If you’ve been searching for that perfect bowl to cozy up with on a chilly day, look no further than this Creamy Chicken and Corn Chowder Recipe. It’s a delightful blend of tender shredded chicken, sweet corn, and velvety potatoes simmered in a creamy, flavorful broth that’ll warm your soul. The best part? It’s loaded with simple ingredients, yet delivers layers of comforting, hearty goodness you’ll want to come back to again and again.
Ingredients You’ll Need
Gathering the right ingredients for this chowder is a joy because each one adds something special to the pot, creating a rich and satisfying texture along with fresh, vibrant flavors. From the mild sweetness of corn to the tender potatoes and savory notes of Italian seasoning, every item plays a key role in perfecting this dish.
- 2 tablespoons olive oil: The foundation for sautéing veggies, bringing a lovely richness without overpowering the flavors.
- 1 small onion, diced: Adds a subtle sweetness and aroma that builds the chowder’s depth.
- 1 celery stalk, chopped: Offers a delicate crunch and fresh earthiness.
- 1 red bell pepper, diced: Brings bright color and a hint of natural sweetness.
- 1 pound potatoes, cut into small cubes: The chowder’s hearty base, creating a silky texture when cooked through.
- 3 cups shredded chicken: Tender protein that makes this chowder both filling and comforting.
- 30 ounces unsweetened canned corn (2 cans): The star ingredient that delivers sweet bursts in every spoonful.
- 4 cups low sodium chicken broth or vegetable broth: The flavorful liquid that ties everything together while letting the ingredients shine.
- 1 1/2 cups almond milk: Keeps the chowder creamy without heaviness, perfect for a lighter twist.
- 1 1/2 teaspoons Italian seasoning: A fragrant mix of herbs that elevate the savory notes beautifully.
- 2 tablespoons cornstarch: Essential for thickening the chowder to a luscious consistency.
- 1 teaspoon garlic powder: Adds a subtle punch of garlicky warmth without overpowering.
- Kosher salt and ground pepper, to taste: Seasoning that brings out all the delicious flavors perfectly.
- Parsley to garnish, chopped: A fresh, vibrant finishing touch that brightens the dish visually and flavor-wise.
How to Make Creamy Chicken and Corn Chowder Recipe
Step 1: Prepare and Sauté the Vegetables
Start by heating the olive oil in a large pot over medium heat. Once shimmering, add the diced onion, chopped celery, and red bell pepper. Sauté these until they’re soft and fragrant—about 5 to 7 minutes—which creates the flavorful base for the chowder.
Step 2: Add Potatoes, Corn, and Chicken Broth
Next, stir in the cubed potatoes, unsweetened canned corn (including the juice), and pour in the chicken broth. Bring everything to a gentle boil, then reduce to a simmer. Let it cook uncovered for about 15 minutes so the potatoes become tender, ensuring every bite has that perfect melt-in-your-mouth quality.
Step 3: Incorporate Shredded Chicken and Seasonings
Stir in the shredded chicken along with the Italian seasoning, garlic powder, salt, and pepper. This is where the savory warmth really shines through. Keep everything at a gentle simmer to meld the flavors, allowing the chicken to heat through without drying out.
Step 4: Create the Creamy Texture
In a small bowl, whisk together the cornstarch with almond milk until smooth. Slowly pour this mixture into the simmering chowder while stirring constantly. This step thickens the broth, transforming it into a luxuriously creamy chowder with no heavy cream needed.
Step 5: Final Simmer and Adjust Seasoning
Let the chowder cook for another 5 minutes after adding the almond milk mixture, stirring often. Taste and adjust salt and pepper as needed before removing the pot from heat. The flavors should be beautifully balanced, rich yet fresh.
How to Serve Creamy Chicken and Corn Chowder Recipe
Garnishes
Freshly chopped parsley is the perfect garnish for this chowder, adding a pop of color and a hint of herbaceous brightness that truly elevates each bowl.
Side Dishes
This chowder pairs delightfully with crusty bread or garlic toast for dipping. A simple green salad with a tangy vinaigrette can also offer a crisp contrast to the creamy texture.
Creative Ways to Present
Try serving the chowder in warmed bread bowls for a fun and rustic presentation. Alternatively, ladle it over steamed rice or alongside roasted veggies to add some extra layers of comfort and flavor.
Make Ahead and Storage
Storing Leftovers
Place leftover chowder in an airtight container and refrigerate for up to 3 days. The flavors tend to deepen overnight, making it even more delicious the next day.
