There’s nothing quite like a warm, creamy bowl of Chicken and Corn Chowder to comfort you after a long day. This hearty soup combines tender chunks of chicken, sweet corn, and perfectly cooked vegetables in a rich, velvety broth. What I love most about this recipe is how it transforms simple ingredients into something truly special, making it perfect for both weeknight dinners and special occasions.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 medium carrots, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 3 cups cooked chicken, diced
- 2 cups corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Melt butter in a large Dutch oven or pot over medium heat. Add onions, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
- Add milk, potatoes, and thyme. Bring to a gentle simmer and cook for 12-15 minutes, or until potatoes are tender.
- Stir in the chicken and corn. Simmer for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste. If the chowder is too thick, add more milk or broth to reach desired consistency.
Cook Time and Serving Size
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6-8 portions
Recipe Notes
For the best results, keep these helpful tips in mind:
- To save time, use rotisserie chicken or leftover roasted chicken.
- For a richer chowder, substitute half-and-half for the milk.
- Store leftovers in an airtight container for up to 3 days in the refrigerator.
- When reheating, add a splash of milk or broth to maintain the creamy consistency.
- For extra flavor, add a bay leaf while simmering and remove before serving.
- Cut potatoes into uniform sizes for even cooking.
- This chowder can be made ahead and reheated gently on the stovetop.
For a delicious finishing touch, serve this Chicken and Corn Chowder with crusty bread and garnish with fresh thyme or chopped parsley. The combination of tender chicken, sweet corn, and creamy broth makes this chowder a satisfying meal that’s sure to become a family favorite.
Chicken and Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 medium onion diced
- 2 celery stalks chopped
- 2 medium carrots diced
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 3 cups cooked chicken diced
- 2 cups corn kernels fresh or frozen
- 2 medium potatoes peeled and diced
- 1 teaspoon fresh thyme
- Salt and pepper to taste
Instructions
- Melt butter in a large Dutch oven or pot over medium heat. Add onions, celery, and carrots. Cook for 5-7 minutes until vegetables begin to soften.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2-3 minutes to cook out the raw flour taste.
- Gradually pour in the chicken broth while stirring continuously to prevent lumps from forming.
- Add milk, potatoes, and thyme. Bring to a gentle simmer and cook for 12-15 minutes, or until potatoes are tender.
- Stir in the chicken and corn. Simmer for an additional 5-7 minutes until heated through.
- Season with salt and pepper to taste. If the chowder is too thick, add more milk or broth to reach desired consistency.
