Hearty Chicken & Corn Chowder

It’s funny how certain dishes become synonymous with comfort and home. For me, Chicken and Corn Chowder is right up there. Growing up, it wasn’t something my mom made regularly, but whenever she did, it felt like a special occasion. The creamy, rich broth, studded with sweet corn kernels and tender chicken, was always a hit with the whole family. Now, years later, it’s a recipe I’ve tweaked and perfected, becoming a staple in my own kitchen. My kids request it constantly, especially when the weather turns chilly. There’s something undeniably satisfying about a warm bowl of this chowder on a cold evening. It’s hearty enough to be a full meal, yet somehow still feels light and wholesome. This version, I think, is the best yet – perfectly balanced flavors, creamy without being too heavy, and packed with all the good stuff. Whether you’re a chowder novice or a seasoned soup enthusiast, I promise this recipe will become a cherished favorite in your own home too.

Ingredients for Hearty Chicken & Corn Chowder

• Chicken Breasts (1.5 lbs): Boneless, skinless chicken breasts, providing lean protein and a savory base for the chowder.
• Yellow Onion (1 large): Diced, the aromatic foundation of the chowder, adding depth and sweetness as it cooks.
• Celery (2 stalks): Diced, contributing a subtle vegetal flavor and a bit of crunch to the texture.
• Carrots (2 medium): Diced, adding sweetness, color, and nutritional value to the chowder.
• Garlic (3 cloves): Minced, infusing the chowder with its pungent and savory aroma.
• Butter (4 tablespoons): Used for sautéing vegetables and creating a rich base for the chowder.
• All-Purpose Flour (1/4 cup): A thickening agent to create the creamy texture of the chowder.
• Chicken Broth (6 cups): The liquid base of the chowder, enhancing the chicken flavor and providing moisture. Use low sodium for better control of saltiness.
• Heavy Cream (1 cup): Adds richness and creaminess to the chowder, creating a luxurious texture.
• Whole Milk (2 cups): Contributes to the creamy texture while keeping the chowder from being overly heavy.
• Frozen Corn Kernels (2 cups): Sweet corn kernels, the star ingredient, providing sweetness, texture, and a burst of summer flavor. Frozen corn is convenient and works perfectly.
• Potatoes (2 medium): Peeled and diced, adding heartiness and a creamy texture to the chowder as they cook. Yukon Gold or Russet potatoes work well.
• Fresh Thyme (2 sprigs): Infuses a subtle earthy and herbaceous flavor into the chowder.
• Bay Leaf (1): Adds a subtle, aromatic depth to the broth as it simmers. Remember to remove it before serving.
• Salt and Black Pepper: To taste, essential for seasoning and enhancing all the flavors in the chowder.
• Fresh Parsley (for garnish, optional): Chopped fresh parsley, for a vibrant garnish and a touch of freshness.
• Cooked Bacon (crispy, crumbled, optional): Adds a smoky, salty crunch as a topping for those who desire extra flavor.

Instructions for Making Hearty Chicken & Corn Chowder

1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Season generously with salt and pepper. You can grill, bake, or pan-sear the chicken until cooked through (internal temperature of 165°F/74°C). Alternatively, for a quicker method, you can poach the chicken in simmering broth until cooked through. Once cooked, let the chicken cool slightly and then shred or dice it into bite-sized pieces. Set aside.
2. Sauté the Vegetables: In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté, stirring occasionally, until the vegetables are softened and the onion becomes translucent, about 5-7 minutes. Don’t rush this step, as it builds the flavor base of your chowder.
3. Add Garlic and Aromatics: Add the minced garlic to the pot and cook for another minute until fragrant, being careful not to burn it. Stir in the fresh thyme sprigs and bay leaf. These aromatics will infuse the chowder with wonderful depth of flavor.
4. Create the Roux: Sprinkle the all-purpose flour over the vegetables in the pot. Cook, stirring constantly, for 1-2 minutes. This creates a roux, which is essential for thickening the chowder. Cooking the flour briefly removes the raw flour taste.
5. Gradually Add Liquids: Slowly pour in the chicken broth, whisking continuously to prevent lumps from forming. Ensure the roux is fully incorporated into the broth. Then, stir in the whole milk and heavy cream. The mixture should start to thicken slightly.
6. Add Potatoes and Corn: Add the diced potatoes and frozen corn kernels to the pot. Stir to combine everything. Bring the chowder to a simmer over medium heat.
7. Simmer and Cook Potatoes: Reduce the heat to low, cover the pot, and let the chowder simmer gently for 15-20 minutes, or until the potatoes are tender and cooked through. Stir occasionally to prevent sticking to the bottom of the pot.
8. Stir in Cooked Chicken: Once the potatoes are tender, stir in the shredded or diced cooked chicken. Heat through for a few minutes until the chicken is warmed.
9. Season and Finish: Remove the thyme sprigs and bay leaf from the chowder. Taste the chowder and season with additional salt and black pepper as needed. Adjust seasoning to your preference. For an extra touch of richness, you can stir in an additional tablespoon of butter at the end.
10. Serve: Ladle the Hearty Chicken & Corn Chowder into bowls. Garnish with fresh parsley and crispy crumbled bacon (if desired). Serve hot and enjoy!

