Chicken and Corn Chowder

Chicken and Corn Chowder is a creamy, hearty soup with tender chicken and sweet corn, perfect for cozy nights and easy to make ahead.

Chicken and Corn Chowder is a cozy, hearty soup perfect for chilly days. It’s creamy, packed with tender chicken, sweet corn, and a blend of spices that add warmth and depth.

This chowder strikes a balance between savoury and slightly sweet, with just the right amount of thickness to make it satisfying without being too heavy.

Whether you’re looking for a comforting meal or a way to use up leftover chicken, this recipe is easy to make and even better the next day!

Storage Instructions

To store Chicken and Corn Chowder properly, follow these steps:

Cool Down: Let the chowder cool to room temperature before storing. This helps prevent condensation, which can dilute the soup.

Refrigerate: Transfer the chowder to an airtight container and store it in the refrigerator. It should keep well for up to 3-4 days.

Freezing: Do not freeze, creamy soups can become grainy when frozen and reheated.

Reheating: Warm it on the stove over medium heat, stirring occasionally, until hot. Add a bit of broth or milk if it seems too thick.

Ingredients and Substitutions

• Bacon: Adds richness and a smoky flavour. If you prefer a non-pork option, try turkey bacon or omit it entirely and add an extra teaspoon of smoked paprika or liquid smoke for depth.
• Chicken Broth: Use low-sodium to control salt levels. Vegetable broth is a good substitute if you want to make it meatless, but adjust seasonings to taste.
• Butter: Provides richness and helps sauté the vegetables. Olive oil or a neutral oil can be used instead.
• Yellow Onion: Adds sweetness and flavour. You could substitute with white onion, shallots, or leeks for a milder taste.
• Celery: Adds texture and aroma. You could replace it with more onion, or omit it if you’re not a fan.
• Red Bell Pepper: Adds a pop of colour and sweetness. Feel free to substitute with yellow or green bell pepper, or even poblano for a slight heat.
• Garlic: Essential for flavour. Garlic powder (1/2 teaspoon) could work in a pinch.
• All-Purpose Flour: Thickens the chowder. Cornstarch or gluten-free flour can be used for a gluten-free version.
• Whole Milk: Adds creaminess. Substitute with 2% milk or half-and-half for a lighter version, or use unsweetened almond or oat milk for dairy-free.
• Heavy Cream: Makes the chowder rich and creamy. Coconut cream works for a dairy-free substitute, though it will add a slight coconut flavour.
• Chicken Breast: Provides protein. Substitute with boneless, skinless chicken thighs for a juicier texture, or use pre-cooked rotisserie chicken for ease.
• Yellow Potatoes: Great for a soft, creamy texture. Russet potatoes will make the broth slightly thicker.
• Corn Kernels: Use fresh, canned, or frozen corn. For added sweetness, fresh corn is ideal.
• Bay Leaf: Adds subtle flavour. You can omit it if unavailable.
• Seasonings: Adjust to taste, and feel free to add black pepper or other herbs like parsley or rosemary for added flavour.

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Chicken and Corn Chowder

Yields: 6 Servings | Prep time: 20 minutes | Cook time: 45 minutes

Ingredients:

• 4 strips thick cut bacon, diced
• 4 cups low sodium chicken broth
• 2 tablespoons butter
• 1 medium yellow onion, diced
• 1 celery stalk, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 2 tablespoons all-purpose flour
• 1 cup whole milk
• 1 cup heavy cream
• 1 lb. boneless/skinless chicken breast, chopped
• 4 medium yellow potatoes, diced
• 2 cups corn kernels
• 1 bay leaf
• ½ teaspoon EACH: salt, thyme, smoked paprika, chili powder, cumin

Directions:

Cook the Bacon: In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. (Image 1) Once done, transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pot.

Sear the Chicken: In the same pot with the bacon fat, add the chopped chicken breast. Sear the chicken on all sides until browned, about 5-7 minutes. (Image 2) Remove the chicken from the pot and set it aside.

Sauté the Vegetables: Add the butter to the pot. Once melted, add the diced onion, celery, and red bell pepper. Sauté until the vegetables are softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. (Image 3)

Make the Roux: Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to cook out the raw flour taste. (Image 4)

Add Liquids and Seasonings: Gradually whisk in the chicken broth, making sure there are no lumps. Add the milk, heavy cream, bay leaf, salt, thyme, smoked paprika, chili powder, and cumin. Stir well to combine. (Image 5)

Cook the Chicken and Potatoes: Add the chopped chicken breast and diced potatoes to the pot. Bring the mixture to a gentle boil, then reduce the heat and simmer for 20-25 minutes, or until the chicken is cooked through and the potatoes are tender. (Image 6)

Add Corn: Stir in the corn and let the chowder simmer for another 5-10 minutes until the corn is heated through.

Finish and Serve: Remove the bay leaf and taste the chowder, adjusting the seasoning if necessary. Ladle the chowder into bowls and garnish with the crispy bacon pieces.