This Chicken Corn Chowder is a warm, hearty soup that’s perfect for cozy nights! It’s packed with tender chicken, sweet corn, and creamy goodness.
Whenever I make this chowder, my family can’t get enough! I love serving it with some crusty bread for dipping. Trust me, it’s a hug in a bowl! 😊
Key Ingredients & Substitutions
Bacon: The crispy bacon adds a wonderful savory flavor. If you’re looking for a healthier option, turkey bacon or even smoked sausage could work well instead.
Onion: A medium onion is perfect for sweetness. If onions aren’t your thing, you could use leeks for a milder flavor or skip it altogether.
Chicken: Using cooked chicken makes this dish quick. If you have rotisserie chicken, that works great! For a vegetarian version, consider using chickpeas or leaving it out completely.
Corn: Fresh corn is tastiest in summer, but frozen corn is a convenient alternative year-round. Canned corn can also be used, just drain it well.
Potatoes: I prefer russet potatoes for their creaminess, but Yukon Gold or even sweet potatoes can add a nice touch. Just keep in mind that cooking times may vary!
Heavy Cream & Milk: This combo makes it extra creamy! For a lighter option, use half-and-half or even coconut milk for a dairy-free version.
How Can You Achieve the Perfect Creamy Texture?
Getting that rich, creamy consistency in chicken corn chowder is key. One great technique is to create a roux, which thickens the soup.
- Cook the flour with the onions and garlic for a couple of minutes. This helps prevent a floury taste.
- When adding chicken broth, whisk it in slowly to avoid lumps. This ensures a smooth base.
- Add the cream and milk just before serving to keep it from boiling; this will help maintain a creamy texture.
- For extra creaminess, consider blending a portion of the chowder and then mixing it back in!
With these tips, you’ll have a velvety chowder that’s sure to please! Enjoy your cooking!
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, diced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 cups cooked chicken, shredded or chopped
- 4 cups corn kernels (fresh or frozen)
- 3 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 cup milk
- 2 tbsp all-purpose flour
- Salt and pepper to taste
- 2 tbsp fresh chives, chopped (for garnish)
- Optional: 1/2 tsp smoked paprika or cayenne pepper for a little heat
How Much Time Will You Need?
This Chicken Corn Chowder will take about 15 minutes to prepare and around 30 minutes to cook, totaling about 45 minutes from start to finish. It’s quick enough for a weeknight meal and perfect for cozy weekends!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the diced bacon over medium heat until it turns crisp and golden brown. Use a slotted spoon to remove the bacon and set it aside on a plate. Leave the delicious bacon fat in the pot to flavor the soup.
2. Sauté the Vegetables:
Now, add the finely chopped onion to the pot with the bacon fat. Sauté the onion for about 5 minutes until it becomes soft and translucent. Then, add the minced garlic and cook for another minute until it smells great!
3. Make the Roux:
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir everything together until well combined, and let it cook for 1-2 minutes to remove any raw flour taste. This will help thicken your chowder!
4. Add the Broth:
Slowly whisk in the chicken broth to your pot, making sure to dissolve any lumps. Bring the mixture to a gentle simmer.
5. Add Potatoes and Corn:
Add the diced potatoes and corn kernels into the pot. Let everything simmer together until the potatoes are tender, which should take about 10-15 minutes.
6. Stir in Chicken and Cream:
Next, stir in the shredded cooked chicken, heavy cream, and milk. Heat the chowder through, but make sure not to let it boil!
7. Season Your Chowder:
Taste your chowder and season it with salt, pepper, and the optional smoked paprika or cayenne pepper for a little kick. Adjust seasoning to your preference!
8. Serve and Enjoy:
Ladle the hot chowder into bowls and sprinkle the reserved crispy bacon and fresh chopped chives on top for a lovely garnish. Serve it hot, and it goes wonderfully with crusty bread for dipping!
Enjoy your warm and flavorful Chicken Corn Chowder—it’s the perfect cozy dish to brighten up any day!
Can I Use Different Types of Chicken?
Absolutely! You can use rotisserie chicken, leftover cooked chicken, or even shredded poached chicken. If you prefer a vegetarian option, feel free to omit the chicken or substitute with chickpeas for added protein.
How Can I Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it gently on the stove over low heat, stirring occasionally for even heating.
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder a day in advance. Just don’t add the heavy cream and milk until you reheat it for serving to maintain the best texture and flavor.
What Can I Use Instead of Bacon?
If you’d like to skip the bacon, you can use turkey bacon, omit it completely for a lighter dish, or add sautéed mushrooms for a different flavor. Smoked paprika is a good alternative to replicate the smoky flavor!
