Corn Chicken Chowder Recipe

There’s something undeniably comforting about a warm bowl of chowder, especially as the days grow shorter and a chill creeps into the air. For my family, Corn Chicken Chowder isn’t just a meal; it’s a hug in a bowl. I remember the first time I made this recipe – a slightly frantic weeknight dinner attempt that turned into an unexpected culinary triumph. The kids, usually picky eaters, devoured it, their faces smeared with creamy goodness. My husband, a self-proclaimed soup connoisseur, declared it “restaurant quality.” Since then, this chowder has become a staple in our household, requested time and time again. It’s incredibly versatile – perfect for a cozy family dinner, impressive enough for a casual gathering, and even makes fantastic leftovers for lunch the next day. The sweetness of the corn, the tender chicken, and the rich, creamy broth create a symphony of flavors that’s both satisfying and surprisingly easy to achieve. This isn’t just another soup recipe; it’s a recipe for creating warm memories and happy bellies. Get ready to fall in love with Corn Chicken Chowder – I promise, your family will too!

Ingredients

To create this creamy and comforting Corn Chicken Chowder, you’ll need a selection of fresh and flavorful ingredients. Each component plays a crucial role in building the depth and texture of this delightful soup. Here’s a detailed breakdown of what you’ll need:

• Chicken: 1.5 lbs boneless, skinless chicken breasts or thighs.
  • Why Chicken? Chicken provides the protein base of the chowder, adding substance and savory flavor. You can use breasts for a leaner option or thighs for richer flavor and moisture.
  • Tips for Chicken: Ensure your chicken is fresh and of good quality. You can also use pre-cooked rotisserie chicken to save time, shredding it into bite-sized pieces. For enhanced flavor, consider searing the chicken lightly before adding it to the chowder.
• Corn: 4 cups fresh or frozen corn kernels.
  • Why Corn? Corn is the star of the show, lending its signature sweetness and delightful pop to the chowder. Fresh corn off the cob is ideal when in season, offering the brightest flavor and texture. Frozen corn is a fantastic year-round alternative and is often picked at peak ripeness and frozen quickly, preserving its quality.
  • Tips for Corn: If using fresh corn, cut the kernels off the cob carefully. If using frozen corn, no need to thaw it – just add it directly to the pot. For an extra layer of corn flavor, you can even use creamed corn in addition to the kernels, but this is optional.
• Potatoes: 2 medium russet potatoes, peeled and diced.
  • Why Potatoes? Potatoes contribute to the creamy texture and heartiness of the chowder. Russet potatoes are a good choice because they break down slightly during cooking, helping to thicken the soup naturally.
  • Tips for Potatoes: Dice the potatoes into uniform, bite-sized pieces so they cook evenly. Yukon Gold potatoes can also be used for a slightly waxier texture and buttery flavor. Avoid waxy potatoes like red potatoes if you want a thicker chowder.
• Onion: 1 large yellow onion, diced.
  • Why Onion? Onion forms the aromatic base of the chowder, adding foundational flavor that builds depth and complexity. Yellow onions are versatile and mellow when cooked, making them perfect for this recipe.
  • Tips for Onion: Dice the onion finely so it cooks down and blends seamlessly into the chowder. Sautéing the onion until softened and translucent is crucial for releasing its flavor.
• Celery: 2 stalks celery, diced.
  • Why Celery? Celery adds a subtle herbaceous note and a touch of freshness to the chowder. It complements the sweetness of the corn and the richness of the cream.
  • Tips for Celery: Dice the celery into small pieces similar in size to the onion. Including the leafy tops of the celery stalks can add even more flavor.
• Garlic: 2 cloves garlic, minced.
  • Why Garlic? Garlic adds a pungent and aromatic layer of flavor that enhances the savory notes of the chowder. Freshly minced garlic is always best for optimal flavor.
  • Tips for Garlic: Mince the garlic finely to prevent large, overpowering pieces. Add garlic towards the end of sautéing the vegetables to prevent it from burning and becoming bitter.
• Chicken Broth: 6 cups chicken broth.
  • Why Chicken Broth? Chicken broth provides the liquid base for the chowder and amplifies the chicken flavor. Use low-sodium broth to control the salt level of your dish.
  • Tips for Chicken Broth: High-quality chicken broth will significantly improve the overall flavor of your chowder. You can use homemade broth for the best taste, or opt for a good quality store-bought brand. Vegetable broth can be used as a substitute for a slightly different flavor profile.
• Heavy Cream: 1 cup heavy cream.
  • Why Heavy Cream? Heavy cream is essential for creating the signature creamy richness of chowder. It adds a luxurious texture and mellows the flavors of the other ingredients.
  • Tips for Heavy Cream: Add the heavy cream towards the end of cooking to prevent it from curdling. For a slightly lighter chowder, you can substitute half-and-half or whole milk, but the texture will be less rich and creamy.
• Butter: 4 tablespoons unsalted butter.
  • Why Butter? Butter adds richness and flavor to the base of the chowder. It’s used to sauté the vegetables and creates a flavorful foundation for the soup.
  • Tips for Butter: Use unsalted butter to control the saltiness of the chowder. You can also use olive oil as a substitute for a slightly different flavor profile and a dairy-free option.
• All-Purpose Flour: 3 tablespoons all-purpose flour.
  • Why Flour? Flour is used to create a roux, which helps to thicken the chowder and give it its characteristic creamy consistency.
  • Tips for Flour: Whisk the flour into the melted butter and cook for a minute or two to cook out the raw flour taste. This roux is crucial for a smooth and creamy chowder. For a gluten-free option, you can use cornstarch or a gluten-free all-purpose flour blend.
• Fresh Thyme: 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves.
  • Why Thyme? Thyme adds a subtle herbaceous and earthy note that complements the corn and chicken beautifully. It enhances the overall flavor complexity of the chowder.
  • Tips for Thyme: Fresh thyme is preferred for its brighter flavor, but dried thyme works well too. You can also use other herbs like bay leaf or rosemary for variations in flavor.
• Salt and Black Pepper: To taste.
  • Why Salt and Pepper? Salt and pepper are essential seasonings that enhance all the other flavors in the chowder. Seasoning properly is key to a delicious final dish.
  • Tips for Salt and Pepper: Season generously throughout the cooking process. Taste the chowder at different stages and adjust seasoning as needed. Freshly ground black pepper offers the best flavor.
• Optional Garnishes: Fresh parsley, chives, crumbled bacon, oyster crackers.
  • Why Garnishes? Garnishes add visual appeal and extra flavor and texture to the finished chowder. Fresh herbs provide a pop of color and freshness, while crumbled bacon adds a smoky, salty crunch. Oyster crackers are a classic chowder accompaniment.

