Warm up with a delicious and hearty bowl of chicken corn chowder. Packed with tender chicken, sweet corn, and savory seasonings, this easy recipe is perfect for chilly nights.
Recipe Science
- For lean, quick-cooking pieces, use boneless, skinless chicken breasts cut into 3/4-inch chunks.
- I use mealy russet potatoes for their surface breakdown, which adds starchy thickness to the chowder.
- A roux thickens the chowder as the flour absorbs liquid and swells. Cream adds richness, and simmering condenses the soup.
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Why It Works
This chicken corn chowder recipe is a hearty appetizer or meal packed with protein and vegetables. To boost the flavor quickly, I saute small pieces of bacon and use the drippings to cook the meat and vegetables. Using smaller chunks of chicken makes preparation fast!
I utilize three key ingredients to create a rich chowder consistency. Flour, diced potatoes, and heavy cream all contribute to the thickness of the soup. As the ingredients simmer together, the flavors of the bacon, chicken, and vegetables meld. Each spoonful is hearty and comforting! Serve with crusty bread, crackers, or inside an edible bread bowl for a fun way to enjoy the chowder.
Ingredients You’ll Need
- Bacon: For meaty bites in the chowder, use thick-cut bacon. Slice it into 1/2-inch strips so that it crisps up quickly in the pan. Reserve the grease to cook the other ingredients.
- Chicken: For lean, quick-cooking pieces, use boneless, skinless chicken breasts. Cut them into about 3/4-inch chunks. Season with salt and pepper.
- Vegetables: Add a medley of diced onion, celery, carrots, red bell pepper, and minced garlic to build a flavorful soup base.
- Potatoes: I use mealy russet potatoes because the surface breaks down a little, adding a starchy thickness to the chowder.
- Hot Pepper: Add fresh minced jalapeno for a hint of lingering heat.
- Herbs: Chopped thyme adds a herbaceous note to the chowder.
- Flour: All-purpose flour thickens the chowder as it simmers with the chicken stock.
- Stock: Use chicken stock or broth to boost the poultry flavor.
- Corn: Corn kernels add a natural sweetness and texture contrast.
- Seasoning: Salt, pepper, and smoked paprika enhances the savory taste of the soup.
- Cream: To add richness, add heavy whipping cream. It contains at least 36% milkfat, creating a velvety consistency.
- Garnish: Sliced green onions add a delicate, fresh onion flavor, without the raw taste.
See the recipe card below for all ingredients and measurements (US and metric).
Ingredient Substitutions
This chicken corn chowder is easy to customize! Try these tasty options:
- Chicken Options: Use diced chicken thighs if you prefer dark meat. Add shredded chicken at the end of cooking to warm up the pieces.
- Add Different Spices: To add more depth of flavor, try chili powder, cayenne pepper, cumin, onion powder, or garlic powder.
- Try Other Herbs: Adding fresh herbs like basil, rosemary, chives, or parsley can add a nice fresh and savory touch to your chowder. Add bay leaf for a eucalyptus taste.
- Potatoes Swaps: For a buttery taste, use other types of potatoes, like Yukon gold potatoes. Add diced sweet potatoes to balance the savory soup recipe.
- Substituting Heavy Cream: Try using sour cream or Greek yogurt, which can give your chowder a tangy taste. Use half-and-half for a less rich taste. Make it dairy-free with canned coconut milk.
- Add heat: If you like spicy food, try adding a little bit of hot sauce or red pepper flakes for a little extra kick.
- Make it Gluten-Free: Add a cornstarch slurry using half the amount of flour in the recipe mixed with double the amount of water, whisked in at the very end of cooking.
How to Make Chicken Corn Chowder
Step 1: Cook the Bacon
To make the chowder, you need only one large pot or Dutch oven. Add the sliced bacon and cook over medium heat until crisp, about 5 minutes. Drain on a paper towel-lined plate.
Pro Tip: Make sure to save ¼ cup of the grease; it will add so much flavor to the soup!
Step 2: Cook the Chicken
Season the chicken with salt and pepper. Cook the pieces in the bacon grease over medium heat. It only takes about 5 minutes to fully cook. Transfer to a clean plate to make room to cook the vegetables.
Step 3: Cook the Vegetables
I use a classic mirepoix of onions, carrots, and celery to create an aromatic vegetable base for the chowder. Saute until the onions are translucent, bringing the natural sugars to the surface.
Cook until the vegetables are tender. Saute the red bell peppers and jalapeno. Briefly cook the garlic and thyme, extracting the fat-soluble flavors. Cook the flour for about a minute, removing the raw taste.
