This Chicken Corn Chowder is a warm, creamy soup that’s packed with tender chicken, sweet corn, and tasty veggies. It’s like a cozy hug on a chilly day!
I love how quick and easy this chowder is to whip up. Just toss everything in one pot, let it simmer, and you’re ready to enjoy a delicious bowl of comfort!
Key Ingredients & Substitutions
Bacon: This adds a delicious smoky flavor. If you’re looking for a healthier option, turkey bacon or even diced ham can work just as well. I love the crunch of fresh bacon, but don’t worry if you prefer to skip it for a vegetarian version!
Onion and Garlic: Both are essential for building flavor. If you’re sensitive to onions, consider using green onions or shallots instead. Garlic powder can substitute if you don’t have fresh garlic on hand.
Chicken: Using cooked chicken breast makes it simple. You can also use rotisserie chicken for even less prep or swap it for cooked beans or chickpeas for a vegetarian twist!
Corn: Fresh corn is great when in season, but frozen corn is just as good and available year-round. Canned corn can work too, just make sure to drain it well.
Heavy Cream: For a lighter version, substitute half-and-half or use evaporated milk. Coconut milk also makes a wonderful dairy-free option that adds a different flavor.
How Do I Make a Perfect Roux?
A roux is crucial for thickening your chowder and giving it a creamy texture. Here’s how to do it right:
- Start with medium heat in your pot with butter and the sautéed veggies.
- Sprinkle in the flour evenly over the mixture, then stir constantly for about 2 minutes. This helps cook the flour and takes away the raw taste.
- Don’t rush! Make sure it becomes slightly golden in color without burning; this adds depth to the flavor.
After your roux is ready, slowly add the chicken broth while stirring to prevent lumps. This will create a smooth base for your chowder.
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, diced
- 4 cups fresh or frozen corn kernels
- 3 medium potatoes, peeled and diced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon thyme (fresh or dried)
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1/4 cup fresh chives, chopped (for garnish)
Time Needed:
This Chicken Corn Chowder will take about 30 minutes to prepare. You’ll spend around 10 minutes chopping ingredients and cooking, and then about 20 minutes to let everything simmer together to develop delicious flavor. Perfect for a quick weeknight meal!
Step-by-Step Instructions:
1. Cook the Bacon:
Start by heating a large pot or Dutch oven over medium heat. Add the chopped bacon and cook it until it’s nice and crisp. This should take about 5-7 minutes. Use a slotted spoon to remove the bacon and place it on paper towels to drain. Keep that delicious bacon fat in the pot; it’s full of flavor!
2. Sauté the Vegetables:
In the same pot, add your diced onion and carrots to the bacon fat. Sauté these until they soften, which should take about 5-7 minutes. Stir often to ensure they cook evenly.
3. Add Garlic and Make the Roux:
Now, stir in the minced garlic and let it cook for just another minute until it becomes fragrant. Then, melt the butter in the pot and sprinkle the flour over the veggies. Mix continuously for about 2 minutes. This combination will help thicken the chowder when we add the broth later.
4. Add Broth and Potatoes:
Slowly pour in the chicken broth while stirring to prevent lumps. Bring this mixture to a gentle simmer. Add the diced potatoes and thyme, then let it simmer for about 10-15 minutes, or until the potatoes are tender.
5. Combine Chicken and Corn:
Once the potatoes are tender, add the corn kernels and cooked chicken to the pot. Stir everything together so each ingredient is evenly distributed.
6. Add Cream and Season:
Pour in the heavy cream and gently stir. Heat through but remember not to let it boil, as this could affect the cream’s texture. Now, season with salt and freshly ground black pepper to taste. Be sure to taste as you go!
7. Serve and Enjoy:
Ladle the chowder into bowls. Top each bowl with some of the reserved crispy bacon and a sprinkle of fresh chives for a touch of flavor and color. Serve hot and enjoy your comforting Chicken Corn Chowder!
Can I Use a Different Type of Meat?
Absolutely! While this recipe calls for chicken breast, you can use shredded rotisserie chicken for convenience or substitute with turkey if you prefer. For a vegetarian option, try using chickpeas or diced potatoes instead of meat!
How Can I Thicken My Chowder More?
If you want your chowder to be thicker, consider adding an extra tablespoon of flour to the roux or let the chowder simmer longer to reduce the liquid. Alternatively, you can mash a few potatoes in the pot to achieve a thicker texture.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or cream to bring back its creamy consistency.
Can I Make This Chowder Ahead of Time?
Yes, you can! The flavors actually improve as it sits. Just make the chowder up to a couple of days in advance, then cool it completely before refrigerating. Reheat it gently when you’re ready to serve!