Save This creamy chicken and corn chowder transforms simple ingredients into a velvety comfort food masterpiece that's become my go-to recipe when the temperature drops. The combination of tender chicken, sweet corn, and hearty vegetables creates a satisfying meal that warms you from the inside out.
I first created this chowder during a particularly harsh winter when I needed something to feed unexpected guests. The pot was empty within minutes, and now it's requested at nearly every family gathering regardless of the season.
Ingredients
- Cooked chicken breast: provides lean protein and makes this recipe perfect for using up leftovers
- Butter: creates a rich foundation for building flavors in the first steps
- Yellow onion, celery, and carrots: form the aromatic base that gives depth to the chowder
- Potatoes: add heartiness and naturally help thicken the soup as they cook
- Corn kernels: bring natural sweetness and texture look for fresh summer corn when in season
- Garlic: adds complexity use fresh cloves for the best flavor
- Chicken broth: forms the savory liquid base low sodium allows you to control saltiness
- Whole milk and heavy cream: create that signature velvety texture
- Flour: acts as a thickening agent that helps create the perfect chowder consistency
- Dried thyme and smoked paprika: provide earthy undertones that complement the sweetness of the corn
Instructions
- Sauté the aromatics:
- Melt butter in a large Dutch oven over medium heat until it foams slightly but doesn't brown. Add the diced onion, celery, and carrots, cooking for a full 5 minutes while stirring occasionally. You want them softened but not browned, as this creates the flavor foundation for the entire chowder. The vegetables should become translucent and fragrant.
- Add potatoes and garlic:
- Introduce the diced potatoes and minced garlic to the pot, stirring continuously for 2 minutes. The garlic should become fragrant but not brown, which would create bitterness. The potatoes will begin to slightly stick to the bottom, which is perfectly fine as those bits contain flavor.
- Create the roux:
- Sprinkle flour evenly over the vegetable mixture and stir constantly for one full minute. This step cooks out the raw flour taste while creating a paste that will thicken your chowder. Make sure every vegetable piece gets coated with the flour mixture for even thickening later.
- Build the broth base:
- Pour in the chicken broth gradually, about one cup at a time, while stirring constantly to prevent lumps from forming. Add the thyme, salt, pepper, and smoked paprika. The liquid should start to thicken slightly as it comes into contact with the flour-coated vegetables.
- Simmer until tender:
- Increase heat to bring the mixture to a gentle boil, then immediately reduce to a simmer. Cover the pot and allow it to cook undisturbed for 12 to 15 minutes. Test the potatoes with a fork; they should pierce easily when done but still hold their shape.
- Add protein and corn:
- Gently stir in the cooked chicken and corn kernels, distributing them evenly throughout the chowder. If using frozen corn, there's no need to thaw it beforehand; the residual heat will warm it through perfectly.
- Finish with dairy:
- Pour in the milk and heavy cream, stirring gently to incorporate. Heat the chowder on low for about 5 minutes until everything is warmed through. Never allow the soup to boil after adding dairy, as it can cause separation. Taste and adjust seasonings, remembering that flavors intensify as the chowder sits.
Save The smoked paprika in this recipe is my secret ingredient that transforms this from good to exceptional. My grandmother always added it to her corn dishes, claiming it brings out the natural sweetness while adding complexity. I remember watching her add just a pinch while telling me that cooking is about balance, not following rules perfectly.
Make Ahead and Storage Tips
This chowder actually improves with time as the flavors have a chance to meld together. You can prepare it up to two days ahead and store in an airtight container in the refrigerator. When reheating, do so gently over medium-low heat, stirring occasionally to prevent scorching. If the chowder seems too thick after refrigeration, simply add a splash of milk or broth to reach your desired consistency.
Smart Substitutions
For a dairy-free version, substitute the butter with olive oil and replace the milk and cream with full-fat coconut milk or your favorite unsweetened plant-based milk, plus a tablespoon of nutritional yeast for cheesiness. For a vegetarian adaptation, swap the chicken for white beans or chickpeas and use vegetable broth instead of chicken broth. If you prefer a spicier chowder, add a diced jalapeño with the aromatics or stir in a tablespoon of your favorite hot sauce at the end. Short on time? Use frozen mixed vegetables and rotisserie chicken to cut your prep time in half.
Serving Suggestions
Serve this chowder in bread bowls for an impressive presentation that eliminates the need for extra dishes. A simple green salad with vinaigrette provides a refreshing contrast to the rich chowder. For casual entertaining, set up a toppings bar with crispy bacon bits, shredded cheese, sliced green onions, and oyster crackers.
Save Success Stories
This chowder has become my signature potluck dish, earning rave reviews even from picky eaters. The secret is balancing the sweetness of corn with savory elements and ensuring the texture is perfectly creamy without being too thick. I once brought this to a neighborhood gathering where three different people asked for the recipe before the night was over. What makes me particularly proud is how adaptable it is for various dietary needs while maintaining its comforting essence.
The key to perfecting this chowder is patience and gentle heating, especially when incorporating the dairy. Ensuring all components are well-cooked and seasoned creates a deeply satisfying and comforting dish.
Recipe FAQ
- → How can I make this chowder gluten-free?
Swap the all-purpose flour with a gluten-free flour blend to safely thicken your chowder while keeping it suitable for gluten-sensitive diets.
- → Can I use leftover chicken?
Yes, rotisserie or leftover roast chicken works well. Just dice or shred before adding during the final simmer for best texture.
- → What vegetables pair well in this chowder?
Classic choices include onion, celery, carrots, and potatoes. Feel free to add bell pepper or peas for extra flavor and color.
- → Is it possible to lighten the dish?
Substitute half-and-half for the heavy cream and use low-fat milk for a lighter, but still creamy, chowder base.
- → How can I add extra flavor?
Start by sautéing diced bacon and using the rendered fat, or add a pinch of cayenne or smoked paprika for a spicy, smoky kick.
- → What toppings work well for serving?
Chopped chives, parsley, or crispy bacon bits add freshness and crunch that complement the creamy texture nicely.