Hearty and creamy chicken corn chowder is perfect for a cozy, delicious meal on a winter night or even otherwise! A bowl full of easy corn chowder made with fresh sweet corn, chicken, cream, potatoes, carrots, and topped with fried onions/bacon, red pepper flakes, and scallions make this super delicious.
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This creamy and easy chicken corn chowder is definitely a great addition to
your soup menu. Chunks of chicken, potatoes, carrot along with fried bacon or onions, red pepper flakes, and chopped scallions make this recipe your favorite soup.
Chicken Corn Chowder
What is Chicken Chowder?
Chowder is a thick and creamy delicious soup made with chunks of chicken, potatoes, and vegetables of your choice topped with toppings of your choice. Mostly it is bacon, jalapeno, scallions.What Is In Chicken And Corn Chowder Recipe? Chicken Corn Chowder Ingredients:
You will need the following ingredients to fix this cozy thick bowl of soup:- Chicken, boneless, skinless
- Russett Potatoes/ Yukon Gold
- Celery
- Onion
- Salt/Pepper
- Garlic
- Chicken Broth
- Carrot
- Corn (fresh/frozen)
- Heavy Cream
- Spices( Italian Seasoning, dried thyme, smoked paprika)
- Butter
How To Make Chicken Corn Chowder?
Step1: In a dutch oven, add butter. When the butter melts, add chicken with 1/2 tsp salt and cook chicken well. Keep this aside.Step2: In the dutch oven, add onion, celery, garlic, and potato, stir well till the veggies are soft.
Step3: Add flour to the pan and stir well for some time.
Step4: Slowly add stock to the pan and stir continuously, whisking well.
Step5: Reduce heat and add cream, corn, Italian seasoning, thyme, paprika, salt, pepper, and chicken, mixing well. Cover and simmer for 20mins.
Step6: Stir occasionally till potatoes are cooked well. Serve with fried onion (I used this instead of bacon), red pepper flakes, chopped scallion, and corn kernels.
To freeze the chowder, the best is to store it in portions. You can store it in freezer-safe containers, and thaw the chowder as much you need.
If you are using cream/milk in the chowder, then freezing won't be a good option as milk/cream does not thaw well to maintain the texture of the soup.
Step4: Slowly add stock to the pan and stir continuously, whisking well.
What Do You Serve With Chicken And Corn Chowder?
The best way to enjoy this warm chicken corn chowder soup is with a slice of crusty bread to wipe the bowl clean. Yum!How Long Is Chicken Corn Chowder Good For?
You can refrigerate the corn chowder in an airtight clean container for up to 4days.To freeze the chowder, the best is to store it in portions. You can store it in freezer-safe containers, and thaw the chowder as much you need.
If you are using cream/milk in the chowder, then freezing won't be a good option as milk/cream does not thaw well to maintain the texture of the soup.
Tip's To Make The Best Chicken Corn Chowder:
- You can freeze the chowder for up to 1 month.
- Substitute cream with potato starch, for a dairy-free option.
- If you are planning to freeze the soup then avoid adding dairy to the soup, as it won't thaw well. You can add cream/milk after heating the soup well.
- You can use store-bought rotisserie chicken, instead of cooking chicken.
- Try using fresh sweet corn for this recipe. Frozen works fine too in case you can get a fresh one.
- If you do not eat dairy then using flour to thicken the soup will work. Also, adding some potato pureed can be used too.
Try This Creamy Chicken Corn Chowder
Servings: 6 Servings
Prep Time:: 15 MinCook Time:: 20 MinTotal Time:: 35 Min
Hearty and creamy chicken corn chowder is perfect for a cozy, delicious meal on a winter night or even otherwise! A bowl full of easy corn chowder made with fresh sweet corn, chicken, cream, potatoes, carrots, and topped with fried onions/bacon, red pepper flakes, and scallions make this super delicious.
Ingredients
- 1.5 lb/ 680 Grams Chicken breast , skinless, boneless,raw, cut into pieces
- 2 Large Russett Potatoes, peeled, diced
- 2 Sticks Celery, chopped
- 1 Medium Red Onion, chopped
- Salt and Pepper to taste
- 2 Garlic cloves,minced
- 5 Cups Chicken Broth, low on salt
- 1 Carrot, chopped
- 1.5 Cups Corn, kernels (fresh/frozen)
- 2.5 Tbsp Flour
- 1 Cup Heavy Cream
- 1/4 tsp Italian Seasoning
- 1/4 tsp Thyme, dried
- 1/4 tso Smoked Paprika
- 2 Tbsp Unsalted Butter
Garnish:
- Fried Onion (Available in Asian Stores) / Bacon
- Red Pepper Flakes
- Scallions, chopped
- Corn Kernels
Instructions
- In a dutch oven, add butter. When the butter melts, add chicken with 1/2 tsp salt and cook chicken well. Keep this aside.
- In the dutch oven, add onion, celery, garlic, and potato, stir well till the veggies are soft.
- Add flour to the pan and stir well for some time.
- Slowly add stock to the pan and stir continuously, whisking well.
- Reduce heat and add cream, corn, Italian seasoning, thyme, paprika, salt, pepper, and chicken, mixing well. Cover and simmer for 20mins.
- Stir occasionally till potatoes are cooked well. Serve with fried onion (I used this instead of bacon), red pepper flakes, chopped scallion, and corn kernels.
Notes:
- You can freeze the chowder for up to 1 month.
- Substitute cream with potato starch, for a dairy-free option.
- If you are planning to freeze the soup then avoid adding dairy to the soup, as it won't thaw well. You can add cream/milk after heating the soup well.
- You can use storebought rotisserie chicken, instead of cooking chicken.
- Try using fresh sweet corn for this recipe. Frozen works fine too in case you can get a fresh one.
- If you do not eat dairy then using flour to thicken the soup will work. Also, adding some potato pureed can be used too.
Nutrition Facts
Calories
489.45Fat (grams)
21.88Sat. Fat (grams)
11.15Carbs (grams)
30.56Fiber (grams)
3.44Net carbs
27.12Sugar (grams)
6.77Protein (grams)
43.61Sodium (milligrams)
1130.15Cholesterol (grams)
151.00
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