chicken and corn chowder recipe
The Best chicken and corn chowder recipe
My kids love it too, especially when we serve it with crusty bread to sop up the delicious broth. It’s not just a comfort food, though—it’s also packed with protein from the chicken and fiber from the vegetables, making it a balanced meal that’s gentle on the stomach but still filling. Whether you’re feeding a crowd or just yourself, this chowder is versatile enough to be made with whatever ingredients you have on hand, making it a practical choice for everyday cooking. Plus, it’s easy to customize—swap in a little extra cheese, add some diced bell peppers for color, or even stir in a handful of spinach if you like. It’s that kind of recipe that feels like a secret family favorite, something that always gets a round of applause and a big, satisfied sigh from everyone who tries it.
Classic Chicken and Corn Chowder
A hearty soup with tender chicken, sweet corn, and creamy broth that’s perfect for chilly evenings. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups chicken broth
- 1 onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 (14.5 oz) can diced tomatoes
- 1 (15 oz) can corn kernels, drained
- 2 lbs boneless, skinless chicken thighs
- 1 tbsp olive oil
- 1 cup shredded cheddar cheese
- 1/2 cup sour cream
👨🍳Directions
-
1
In a large pot, heat olive oil over medium-high heat. Season chicken thighs with salt and pepper, then brown on all sides. Remove and set aside. -
2
In the same pot, sauté onion, carrots, and celery until soft, about 5 minutes. Stir in diced tomatoes (with juice) and chicken broth. Bring to a boil. -
3
Return chicken to the pot, reduce heat to low, and simmer for 20–25 minutes until chicken is cooked through and tender. Shred chicken with forks. -
4
Add corn kernels and simmer for another 5 minutes. Season with black pepper and a pinch of cayenne if desired. -
5
For serving, ladle soup into bowls, top with shredded cheese and sour cream, and let melt slightly before garnishing with fresh parsley.
🔧Equipment
- Large pot
- Skillet
- Whisk
- Colander
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Chicken and Corn Chowder Works
❓ Frequently Asked Questions About Chicken and Corn Chowder
How do I adjust the consistency of this chowder?
For a thicker chowder, simmer the soup longer after blending, stirring occasionally, until it reaches your desired thickness. If it’s too thin, reduce heat and simmer uncovered for an extra 5–10 minutes. For a lighter texture, strain out some of the broth before blending or add a bit of cornstarch mixed with cold water to thicken gently.
Can I use frozen corn instead of fresh?
Absolutely. Frozen corn works perfectly—just thaw it fully before adding it to the pot. It adds a slightly sweeter flavor, so you may want to reduce the sugar or honey in the recipe slightly if you prefer a more balanced taste.
What if I don’t have a pressure cooker?
No problem! This chowder is best made in a stovetop pot. Bring the broth and chicken to a boil, then add the corn, potatoes, and carrots. Simmer uncovered for about 15–20 minutes, stirring occasionally, until the vegetables are tender. For extra richness, stir in the cream at the end.
How can I make this chowder ahead of time?
Chowder tastes even better the next day! Make it in advance, cool completely, then refrigerate for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk if needed to restore moisture.
