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If you are craving something that wraps you in warmth and comfort with every spoonful, this Creamy Chicken Corn Chowder Recipe is an absolute winner. It’s a luscious blend of tender shredded chicken, sweet bursts of corn, and hearty potatoes swimming in a rich, velvety broth made from creamy milk and heavy cream. The balanced layers of flavor—from the subtle thyme and paprika to the gentle garlic and onion base—make this chowder irresistibly satisfying and a must-try for anyone who loves a comforting, soul-soothing meal.
Ingredients You’ll Need
Don’t let the simplicity fool you—each ingredient in this recipe is a star, playing a crucial role in building the creamy texture, savory depth, and vibrant color that make this chowder so special.
- 1 lb chicken breasts (boneless, skinless), cooked and shredded: The hearty protein and main star providing texture and flavor.
- 2 tablespoons olive oil or butter: For sautéing the aromatics and lending richness.
- 1 medium onion, diced: Adds sweetness and depth when softened.
- 2 cloves garlic, minced: Offers a fragrant, savory base note.
- 3 cups chicken broth: The liquid foundation that ties all ingredients together with savory goodness.
- 2 cups whole milk: Contributes creamy body and mellows flavors.
- 1 cup heavy cream: Gives the chowder that luscious, silky finish.
- 2 medium potatoes, peeled and diced: Provides hearty substance and a slightly thickening quality.
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn): Sweet bursts that add delightful texture and color.
- 1 teaspoon dried thyme: Infuses subtle herbal warmth.
- 1/2 teaspoon paprika: Adds a gentle smoky dimension and a hint of color.
- Salt and pepper, to taste: Essential to balance and brighten all the flavors.
- 1/4 cup chopped green onions (for garnish): Fresh, vibrant crunch to finish the dish.
- 1/2 cup shredded cheddar cheese (optional, for garnish): A melty topper to enhance richness.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Build the Flavor Base
Begin by heating olive oil or butter in your pot over medium heat; this fat carries flavor and starts the magic. Toss in the diced onion and sauté until they soften and turn translucent, about 3 to 4 minutes. Then add the minced garlic and cook just until fragrant, around 30 seconds—you don’t want garlic to brown, just wake up those enticing aromas.
Step 2: Cook the Potatoes
Add the diced potatoes straight to the pot next. Pour in your chicken broth and bring everything to a gentle boil. Lower the heat and let it simmer for 10 to 12 minutes until the potatoes become tender and ready to absorb all those wonderful flavors you’ve been layering.
Step 3: Create the Creamy Base and Add Flavor
It’s time to introduce the rich elements! Pour in the whole milk and heavy cream, stirring gently to combine. Next, stir in the sweet corn, shredded chicken, thyme, paprika, and season everything with salt and pepper. Let this simmer for another 5 to 7 minutes so all the flavors mingle beautifully and the chowder thickens slightly.
Step 4: Perfect Your Chowder’s Texture
If you want the chowder extra creamy and smooth, use an immersion blender to blend a portion directly in the pot. Alternatively, blend a few cups in a separate blender and return it to the pot—either way, this step is key to achieving that silky texture that sets a spectacular cream-based chowder apart.
Step 5: Serve Warm and Inviting
Ladle your piping hot Creamy Chicken Corn Chowder Recipe into bowls, then finish with a sprinkle of chopped green onions and, if you’re feeling indulgent, a handful of shredded cheddar cheese. Serve immediately and watch smiles bloom around your table.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
Simple garnishes amplify this chowder’s appeal. Fresh chopped green onions add a delightful crunch and color contrast, while shredded cheddar cheese melts into warm ribbons of flavor. A light dusting of smoked paprika or fresh cracked pepper can also lift the dish visually and taste-wise.
Side Dishes
Classic crusty bread or buttery cornbread are perfect partners to soak up every last bit of chowder. For a lighter side, a crisp green salad with a tangy vinaigrette balances the creaminess, making your meal both hearty and fresh.
