute to her cooking wisdom. That subtle smokiness elevates the entire dish from good to memorable.

Make Ahead And Storage Tips

This chowder actually improves with time as the flavors meld together. Make it up to two days ahead and refrigerate in an airtight container. When reheating do so gently over medium low heat stirring occasionally to prevent scorching. Add a splash of chicken broth or milk if it has thickened too much during storage.

For longer storage freeze portions in airtight containers for up to 3 months. Thaw overnight in the refrigerator before reheating. The texture may change slightly but the flavor remains excellent. Stir well while reheating to recombine any separated elements.

Smart Substitutions

For dairy sensitivities replace the heavy cream with full fat coconut milk for a different but equally delicious flavor profile. The subtle coconut taste pairs surprisingly well with corn and chicken.

If you prefer a vegetarian version substitute vegetable broth for chicken broth and replace the chicken with 2 cups of additional vegetables like bell peppers mushrooms or more corn and potatoes.

For a spicier version add a diced jalapeño with the other vegetables or stir in a tablespoon of your favorite hot sauce at the end.

Serving Suggestions

Serve this chowder in deep bowls alongside a crisp green salad dressed with vinaigrette to balance the creaminess of the soup. A slice of crusty sourdough bread for dipping completes the meal perfectly.

For casual entertaining set up a chowder bar with various toppings like crispy bacon bits shredded cheese chopped green onions or oyster crackers so guests can customize their bowls.

During summer months serve smaller portions in cups as a starter before a grilled main course for an unexpected but welcome contrast.

Seasonal Adaptations

Spring Version add fresh asparagus tips and substitute some of the potatoes with new potatoes

Summer Variation use fresh corn cut directly from the cob and add diced zucchini

Fall Adaptation incorporate diced butternut squash and a pinch of nutmeg

Winter Comfort stir in some chopped kale or spinach at the end for added nutrition and color

Save

Enjoy this comforting and delicious chowder with your loved ones. It's a perfect meal for any occasion and is sure to become a family favorite.

Recipe FAQ

→ Can I use leftover rotisserie chicken?

Yes, rotisserie or cooked leftover chicken works perfectly and saves preparation time.

→ How can I make this dish gluten-free?

Simply substitute all-purpose flour with gluten-free flour to make it suitable for gluten-free diets.

→ What vegetables pair well with the chowder?

Classic combinations include onion, celery, carrots, and potatoes, but bell peppers or peas can be added.

→ Is there a lighter dairy option?

Use half-and-half instead of heavy cream for a lighter, yet still creamy, texture.

→ How do I create extra smoky flavor?

Sauté diced bacon first and use its fat for cooking the vegetables, or add smoked paprika for depth.

→ Can I prepare this in advance?

Yes, this chowder stores well in the refrigerator and flavors deepen after a day or two.