Instructions

Creating this delightful Corn Chicken Chowder is a straightforward process, broken down into easy-to-follow steps. Here’s a detailed guide to bring this comforting dish to life:

1. Prepare the Chicken: If using raw chicken, you have a couple of options. You can poach the chicken in water or broth until cooked through, then shred or dice it. Alternatively, for a richer flavor, you can sear the chicken breasts or thighs in a separate pan with a little oil until lightly browned on all sides and cooked through. Once cooked, set the chicken aside and shred or dice it into bite-sized pieces. If using pre-cooked rotisserie chicken, simply shred or dice it and set aside.
   • Why this step is important: Cooking the chicken first ensures it’s tender and safe to eat. Searing adds a layer of caramelized flavor. Using pre-cooked chicken saves time.
2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent. Stir occasionally to prevent burning.
   • Why this step is important: Sautéing the onion and celery softens them and releases their aromatic compounds, building the flavor base of the chowder. Butter adds richness, but olive oil can be used as a substitute.
3. Add Garlic and Thyme: Add the minced garlic and dried thyme (or fresh thyme leaves) to the pot. Sauté for another minute, until the garlic is fragrant. Be careful not to burn the garlic, as it can become bitter.
   • Why this step is important: Garlic adds a pungent and aromatic layer of flavor. Thyme provides an earthy, herbaceous note that complements the other ingredients. Cooking them briefly in butter releases their flavors.
4. Make the Roux: Sprinkle the flour over the sautéed vegetables. Cook, stirring constantly with a whisk or wooden spoon, for about 1-2 minutes. This creates a roux, which will thicken the chowder. Ensure the flour is fully incorporated and cooked slightly to eliminate any raw flour taste.
   • Why this step is important: The roux is crucial for thickening the chowder and giving it a creamy texture. Cooking the flour in butter creates a base that will prevent lumps and ensure a smooth consistency.
5. Gradually Add Chicken Broth: Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Start with a small amount of broth and whisk it into the roux until smooth, then gradually add the rest of the broth, still whisking.
   • Why this step is important: Adding the broth gradually and whisking constantly ensures that the roux blends smoothly with the liquid, preventing lumps and creating a velvety texture.
6. Add Potatoes and Corn: Add the diced potatoes and corn kernels to the pot. Bring the chowder to a simmer over medium-high heat. Once simmering, reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes are tender when pierced with a fork.
   • Why this step is important: Simmering allows the potatoes to cook through and become tender, and the corn to heat up and release its sweetness into the broth. Covering the pot helps to retain heat and steam, cooking the potatoes evenly.
7. Stir in Chicken and Cream: Once the potatoes are tender, stir in the cooked chicken and heavy cream. Heat through gently, being careful not to boil the chowder after adding the cream, as this can cause it to curdle or separate. Simmer for another 5-10 minutes to allow the flavors to meld together.
   • Why this step is important: Adding the chicken and cream at this stage incorporates the protein and richness into the chowder. Heating gently ensures the cream is incorporated smoothly without curdling. Simmering allows the flavors to blend and deepen.
8. Season and Serve: Season the chowder with salt and black pepper to taste. Start with a teaspoon of salt and a half teaspoon of pepper, then adjust according to your preference. Taste and add more seasoning as needed. Serve hot, garnished with fresh parsley, chives, crumbled bacon, or oyster crackers, if desired.
   • Why this step is important: Seasoning is crucial for bringing out the flavors of all the ingredients and balancing the taste of the chowder. Garnishes add visual appeal, freshness, and textural contrast.