Nutrition Facts for Hearty Chicken & Corn Chowder (per serving, approximate)

• Serving Size: Approximately 1.5 cups
• Calories: 450-550 kcal (estimated, can vary based on ingredients and portion size)
• Protein: 30-35g

Note: Nutritional values are estimates and can vary based on specific ingredients and portion sizes. For precise values, use a nutrition calculator with your exact ingredients.

Preparation Time for Hearty Chicken & Corn Chowder

• Prep Time: 25-30 minutes (includes chopping vegetables, cooking chicken, and gathering ingredients)
• Cook Time: 30-35 minutes (includes sautéing vegetables, simmering chowder, and cooking potatoes)
• Total Time: Approximately 55-65 minutes

Description: This Hearty Chicken & Corn Chowder is a relatively quick and straightforward recipe, perfect for a satisfying weeknight meal. While there is some chopping involved, the cooking process is mostly hands-off simmering, making it manageable even on busy evenings.

How to Serve Hearty Chicken & Corn Chowder

• Classic Bowl: The most traditional way to serve chowder is simply in a bowl. It’s comforting and satisfying on its own.
• Bread Bowl: For a more substantial and fun presentation, serve the chowder in a bread bowl. Sourdough or crusty rolls work exceptionally well.
• With Crusty Bread: Accompany the chowder with slices of warm, crusty bread, like baguette or sourdough. Perfect for dipping and soaking up every last drop of the delicious broth.
• Side Salad: Pair the rich chowder with a light and refreshing side salad to balance the meal. A simple green salad with a vinaigrette dressing is a great choice.
• Grilled Cheese Sandwich: For ultimate comfort food, serve a bowl of chowder alongside a classic grilled cheese sandwich. The creamy chowder and cheesy sandwich are a perfect match.
• Toppings Bar: Set up a toppings bar for your guests to customize their chowder. Consider offering:
  • Crispy crumbled bacon
  • Fresh chopped parsley
  • Shredded cheddar cheese
  • Oyster crackers or croutons
  • Hot sauce or a sprinkle of red pepper flakes
  • Sour cream or Greek yogurt
• As a Starter: Serve smaller portions of the chowder as a starter before a main course, especially for a cozy fall or winter dinner party.
• For Lunch or Dinner: Hearty Chicken & Corn Chowder is versatile enough to be enjoyed as a satisfying lunch or a comforting dinner.

