This hearty chicken corn chowder is packed with tender chicken, sweet corn, and creamy goodness that will warm your tummy. Perfect for chilly days!
One spoonful and I’m sipping my worries away! Plus, it’s so easy to make, I sometimes think of it as cooking magic. A slice of bread on the side makes it a cozy meal!
Key Ingredients & Substitutions
Butter: It adds a rich flavor to start the chowder. If you’re looking for a healthier option, olive oil works well too. You could even use coconut oil for a slight sweetness!
Onion: A finely chopped onion is crucial for depth. If you’re sensitive to onion, consider using shallots or a bit of leeks instead — they have a milder flavor.
Chicken: Using leftover rotisserie chicken saves time and is super tasty. If you need a lighter option, shredded turkey works great, or you can substitute with chickpeas or beans for a vegetarian twist!
Corn: Fresh corn is delightful, but frozen corn is just as good and always on hand. If you prefer a different flavor, try sweet peas or even chopped bell peppers.
Heavy Cream: For creaminess, heavy cream is perfect, but if you’re aiming for lighter chowder, half-and-half or coconut milk are great alternatives.
How Do I Get the Best Flavor From My Vegetables?
Sautéing your vegetables is a step that really boosts the flavor of the chowder. Cooking them in butter gives them a beautiful base taste. Here’s how to do it right:
- Keep the heat medium; you want to soften, not burn them.
- Give your onions time to become translucent; it takes about 5-7 minutes.
- Stir often to ensure even cooking, keeping an eye on that garlic so it doesn’t burn!
By taking your time with the sauté, you build layers of flavor that make your chowder extra special. Enjoy your cooking adventure!
Chicken Corn Chowder
Ingredients You’ll Need:
Base Ingredients:
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 medium potatoes, peeled and diced
- 3 cups cooked chicken, shredded or chopped
- 3 cups corn kernels (fresh, frozen, or canned)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup diced tomatoes (optional)
- 1/2 cup cooked bacon, crumbled
- 1 cup chopped spinach or kale
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped for garnish
Main Ingredients:
Seasonings:
How Much Time Will You Need?
This hearty chicken corn chowder will take about 10 minutes for preparation and about 30 minutes to cook, totaling around 40 minutes from start to finish. Perfect for a cozy meal without the fuss!
Step-by-Step Instructions:
1. Sauté the Vegetables:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the chopped onion, minced garlic, carrots, and celery. Sauté the mixture until the vegetables are softened and fragrant, about 5-7 minutes. This step builds a delicious base for your chowder.
2. Cook the Potatoes:
Next, stir in the diced potatoes, dried thyme, and smoked paprika if you’re using it. Continue to cook for about 2 minutes, stirring occasionally to keep everything well mixed.
3. Add the Broth:
Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low and let it simmer. You want to cook it until the potatoes are fork-tender, which should take about 15 minutes. During this time, the flavors will meld beautifully!
4. Mix in the Chicken and Corn:
Add the shredded or chopped cooked chicken, corn kernels, and diced tomatoes if you’re using them. Stir everything together and cook for another 5 minutes, allowing all those flavors to combine!
5. Make it Creamy:
Now, pour in the heavy cream and add your chopped spinach or kale. Stir gently and let the chowder simmer for another 5 minutes until it’s creamy, and the greens are nicely wilted.
6. Season and Garnish:
Season the chowder with salt and pepper to your liking. When ready to serve, ladle it into bowls, then garnish with crispy bacon bits and fresh parsley for a lovely touch.
7. Enjoy:
Serve your chicken corn chowder hot with warm, crusty bread. It’s perfect for dipping and enjoying a heartwarming meal with family and friends!
This chicken corn chowder is creamy, comforting, and filled with tender chicken and sweet corn—a fantastic dish that’s sure to bring everyone to the table. Enjoy your cooking adventure!
Can I Use Frozen Corn for This Recipe?
Yes, you can absolutely use frozen corn! It’s a convenient option and will heat up nicely in the chowder. Just add it at the same time as you would fresh corn.
What Can I Use Instead of Heavy Cream?
If you’re looking for a lighter alternative, you can use half-and-half or whole milk. For a dairy-free option, try coconut milk or almond milk, although this may slightly change the flavor.
How Long Will Leftovers Last?
Leftover chicken corn chowder can be stored in an airtight container in the fridge for up to 3 days. Just reheat gently on the stove over low heat, adding a splash of broth or water if it thickens too much.
Can I Make This Chowder Vegetarian?
Absolutely! Simply omit the chicken and bacon, and use vegetable broth instead of chicken broth. You can also add more vegetables or beans for extra protein and texture.