“`
This creamy chicken and corn chowder is a warm hug in a bowl! It’s filled with tender chicken, sweet corn, and a splash of milk, making it super comforting on chilly days.
Honestly, who can resist a chowder that’s both hearty and delicious? I always feel like a chef when I serve this up. It’s a great way to sneak in some veggies too!
I love making this chowder for family dinners. It’s easy to whip up and always brings smiles. Plus, it pairs perfectly with some crusty bread for dipping!
“`
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts keep this chowder lean. If you prefer, you can use chicken thighs for more flavor or even leftover rotisserie chicken. Just add it at the end to heat through.
Heavy Cream: This makes the chowder creamy and rich. If you want a lighter option, you can substitute half-and-half or coconut milk for a dairy-free version.
Frozen Corn: Frozen corn is super convenient; just toss it in. If you’re using fresh corn, it would be delightful! Simply cut it off the cob and add it in at the same time as the frozen corn.
Potatoes: I love using Yukon Gold for their creamy texture, but Russet or red potatoes work too. If you want a low-carb option, try cauliflower or sweet potatoes for a twist.
Smoked Paprika: This adds a nice touch of flavor. If you don’t have it, regular paprika is fine, or omit it if you prefer a subtler taste. A touch of cayenne can give some heat, too, if you like things spicy!
How Do I Make Sure My Potatoes Are Tender?
Cooking the potatoes just right is key to a great chowder. Here’s how to ensure they get perfectly tender:
- Cut the potatoes into small, uniform pieces. This helps them cook evenly.
- After adding the potatoes to the pot with chicken broth, bring it to a boil first. This ensures they start cooking quickly.
- Simmer on low for about 15 minutes, checking for tenderness by poking them with a fork. If they break apart easily, they’re ready!
Making sure to give them a light poke helps avoid overcooking. If you find they are a bit underdone, you can always let them simmer a little longer with the corn and cream.
Deliciously Creamy Chicken and Corn Chowder
What You’ll Need:
For the Chowder:
- 1 lb (450g) boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup frozen corn (or fresh corn, if you have it!)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1/2 cup celery, diced
- 1/2 cup carrots, diced
- 1 tsp dried thyme
- 1/2 tsp smoked paprika (optional, but adds a wonderful flavor)
- Salt and pepper to taste
For Garnish:
- 4 slices bacon, cooked and crumbled
- Chopped green onions
Other:
- 2 tbsp olive oil or butter
How Much Time Will You Need?
You’re looking at about 10 minutes for prep time and around 30-40 minutes for cooking. So, in about an hour, you’ll have a warm, comforting pot of chowder to enjoy. Perfect for cozy nights!
Instructions:
Let’s dive in! Start by heating your olive oil or butter in a large pot over medium heat. Once it’s nice and warm, toss in the diced onion, celery, and carrots. Cook these little guys until they’ve softened up a bit, which should take about 5-7 minutes. They’ll smell amazing!
Next, add the minced garlic, stirring it in and allowing it to cook for just another minute. You want that great garlic aroma to fill your kitchen!
Now it’s time for the star of the chowder—the potatoes! Stir them in along with the chicken broth, thyme, smoked paprika, salt, and pepper. Bring this delicious mixture to a boil, then reduce the heat and let it simmer until the potatoes are tender, which should take about 15 minutes.
While the soup is bubbling happily, you can cook the chicken. If you prefer, you can poach it right in the broth for extra flavor, or cook it in a separate pan until it’s no longer pink in the center (about 10-15 minutes). Once cooked, shred the chicken and set it aside for later.
Once your potatoes are fork-tender, it’s time to stir in the corn and the heavy cream. Let the chowder simmer for an extra 5-10 minutes. This is where the magic happens—creamy goodness!
Finally, return that beautiful shredded chicken back into the pot. Give everything a good stir, and taste—adjust the seasoning if you think it needs a little something extra.
Serve your chowder hot, garnished with crispy crumbled bacon and a sprinkle of chopped green onions. Sit back and savor each delicious spoonful—this chowder is sure to make your day brighter!
Can I Substitute Fresh Corn for Frozen Corn?
Yes, you can use fresh corn instead of frozen! If using fresh corn, you’ll need about 2-3 ears of corn. Simply cut the kernels off the cob and add them during the last 5-10 minutes of simmering for the best texture and flavor.
Can I Make This Chowder in Advance?
Absolutely! This chowder can be made ahead of time. Just let it cool, then store it in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if it thickens too much during storage.
What if I Don’t Have Heavy Cream?
If you don’t have heavy cream, you can substitute it with half-and-half or a mixture of milk and butter (about 3/4 cup of milk plus 1/4 cup of melted butter) to approximate the richness. Just be aware that the chowder may be slightly less creamy.
How Should I Store Leftover Chowder?
Store any leftovers in an airtight container in the fridge for up to 3 days. For longer storage, you can freeze the chowder. Just keep in mind that the texture may change slightly upon reheating, so stir well when warming it up.