Additional Tips for the Best Hearty Chicken & Corn Chowder

1. Use Quality Chicken Broth: The flavor of your chicken broth significantly impacts the overall taste of the chowder. Opt for a good quality chicken broth or homemade broth if possible. Low sodium broth allows you to control the saltiness better.
2. Don’t Overcook the Potatoes: Cook the potatoes until they are just tender. Overcooked potatoes can become mushy and alter the texture of the chowder. Test for doneness with a fork; they should be easily pierced but not falling apart.
3. Fresh Corn vs. Frozen Corn: While frozen corn is convenient and readily available year-round, fresh corn kernels cut straight from the cob will offer the sweetest and most vibrant flavor, especially during corn season. If using fresh corn, blanch it briefly in boiling water before adding to the chowder for optimal sweetness and texture. Canned corn can be used in a pinch, but drain it well and be mindful of potential added sodium.
4. Spice it Up: If you like a little heat, add a pinch of red pepper flakes to the chowder while sautéing the vegetables, or stir in a dash of hot sauce at the end. You can also use a pinch of cayenne pepper for subtle warmth.
5. Make it Vegetarian (or Vegan): To make a vegetarian corn chowder, simply omit the chicken and use vegetable broth instead of chicken broth. For a vegan version, substitute the heavy cream and milk with full-fat coconut milk or a plant-based cream alternative. You can also add white beans for protein.
6. Thicken to Your Preference: If you prefer a thicker chowder, you can create a slurry of cornstarch and cold water (1 tablespoon cornstarch + 2 tablespoons cold water) and stir it into the simmering chowder in the last few minutes of cooking. Simmer until thickened to your desired consistency. Alternatively, you can mash a portion of the cooked potatoes against the side of the pot to naturally thicken the chowder.
7. Make Ahead and Storage: Hearty Chicken & Corn Chowder is a great make-ahead dish. The flavors actually deepen and meld together even more after a day or two in the refrigerator. Store leftover chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop over low heat, or in the microwave, stirring occasionally. Chowder can also be frozen for longer storage (up to 2-3 months), though the texture might slightly change upon thawing; dairy-based soups can sometimes separate slightly when frozen and thawed.
8. Enhance the Flavor with Smoked Paprika: For a subtle smoky depth of flavor, consider adding a half teaspoon of smoked paprika along with the other spices. It complements the corn and chicken beautifully.

Frequently Asked Questions (FAQ) about Hearty Chicken & Corn Chowder

Q1: Can I use leftover rotisserie chicken for this chowder?
A1: Absolutely! Rotisserie chicken is a fantastic shortcut for this recipe. Simply shred or dice the cooked rotisserie chicken and add it to the chowder in the last few minutes of cooking to heat through. This saves time and adds great flavor.

Q2: I don’t have heavy cream, can I substitute something else?
A2: Yes, you can substitute half-and-half or even more whole milk for the heavy cream, but the chowder will be slightly less rich and creamy. For a dairy-free option, full-fat coconut milk or cashew cream can be used, though they will alter the flavor profile slightly.

Q3: Can I make this chowder gluten-free?
A3: Yes, to make this chowder gluten-free, simply substitute the all-purpose flour with a gluten-free all-purpose flour blend or use cornstarch as a thickener instead of a roux. Ensure all other ingredients are also certified gluten-free if necessary.

Q4: What kind of potatoes are best for chowder?
A4: Yukon Gold or Russet potatoes are excellent choices for chowder. Yukon Golds have a creamy texture and hold their shape well when cooked. Russet potatoes are starchier, which helps to thicken the chowder naturally as they cook. Red potatoes can also be used, but they tend to be waxier and will hold their shape more.

Q5: Can I add other vegetables to this chowder?
A5: Yes, feel free to customize your chowder with other vegetables you enjoy. Bell peppers (diced), green beans (cut into pieces), or zucchini (diced) would all be delicious additions. Add them along with the carrots and celery for sautéing.

Q6: How do I prevent my chowder from being too watery?
A6: Ensuring you create a proper roux with butter and flour is key to thickening the chowder. Cooking the roux for a couple of minutes before adding liquids is important. Also, simmering the chowder uncovered for a short period can help reduce excess liquid and thicken it slightly. If it’s still too thin, use a cornstarch slurry (as mentioned in the tips) to thicken it further.

Q7: Can I freeze Hearty Chicken & Corn Chowder?
A7: Yes, you can freeze leftover chowder, but be aware that dairy-based soups can sometimes separate slightly upon thawing. To minimize this, cool the chowder completely before freezing in airtight containers. When thawing, thaw in the refrigerator overnight and reheat gently on the stovetop, stirring frequently. You might need to add a splash of milk or broth to restore the creamy texture.

Q8: What are some good toppings for Chicken & Corn Chowder besides parsley and bacon?
A8: Besides parsley and bacon, other delicious toppings include: shredded cheddar cheese, oyster crackers or croutons, a dollop of sour cream or Greek yogurt, a drizzle of hot sauce, chopped chives or green onions, or even a sprinkle of crispy fried onions for added texture. Get creative and use your favorite toppings!

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