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
Scale
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.