Creative Ways to Present
Serve the chowder in hollowed-out small bread bowls for a fun, rustic flair. Alternatively, top with crispy bacon bits or roasted corn kernels for texture contrast. Adding a swirl of chili oil or a dollop of sour cream can introduce surprise notes that delight the palate.
Make Ahead and Storage
Storing Leftovers
Creamy Chicken Corn Chowder Recipe keeps wonderfully in the fridge for up to 3 days. Be sure to store it in an airtight container to preserve its fresh flavors and creamy texture. Give it a good stir before reheating, as some ingredients may settle or thicken.
Freezing
This chowder freezes nicely, though cream-based soups can sometimes separate. To minimize this, cool the chowder quickly and freeze in portioned containers. When thawed, you might notice slight texture changes, but a good stir or re-blending restores much of the charm.
Reheating
Gently warm leftovers on the stove over low heat, stirring frequently to avoid scorching and to reincorporate any separated cream. Adding a splash of fresh milk during reheating can refresh the creaminess and keep the chowder luscious.
FAQs
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is a fantastic shortcut. It adds great flavor and saves you time, making your Creamy Chicken Corn Chowder Recipe even easier to prepare without sacrificing taste.
Is it possible to make this chowder dairy-free?
Yes, you can swap whole milk and heavy cream for coconut milk or a blend of almond milk with a bit of thickener like cashew cream. The texture and flavors will be a bit different but still delicious and comforting.
Can I add other vegetables to the chowder?
Definitely! Diced carrots, celery, or bell peppers work well and add more nutrients and color. Just be sure to sauté or cook them until tender along with the onions for the best flavor integration.
How do I make the chowder thicker?
If you prefer a thicker chowder, partially blending more of the soup helps. You can also add a tablespoon of flour or cornstarch mixed with a little cold water before adding the milk and cream, stirring until it thickens.
Can this recipe be adapted for slow cooking?
Yes! Sauté onions and garlic first, then add all ingredients (except milk and cream) into a slow cooker. Cook on low for 4-6 hours. Stir in milk and cream at the end and warm through before serving.
Final Thoughts
There’s something truly rewarding about serving a big pot of this Creamy Chicken Corn Chowder Recipe to friends or family. The harmony of flavors and that velvety texture make it not just a meal but a comforting experience. Give it a try and see how this humble recipe becomes an instant favorite in your recipe rotation!
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Creamy Chicken Corn Chowder Recipe
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
This hearty Chicken Corn Chowder combines tender shredded chicken, sweet corn, and creamy potatoes in a rich broth flavored with thyme and paprika. Perfect for a comforting meal, this chowder is smoothened to your liking with a partial blend and garnished with fresh green onions and optional cheddar cheese.
Ingredients
Chicken and Dairy
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1/4 cup chopped green onions (for garnish)
Liquids and Seasonings
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare aromatics: Heat olive oil or butter in a large pot over medium heat. Sauté diced onion for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Cook potatoes: Stir in diced potatoes, pour in chicken broth, and bring to a boil. Reduce heat and simmer for 10-12 minutes until the potatoes are tender.
- Add remaining ingredients: Stir in whole milk, heavy cream, sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Simmer for 5-7 minutes to allow flavors to meld.
- Blend chowder: Use an immersion blender to partially blend the chowder for a creamier texture, or transfer a portion to a blender and return it to the pot once blended.
- Serve: Ladle the chowder into bowls, garnish with chopped green onions and optional shredded cheddar cheese, then serve warm and enjoy.
Notes
- You can substitute frozen corn for canned corn if preferred; just adjust the cooking time accordingly.
- For a lighter option, use low-fat milk instead of whole milk and omit the heavy cream.
- Partial blending helps create a creamy texture while retaining some chunks for added heartiness.
- This chowder freezes well; reheat gently on the stovetop to avoid curdling.
- Cook chicken breasts ahead of time by boiling or baking to save prep time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
