There’s something truly comforting about a warm bowl of chowder, isn’t there? As a mom, I’ve always found that soups and chowders have a special way of bringing the family together. After a long, busy day, making a hearty meal that warms up not just our bellies but also our hearts is so important. That’s why I love this Easy Chicken and Corn Chowder. It’s those simple dishes that often become the most cherished recipes, passed down through generations.
The best part about this chowder is that it’s not just quick and delicious; it’s also incredibly simple to prepare. I remember the first time I made it. I had a couple of chicken breasts and some leftover corn in the freezer, and I thought, why not? It turned into a weeknight favorite that everyone begs for. I love how the crispy bacon gives it a nice crunch, while the potatoes and corn create that creamy texture everyone loves. Trust me; it’ll quickly become a go-to in your recipe book!
This recipe is a great way to not only nourish your family but also involve them in the kitchen. Kids can help with chopping veggies or stirring the pot—the joy of cooking together is irreplaceable. Plus, if your household is anything like mine, the promise of a hearty chowder is always met with happy faces. So, whether it’s a chilly evening or you just want something cozy on the table, give this Easy Chicken and Corn Chowder a try; I know you’ll love it as much as we do!
How to Make Easy Chicken and Corn Chowder
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Ingredients
- 6 strips bacon, chopped
- 2 large chicken breasts, diced
- 1/2 medium onion, diced
- 2 stalks celery, sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups corn (fresh or frozen)
- 1 cup heavy cream
- 3 medium Russet potatoes, peeled and diced
- 1/4 teaspoon Italian herbs
- Pinch of cayenne pepper (optional)
- Salt and pepper, to taste
- Chopped scallions, for garnishing (optional)
Directions
Begin by frying the bacon in a large pot over medium-high heat until it becomes crispy, around 10 minutes. I find cutting the bacon with kitchen scissors makes it easier to handle.
While the bacon is cooking, take the time to chop your onion, celery, chicken, and potatoes. It’s a great way to get organized and makes the cooking process smoother!
Once the bacon is crispy, transfer it to a paper towel-lined plate to drain, keeping the rendered fat in the pot for added flavor. This is where all that savory goodness comes from!
Next, toss in the diced onion and celery and sauté them for about 5 minutes until they soften up nicely. The aroma will be fantastic, drawing everyone into the kitchen!
Add in the flour next and stir it constantly, cooking for about a minute to keep it lump-free. You want to create a nice base for your chowder.
Then, mix in the minced garlic before pouring in the chicken broth. Stir this well, scraping any browned bits off the bottom of the pot for extra flavor.
Now, add in the diced chicken, corn, heavy cream, cubed potatoes, Italian herbs, and cayenne. Bring the mixture to a gentle boil. Once it bubbles, turn the heat down, letting it simmer with the lid slightly ajar for about 15-20 minutes. Stir occasionally as the potatoes cook and the chowder thickens.
Finally, season with salt and pepper according to your taste preferences. Serve the chowder hot, topped with the reserved bacon bits and chopped scallions if you wish. Enjoy your warm and comforting chicken and corn chowder!
Storing Suggestion
If you have any leftovers, store the chowder in an airtight container in the refrigerator for up to 3 days. Just reheat gently on the stovetop, adding a splash of broth or cream if it thickens too much. Avoid freezing the chowder, as the cream can separate upon thawing.
Cooking Tips
When making this chowder, you can easily swap ingredients based on your pantry. Try using a different type of meat like turkey or even a vegetarian option with beans. For a bit more spice, adding some diced jalapeños can enhance the flavor. Remember to taste as you go to get the seasoning just right!
Serving Suggestions
This chowder goes beautifully with crusty bread or grilled cheese sandwiches for dunking! A light salad on the side can also balance out the richness. For a drink pairing, consider serving it with a crisp white wine or a refreshing iced tea.
Ingredient Substitutions
If you’re out of chicken, feel free to use leftover rotisserie chicken or even shredded turkey. You can substitute the heavy cream with half-and-half or coconut milk for a lighter version. Likewise, any type of potatoes will work if you don’t have Russets on hand.
Seasonal Variations
In the fall, you could add diced butternut squash or pumpkin for a seasonal twist. During the summer, incorporate fresh herbs from your garden, like basil or cilantro, to brighten up the flavors. In the winter, feel free to add hearty greens like kale for additional nutrients.
Allergen Information
This chowder contains common allergens such as dairy and wheat. For gluten-free options, switch the all-purpose flour for cornstarch or a gluten-free flour blend. If you’re lactose intolerant, use almond milk or a lactose-free cream in place of heavy cream.
FAQ
Can I make this chowder in advance?
Yes, you can prepare this chowder a day in advance. Just store it in the refrigerator and reheat on the stovetop. The flavors often improve overnight as they meld together!
Is it possible to freeze the chowder?
It’s not recommended to freeze the chowder due to the dairy content. Creamy soups can separate when thawed, leading to an unappetizing texture. Stick to refrigeration for leftover storage.
What can I serve with chicken and corn chowder?
This chowder pairs well with crusty bread, crackers, or a side salad for a complete meal. You can also enjoy it alongside grilled sandwiches or a light coleslaw to add freshness.
How long will leftovers last in the fridge?
Leftover chicken and corn chowder can be stored in an airtight container in the refrigerator for up to 3 days. Make sure to reheat it gently on the stovetop before serving again.
Can I use frozen corn in this recipe?
Absolutely! Frozen corn works perfectly in this chowder and can save you time in preparation. There’s no need to thaw it beforehand; just add it straight into the pot.
What kind of chicken is best for this chowder?
Boneless, skinless chicken breasts are ideal for this recipe. However, you can also use thighs for a richer flavor or leftover rotisserie chicken to make it even easier. Just shred and add when you’re ready to combine all ingredients!
Easy Chicken and Corn Chowder
Ingredients
- 6 strips bacon chopped
- 2 large chicken breasts diced
- 1/2 medium onion diced
- 2 stalks celery sliced
- 1/4 cup all-purpose flour
- 2 cloves garlic chopped
- 4 cups chicken stock
- 2 cups corn fresh or frozen
- 1 cup heavy cream
- 3 medium Russet potatoes peeled and cubed
- 1/4 teaspoon Italian herbs
- cayenne pinch (optional)
- Salt and pepper to taste
- Chopped scallions optional for garnish
Instructions
- In a large pot over medium-high heat, cook the chopped bacon until crispy, about 10 minutes. Remove and set aside, keeping the grease in the pot.
- Add the diced onion and celery to the pot and sauté for about 5 minutes until soft.
- Stir in the flour and cook for about a minute, then add minced garlic and chicken stock, scraping the pot's bottom.
- Mix in diced chicken, corn, heavy cream, cubed potatoes, Italian herbs, and cayenne. Bring to a boil, then reduce heat to a gentle simmer with the lid slightly ajar.
- Cook until potatoes are tender, about 15-20 minutes, stirring occasionally. Season with salt and pepper.
- Serve hot, garnished with remaining bacon and chopped scallions, if desired.
