The Heart of the Chowder: Ingredients
What you’ll need to gather:
- Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- Bacon: 6 slices, cooked and crumbled
- Onion: 1 medium, chopped
- Celery: 2 stalks, chopped
- Garlic: 2 cloves, minced
- Chicken Broth: 6 cups
- Potatoes: 2 medium, peeled and diced
- Corn: 2 cups frozen or fresh corn kernels
- Heavy Cream: 1 cup
- Butter: 2 tablespoons
- All-Purpose Flour: 2 tablespoons
- Salt and Pepper: To taste
- Optional Garnish: Fresh chives, parsley, or a dollop of sour cream
Let’s Get Cooking: Step-by-Step Instructions
Getting Started:
- Cook the Bacon: Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
Building the Flavor Base:
- Sauté the Aromatics: Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
Creating the Chowder:
- Make a Roux: Melt the butter in the pot with the vegetables. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux. This will help thicken the chowder.
- Add the Broth: Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Cook the Chicken and Potatoes: Add the diced potatoes and chicken to the pot. Simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
Finishing Touches:
- Add the Corn: Stir in the corn and cook for another 5 minutes, or until heated through.
- Cream It Up: Reduce the heat to low and stir in the heavy cream. Be careful not to boil the chowder after adding the cream, as it can curdle.
- Season to Perfection: Season with salt and pepper to taste.
- Serve and Enjoy: Ladle the Chicken Corn Chowder into bowls, garnish with crumbled bacon, fresh chives or parsley, and a dollop of sour cream, if desired.
Pro Tips for the Perfect Chowder
Avoiding a Curdled Cream Situation:
Nobody wants a curdled chowder! The trick is to make sure the heat is low when you add the heavy cream. Avoid boiling the chowder after adding the cream. If you’re worried, you can temper the cream by whisking a little of the hot broth into the cream before adding it to the pot.
Thickening the Chowder:
If you prefer a thicker chowder, you can mash some of the potatoes against the side of the pot. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the chowder during the last few minutes of cooking.
Making it Ahead:
Chicken Corn Chowder is a great make-ahead meal! The flavors actually meld and improve over time. Just store it in an airtight container in the refrigerator for up to 3 days. When reheating, gently warm it over low heat, stirring occasionally. You might need to add a splash of broth or water to thin it out if it becomes too thick.
Variations to Make it Your Own
Spicy Kick:
If you like a little heat, add a pinch of cayenne pepper or a dash of hot sauce to the chowder. You could also sauté a diced jalapeño with the onion and celery.
Smoked Paprika:
For a smoky flavor, add a teaspoon of smoked paprika to the chowder while it’s simmering.
Cheesy Goodness:
Stir in a cup of shredded cheddar cheese during the last few minutes of cooking for a cheesy twist. Just make sure the heat is low to prevent the cheese from clumping.
Add Some Greens:
Stir in a cup of chopped spinach or kale during the last few minutes of cooking for added nutrients and flavor.
What to Serve With Your Chowder
Chicken Corn Chowder is delicious on its own, but it’s even better with a few accompaniments. Try serving it with:
- Crusty bread or crackers for dipping
- A side salad with a light vinaigrette
- Grilled cheese sandwiches
Other Soup Recipes You’ll Love
If you’re a soup lover like me, you’ll definitely want to try some of my other favorite soup recipes. For a comforting and creamy option, check out Slow Cooker Keto Chicken Cream Cheese Soup. Or, if you’re in the mood for something extra special, try the Marry Me Chicken Soup – it’s guaranteed to impress! You might also enjoy a bowl of Chicken Tortellini Soup for a hearty and flavorful meal. And for a Southwestern kick, give Crockpot Chicken Tortilla Soup a try. Looking for an alternative version of the Marry Me soup? Try this Marry Me Chicken Soup! Finally, for another variation of chowder, check out Creamiest Crockpot Chicken Chowder.
Why This Recipe Works
This Chicken Corn Chowder recipe is a winner because it’s easy to make, packed with flavor, and incredibly versatile. The combination of sweet corn, savory chicken, and creamy broth is simply irresistible. Plus, it’s a great way to use up leftover chicken or vegetables. Whether you’re looking for a quick weeknight dinner or a comforting weekend meal, this chowder is sure to satisfy.
Storing Leftover Chowder
Got leftovers? Lucky you! To store your Chicken Corn Chowder, let it cool completely before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally, or in the microwave. You may need to add a splash of broth or water to thin it out if it becomes too thick.
Freezing Chicken Corn Chowder
While this chowder is best fresh, you can freeze it for longer storage. Keep in mind that the texture of the potatoes may change slightly after freezing. To freeze, let the chowder cool completely. Portion it into freezer-safe containers or bags, leaving some room for expansion. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Enjoy Your Homemade Chicken Corn Chowder!
There you have it – a simple, delicious, and comforting Chicken Corn Chowder recipe that’s sure to become a family favorite. So grab your pot, gather your ingredients, and get ready to enjoy a warm and satisfying bowl of homemade goodness. Happy cooking!
How can I prevent my Chicken Corn Chowder from curdling when adding the heavy cream?
To avoid curdling, ensure the heat is on low when adding the heavy cream and avoid boiling the chowder afterwards. You can also temper the cream by whisking a little of the hot broth into it before adding it to the pot.
What are some ways to thicken the Chicken Corn Chowder if it’s not thick enough?
You can thicken the chowder by mashing some of the potatoes against the side of the pot. Alternatively, you can mix a tablespoon of cornstarch with a tablespoon of cold water to create a slurry, then whisk it into the chowder during the last few minutes of cooking.
Can I make this Chicken Corn Chowder ahead of time, and how should I store it?
Yes, Chicken Corn Chowder is great to make ahead! Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat, stirring occasionally, adding a splash of broth or water if it becomes too thick.
Can I freeze this chowder, and will it affect the texture?
Yes, you can freeze the chowder for up to 2 months, but the texture of the potatoes may change slightly after freezing. Cool completely, portion into freezer-safe containers or bags, leaving room for expansion, and thaw overnight in the refrigerator before reheating.
Easy Chicken Corn Chowder
Equipment
- Large pot or Dutch oven
- Slotted spoon
- Knife
- Cutting board
- Measuring cups and spoons
- Whisk
- Ladle
Ingredients
- 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
- 6 slices bacon, cooked and crumbled
- 1 medium onion, chopped
- 2 stalks celery, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 2 medium potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- Salt to taste
- Pepper to taste
- Optional garnish: Fresh chives, parsley, or a dollop of sour cream
Instructions
- Cook the bacon in a large pot or Dutch oven over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease in the pot.
- Add the chopped onion and celery to the pot with the bacon grease. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
- Melt the butter in the pot with the vegetables. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot. Bring to a simmer.
- Add the diced potatoes and chicken to the pot. Simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.
- Stir in the corn and cook for another 5 minutes, or until heated through.
- Reduce the heat to low and stir in the heavy cream. Be careful not to boil the chowder after adding the cream.
- Season with salt and pepper to taste.
- Ladle the Chicken Corn Chowder into bowls, garnish with crumbled bacon, fresh chives or parsley, and a dollop of sour cream, if desired.
