If you’re looking for something to warm you up on those chilly days when the cold seems to seep right into your bones, this Creamy Chicken Corn Chowder is exactly what you need.
This isn’t just any ordinary soup – it’s the kind of hearty, stick-to-your-ribs comfort food that transforms a dreary evening into something cozy and satisfying.
Picture tender chunks of chicken swimming in a creamy, golden broth studded with sweet corn kernels that pop with every spoonful. It’s like getting a warm hug from the inside out.
So grab your biggest pot, roll up your sleeves, and get ready to create the kind of meal that makes everyone gather around the kitchen asking “what smells so amazing?” Trust me, once you taste this creamy perfection, it’ll become your go-to recipe for every cold day that comes your way.
This hearty and comforting chowder is packed with tender chicken, sweet corn, and carrots in a rich, creamy broth.
Ingredients
2 tablespoons olive oil or unsalted butter
1 large yellow onion, chopped
2 carrots, peeled and diced (about 1 cup)
2 stalks celery, diced (optional, but adds flavor)
2 cloves garlic, minced
6 cups chicken broth (low sodium preferred)
2 large boneless, skinless chicken breasts (about 1.5 lbs total), cut into 1-inch cubes
1 lb (about 3 cups) frozen or fresh corn kernels
1 cup whole milk or half-and-half
1/2 cup heavy cream
1/4 cup all-purpose flour
1 teaspoon dried thyme (or 1 tablespoon fresh, chopped)
Salt and freshly ground black pepper to taste
Fresh dill or parsley for garnish
Directions
- Sauté Aromatics:
Heat the olive oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the chopped onion, carrots, and celery (if using). Cook, stirring occasionally, until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. - Thicken the Base:
Sprinkle the flour over the vegetables and stir continuously for 1-2 minutes to cook out the raw flour taste. - Add Liquids:
Gradually whisk in the chicken broth, a little at a time, ensuring no lumps form. Bring the mixture to a simmer, stirring occasionally. - Cook Chicken:
Add the cubed chicken to the simmering broth. Reduce heat to medium-low, cover, and let simmer for 10-12 minutes, or until the chicken is cooked through and no longer pink in the center. - Add Corn and Dairy:
Stir in the corn kernels. In a separate bowl, whisk together the milk (or half-and-half) and heavy cream. Gradually stir this mixture into the chowder. - Simmer and Season:
Add the dried thyme. Bring the chowder back to a gentle simmer (do not boil after adding dairy, as it can curdle). Cook for another 5-7 minutes, stirring occasionally, until the chowder has thickened slightly to your desired consistency and the flavors have melded. - Adjust Seasoning:
Taste the chowder and season generously with salt and freshly ground black pepper. Remember that broth can vary in saltiness, so adjust accordingly. - Serve:
Ladle the hot chowder into bowls. Garnish with fresh dill or parsley, as shown in the picture, for a fresh pop of flavor and color.
Recipe Tips & Variations
Want to make it richer? Try adding 2-3 slices of cooked, crumbled bacon to your chowder. You could also use a bit of bacon grease when sautéing the vegetables for extra flavor.
Going vegetarian? Simply skip the chicken and swap in vegetable broth. For a hearty touch, add a can of drained cannellini beans or some diced potatoes.
Like it spicy? A pinch of red pepper flakes will give your chowder a nice little kick.
Need it gluten-free? You can use a gluten-free flour blend for thickening, or try a cornstarch slurry instead – just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and whisk it into your simmering chowder near the end.
Storing leftovers
Keep any extra chowder in an airtight container in the fridge for up to 3-4 days.
When you’re ready to enjoy it again, reheat gently on the stovetop over low heat, stirring often. If it’s gotten too thick, just add a splash of milk or broth to thin it out.
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