Step 4: Simmer the Potatoes and Corn
Stir in the chicken stock and scrap any of the browned bits on the bottom of the pan to enhance the flavor of the soup. Simmer the potatoes, corn, salt, and pepper until the spuds are tender. This will take about 15 to 20 minutes. minutes.
Step 5: Add the Cream
Stir in the heavy cream and paprika, then simmer uncovered over medium-low heat.
This will help to evaporate some of the liquid, thickening the chowder. The process will take about 5 to 10 minutes.
Tips for Perfect Execution: Do not boil the cream! It can separate, causing curds to form in the soup. Gently simmer, giving time for the moisture to evaporate and thicken up the chowder.
Step 6: To Serve
Add the cooked chicken and bacon to the soup, reserving some bacon for garnish. Allow to warm for about 5 minutes. Season with salt and pepper to taste. Garnish each bowl with bacon and green onions.
Frequently Asked Questions
The main thickening agent is a roux, which thickens the chowder as the flour absorbs liquid and swells when boiled. The cream is added for richness, and simmering condenses the soup further.
Milk or cream is used to create a velvety consistency with the roux base. Potatoes are also added to a chowder. The natural starches released in the soup and the potatoes help to thicken the consistency.
You can use fresh, frozen, or canned corn for the chowder. You’ll need 2 cups. If using frozen corn, there is no need to defrost; just ensure it’s cooked through.
Serve This With
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Chicken Corn Chowder
Ingredients
- 6 slices thick-cut bacon, cut into ½" strips
- 1 pound boneless skinless chicken breast, cut into ¾" pieces
- 1 ½ teaspoons kosher salt, divided
- ¾ teaspoon black pepper, divided
- 1 cup diced yellow onion, ¼" dice
- ½ cup diced celery, ¼" dice
- ½ cup diced carrots, ¼" dice
- ½ cup diced red bell pepper, ¼" dice
- 1 tablespoon minced jalapeno
- 2 teaspoons minced garlic
- 1 teaspoon chopped thyme, or ½ teaspoon dried
- ¼ cup all-purpose flour
- 4 cups chicken stock, or broth, divided
- 1 ½ pounds russet potatoes, peeled, cut into ½" dice
- 2 cups corn kernels, fresh, canned, or frozen
- 1 cup heavy whipping cream
- ½ teaspoon smoked paprika
- 2 tablespoons sliced green onions
Instructions
- Cook the Bacon – Add the bacon pieces to a large Dutch oven or pot. Heat over medium heat, cook, and stir the bacon until crisp, 5 to 7 minutes. Transfer to a paper towel-lined plate. Reserve ¼ cup of the bacon grease in the pan.
- Cook the Chicken – In a medium bowl, combine the chicken pieces with 1 teaspoon salt and ¼ teaspoon black pepper. Add the chicken to the pan with the bacon grease. Saute over medium heat until no longer pink, about 3 to 5 minutes. Transfer to a clean plate.
- Cook the Vegetables – Add onions, carrots, and celery. Cook over medium heat until onions are translucent and vegetables are tender, 5 to 6 minutes. Add the bell peppers and jalapeno, and cook for 1 minute. Add the garlic and thyme, and cook for 30 seconds. Add the flour, stir and cook for 1 minute.
- Simmer the Potatoes and Corn – Stir in the chicken stock, scraping down the bottom of the pan to dissolve any browned bits. Add the diced potatoes, corn, ½ teaspoon salt, and ½ teaspoon black pepper. Bring the soup to a boil and then reduce to a simmer. Cover, with the lid ajar, stirring every few minutes. Cook until potatoes are fork-tender, about 15 to 20 minutes.
- Add the Cream – Stir in the heavy cream and paprika. Simmer uncovered over medium-low heat until the soup has thickened to the desired consistency, about 5 to 10 minutes. For a thinner soup, add more chicken stock.
- To Serve – Add the cooked chicken and bacon to the soup, reserving some bacon for garnish. Allow to warm for about 5 minutes. Season with salt and pepper to taste. Garnish each bowl with bacon and green onions.
Notes
- Storing: Cool down then store in an airtight container for up to 3 days.
- Reheating: Simmer on the stovetop over medium heat, stirring and cooking until hot. Add more chicken stock or water if needed to thin the soup.
- Make it Gluten-Free: Mix 2 tablespoons cornstarch with ¼ cup water. Once the potatoes are tender, stir in the slurry, whisking constantly until thickened, about 1 minute.
Nutrition Facts
Percent Daily Values are based on a 2000-calorie diet. All nutritional information is based on estimated third-party calculations. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
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