This chicken corn chowder is the epitome of comfort food, blending tender chicken, sweet corn, and creamy broth into a hearty dish that’s perfect for any occasion. Whether you’re cooking for family or entertaining guests, this chowder is sure to impress. With its rich flavors and satisfying texture, it’s a dish that warms both the heart and the soul.
Ingredients
– 2 cups cooked chicken, shredded
– 2 cups corn (fresh, frozen, or canned)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, peeled and diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon thyme
– Salt and pepper to taste
– Chopped chives for garnish
Servings and Cooking Time
This recipe serves 4-6 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
For one serving (approximately 1.5 cups), this chowder contains about 350 calories, 20g protein, 15g fat, 40g carbohydrates, 5g fiber, and 10g sugars.
Step-by-Step Cooking Process
1. In a large pot, sauté the diced onion and minced garlic in a bit of oil until translucent. 2. Add the diced potatoes and cook for about 5 minutes. 3. Pour in the chicken broth and bring to a boil. 4. Reduce heat and simmer until potatoes are tender, about 15 minutes. 5. Stir in the corn and shredded chicken. 6. Add the thyme, salt, and pepper to taste. 7. Pour in the heavy cream and stir well. 8. Let simmer for another 5-10 minutes to meld the flavors. 9. Adjust seasoning if necessary. 10. Serve hot, garnished with chopped chives. 
Alternative Ingredients
You can substitute heavy cream with half-and-half or coconut milk for a lighter option. For a vegetarian version, use vegetable broth and omit the chicken, adding extra vegetables instead.
Serving and Pairings
This chowder pairs beautifully with crusty bread or a fresh green salad. You can also serve it with crackers for added crunch.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. The chowder can be frozen for up to 2 months, but the texture may change slightly upon thawing.
Cooking Mistakes
- Not sautéing the onions and garlic, which adds depth of flavor.
- Overcooking the potatoes, making them too mushy.
- Under-seasoning; always taste and adjust seasoning.
- Using too high heat when adding cream, which can cause it to curdle.
- Skipping the thyme; it enhances the overall flavor.
- Not letting the chowder sit before serving to allow flavors to meld.
- Using canned corn without rinsing, which can make it too salty.
Helpful Tips
- For extra sweetness, use fresh corn off the cob.
- Make it a one-pot meal by adding vegetables like carrots or bell peppers.
- Garnish with crispy bacon for added flavor.
- Consider using rotisserie chicken for a quicker prep time.
- Adjust the thickness by adding more or less cream.
FAQs
Can I make chicken corn chowder ahead of time?
Yes, you can prepare the chowder ahead of time. Just store it in the refrigerator and reheat it when ready to serve. The flavors will actually enhance overnight.
Is this recipe suitable for freezing?
Yes, this chowder freezes well. Allow it to cool completely before transferring it to airtight containers. It can be frozen for up to 2 months.
Can I use frozen corn in this recipe?
Absolutely! Frozen corn works perfectly in this chowder and saves prep time. Just add it directly to the pot during cooking.
What if I don’t have heavy cream?
If you don’t have heavy cream, you can use half-and-half or milk. For a dairy-free option, coconut milk is a great alternative.
How can I make this chowder spicier?
You can add diced jalapeños or a pinch of cayenne pepper to give your chowder a spicy kick. Adjust according to your heat preference.
Conclusion
This chicken corn chowder recipe is a delightful blend of flavors and textures that is sure to become a family favorite. With its creamy consistency and the comforting taste of chicken and corn, it’s perfect for any meal. Enjoy it hot, and don’t forget to share with loved ones!
Chicken Corn Chowder
Ingredients
- 2 cups cooked chicken shredded
- 2 cups corn fresh, frozen, or canned
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes peeled and diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme
- Salt and pepper to taste
- Chopped chives for garnish
Instructions
- Sauté the diced onion and minced garlic in a pot until translucent.
- Add the diced potatoes and cook for about 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in the corn and shredded chicken.
- Add thyme, salt, and pepper to taste.
- Pour in the heavy cream and stir well.
- Let simmer for another 5-10 minutes to meld the flavors.
- Adjust seasoning if necessary.
- Serve hot, garnished with chopped chives.
Nutrition
