If you’re craving a comforting, hearty soup that’s bursting with flavor and velvety texture, then you absolutely must try this Creamy Chicken Corn Chowder Recipe. It’s a beautiful blend of tender chicken, sweet corn, and a luscious creamy base that promises to warm you from the inside out. Perfect for any day of the week, this chowder is simple yet satisfying, combining everyday ingredients into a bowl of pure comfort and joy.
Ingredients You’ll Need
The magic of this chowder lies in its straightforward ingredients, each playing a crucial role in delivering layers of taste, texture, and color in every spoonful. From the sweetness of the corn to the cozy creaminess and the fresh crunch of vegetables, let’s see what you’ll gather to bring this dish to life.
- 2 tablespoons butter: Adds richness and helps sauté the vegetables to soft perfection.
- 1 white or yellow onion, finely chopped: Brings a subtle sweetness and depth of flavor when cooked down.
- 1 red bell pepper, finely chopped: Offers a burst of vibrant color and a mild, sweet crunch that brightens up the chowder.
- ¼ cup thinly sliced celery: Injects a slight fresh crunch and earthy undertone that balances the creaminess.
- 2 (14 oz) cans cream-style corn (do not drain): The star ingredient, delivering that velvety, sweet corn base essential to the chowder’s soul.
- 1 ½ cups cooked chicken, shredded or cubed: Tender protein that complements the corn and makes the chowder hearty and fulfilling.
- 1 (12 oz) can evaporated milk: Brings creamy consistency without overt heaviness, keeping the soup silky smooth.
- 1 teaspoon chicken base, bouillon cube, or granules: Boosts the savory notes and enriches the broth’s flavor.
- ¼ teaspoon black pepper: Adds just the right hint of spice to round out the flavors.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté the Vegetables
Start by melting the butter in a large soup pot over medium-high heat. Once it’s melted and shimmering, toss in the finely chopped onion, celery, and red bell pepper. Stir occasionally for about 6 to 8 minutes until these veggies soften and release their wonderful aromas. This step is key because it builds the foundational flavors that give the chowder its depth and gentle sweetness.
Step 2: Combine the Core Ingredients
Now, stir in the cream-style corn directly from the cans, along with the shredded or cubed cooked chicken, evaporated milk, chicken base, and black pepper. Give everything a good mix so the ingredients meld beautifully. Keep the heat steady and let the chowder heat through gently for 5 to 10 minutes. Be careful not to let it boil; you want to warm it so all the flavors marry without toughening the milk or chicken.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
Enhance your bowl with fresh, simple garnishes that add texture and a burst of freshness. Chopped fresh parsley or green onions work wonderfully to add a pop of color and a subtle oniony crunch. A sprinkle of crispy bacon bits or a few croutons can introduce a delightful contrast to the creamy base. Don’t be shy to add a little shredded cheese if you adore even more indulgence.
Side Dishes
This chowder pairs beautifully with a warm crusty bread or garlic butter toast to soak up every last drop. For something lighter, a fresh green salad with a lemon vinaigrette creates a lovely balance to the richness. If you’re feeling cozy, try serving with buttery corn muffins or a side of roasted vegetables for a complete comforting meal.
Creative Ways to Present
For a charming twist, serve the chowder in hollowed-out bread bowls — it’s a fun and edible vessel that amps up the comfort factor. You can also ladle the chowder over a bed of rice or mashed potatoes for an ultra-hearty dinner. Another favorite is topping each serving with a dollop of sour cream or a drizzle of chili oil for an exciting pop of flavor and creaminess.
Make Ahead and Storage
Storing Leftovers
This Creamy Chicken Corn Chowder Recipe stores beautifully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen overnight, so leftovers can be even tastier the next day. Just give it a good stir before reheating.
Freezing
If you want to keep it longer, you can freeze the chowder for up to 2 months. Use a freezer-safe container, leaving some room for expansion. When ready to enjoy, thaw it in the fridge overnight before reheating. Keep in mind that the texture of the milk might slightly change, but stirring well will help restore it nicely.
Reheating
Reheat your chowder gently on the stovetop over low to medium heat, stirring often to prevent sticking and to evenly warm the soup. Avoid boiling to maintain its creamy texture and tender chicken. Alternatively, microwave in increments of 1-2 minutes, stirring in between until piping hot.
FAQs
Can I use fresh corn instead of canned cream-style corn?
Absolutely! Fresh corn kernels will add a delightful natural sweetness and texture. However, you might want to add a little extra cream or milk to maintain the chowder’s signature creamy consistency, since cream-style corn provides both flavor and liquid.
What type of chicken works best for this chowder?
Leftover rotisserie chicken or poached chicken breast both work wonderfully. The key is that the chicken is cooked and shredded or cubed so it heats quickly and mixes easily into the chowder.
Is evaporated milk necessary or can I use regular milk or cream?
Evaporated milk offers a creamy richness without being too heavy, making it ideal for this chowder. You can substitute with half-and-half or heavy cream for a richer version, or regular milk for a lighter one, but the texture might vary slightly.
Can I make this recipe vegetarian?
Yes! Simply omit the chicken and replace the chicken base with vegetable broth or bouillon, and you’ll still get a delicious, hearty chowder full of sweet corn and creamy goodness.
What’s the best way to thicken the chowder if it seems too thin?
If you prefer a thicker chowder, mix a small amount of flour or cornstarch with cold water to create a slurry, then stir it in during the heating process and cook a few extra minutes until it thickens to your liking.
Final Thoughts
This Creamy Chicken Corn Chowder Recipe is truly a bowl of sunshine and warmth that you’ll want to come back to again and again. It tickles the taste buds with its harmonious blend of sweetness, creaminess, and savory notes, all wrapped up in a comforting embrace. Whether you’re cooking for a cozy family dinner or craving a soul-soothing meal on a chilly day, this chowder is a keeper. I hope you enjoy making and sharing it as much as I do!
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup perfect for a quick weeknight meal. Combining tender shredded chicken, sweet cream-style corn, and a medley of sautéed vegetables in a rich, creamy base, this chowder delivers a deliciously smooth texture and satisfying flavor in just 30 minutes.
Ingredients
Main Ingredients
- 2 tablespoons butter
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup thinly sliced celery
- 2 (14 oz) cans cream-style corn (do not drain)
- 1 ½ cups cooked chicken, shredded or cubed
- 1 (12 oz) can evaporated milk
- 1 teaspoon chicken base, bouillon cube, or granules
- ¼ teaspoon black pepper
Instructions
- Sauté Vegetables: In a large soup pot or saucepan, melt the butter over medium-high heat. Add the finely chopped onion, celery, and red bell pepper. Cook, stirring occasionally, for 6 to 8 minutes or until the vegetables become tender and fragrant.
- Add Main Ingredients and Heat Through: Stir in the cream-style corn (undrained), cooked shredded or cubed chicken, evaporated milk, chicken bouillon, and black pepper. Continue heating for 5 to 10 minutes, stirring occasionally to prevent sticking. Reduce the heat as needed to avoid boiling and to ensure the chowder stays warm and creamy.
Notes
- Use cooked chicken: leftover roasted or boiled chicken works well for this recipe.
- Do not let the chowder boil after adding evaporated milk to prevent curdling.
- For a thicker chowder, reduce the amount of evaporated milk or simmer a little longer, stirring frequently.
- Adjust seasoning with salt if needed based on chicken base/bouillon saltiness.
- Add herbs like thyme or parsley for additional flavor if desired.
