Some meals are more than just food—they become a quiet refuge from a gray, rainy afternoon. Chicken and Corn Chowder is exactly that kind of dish. It’s the kind of bowl you crave when the world outside feels damp and a little too chilly, wrapping you in warmth with every creamy bite.
I remember the last time I made this chowder on a day when the rain tapped steadily against the windows. The kitchen filled with the gentle aroma of sautéed onions and garlic, mingling with the sweetness of fresh corn and the earthy scent of thyme. As the chowder simmered, the soft bubbling sound felt like a cozy soundtrack. When I finally ladled a portion into my bowl, the tender chunks of chicken and hearty potatoes melded perfectly with the rich creaminess. That first spoonful was a comforting hug, a pause that made the day feel less rushed and the world a bit softer.
Why You’ll Love It:
- Rich and creamy texture that soothes the soul on chilly days.
- Balanced flavors with tender chicken, sweet corn, and fragrant herbs.
- Hearty enough to satisfy, yet light enough for any time you want comfort without heaviness.
- Simple to make, giving you more time to relax and enjoy the meal.
- Perfect for leftovers that taste just as good the next day.
If you’re worried about the chowder being too rich, it’s surprisingly light and easy on the palate. The combination of milk and cream adds just the right touch without overwhelming the fresh ingredients.
PrintChicken and Corn Chowder
A creamy and comforting Chicken and Corn Chowder packed with tender chicken, sweet corn, and hearty potatoes, perfect for a cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6
Ingredients
2 tablespoons unsalted butter
1 medium yellow onion, diced
2 cloves garlic, minced
3 medium carrots, peeled and diced
3 celery stalks, diced
3 medium potatoes, peeled and diced
4 cups low-sodium chicken broth
2 cups cooked chicken breast, shredded
2 cups fresh or frozen corn kernels
1 cup whole milk
1 cup heavy cream
1 teaspoon dried thyme
1/2 teaspoon smoked paprika
Salt, to taste
Black pepper, to taste
2 tablespoons all-purpose flour
2 tablespoons water
Chopped fresh parsley, for garnish
Instructions
In a large pot or Dutch oven, melt the butter over medium heat.
Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté for about 5 minutes until the vegetables are softened.
Add the diced potatoes to the pot and stir to combine.
Pour in the chicken broth and bring the mixture to a boil.
Reduce heat to medium-low and simmer for 15 minutes, or until the potatoes are tender.
Stir in the shredded cooked chicken and corn kernels.
Add the dried thyme, smoked paprika, salt, and black pepper. Stir to combine.
In a small bowl, whisk together the flour and water until smooth to create a slurry.
Slowly stir the slurry into the chowder to thicken it, cooking for an additional 5 minutes.
Pour in the whole milk and heavy cream, stirring gently to combine. Heat through but do not boil.
Taste and adjust seasoning with additional salt and pepper if needed.
Serve the chowder hot, garnished with chopped fresh parsley.
FAQ
Can I use frozen corn? Absolutely. Frozen corn works well and is just as flavorful when added at the right time.
Is this chowder freezer-friendly? It’s best to avoid freezing because the cream can separate, but it stores beautifully in the fridge for a few days.
Can I swap the chicken for another protein? Yes, cooked turkey or even ham can make a delicious alternative.
How can I make it thicker or thinner? Adjust the flour slurry amount or add more broth to reach your preferred consistency.
When the weather nudges you toward something cozy and satisfying, this Chicken and Corn Chowder is ready to answer. Save this recipe, print it out, and keep it close for those moments when comfort food feels like a little celebration.