Imagine a bowl filled with creamy, comforting goodness, studded with tender chicken, sweet corn, and savory bacon. This chicken corn chowder recipe delivers that exact experience, a symphony of flavors and textures that will warm you from the inside out.
Inspired by classic chowders but with a modern twist, this recipe is surprisingly easy to make. We’ll walk you through each step, ensuring a foolproof result every time. Looking for more comforting soup recipes? Check out our other options!
The secret to an amazing chicken corn chowder lies in the quality of the ingredients and a few key techniques, which we’ll be exploring in detail. Get ready to create a meal that’s both satisfying and impressive.
Quick Overview: Making Your Chicken Corn Chowder
Want to dive right in? This quick overview gives you the essential information to get started making your chicken corn chowder.
Key Recipe Facts:
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Servings: 6 servings
- Cook bacon until crisp and set aside.
- Sauté vegetables until softened.
- Make a roux with flour and broth.
- Simmer with potatoes, chicken, and corn until tender.
- Puree half the soup, then add chicken and bacon back in.
Now that you have the quick view, let’s gather those ingredients!
Gathering Your Ingredients: What You’ll Need
Before we dive into creating this comforting chicken corn chowder, let’s gather all the necessary ingredients. A well-prepared cook has all the items measured and ready to go, ensuring a smooth and enjoyable cooking experience.
Here’s a breakdown of what you’ll need to create this flavorful dish:
The Full Shopping List
- 6 strips of uncooked bacon cut into pieces
- 3 Tablespoons of unsalted butter
- 1 medium yellow onion diced (about 1 cup)
- 1 red pepper diced (about 1 cup)
- 1 Tablespoon of jalapeno, seeds and ribs removed, diced
- 1 1/2 Tablespoons of minced garlic
- 1/4 cup (30 g) of all-purpose flour
- 1 teaspoon of table salt, plus more as needed/to taste
- 3/4 teaspoon of ground black pepper
- 3/4 teaspoon of smoked paprika
- 1/2 teaspoon of dry ground mustard
- 4 cups (946 ml) of chicken broth
- 1 cup (236 ml) of water
- 1 cup (236 ml) of whole milk
- 1 cup (236 ml) of heavy cream
- 1 lb of Gold potatoes diced into 1” cubes (You do not need to peel, but do remove any shoots)
- 1 lb of boneless skinless chicken breast or mix of breast and thighs (Raw. Or use precooked, shredded or diced chicken instead.)
- 2 1/2 cups of sweet corn fresh, frozen, or canned (If frozen, no need to thaw. If canned, drain before using.)
- Desired toppings: We enjoy this chicken corn chowder plain but also like corn chips, Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese, and more!
With all your ingredients prepped and ready, you’re all set to move on to the expert tips and tricks that will elevate your chicken corn chowder to the next level.
Expert Tips: The Secrets to Seriously Creamy Chowder
Crafting the perfect chicken corn chowder is more than just following a recipe; it’s about understanding the nuances of each ingredient and technique. These expert tips will guide you toward achieving a seriously creamy and flavorful chowder every time.
Mastering the Perfect Consistency
A smooth, lump-free chowder starts with the roux. Be sure to cook the flour for about 30 seconds after it’s absorbed the fat. This toasts the flour, removing any raw flavor and improving its thickening power.
The ratio of milk to heavy cream impacts the final richness. Adjust the amounts to suit your preference; more cream will result in a richer, more decadent chowder, while more milk will lighten it up.
Pro-Tip: An immersion blender is your secret weapon for achieving that signature creamy texture. Pureeing approximately half of the soup adds body and thickness without making it completely smooth. Be careful not to scorch the bottom of the pot while pureeing; lift the immersion blender occasionally.
The Ultimate Guide to Chicken: Choosing the Best for Your Chowder
The choice between raw and rotisserie chicken significantly affects the final flavor. Starting with raw chicken, like boneless skinless breasts or a mix of breasts and thighs, allows the chicken to infuse its flavor into the broth as it simmers. Conversely, rotisserie chicken offers convenience and a deeper, already-cooked flavor.
If using raw chicken, ensure it’s fully cooked before removing it to shred or dice. Pre-cooked chicken can be added towards the end to prevent it from drying out.
Corn: Fresh, Frozen, or Canned? A Deep Dive
Each type of corn offers a unique flavor and texture profile. Fresh corn delivers the sweetest and most vibrant flavor, but it requires a bit of extra prep.
Frozen corn is a convenient alternative. Just toss it in straight from the freezer, no thawing needed.