Nutrition Facts

(Estimated, per serving, assuming 6 servings from the recipe. Nutritional values can vary based on ingredient brands and specific amounts used.)

• Serving Size: Approximately 1.5-2 cups
• Calories: Approximately 450-550 calories per serving
  • Key Nutrients (approximate values):
    • Protein: 25-30g
    • Fat: 30-35g (primarily from cream and butter)
    • Saturated Fat: 18-22g
    • Cholesterol: 150-180mg
    • Sodium: 500-700mg (varies with broth and seasoning)
    • Carbohydrates: 30-35g
    • Fiber: 3-4g
    • Sugar: 8-10g (primarily from corn)
  • Vitamins and Minerals (significant amounts):
    • Vitamin A
    • Vitamin C
    • Potassium
    • Some B vitamins

Note: These are estimates. For precise nutritional information, use a nutrition calculator with the specific brands and quantities of ingredients you use. This chowder is a hearty and satisfying meal, providing protein, carbohydrates, and some vitamins and minerals. However, it is also relatively high in calories and fat due to the cream and butter content. Portion control is recommended, and you can adjust the recipe to be lighter by using half-and-half or milk instead of heavy cream, and reducing the amount of butter.

Preparation Time

• Prep Time: 20-25 minutes (chopping vegetables, dicing chicken if using raw)
• Cook Time: 30-35 minutes (sautéing, simmering, and finishing)
• Total Time: 50-60 minutes

This Corn Chicken Chowder is relatively quick to prepare, making it a great option for a weeknight meal. Most of the time is spent chopping vegetables and allowing the chowder to simmer and develop flavor. If using pre-cooked chicken, the preparation time can be reduced even further.

How to Serve

Corn Chicken Chowder is a versatile dish that can be served in numerous delightful ways. Here are some serving suggestions to enhance your chowder experience:

• Classic Bread Bowl: Serve the chowder in a hollowed-out bread bowl for a rustic and satisfying presentation. Sourdough or crusty rolls work exceptionally well.
• With Crusty Bread or Rolls: A simple side of crusty bread, dinner rolls, or garlic bread is perfect for dipping into the creamy chowder and soaking up every last drop.
• Oyster Crackers or Saltines: A classic pairing! Serve with a side of oyster crackers or saltine crackers for a salty crunch that complements the richness of the chowder.
• Fresh Salad: Balance the richness of the chowder with a light and refreshing side salad. A simple green salad with a vinaigrette dressing or a Caesar salad would be excellent choices.
• Grilled Cheese Sandwich: For a truly comforting and hearty meal, pair the chowder with a grilled cheese sandwich. The warm, cheesy sandwich is a perfect companion to the creamy soup.
• Garnishes to Enhance Flavor and Texture:
  • Fresh Herbs: Sprinkle chopped fresh parsley, chives, or thyme on top for a burst of freshness and color.
  • Crumbled Bacon: Add crispy crumbled bacon for a smoky, salty crunch.
  • Shredded Cheese: A sprinkle of shredded cheddar cheese or Monterey Jack cheese can add extra richness and flavor.
  • Hot Sauce or Red Pepper Flakes: For those who like a little heat, a dash of hot sauce or a pinch of red pepper flakes can add a spicy kick.
  • Sour Cream or Greek Yogurt: A dollop of sour cream or Greek yogurt can add a tangy creaminess and coolness.

