This Chicken Corn Chowder is a warm bowl of comfort with juicy chicken, sweet corn, and creamy goodness. It’s perfect for chilly days when you need a hug in a bowl!
I love how quick it is to whip up. You just toss everything in one pot and let it simmer—easy peasy! Plus, the leftovers taste even better the next day!
Key Ingredients & Substitutions
Bacon: This adds a nice smoky flavor to the chowder. If you prefer a healthier option, turkey bacon or omit it for a vegetarian version. A dash of smoked paprika can give you that smoky effect without the bacon.
Chicken: I love using rotisserie chicken for ease. You can also use leftover cooked chicken or even shredded turkey if that’s what you have on hand.
Corn: Fresh corn is sweet and delicious, but frozen corn works just as well for convenience. Canned corn is another option; just rinse it before adding to the chowder.
Potatoes: Yukon gold or Russet potatoes add heartiness. For a lower-carb alternative, consider cauliflower or even zucchini, though cooking times may vary.
Half-and-Half vs. Cream: Half-and-half gives that creamy texture without being too heavy. However, if you want a richer chowder, feel free to use heavy cream instead.
How Do I Make My Chowder Creamy Without Curdling?
The secret to achieving that silky smooth texture without curdling lies in the heat. Here’s how to do it:
- After simmering the chowder, lower the heat significantly before adding the cream.
- Gradually stir in the half-and-half or cream, ensuring the mixture doesn’t come to a boil afterward. Boiling can cause the cream to separate.
- Keep whisking gently while combining; this helps to evenly distribute the cream throughout the chowder.
Following these steps will give you that rich, creamy mouthfeel that everyone loves!
Chicken Corn Chowder
Ingredients You’ll Need:
Main Ingredients:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups cooked chicken breast, diced or shredded
- 4 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 4 cups chicken broth
- 1 cup half-and-half or heavy cream
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
Seasonings:
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika (optional)
For Garnish:
- Fresh parsley, chopped
- Crusty bread, for serving
How Much Time Will You Need?
This recipe takes about 15-20 minutes of prep time and about 30 minutes for cooking. In total, you’re looking at around 45-50 minutes from start to finish, perfect for a weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it’s crispy. This should take about 5-7 minutes. Once cooked, remove the bacon and place it on a paper towel-lined plate to drain. Keep the bacon fat in the pot; it adds great flavor!
2. Sauté the Vegetables:
Add butter to the pot with the leftover bacon fat. Once melted, add the diced onion and sauté until it becomes translucent, which takes about 4-5 minutes. Then, add the minced garlic and cook for an additional minute until fragrant.
3. Make the Roux:
Sprinkle the flour over the sautéed onion and garlic, stirring constantly for 1-2 minutes. This will help to cook the flour and create a roux, thickening your chowder.
4. Add Broth and Potatoes:
Now, gradually whisk in the chicken broth until the mixture is smooth. Next, add the diced potatoes and bring everything to a boil. Once boiling, reduce the heat to a simmer, cover the pot, and allow it to cook until the potatoes are tender, about 10-12 minutes.
5. Combine Remaining Ingredients:
Stir in the corn kernels, cooked chicken, crispy bacon, salt, pepper, and smoked paprika (if using). Let the chowder simmer for about 5 minutes to meld the flavors together.
6. Finish with Cream:
Lower the heat and pour in the half-and-half or heavy cream. Stir gently and heat through, but don’t let it boil to prevent curdling.
7. Adjust and Garnish:
Taste your chowder and adjust the seasoning if necessary. Then, garnish with freshly chopped parsley for a pop of color and flavor.
8. Serve and Enjoy:
Serve the chowder hot, paired with crusty bread for dipping. Enjoy each comforting spoonful of your hearty Chicken Corn Chowder!
This dish is perfect for sharing and makes excellent leftovers. Happy cooking!
Can I Use Frozen Corn for This Recipe?
Absolutely! Frozen corn works perfectly in this chowder. Just toss it in directly as you would with fresh corn; there’s no need to thaw it beforehand.
Can I Substitute the Half-and-Half?
Yes! If you prefer a lighter option, you can substitute the half-and-half with whole milk or a plant-based milk like almond or oat milk. Just keep in mind it may be less creamy.
How Do I Store Leftovers?
Store any leftover chowder in an airtight container in the fridge for up to 3-4 days. To reheat, warm it gently on the stovetop over low heat, adding a splash more broth or cream if it has thickened too much.
Can I Make This Chowder in a Slow Cooker?
Yes! You can cook the bacon and sauté the onions and garlic first, then transfer everything to a slow cooker. Add all the ingredients except the cream and cook on low for 6-8 hours. Stir in the cream during the last 30 minutes of cooking for a creamy finish.
