If you’re craving a warm, comforting bowl that tastes like a hug in a bowl, you’ve got to try this Creamy Chicken Corn Chowder Recipe. It’s thick, luscious, and packed with tender chicken and sweet corn that makes each spoonful delightfully satisfying. Whether you’re looking for a quick weeknight dinner or a crowd-pleaser to share, this chowder hits every mark with its lovely balance of creaminess and freshness. Plus, it’s incredibly easy to whip up with simple ingredients that you likely have on hand right now.
Ingredients You’ll Need
Getting your ingredients right is essential for the perfect Creamy Chicken Corn Chowder Recipe. Every item plays a crucial role, from the butter that adds richness to the red bell pepper that brings a splash of color and subtle sweetness.
- 2 tablespoons butter: The foundation for sautéing that builds rich, savory flavor.
- 1 white or yellow onion, finely chopped: Adds a mild sweetness and depth once softened.
- 1 red bell pepper, finely chopped: Brings a colorful, fresh pop and subtle sweetness to brighten the chowder.
- ¼ cup thinly sliced celery: Offers a gentle crunch and aromatic base note.
- 2 (14 oz) cans cream-style corn (do not drain): The star ingredient that gives the chowder its silky texture and sweet corn flavor.
- 1 ½ cups cooked chicken, shredded or cubed: Protein-packed and tender, perfectly absorbing all the chowder’s creamy goodness.
- 1 (12 oz) can evaporated milk: Adds creaminess without heaviness, creating that dreamy chowder consistency.
- 1 teaspoon chicken base, bouillon cube, or granules: Boosts umami and deepens the savory profile.
- ¼ teaspoon black pepper: Just the right amount of sparkle to balance the richness.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Sauté Vegetables
Start by melting the butter in a large soup pot over medium-high heat. Toss in the chopped onion, celery, and red bell pepper. Cook them for about 6 to 8 minutes, stirring occasionally, until everything is tender and beautifully softened. This step transforms the raw veggies into a fragrant, flavorful base that really sets the stage for the chowder.
Step 2: Add Creamed Corn and Chicken
Next up, stir in the cream-style corn without draining so you lock in that velvety texture. Follow up with your shredded or cubed cooked chicken, making sure it’s evenly distributed throughout the pot. This is where the chowder really starts coming together into a hearty meal.
Step 3: Pour Evaporated Milk and Season
Pour in the evaporated milk, which lends that unmistakable creaminess while keeping the soup light on its feet. Sprinkle the chicken base and black pepper evenly over the mix, stirring gently to combine all the flavors into one harmonious blend.
Step 4: Heat Through Without Boiling
Lower the heat if necessary and let the chowder warm through for 5 to 10 minutes. Be sure to stir occasionally to prevent sticking and to meld the flavors beautifully. Keep an eye on the pot—you want it hot and cozy, not boiling.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
To elevate your bowl, consider topping it off with some fresh herbs like chopped parsley or chives. A sprinkle of crispy bacon bits or a handful of shredded cheese can add an extra layer of indulgence. These garnishes not only enhance flavor but also add lovely contrasting textures.
Side Dishes
This chowder pairs wonderfully with warm, crusty bread or buttery garlic rolls for dipping. A simple green salad with a zesty vinaigrette is a delightful counterbalance to the chowder’s creamy richness, adding freshness and crunch.
Creative Ways to Present
For a charming presentation, serve the chowder in hollowed-out bread bowls. They create a fun edible vessel that’s ideal for cozy dinners or casual entertaining. Alternatively, ladle the chowder into individual ramekins and sprinkle with colorful garnishes for an elegant touch.
Make Ahead and Storage
Storing Leftovers
You can store any leftover Creamy Chicken Corn Chowder Recipe in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy it again, just give it a good stir to reincorporate any separated ingredients before reheating.
Freezing
If you want to keep this delicious chowder longer, freezing is a great option. Transfer it into freezer-safe containers leaving some room for expansion. It freezes well for up to 2 months. When thawed, the texture remains creamy and comforting.
Reheating
Reheat gently over medium-low heat on the stovetop, stirring often to prevent sticking and to evenly warm the chowder. If the chowder seems too thick, add a splash of milk or broth to loosen it up and restore its perfect creaminess.
FAQs
Can I use fresh corn instead of canned creamed corn?
Absolutely! Fresh corn kernels will add a lovely natural sweetness and texture, but since fresh corn isn’t as creamy as canned, you might want to add a bit more evaporated milk or cream to maintain that chowder richness.
What type of chicken works best for this chowder?
Leftover roasted chicken, grilled breast, or even rotisserie chicken are all fantastic options. Just shred or cube the cooked chicken, and you’re good to go. Cooking raw chicken specifically for this recipe is also fine—just be sure it’s fully cooked before adding.
Can I make this chowder dairy-free?
Yes, you can swap the evaporated milk and butter for coconut milk or a plant-based cream and use a dairy-free butter or oil. The texture will be slightly different but still deliciously creamy.
Is this recipe freezer-friendly?
Definitely! This Creamy Chicken Corn Chowder Recipe freezes well, making it perfect for meal prep or storing leftovers. Just remember to thaw it in the refrigerator overnight before reheating gently on the stove.
How can I make the chowder thicker?
If you like your chowder thicker, you can add a slurry of cornstarch mixed with cold water during heating or mash some of the corn and potatoes (if you add them) into the broth to give it more body.
Final Thoughts
There’s something truly special about sinking into a bowl of this Creamy Chicken Corn Chowder Recipe on a cool day—it feels like pure comfort and celebration of simple flavors. It’s a dish you’ll want to make again and again because it’s as easy as it is delicious. So, grab those basic ingredients, gather your favorite toppings, and dive into a creamy, dreamy experience that’s just waiting to become a new family favorite.
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup perfect for a quick weeknight meal. Combining tender sautéed vegetables, creamy corn, and shredded chicken in a rich, velvety broth, this chowder offers a cozy, flavorsome dish that warms you up in just 30 minutes.
Ingredients
Vegetables
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup thinly sliced celery
Soup Base
- 2 (14 oz) cans cream-style corn (do not drain)
- 1 (12 oz) can evaporated milk
Protein
- 1 ½ cups cooked chicken, shredded or cubed
Others
- 2 tablespoons butter
- 1 teaspoon chicken base, bouillon cube, or granules
- ¼ teaspoon black pepper
Instructions
- Sauté Vegetables: In a large soup pot or saucepan, melt the butter over medium-high heat. Add the finely chopped onion, celery, and red bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Combine Ingredients: Stir in the cream-style corn (undrained), shredded or cubed cooked chicken, evaporated milk, chicken bouillon, and black pepper into the pot with the sautéed vegetables.
- Heat Through: Continue heating the chowder for 5-10 minutes, stirring occasionally to prevent sticking. Reduce the heat as needed to avoid boiling; the chowder should be hot and slightly thickened but not boiled.
- Serve: Once heated through and flavors melded, remove from heat and serve the creamy chicken corn chowder warm.
Notes
- Make sure not to let the chowder boil after adding the evaporated milk to prevent curdling.
- You can substitute cooked turkey for chicken if preferred.
- For extra creaminess, add a splash of heavy cream or half-and-half.
- Add herbs such as thyme or parsley for added flavor if desired.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