Additional Tips for Perfect Corn Chicken Chowder

To ensure your Corn Chicken Chowder is a resounding success, here are five helpful tips:

1. Don’t Boil After Adding Cream: Once you add the heavy cream, avoid boiling the chowder. High heat can cause the cream to curdle or separate, resulting in a less smooth texture. Simmer gently to heat through and meld the flavors without boiling.
2. Adjust Thickness to Your Preference: If you prefer a thicker chowder, you can mash some of the cooked potatoes against the side of the pot to release their starch and thicken the soup naturally. Alternatively, you can make a slurry of cornstarch and cold water (1 tablespoon cornstarch to 2 tablespoons cold water), whisk it into the chowder towards the end of cooking, and simmer until thickened to your desired consistency. For a thinner chowder, simply add a bit more chicken broth.
3. Customize with Vegetables: Feel free to add other vegetables to your chowder to customize it to your taste. Diced carrots, bell peppers, or even spinach or kale can be added for extra nutrients and flavor. Add heartier vegetables like carrots and bell peppers along with the onions and celery to sauté. Add leafy greens like spinach or kale towards the end of cooking, just before adding the cream, so they wilt slightly.
4. Make it Ahead of Time: Corn Chicken Chowder is a fantastic make-ahead dish. The flavors actually deepen and meld together even more after it sits in the refrigerator overnight. Prepare the chowder a day in advance and store it in an airtight container in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring occasionally, until heated through. You may need to add a splash of broth or milk if it has thickened too much upon reheating.
5. Enhance Flavor with Aromatics: For an even more flavorful chowder, consider adding other aromatics along with the onion, celery, and garlic. A bay leaf added to the pot while simmering will infuse a subtle herbal note and should be removed before serving. A pinch of smoked paprika can add a hint of smoky depth. A splash of dry sherry or white wine added after sautéing the vegetables and before adding the broth can also enhance the complexity of flavors.

FAQ About Corn Chicken Chowder

Q1: Can I use milk or half-and-half instead of heavy cream?

A: Yes, you can substitute milk or half-and-half for heavy cream to make a lighter chowder. However, the texture will be less rich and creamy. Whole milk will provide a slightly richer result than skim or low-fat milk. Half-and-half is a good middle ground. Keep in mind that using milk or half-and-half may make the chowder slightly thinner, and it’s even more important to avoid boiling after adding them, as they are more prone to curdling than heavy cream.

Q2: Can I make this chowder gluten-free?

A: Yes, you can easily make this chowder gluten-free. The key is to substitute the all-purpose flour used in the roux with a gluten-free thickener. You can use cornstarch, rice flour, or a gluten-free all-purpose flour blend. To use cornstarch, skip the roux step and whisk 2-3 tablespoons of cornstarch into a 1/4 cup of cold chicken broth until smooth. Add this slurry to the chowder towards the end of cooking, after the potatoes are tender, and simmer until the chowder thickens. Ensure all other ingredients are also certified gluten-free if you have severe gluten sensitivities.

Q3: Can I freeze Corn Chicken Chowder?

A: Freezing cream-based soups can sometimes affect the texture, as the cream may separate slightly upon thawing. However, you can freeze Corn Chicken Chowder with some considerations. Let the chowder cool completely before transferring it to freezer-safe containers or bags. Leave some headspace in the containers as liquids expand when frozen. When thawing, thaw overnight in the refrigerator. Reheat gently on the stovetop over medium-low heat, stirring frequently. You may need to add a splash of milk or broth to restore the creamy texture after thawing and reheating. The texture might be slightly grainier than fresh chowder, but it will still be delicious.

Q4: Can I add cheese to Corn Chicken Chowder?

A: While classic Corn Chicken Chowder doesn’t traditionally include cheese, you can certainly add it if you enjoy cheesy chowder. Cheddar cheese, Monterey Jack, or a blend of cheeses would work well. Stir in shredded cheese towards the end of cooking, after adding the cream, and stir until melted and smooth. Be mindful that adding cheese will further increase the richness and calorie content of the chowder.

Q5: What can I do if my chowder is too thick or too thin?

A: If your chowder is too thick, simply add more chicken broth, milk, or water, a little at a time, until it reaches your desired consistency. Stir well after each addition and simmer for a few minutes to allow the flavors to meld. If your chowder is too thin, you can thicken it by simmering it uncovered for a longer period to reduce the liquid, or by adding a slurry of cornstarch and cold water (as mentioned in the gluten-free tip) and simmering until thickened. You can also mash some of the potatoes against the side of the pot to release starch and thicken it naturally.

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