Chicken Corn Chowder
Enjoy a cozy bowl of Chicken Corn Chowder, a comforting and hearty one-pot meal perfect for cool days. This creamy chowder combines tender chicken, sweet corn, savory bacon, and a blend of flavorful vegetables in a silky, rich broth.
With simple prep and just 35 minutes to make, this Chicken Corn Chowder offers delicious warmth and wholesome nutrition. Each bite blends velvety broth with satisfying textures, making it a delightful go-to recipe for easy, nourishing comfort.
Essential Ingredients for Chicken Corn Chowder
- Corn kernels – Brings a naturally sweet bite, adding flavor and texture to the creamy chowder.
- Onion – Adds savory depth, rounding out the flavors with mild sweetness as it cooks.
- Potatoes – Make the soup hearty and satisfying, adding creamy texture as they soften.
- Corn starch – Helps thicken the chowder for a rich, velvety consistency.
- Cream – Adds richness, making the chowder smooth and indulgent.
- Bacon – Adds a smoky, savory element, infusing each bite with depth.
- Chicken breasts – Protein-packed, tender, and flavorful, perfect for shredding into the soup.
- Dried thyme – Brings an earthy, herbal note that complements the other ingredients.
- Chicken broth – The base for the chowder, creating a flavorful, aromatic foundation.
- Celery – Adds crunch and fresh flavor, balancing the creaminess.
- Minced garlic – Boosts the savory notes, enhancing the soup’s depth.
Easy Steps to Creamy Perfection
- Start with the Bacon: In a large pot, cook the diced bacon until crispy. This will add both flavor and texture to the chowder.
- Sauté the Veggies: Add onion and celery, cooking until golden, then stir in garlic, thyme, salt, and pepper to create a fragrant base.
- Build the Broth: Pour in the chicken broth, scraping any browned bits to boost flavor.
- Simmer with Chicken and Potatoes: Add the potatoes, corn, and chicken breasts, letting everything cook until the chicken is tender and potatoes are soft.
- Shred and Stir: Remove the chicken to shred, then return it to the pot.
- Thicken with Creamy Goodness: Mix corn starch with cream, add to the chowder, and stir until it reaches your desired thickness.
- Serve and Enjoy: Ladle the chowder into bowls and top with your choice of cheese, green onions, and extra bacon.
Pro Tips for the Best Chicken Corn Chowder
To make the chowder extra creamy, try using heavy cream, or even a mix of milk and cream if you prefer a lighter texture. For a deeper flavor, cook the bacon until extra crispy before adding the other ingredients, and don’t skip scraping the pot’s bottom after adding broth—it adds a rich, savory element. Fresh corn kernels will add a burst of sweetness, but frozen corn works perfectly well for convenience. If you enjoy a spicier kick, add a dash of cayenne or red pepper flakes when seasoning!
Storing and Reheating Leftovers
Refrigerate leftover chowder in an airtight container for up to 3 days. When reheating, warm it over low heat to keep the cream from separating; adding a splash of broth can help if it becomes too thick. For longer storage, freeze portions in individual containers for up to 2 months, defrosting in the fridge before reheating for best results.
Chicken Corn Chowder Recipe
Ingredients
- 3 cups fresh or frozen corn kernels
- 1 medium onion diced
- 4 medium potatoes diced
- 2 tablespoons corn starch
- 1 cup cream any variety
- 2 slices thick-cut bacon diced
- 2 boneless skinless chicken breasts (approximately 1 lb)
- ½ teaspoon dried thyme
- 3 cups low-sodium chicken broth
- 1 teaspoon salt
- 1 stalk celery sliced
- ¼ teaspoon black pepper
- 1 teaspoon minced garlic
- Shredded cheese green onions, and crumbled cooked bacon, for garnish as desired
Instructions
- In a large pot set over medium-high heat, cook the diced bacon until browned.
- Add the diced onion and sliced celery, stirring occasionally until the onion begins to turn golden. Add the garlic, salt, thyme, and pepper, cooking for an additional minute.
- Pour in the chicken broth, using a spoon to scrape up any browned bits from the bottom of the pot.
- Add the potatoes, corn, and whole chicken breasts, ensuring the chicken is fully submerged in the broth. Bring to a gentle simmer, then reduce heat to medium.
- Cover the pot and cook for 15-20 minutes, or until the potatoes are tender and the chicken is fully cooked. Lower the heat to low.
- Remove the chicken breasts from the pot, shred them, and return the shredded chicken to the soup.
- In a small bowl, whisk together the cream and corn starch, then gradually add this mixture to the pot, stirring until the soup thickens slightly.
- Serve hot, garnishing with shredded cheese, green onions, and crumbled bacon as desired.