Chicken Corn Chowder Recipe

Chicken corn chowder is a beloved dish that brings warmth and satisfaction to any meal. It’s rich, creamy, and packed with flavors that everyone in the family will enjoy. Whether you’re making it for a cozy family dinner or serving it at a gathering, this chowder is sure to please. It’s also a versatile dish that can be easily customized to fit your preferences.

In this recipe, we’ll provide you with a step-by-step guide to making chicken corn chowder from scratch. We’ll also share tips and tricks to enhance the flavor and texture of the chowder, along with suggestions for serving and storing leftovers.

Cooking Instructions

3.1 Stovetop Method

Step 1: Prepare the Ingredients

1. Cook the Chicken: If using raw chicken, season it with salt and pepper and cook it in a skillet over medium heat until fully cooked, about 6-8 minutes per side. Let it rest, then shred it with two forks.
2. Dice the Vegetables: While the chicken is cooking, dice the onion, celery, carrots, and potatoes.

Step 2: Sauté the Vegetables

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the diced onion, celery, and carrots. Sauté for about 5 minutes until they begin to soften.
3. Add the minced garlic and sauté for an additional 1-2 minutes until fragrant.

Step 3: Make the Chowder Base

1. Sprinkle the flour over the sautéed vegetables and stir to combine. Cook for 1-2 minutes to remove the raw flour taste.
2. Gradually pour in the chicken broth, stirring constantly to prevent lumps.
3. Add the diced potatoes and bring the mixture to a boil.

Step 4: Simmer the Chowder

1. Once boiling, reduce the heat to low and cover the pot. Let it simmer for 15-20 minutes or until the potatoes are tender.
2. Stir in the corn and shredded chicken, cooking for an additional 5 minutes until heated through.

Step 5: Add Cream and Seasonings

1. Stir in the heavy cream and season the chowder with thyme, salt, pepper, and any additional seasonings you prefer.
2. Allow the chowder to heat through, then taste and adjust the seasonings as needed.

Step 6: Serve

1. Ladle the chowder into bowls and garnish with fresh parsley or green onions if desired.
2. Serve with crusty bread or crackers for dipping.

3.2 Slow Cooker Method

If you prefer a hands-off approach, you can easily make this chowder in a slow cooker.

Step 1: Prepare the Ingredients

1. Cook the chicken as mentioned in the stovetop method, then shred it.
2. Dice all vegetables and set them aside.

Step 2: Assemble in Slow Cooker

1. Place the shredded chicken, corn, diced potatoes, onion, celery, carrots, garlic, chicken broth, thyme, salt, and pepper in the slow cooker.
2. Stir to combine all ingredients.

Step 3: Cook

1. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the vegetables are tender.

Step 4: Finish the Chowder

1. About 30 minutes before serving, stir in the heavy cream.
2. Taste and adjust seasonings as necessary.

Step 5: Serve

1. Ladle the chowder into bowls and garnish as desired.
2. Serve hot with your favorite accompaniments.

Tips for Success

• Use Fresh Ingredients: Whenever possible, use fresh vegetables and herbs to enhance the flavors of your chowder.
• Customize the Thickness: If you prefer a thicker chowder, you can add more flour or reduce the amount of chicken broth. For a thinner consistency, add more broth or cream.
• Blend for Creaminess: For an ultra-creamy texture, consider using an immersion blender to blend a portion of the chowder before adding the cream. This will give you a smooth and velvety base while leaving some chunky pieces for texture.
• Taste as You Go: Always taste the chowder throughout the cooking process to adjust the seasonings to your preference.

Serving Suggestions

Chicken corn chowder can be enjoyed on its own, but here are some ideas for sides and garnishes:

• Crusty Bread: Serve with fresh bread rolls or crusty baguette for dipping.
• Salad: A side salad with mixed greens, tomatoes, and a light vinaigrette can balance the richness of the chowder.
• Cheese: Top the chowder with shredded cheddar cheese for added flavor and creaminess.

