Creamy Chicken Corn Chowder (Print Version)

A comforting bowl with chicken, sweet corn, and tender vegetables in a creamy, satisfying base.

# Components:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 cups potatoes, peeled and diced
07 - 2 cups corn kernels (fresh, frozen, or canned, drained)
08 - 2 garlic cloves, minced

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Thickeners

12 - 2 tablespoons all-purpose flour

→ Seasonings

13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - ½ teaspoon dried thyme
16 - ¼ teaspoon smoked paprika

→ Garnish (Optional)

17 - 2 tablespoons fresh chives or parsley, chopped
18 - Cooked bacon bits

# Directions:

01 - In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté for 5 minutes until the vegetables begin to soften.
02 - Incorporate the diced potatoes and minced garlic into the pot. Continue to cook for an additional 2 minutes, stirring continuously.
03 - Sprinkle the all-purpose flour evenly over the sautéed vegetables. Stir thoroughly to ensure all ingredients are coated. Cook for 1 minute to toast the flour and remove any raw taste.
04 - Gradually whisk in the chicken broth, stirring constantly to prevent the formation of lumps. Add the dried thyme, salt, black pepper, and smoked paprika to the liquid.
05 - Bring the mixture to a rolling boil. Reduce the heat to low, cover the pot, and allow it to simmer gently for 12 to 15 minutes, or until the potatoes are fork-tender.
06 - Stir in the pre-cooked chicken and the corn kernels. Ensure they are evenly distributed throughout the chowder.
07 - Pour in the whole milk and heavy cream. Gently heat the chowder until it is warmed through and has a creamy consistency. Avoid bringing the mixture to a boil. Adjust seasonings as necessary.
08 - Ladle the hot chowder into bowls. Garnish with fresh chives, parsley, or bacon bits, if desired.

# Expert Advice:

01 -
  • Ready in under an hour using mostly pantry staples
  • Creates a complete meal in one pot with protein and vegetables
  • Easily customizable to your taste preferences and what you have on hand
  • Perfect make ahead meal that tastes even better the next day
02 -
  • This chowder thickens considerably as it cools so dont worry if it seems slightly thin when first finished
  • Each serving provides a complete balanced meal with protein vegetables and carbohydrates
  • The recipe easily doubles for larger gatherings or for intentional leftovers
03 -
  • The key to perfect chowder texture is patience during the thickening process. Never rush by increasing heat which can lead to scorching or curdling. Gentle heat and constant stirring are your friends.
  • When adding the milk and cream bring them to room temperature first to prevent temperature shock that can cause separation. Simply measure them out while you start cooking the vegetables.
  • For the most flavor from your corn if using frozen kernels thaw them completely and pat dry before adding them to the chowder. This removes excess moisture that would dilute your carefully developed flavors.
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