creamy chicken corn chowder recipe

Written BySheba G Updated On
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The Best creamy chicken corn chowder recipe

I’ve been making creamy chicken corn chowder for years, and it’s always a hit with my family. It’s a comforting, homestyle dish that’s perfect for a weeknight dinner or a special occasion.

I love how the tender chicken and plump corn are suspended in a rich, creamy broth that’s infused with the subtle sweetness of onions and the depth of paprika. My kids adore it, and I’m happy to oblige their requests for seconds (and sometimes even thirds!)

The best part? It’s incredibly easy to make, requiring only a few ingredients and about 30 minutes of cooking time.

I’ve served it at family gatherings, potlucks, and even as a side dish for holiday meals. The beauty of this recipe is that it’s adaptable to your tastes: you can add more or less cream, spice it up with red pepper flakes, or make it lighter by using less butter.

As a busy mom, I appreciate how versatile this recipe is – I can whip it up on a Tuesday or make it ahead for a special occasion. One of my friends even swears by the health benefits of this recipe: she claims the omega-3s in the chicken help her anxiety (although I’m not sure if that’s true!)

Regardless of its supposed benefits, I know one thing for sure: my family loves this creamy chicken corn chowder recipe.

Creamy Chicken Corn Chowder

4.7 from 1353 votes

A hearty and comforting soup featuring tender chicken, sweet corn, and a rich creamy base. Perfect for a cozy dinner or lunch.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Chicken

1 lb boneless, skinless chicken breasts
Salt and pepper to taste

For the Vegetables

2 tbsp butter
1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 stalks celery, diced
1 cup corn kernels (frozen or canned)
1 cup potatoes, diced

For the Base

4 cups chicken broth
1 cup heavy cream
1 cup milk
2 tbsp all-purpose flour
1 tsp paprika

👨‍🍳Directions

1Season chicken breasts with salt and pepper.
2Heat a large skillet over medium-high heat.
3Add chicken and cook until browned and cooked through, about 6-7 minutes per side.
4Remove chicken from skillet and set aside to cool.
5Once cool, dice the chicken into small pieces.
6In a Dutch oven or large pot, melt butter over medium heat.
7Add diced onions, garlic, carrots, and celery.
8Cook, stirring occasionally, until vegetables are softened, about 5-7 minutes.
9You should see the onions becoming translucent.
10Add diced potatoes and corn to the pot.
11Stir in chicken broth, heavy cream, and milk.
12Bring the mixture to a boil over high heat.
13Reduce heat to medium-low, cover, and let it simmer for 10-15 minutes, or until potatoes are tender.
14You can test this by poking the potatoes with a fork.
15In a small bowl, whisk together flour and paprika.
16Slowly add the flour mixture to the pot, stirring continuously to prevent lumps from forming.
17Cook for an additional 2-3 minutes, until the soup has thickened slightly.
18Add the diced chicken back into the pot.
19Stir well to combine all ingredients.
20Cook for another 2-3 minutes, until the soup is heated through.
21Taste and adjust seasoning if needed.

🔧Equipment

Dutch oven or large pot
Wooden spoon
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can add a pinch of cayenne pepper for a slight kick. For a smoother soup, you can blend a portion of the vegetables before adding them back to the pot.

Watch Video Of How Creamy Chicken Corn Chowder Works

This creamy chicken corn chowder recipe is always a good idea for any occasion – whether you’re feeding a crowd at a family gathering or just need something comforting on a weeknight.

When reheating leftovers, be sure to stir well to prevent the potatoes from sticking to the bottom of the pan.

One great storage tip is to let the chowder cool completely before refrigerating or freezing; this will help prevent bacterial growth and ensure your leftovers remain safe to eat.

❓ Frequently Asked Questions About Creamy Chicken Corn Chowder

Q1: What type of potatoes should I use in this recipe?

A1: You can use either Russet or Yukon Gold potatoes; both will work well in this recipe. If you want a slightly sweeter flavor, opt for Yukon Golds; if you prefer a more neutral taste, go with Russet.

Q2: Can I substitute heavy cream with half-and-half?

A2: Yes, you can substitute heavy cream with half-and-half; however, keep in mind that half-and-half will give your chowder a slightly sweeter taste and less rich texture.

Q3: How do I prevent the potatoes from becoming too mushy?

A3: To prevent the potatoes from becoming too mushy, try not to overcook them; aim for tender but still slightly firm potatoes.

Q4: Can I make this recipe in advance?

A4: Yes, you can make this recipe in advance; simply refrigerate or freeze it until ready to serve.

Q5: What if I don’t have any smoked paprika on hand?

A5: If you don’t have any smoked paprika on hand, you can omit it altogether or substitute it with regular paprika – although keep in mind that your chowder may lose some depth of flavor.

Q6: Can I add other vegetables besides corn?

A6: Yes, you can add other vegetables besides corn; some options include diced carrots, sliced bell peppers, or chopped zucchini – just be mindful of cooking times and adjust accordingly.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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