There’s something about a bowl of warm chowder that feels like a hug on a chilly, drizzly evening. I remember the last time I made this chicken and corn chowder—it was one of those gray days when the rain kept tapping on the windows, and the air smelled like fresh earth. As the chowder simmered, the kitchen filled with the aroma of sweet corn and herbs mingling with the rich scent of chicken and butter. When I finally sat down with a steaming bowl, the first spoonful was like a little moment of calm. The creaminess wrapped around the tender chunks of chicken and the soft potatoes, while the subtle hint of smoked paprika added a smoky warmth that lingered just right. It’s the kind of meal that makes you want to slow down, curl up, and savor each bite.
- Comforting and creamy texture that soothes the soul
- Hearty ingredients like chicken, corn, and potatoes for a filling meal
- Aromatic herbs and spices that create a cozy, inviting flavor
- Perfect for chilly evenings or anytime you need a little extra warmth
- Easy to prepare with simple pantry staples
If you’re worried about leftovers, this chowder keeps well in the fridge and reheats gently without losing its creamy charm. Just remember not to freeze it, since the cream might separate.
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Chicken and Corn Chowder
- Total Time: 45 minutes
- Yield: 6 1x
Description
A hearty and creamy chicken and corn chowder packed with tender chicken, sweet corn, potatoes, and savory herbs. Perfect for a comforting meal any day of the week.
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 medium potatoes, peeled and diced
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
1/4 teaspoon black pepper
1/2 teaspoon salt
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded or diced
2 cups fresh or frozen corn kernels
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons cold water
2 tablespoons chopped fresh parsley
Instructions
In a large pot, melt the butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.
Add the diced potatoes, dried thyme, smoked paprika, black pepper, and salt to the pot. Stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to low and simmer until the potatoes are tender, about 15 minutes.
Add the cooked chicken and corn kernels to the pot. Stir to combine and heat through for 5 minutes.
In a small bowl, whisk together the flour and cold water until smooth to create a slurry.
Slowly stir the slurry into the chowder to thicken it. Cook for an additional 3-5 minutes, stirring frequently, until the chowder has thickened.
Reduce heat to low and stir in the heavy cream. Heat through without boiling, about 2 minutes.
Remove the pot from heat and stir in the chopped fresh parsley.
Ladle the chowder into bowls and serve warm.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
FAQ
Can I use frozen corn? Absolutely! Frozen corn works perfectly and adds the same sweet crunch to the chowder.
Is this chowder freezer-friendly? It’s best to avoid freezing because the cream can separate and change the texture.
How can I make it thicker or thinner? Adjust the flour slurry to thicken or add a splash more broth if you prefer a thinner consistency.
Can I swap chicken for another protein? Yes, cooked turkey or ham would also be delicious in this chowder.
Give this chicken and corn chowder a try next time you want a meal that feels like a gentle comfort. Save it, print it, or dive right in—you won’t regret it.