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
Scale
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.
