This Chicken Corn Chowder is a warm and cozy dish packed with tender chicken, sweet corn, and creamy goodness. It’s like a hug in a bowl!
I love how quick and easy it is to whip up! Just toss everything in, simmer, and enjoy as it fills your kitchen with amazing smells. Perfect for chilly days! 🥣
Ingredients & Substitutions
Bacon: Bacon adds a wonderful smoky flavor to the chowder. If you’re after a healthier option, turkey bacon or smoked sausage can work well too. You can even skip it for a vegetarian version!
Onion: A medium onion is essential for a flavor base. If you don’t have one, shallots or leeks are excellent substitutes that add a nice twist.
Celery: Celery provides crunch and flavor. If you don’t have any, you could replace it with diced carrots for a slightly sweeter taste.
Bell Pepper: The red bell pepper adds color and sweetness. Feel free to mix it up with yellow or green peppers, or omit it completely if you prefer a simpler chowder.
Potatoes: Regular potatoes are great for heartiness. Russets are a good choice, but Yukon Golds will make it creamier. Sweet potatoes are a fun twist if you’re feeling adventurous!
Chicken: Using cooked chicken is a time-saver. Besides rotisserie chicken, leftover turkey works just as well. For a vegetarian chowder, consider chickpeas or tofu.
Corn: Fresh corn is sweet and tasty, but frozen corn is just as convenient and works great. Canned corn will also do in a pinch; just drain it before adding.
Half-and-Half or Cream: For a lighter option, consider using milk, or even a dairy-free version like coconut milk. Just know it may change the flavor a bit.
How Do You Ensure Your Chowder Is Creamy and Not Gritty?
To get that thick and creamy chowder, follow a couple of important steps. Using flour is key to thickening the mix. When you sprinkle it over sautéed veggies, make sure to stir it in thoroughly and let it cook for a minute to get rid of any raw taste.
- After adding the chicken broth, stir while pouring it in to prevent lumps.
- The addition of half-and-half should be done at a lower temperature—heat it gently to keep it creamy, without boiling.
These steps will help you achieve that creamy texture without any grit. Enjoy your chowder!
Chicken Corn Chowder
Ingredients You’ll Need:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 3 medium potatoes, peeled and cubed
- 2 cloves garlic, minced
- 4 cups chicken broth
- 3 cups cooked chicken breast, diced
- 3 cups fresh or frozen corn kernels
- 1 ½ cups half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- Salt and pepper, to taste
- 2 tablespoons fresh chives, chopped (for garnish)
- Optional: cayenne pepper or smoked paprika for some heat and smoky flavor
How Much Time Will You Need?
This Chicken Corn Chowder takes about 15-20 minutes to prep and around 30 minutes to cook. Total time is approximately 45-50 minutes. It’s a quick and comforting meal that will warm you right up!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crispy, about 5-7 minutes. Once crispy, use a slotted spoon to remove the bacon and set it aside on a paper towel, leaving the bacon drippings in the pot. This is where your flavor comes from!
2. Sauté the Veggies:
In the same pot with the bacon drippings, add the diced onion, celery, and red bell pepper. Sauté them together until they soften, which should take about 5-7 minutes. Stir occasionally to ensure they don’t stick to the bottom!
3. Add Potatoes and Garlic:
Next, stir in the cubed potatoes and minced garlic. Let this cook for another 1-2 minutes to release the garlic’s lovely aroma.
4. Thicken the Chowder:
Sprinkle the flour over the vegetables and stir it in thoroughly. This will help thicken your chowder later!
5. Pour in the Chicken Broth:
Gradually add the chicken broth while stirring continuously. This helps prevent any lumps from forming. Bring the mixture to a boil.
6. Simmer the Chowder:
Once boiling, reduce the heat to a simmer. Let it cook for about 15 minutes, or until the potatoes are tender.
7. Add Chicken and Corn:
After the potatoes are tender, add the diced chicken and corn kernels to the pot. Stir and cook for another 5 minutes until everything is heated through.
8. Stir in Cream:
Now, slowly stir in the half-and-half or heavy cream. Heat gently, but be careful not to let it boil!
9. Season Your Chowder:
Season the chowder with salt, pepper, and any optional spices like cayenne or smoked paprika to your liking.
10. Serve and Enjoy:
Serve the chowder hot, garnished with the crispy bacon bits and chopped fresh chives on top. Enjoy your warm and hearty Chicken Corn Chowder!
This creamy, hearty chowder is a perfect meal to enjoy on chilly days—so comforting and delicious!
Can I Use Frozen Chicken?
Yes, frozen chicken works fine! Just be sure to thaw it completely before cooking. You can do this overnight in the fridge or use the quick method of submerging it in cold water for a few hours. Make sure to cook the chicken thoroughly before adding it to the chowder.
Can I Make This Chowder Ahead of Time?
Absolutely! You can prepare the chowder a day in advance and store it in the refrigerator. Just reheat gently on the stove, adding a splash more cream or broth if it thickens up too much overnight.
What to Do with Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stove, stirring occasionally. If it’s too thick, add a bit more broth or cream to reach your desired consistency.
Can I Make This Recipe Dairy-Free?
Yes! For a dairy-free option, substitute the half-and-half or cream with coconut milk or a dairy-free creamer. No flour is required, as coconut milk tends to create a creamy texture on its own. Just ensure to adjust your seasonings accordingly!