Freezing
For longer storage, freeze the chowder in portioned, freezer-safe containers for up to 3 months. Keep in mind that potatoes may soften a bit upon thawing, but the chowder will still taste fantastic.
Reheating
To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally to prevent sticking. You can add a splash of broth or almond milk if it thickened too much during refrigeration or freezing.
FAQs
Can I use fresh corn instead of canned for this Creamy Chicken and Corn Chowder Recipe?
Absolutely! Fresh corn can be a wonderful substitute; just shave the kernels off the cob and add them when you add the potatoes. It will bring a slightly sweeter, fresher flavor to your chowder.
Is almond milk the best choice for making this chowder creamy?
Almond milk is a great dairy-free option that keeps the chowder light while maintaining creamy texture. However, you can also use regular milk or half-and-half if you prefer a richer chowder.
Can I make this recipe vegetarian?
Definitely! Swap the shredded chicken for hearty vegetables like mushrooms or extra potatoes, and use vegetable broth instead of chicken broth. The corn and potatoes still create a wonderfully creamy and satisfying soup.
What can I do if the chowder is too thick after reheating?
Simply stir in a little more broth or almond milk until you reach your preferred consistency. Heat gently while stirring to blend everything smoothly.
How long does it typically take to prepare this Creamy Chicken and Corn Chowder Recipe?
From start to finish, expect about 40 to 50 minutes, including prep and simmering time. It’s an easy and rewarding recipe that’s perfect for a cozy, homemade meal.
Final Thoughts
This Creamy Chicken and Corn Chowder Recipe is a heartwarming bowl of deliciousness that feels like a warm hug on a plate. With its simple ingredients and straightforward steps, it’s a dish you can easily make any day of the week when you’re craving comfort food at its finest. Give it a try—you might just find your new favorite go-to meal!
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Creamy Chicken and Corn Chowder Recipe
This creamy chicken and corn chowder is a hearty, comforting soup packed with tender chicken, sweet corn, and tender potatoes. Made with a flavorful vegetable base and thickened with cornstarch, this chowder offers a deliciously creamy texture without heavy cream. It’s seasoned with Italian herbs and garlic powder, perfect for a cozy meal any day of the week.
- Total Time: 45 minutes
- Yield: 6 servings
Ingredients
Vegetables and Aromatics
- 2 tablespoons olive oil
- 1 small onion, diced
- 1 celery stalk, chopped
- 1 red bell pepper, diced
- 1 pound potatoes, cut into small cubes
Proteins and Main Ingredients
- 3 cups shredded chicken
- 30 ounces unsweetened canned corn (2 cans)
Liquids and Seasonings
- 4 cups low sodium chicken broth or vegetable broth
- 1 1/2 cups almond milk
- 1 1/2 teaspoons Italian seasoning
- 2 tablespoons cornstarch
- 1 teaspoon garlic powder
- Kosher salt and ground pepper, to taste
- Parsley, chopped (for garnish)
Instructions
- Heat the oil: In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat until shimmering and warm.
- Sauté the vegetables: Add the diced onion, chopped celery, and diced red bell pepper to the pot. Cook, stirring occasionally, for about 5 minutes or until the vegetables are softened and the onion is translucent.
- Add potatoes and broth: Stir in the cubed potatoes, then pour in the 4 cups of low sodium chicken or vegetable broth. Bring the mixture to a boil, then reduce the heat and let it simmer gently until the potatoes are tender, about 10-12 minutes.
- Add chicken and corn: Stir in the shredded chicken and the drained unsweetened canned corn. Continue to simmer for 5 minutes to heat through.
- Prepare thickening mixture: In a small bowl, whisk together 2 tablespoons cornstarch with 1 1/2 cups almond milk until smooth and no lumps remain.
- Thicken chowder: Slowly pour the almond milk and cornstarch mixture into the soup while stirring continuously. Cook for 3-5 minutes more over medium-low heat until the chowder thickens slightly.
- Season the chowder: Add 1 1/2 teaspoons Italian seasoning, 1 teaspoon garlic powder, and salt and pepper to taste. Stir well and adjust seasoning as needed.
- Serve and garnish: Ladle the chowder into bowls and garnish with freshly chopped parsley. Serve warm for a comforting meal.
Notes
- Use low sodium broth to better control the salt content of the chowder.
- For a richer chowder, full-fat milk or cream can replace almond milk, but this will increase calories and fat.
- This chowder can be stored in an airtight container in the refrigerator for up to 3 days.
- Leftovers can be gently reheated on the stovetop over low heat, stirring occasionally to prevent sticking.
- Substitute shredded turkey or cooked white beans for chicken to vary the protein source.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
