This Chicken Corn Chowder is creamy, comforting, and packed with sweet corn and tender chicken. It’s like a warm hug in a bowl—perfect for chilly days!
Honestly, I can’t get enough of that rich flavor. It’s so easy to throw together, and I love serving it with crusty bread. Trust me, you’ll want seconds!
Key Ingredients & Substitutions
Bacon: This adds a delicious crunch and smoky flavor. If you’re looking for a healthier option, turkey bacon works well or you can leave it out entirely for a vegetarian version.
Chicken: Shredded rotisserie chicken is a great shortcut. If you don’t have cooked chicken handy, poach some chicken breasts in the broth for 15-20 minutes instead.
Corn: Fresh corn gives the best flavor, but frozen corn is a fantastic substitute if fresh isn’t available. Canned corn also works; just be sure to drain it well before adding.
Half-and-half: For extra creaminess, use heavy cream. If you want a lighter option, substitute with whole milk or a dairy-free creamer for a vegan chowder.
Potatoes: Yukon Gold or red potatoes work well for their creaminess. You can also use sweet potatoes for a slightly different flavor.
How Do I Create a Creamy Texture Without Curdling?
A key to achieving that silky smooth chowder is to gradually bring the cream to temperature. Here’s how:
- After adding chicken broth and potatoes, simmer until everything is tender. This also helps cool the broth slightly.
- When adding half-and-half or cream, do it over low heat to avoid curdling. Stir continuously.
- Don’t allow it to boil after adding the cream; just heat it gently to keep it creamy.
These tips will help ensure your chowder has that comforting, smooth consistency you crave!
Delicious Chicken Corn Chowder Recipe
Ingredients You’ll Need:
For the Chowder:
- 6 slices bacon
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 cups half-and-half or heavy cream
- 2 tbsp all-purpose flour
- 2 tbsp butter
- Salt and black pepper, to taste
- 1 tsp smoked paprika (optional)
- 2 tbsp fresh chives or parsley, chopped (for garnish)
- Red pepper flakes (optional, for a bit of heat)
Time Needed for This Recipe:
This Chicken Corn Chowder will take about 10 minutes to prep and roughly 30 minutes to cook. All in all, you can have this delicious comfort food ready in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot, cook the bacon over medium heat until it’s crispy. This usually takes about 5-7 minutes. Once done, remove the bacon slices and place them on some paper towels to drain. Make sure to leave about 2 tablespoons of the bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Add the butter to the pot with the reserved bacon fat. Once it’s melted, toss in the diced onion. Cook for about 5 minutes, or until the onion has softened. Add in the minced garlic and sauté for another 1 minute until it becomes fragrant—your kitchen will smell amazing!
3. Create the Roux:
Sprinkle the flour over the onion and garlic mixture, stirring well. Cook this for about 1-2 minutes to create a nice roux which will help thicken your chowder.
4. Add the Broth and Potatoes:
Gradually whisk in the chicken broth until everything is smooth. Then, add in the diced potatoes. Bring the mixture to a boil, then lower the heat and let it simmer until the potatoes are tender—that should take about 10-15 minutes.
5. Stir in Chicken and Corn:
Once the potatoes are nice and tender, stir in the corn kernels, shredded chicken, half-and-half (or cream), and smoked paprika, if you’re using it. Let it simmer gently for about 5 minutes, stirring often until it’s heated through and slightly thickened.
6. Season and Serve:
Season your chowder with salt, black pepper, and red pepper flakes if you like a bit of heat. Crumble the reserved bacon over the top of the chowder and garnish with fresh chopped chives or parsley for a pretty finish.
7. Enjoy!
Serve your warm and comforting Chicken Corn Chowder hot with some crusty bread on the side. It’s perfect for sharing and makes wonderful leftovers too!
Enjoy every delicious bowl!
Can I Make This Recipe Without Bacon?
Absolutely! You can either omit the bacon for a lighter version or use turkey bacon for a similar flavor. For a vegetarian option, consider sautéing some extra vegetables like bell peppers or mushrooms in the pot instead.
What Can I Use Instead of Half-and-Half?
If you want a lighter version, whole milk or a dairy-free milk alternative can work well. For extra creaminess, opt for heavy cream. Adjust the amount to your taste preference—just keep in mind that it will affect the richness!
How Long Will Leftovers Keep?
Leftover chowder can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm gently on the stove or in the microwave, adding a little extra broth or cream if it seems too thick.
Can I Freeze Chicken Corn Chowder?
Yes, you can freeze it! Allow the chowder to cool completely, then pour into freezer-safe containers. It should keep well in the freezer for about 2-3 months. Thaw overnight in the refrigerator and reheat gently on the stove.