There’s something about a bowl of warm chowder on a cool evening that feels like a gentle hug from the inside. I remember the first time I made this Chicken and Corn Chowder; the smell of butter sizzling with onions and garlic instantly transformed my whole kitchen. The subtle sweetness of corn mingled with tender chicken and soft potatoes created a cozy, satisfying experience that lingered long after the last spoonful.
It was a quiet night, the kind that invites slowing down. As I ladled the creamy chowder into my favorite mug, I noticed how the steam curled up, carrying hints of thyme and smoked paprika. The first bite was comforting—rich and flavorful but familiar, like a warm blanket draped around me. Cooking it brought a simple joy, turning everyday ingredients into a meal that felt special without any fuss.
- Rich and creamy texture that comforts on cold days
- Hearty with tender chicken, sweet corn, and soft potatoes
- Balanced blend of herbs and spices adds depth without overpowering
- Perfect for meal prep or a quick dinner any night of the week
- Easy to customize for your family’s taste preferences
Even if you’re new to chowders, this one won’t overwhelm. It’s forgiving, inviting you to stir, taste, and adjust as you go. If you have leftovers, reheating it gently keeps all the flavors just right—ready to warm you up again.
Print
Chicken and Corn Chowder
- Total Time: 50 minutes
- Yield: 6 1x
Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, potatoes, and a flavorful blend of herbs and spices. Perfect for a comforting meal any day of the week.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 medium celery stalks, diced
3 medium red potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded or diced
3 cups fresh corn kernels (or frozen, thawed)
1 teaspoon dried thyme
1 teaspoon dried parsley
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
1 cup whole milk
1 cup heavy cream
2 tablespoons all-purpose flour
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the diced potatoes and cook for an additional 2 minutes.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover, and simmer for 15 minutes or until the potatoes are tender.
In a small bowl, whisk together the flour with a few tablespoons of the milk until smooth to create a slurry.
Add the shredded chicken, corn kernels, dried thyme, dried parsley, smoked paprika, black pepper, and salt to the pot. Stir to combine.
Slowly stir in the remaining milk and the heavy cream, then add the flour slurry while stirring constantly.
Cook the chowder over medium heat, stirring frequently, until it thickens, about 5-7 minutes.
Taste and adjust seasoning with additional salt and pepper if needed.
Remove from heat and serve hot.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
FAQ
Can I make this chowder ahead of time? Absolutely. It’s great for meal prep and tastes even better the next day after the flavors meld.
Is it possible to freeze the chowder? It’s best to avoid freezing once cream has been added because the texture can separate. Instead, freeze the base without cream and add fresh cream when reheating.
Can I substitute the chicken with another protein? Yes, feel free to use turkey or even a plant-based protein if you prefer.
What if I don’t have fresh corn? Frozen corn works wonderfully and is just as sweet once thawed.
How thick should the chowder be? It should be creamy and thick enough to coat a spoon but still spoonable and not too dense.
This Chicken and Corn Chowder brings a little warmth to your table, no matter the season. Don’t hesitate—give it a try and see how quickly it becomes a comforting staple in your kitchen.