Canned corn is the quickest option, but be sure to drain it well to avoid excess liquid in your chowder. Consider roasting fresh corn to intensify the sweetness before adding it to the pot.
With these tips in mind, you’re well-equipped to create a truly exceptional chicken corn chowder. Next, let’s get cooking with some easy-to-follow instructions.
Let’s Cook: Your Easy-to-Follow Instructions
Now that you’ve gathered all your ingredients, it’s time to bring this chicken corn chowder to life! Each step is designed to be straightforward and simple, ensuring a smooth cooking process and a delicious final result.
Follow along, and you’ll have a pot of creamy, comforting chowder simmering on your stovetop in no time.
Crisp Up the Bacon
Place the 6 strips of uncooked bacon, cut into pieces, in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon to a paper towel-lined plate and set aside. This will keep it crisp for later.
Sauté the Vegetables
Drain all but approximately 2 Tablespoons of bacon grease from the pot. This infuses the vegetables with that wonderful smoky bacon flavor. Add the 3 Tablespoons butter and cook until melted.
Add the 1 medium diced yellow onion, 1 diced red pepper, and 1 Tablespoon diced jalapeno (seeds and ribs removed for milder heat). Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
Add the 1 1/2 Tablespoons minced garlic and cook until fragrant, about 30 seconds.
Make the Roux
Sprinkle 1/4 cup all-purpose flour over the vegetables and stir until it’s fully absorbed, creating a roux. Cook for another 30 seconds to lightly toast the flour. This is key to thickening the chowder and preventing a pasty taste. Toasting the flour also helps prevent lumps; check out our expert tips for more guidance!
Add the Liquids and Aromatics
Stir in 1 teaspoon table salt, 3/4 teaspoon ground black pepper, 3/4 teaspoon smoked paprika, and 1/2 teaspoon dry ground mustard. Slowly whisk in 4 cups chicken broth until everything is completely combined, ensuring a smooth base for the chowder.
Simmering the Chowder
Add 1 cup water, 1 cup whole milk, 1 cup heavy cream, 1 lb Gold potatoes diced, 1 lb raw chicken (breast or mix of breast and thighs), and 2 1/2 cups sweet corn to the pot. Bring the mixture to a boil, then reduce heat and cook until the potatoes are tender and the chicken is cooked through.
Puree and Finish
Once the chicken is cooked through, remove it to a plate and shred or dice. Set it aside and keep it warm, covered with foil.
Use an immersion blender to puree approximately half of the soup. This creates a creamy texture while still leaving some chunks for heartiness.
After pureeing, return the shredded chicken to the pot. Stir the reserved bacon back into the pot. Taste-test the soup, adding more salt and pepper as needed to adjust the seasoning.
Serve and Enjoy!
Serve the chicken corn chowder warm with your desired toppings!
With the chowder ready, why not explore some creative twists to elevate your bowl even further?
Creative Twists: Elevate Your Chicken Corn Chowder
Spice It Up!
If you like a bit of heat, there are several ways to add it to this chowder. Increase the amount of jalapeno, or use a hotter pepper like serrano. A pinch of cayenne pepper or a dash of your favorite hot sauce will also do the trick. For an extra layer of flavor, consider using chili-infused oil to sauté the vegetables.
Veggie Boost
Feel free to add other vegetables to the mix. Diced carrots, celery, or zucchini would all be delicious additions. Consider adding some leafy greens like spinach or kale towards the end of cooking; just stir them in until they wilt. You can also add some mushrooms for an earthy flavor.
Protein Power
While this recipe calls for chicken, you could easily substitute or add other proteins. Diced ham, shredded turkey, or even crumbled sausage would be fantastic. For a seafood twist, consider adding shrimp or crabmeat during the last few minutes of cooking.
Now you have a few options to really make this recipe your own. Next up, let’s dive into some common questions.
Can I use frozen corn?
Yes, you can absolutely use frozen corn! There’s no need to thaw it before adding it to the chowder; just toss it in directly with the other ingredients.
What is a substitute for heavy cream in corn chowder?
For a lighter version, you can substitute the heavy cream with an equal amount of whole milk or half-and-half. The chowder will be less rich, but still delicious.
Does chicken corn chowder freeze well?
Freezing chicken corn chowder is possible, but be aware that the dairy can sometimes separate. For the best results, cool the chowder completely, then freeze it in an airtight container for up to 3 months. Reheat gently on the stovetop, stirring frequently.
What goes well with chicken corn chowder?
Chicken corn chowder is delicious on its own, but also pairs well with toppings like crumbled bacon, chopped green onions, shredded cheddar cheese, or a side of crusty bread or cornbread.
Did You Make This? Let Us Know!
