This Chicken Corn Chowder is a warm and creamy soup that brings comfort in every spoonful. With tender chicken, sweet corn, and a hint of spices, it’s simply yummy!
On chilly days, this chowder is my go-to. I love how quick and easy it is to whip up, and it pairs perfectly with some crusty bread. Who doesn’t love a cozy bowl of soup? 🥣
Key Ingredients & Substitutions
Cooked Chicken: You can use rotisserie chicken for convenience. Shredding leftovers works perfectly too. If you’re vegetarian, try using diced tofu or a plant-based chicken substitute.
Bacon: This adds a savory depth to the chowder. If you’re looking for a healthier option, turkey bacon works well, or you can skip it altogether and use a touch of smoked paprika for flavor.
Heavy Cream: For a lighter option, half-and-half or whole milk can be used instead. For non-dairy options, coconut cream or almond milk gives a nice creaminess.
Potatoes: Yukon Gold potatoes add creaminess, but any variety will do. You can also replace potatoes with frozen cauliflower for a low-carb option.
How Do You Perfectly Sauté Onions and Garlic?
Sautéing onions and garlic is key for building flavor. Here’s how to do it right:
- Use medium heat to prevent burning. Add oil or butter, then the onions.
- Cook until onions are translucent (about 3-5 minutes). Stir occasionally so they cook evenly.
- Add garlic last. It cooks faster and can burn easily—just sauté for another minute until fragrant!
Following these tips ensures a flavorful base for your chowder!
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 2 cups cooked chicken breast, diced or shredded
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 3 cups fresh or frozen corn kernels
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and black pepper to taste
For the Garnish:
- Fresh chives or parsley, chopped
How Much Time Will You Need?
Preparation time is about 10 minutes, and cooking takes around 30 minutes. So, you’ll have a delicious Chicken Corn Chowder ready in about 40 minutes!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. This will take about 5-7 minutes. Remove the crispy bacon pieces and set them aside, but leave the bacon fat in the pot. This adds amazing flavor to your chowder.
2. Sauté Onions and Garlic:
Add butter to the bacon fat in the pot. Once it’s melted, add the chopped onion and minced garlic, sautĂ©ing until the onion becomes translucent and fragrant—about 3-5 minutes. Remember to stir occasionally!
3. Add Potatoes and Corn:
Next, add the diced potatoes and corn kernels to the pot. Stir the mixture and let it cook for another couple of minutes. This helps to combine the flavors
4. Pour in the Chicken Broth:
Now, pour in the chicken broth and bring everything to a boil. Once boiling, reduce the heat to a simmer and cook until the potatoes are tender. This should take about 15 minutes.
5. Heat Through the Chicken:
Stir in the cooked chicken breast, dried thyme, salt, and pepper. Let the chowder heat through for another 5 minutes.
6. Add the Cream:
Reduce the heat further and gently stir in the heavy cream. Be careful not to let it boil after adding the cream, as this can cause curdling. Just warm it through until nice and creamy!
7. Final Touch:
Taste your chowder and adjust the seasoning as needed—add more salt or pepper if desired.
8. Serve and Enjoy:
Serve the chowder hot in bowls, garnished with the crispy bacon pieces and a sprinkle of fresh chopped chives or parsley on top. Dig in and enjoy this hearty, creamy, and comforting Chicken Corn Chowder!
img src=”https://panperfected.com/wp-content/uploads/2025/09/chicken-corn-chowder.webp” alt=””>
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken! Just make sure to thaw it completely before cooking. You can thaw it overnight in the fridge or for a quicker method, submerge it in cold water in a sealed plastic bag until thawed. After thawing, cook it thoroughly before adding it to the chowder.
Can I Make This Chowder Vegetarian?
Absolutely! To make a vegetarian version, omit the bacon and chicken, and replace the chicken broth with vegetable broth. You can also add more vegetables like bell peppers or zucchini for extra flavor and texture.
What’s the Best Way to Store Leftovers?
Store any leftover chowder in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove over low heat, stirring occasionally. If the chowder thickens while stored, simply add a little broth or milk to bring it back to the desired consistency.
Can I Add Extra Vegetables?
Definitely! This chowder is versatile. You can add diced carrots, celery, or even spinach for added nutrients. Just make sure to adjust cooking times accordingly to ensure all vegetables are tender when the chowder is ready.
