This Chicken Corn Chowder is a warm, creamy delight full of tender chicken and sweet corn. It’s like a big hug in a bowl, perfect for chilly days!
I love how quick and easy it is to make—just toss everything in and let it simmer. It’s great for dinner or even a cozy lunch. Plus, your kitchen will smell amazing!
Key Ingredients & Substitutions
Bacon: The bacon adds a delightful smoky flavor to the chowder. If you’re looking for a healthier option, turkey bacon can work too, though it will be less crispy.
Chicken: Rotisserie chicken is my go-to for convenience. You can also use leftover chicken or even diced turkey for this recipe. If vegetarian, swap with beans or extra corn for protein.
Corn: Fresh corn is delicious, but frozen sweet corn works just as well and is often more convenient. Canned corn can be used too, just drain well before adding.
Potatoes: I prefer Yukon Gold for their creamy texture, but Russet potatoes will be great too. If you want lower carbs, cauliflower or sweet potatoes can be good substitutes.
Heavy Cream: For a lighter version, you can replace heavy cream with half-and-half or whole milk. For a dairy-free option, use coconut milk for a unique flavor!
How Do I Achieve a Creamy Consistency in My Chowder?
A creamy texture is key to a great chowder. Here’s how to get it just right:
- Cook the bacon first to get those flavorful drippings. They add a lot to the base.
- Don’t rush the sautéing of the onion and celery. It helps build a good flavor foundation.
- If you want a thicker chowder, mix your flour with cold water before adding it in. This helps prevent clumps.
- Stir in the heavy cream last and heat through gently. Avoid boiling after adding to keep it rich and creamy!
These simple steps will help your Chicken Corn Chowder turn out perfectly every time!
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 tablespoon olive oil (optional, if needed)
- 1 small onion, finely chopped
- 2 celery stalks, finely chopped
- 2 garlic cloves, minced
- 3 cups cooked chicken, shredded (rotisserie chicken works well)
- 4 cups corn kernels (fresh or frozen)
- 3 medium potatoes, peeled and diced (Yukon Gold or Russet)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried thyme
- Salt and pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
- Fresh chives, chopped (for garnish)
How Much Time Will You Need?
This Chicken Corn Chowder recipe takes about 10 minutes to prepare and around 30 minutes to cook. So in about 40 minutes, you’ll have a delicious, hearty meal ready to enjoy!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s nice and crispy. Once done, remove the bacon using a slotted spoon and set it aside on paper towels. Keep the tasty bacon drippings in the pot!
2. Sauté the Veggies:
If needed, you can add a tablespoon of olive oil to the pot with the bacon drippings. Add the chopped onion and celery, and sauté over medium heat until they’re softened, about 5 minutes. This adds a lovely flavor base to your chowder.
3. Add Garlic:
Add the minced garlic to the pot and cook for another minute. Once it’s fragrant, you’re ready to move to the next step!
4. Combine the Main Ingredients:
Now it’s time to stir in the diced potatoes, corn kernels, shredded chicken, smoked paprika, dried thyme, and a bit of salt and pepper. Pour in the chicken broth and bring everything to a gentle boil.
5. Simmer:
Reduce the heat to a simmer, and cook until the potatoes are tender—approximately 15 minutes. Your kitchen should be smelling wonderful by now!
6. Thicken the Chowder (Optional):
If you’d like a thicker chowder, mix the flour with cold water to make a slurry. Gradually stir it into the chowder and let it simmer for an additional 5 minutes until thickened.
7. Add Cream:
Stir in the heavy cream and heat through, but don’t let it boil! This is what makes your chowder creamy and delicious.
8. Season to Taste:
Give your chowder a taste and adjust the seasoning with more salt and pepper if needed.
9. Serve and Enjoy:
Spoon the chowder into bowls while it’s hot, and don’t forget to garnish with the crispy bacon bits and freshly chopped chives!
10. Optional Sides:
For a cozy touch, serve your Chicken Corn Chowder with some crusty bread for dipping. Enjoy every warm spoonful!
This creamy, hearty Chicken Corn Chowder loaded with tender chicken, sweet corn, and crispy bacon is perfect for a cozy meal! Enjoy!
Can I Use Leftover Chicken for This Recipe?
Absolutely! Leftover rotisserie chicken works great here. Just shred it and add it to the chowder for a quick and flavorful meal. You can also use grilled or poached chicken if you prefer!
What If I Don’t Have Fresh Corn?
No problem! Frozen corn is a fantastic substitute and retains great flavor. Canned corn can work too; just make sure to drain it well before adding to the chowder.
How Can I Make This Chowder Dairy-Free?
To make it dairy-free, substitute heavy cream with coconut milk or an unsweetened dairy-free cream alternative. The chowder will have a slightly different flavor but will still be delicious!
Can I Freeze Leftovers?
Yes! This chowder freezes well. Let it cool completely, then transfer to an airtight container and freeze for up to 3 months. To reheat, thaw it in the fridge overnight and warm gently on the stove.