We’d love to hear how your chicken corn chowder turned out! Did you add any creative twists of your own?
Leave a rating and comment below to share your experience and help other chowder enthusiasts. We can’t wait to see your culinary creations!
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Creamy Chicken Corn Chowder
Equipment
- Large pot or Dutch oven
- Immersion blender
Ingredients
Bacon
- 6 strips uncooked bacon cut into pieces
Butter and Aromatics
- 3 Tablespoons unsalted butter
- 1 medium yellow onion diced
- 1 cup red pepper diced
- 1 Tablespoon jalapeno seeds and ribs removed, diced
- 1 1/2 Tablespoons minced garlic
Roux and Spices
- 1/4 cup all-purpose flour
- 1 teaspoon table salt plus more as needed/to taste
- 3/4 teaspoon ground black pepper
- 3/4 teaspoon smoked paprika
- 1/2 teaspoon dry ground mustard
Liquids and Core Ingredients
- 4 cups chicken broth
- 1 cup water
- 1 cup whole milk
- 1 cup heavy cream
- 1 lb Gold potatoes diced into 1” cubes
- 1 lb boneless skinless chicken breast or mix of breast and thighs Raw. Or use precooked, shredded or diced chicken instead.
- 2 1/2 cups sweet corn fresh, frozen, or canned (If frozen, no need to thaw. If canned, drain before using.)
Optional Toppings
- corn chips or Fritos, or crackers, scallions/green onions, additional jalapeno, cilantro, shredded cheddar cheese
Instructions
Crisp Up the Bacon
- Place the 6 strips of uncooked bacon, cut into pieces, in a large pot or Dutch oven. Turn the heat to medium and cook until the bacon is crisp. Remove the bacon to a paper towel-lined plate and set aside. This will keep it crisp for later.
Sauté the Vegetables
- Drain all but approximately 2 Tablespoons of bacon grease from the pot. This infuses the vegetables with that wonderful smoky bacon flavor. Add the 3 Tablespoons butter and cook until melted.
- Add the 1 medium diced yellow onion, 1 diced red pepper, and 1 Tablespoon diced jalapeno (seeds and ribs removed for milder heat). Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the 1 1/2 Tablespoons minced garlic and cook until fragrant, about 30 seconds.
Make the Roux
- Sprinkle 1/4 cup all-purpose flour over the vegetables and stir until it’s fully absorbed, creating a roux. Cook for another 30 seconds to lightly toast the flour. This is key to thickening the chowder and preventing a pasty taste. Toasting the flour also helps prevent lumps; check out our expert tips for more guidance!
Add the Liquids and Aromatics
- Stir in 1 teaspoon table salt, 3/4 teaspoon ground black pepper, 3/4 teaspoon smoked paprika, and 1/2 teaspoon dry ground mustard. Slowly whisk in 4 cups chicken broth until everything is completely combined, ensuring a smooth base for the chowder.
Simmering the Chowder
- Add 1 cup water, 1 cup whole milk, 1 cup heavy cream, 1 lb Gold potatoes diced, 1 lb raw chicken (breast or mix of breast and thighs), and 2 1/2 cups sweet corn to the pot. Bring the mixture to a boil, then reduce heat and cook until the potatoes are tender and the chicken is cooked through.
Puree and Finish
- Once the chicken is cooked through, remove it to a plate and shred or dice. Set it aside and keep it warm, covered with foil.
- Use an immersion blender to puree approximately half of the soup. This creates a creamy texture while still leaving some chunks for heartiness.
- After pureeing, return the shredded chicken to the pot. Stir the reserved bacon back into the pot. Taste-test the soup, adding more salt and pepper as needed to adjust the seasoning.
Serve and Enjoy!
- Serve the chicken corn chowder warm with your desired toppings!
Notes
Spice It Up!
If you like a bit of heat, there are several ways to add it to this chowder. Increase the amount of jalapeno, or use a hotter pepper like serrano. A pinch of cayenne pepper or a dash of your favorite hot sauce will also do the trick. For an extra layer of flavor, consider using chili-infused oil to sauté the vegetables.
Veggie Boost
Feel free to add other vegetables to the mix. Diced carrots, celery, or zucchini would all be delicious additions. Consider adding some leafy greens like spinach or kale towards the end of cooking; just stir them in until they wilt. You can also add some mushrooms for an earthy flavor.
Protein Power
While this recipe calls for chicken, you could easily substitute or add other proteins. Diced ham, shredded turkey, or even crumbled sausage would be fantastic. For a seafood twist, consider adding shrimp or crabmeat during the last few minutes of cooking.