Storage and Reheating

Storing Leftovers

• Refrigerate: Store any leftover chowder in an airtight container in the refrigerator for up to 3-4 days.
• Freeze: For longer storage, freeze the chowder in freezer-safe containers or zip-top bags. It can last for up to 3 months. However, be aware that the texture of the potatoes may change after freezing.

Reheating

1. Stovetop: Reheat the chowder in a pot over medium heat, stirring occasionally until heated through. Add a splash of broth or cream if it appears too thick.
2. Microwave: Place chowder in a microwave-safe bowl and heat in 30-second intervals, stirring in between, until warm.

Variations

There are countless ways to customize chicken corn chowder to suit your taste. Here are some ideas:

1. Spicy Corn Chowder

Add diced jalapeños or a pinch of cayenne pepper to the chowder for a spicy kick.

2. Southwest Chicken Corn Chowder

Incorporate black beans, diced tomatoes, and corn, and season with cumin and chili powder for a Southwest twist.

3. Creamy Coconut Corn Chowder

Replace heavy cream with coconut milk for a dairy-free option with a hint of tropical flavor.

4. Vegetable Corn Chowder

Make a vegetarian version by omitting the chicken and adding more vegetables, such as bell peppers, zucchini, and spinach.

Frequently Asked Questions (FAQs)

Q1: Can I make chicken corn chowder ahead of time?

Yes! Chicken corn chowder can be made ahead of time and stored in the refrigerator for up to 3-4 days. The flavors will deepen as it sits.

Q2: Can I use frozen corn?

Absolutely! Frozen corn is a convenient option and works just as well as fresh corn in this recipe.

Q3: How can I thicken my chowder?

You can thicken chowder by adding more flour, using cornstarch mixed with water, or blending a portion of the chowder to create a creamy base.

Q4: What type of chicken should I use?

Boneless, skinless chicken breasts are ideal, but you can also use thighs for added flavor. Rotisserie chicken is a great shortcut.

Q5: Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend or cornstarch to thicken the chowder.

Conclusion

Chicken corn chowder is a versatile and comforting dish that brings warmth and satisfaction to any table. With its creamy base, tender chicken, and sweet corn, this chowder is perfect for family dinners, gatherings, or simply enjoying on a chilly day. By following this detailed guide, you can create a delicious chowder that can be tailored to your taste preferences. Whether you opt for the stovetop or slow cooker method, your chicken corn chowder is sure to be a hit.

So gather your ingredients, follow the steps, and enjoy the delightful flavors of homemade chicken corn chowder!

Yield: 6

Chicken Corn Chowder Recipe

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Chicken corn chowder is a beloved dish that brings warmth and satisfaction to any meal. It’s rich, creamy, and packed with flavors that everyone in the family will enjoy. Whether you’re making it for a cozy family dinner or serving it at a gathering, this chowder is sure to please. It’s also a versatile dish that can be easily customized to fit your preferences.

Prep Time 15 minutes

Cook Time 30 minutes

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 3 cups corn (fresh, frozen, or canned)
• 1 large potato, peeled and diced
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup heavy cream or half-and-half
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

1. Sauté the Vegetables:

• In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, or until the vegetables are tender.
• Add the minced garlic and cook for an additional minute until fragrant.

2. Add Broth and Potatoes:

• Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for about 10 minutes, or until the potatoes are tender.

3. Add Chicken and Corn:

• Stir in the shredded chicken and corn. Add the dried thyme, paprika, salt, and pepper. Simmer for another 5-7 minutes, allowing the flavors to combine.

4. Incorporate Cream:

• Reduce the heat to low and stir in the heavy cream or half-and-half. Allow the chowder to heat through for another 5 minutes, but do not let it boil.

5. Serve:

• Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or crackers on the side.

Notes

• Thickening Options: If you prefer a thicker chowder, you can blend a portion of the soup using an immersion blender or a regular blender. Return it to the pot before adding the cream.
• Vegetable Variations: Feel free to add or substitute vegetables such as bell peppers, zucchini, or green beans.
• Spice it Up: For a little heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.