If you are searching for a warm, comforting meal that feels like a big, delicious hug, this Chicken and Corn Chowder Recipe is exactly what you need. It’s a hearty, creamy soup bursting with tender chicken, sweet corn, and a subtle kick of spices that come together in perfect harmony. The richness of the milk and the cream-style corn give it a velvety texture, while fresh herbs add brightness that will keep you coming back for more. Whether you’re cooking for a busy weeknight or a cozy weekend treat, this recipe hits the spot every single time.
Ingredients You’ll Need
Ingredients You’ll Need
Keeping things simple is the secret to making this Chicken and Corn Chowder Recipe so irresistible. Each ingredient plays an essential role, from building the savory base to adding layers of sweetness and spice, all culminating in a beautiful bowl of comfort.
- Olive oil: Provides a flavorful, smooth base for cooking the chicken and aromatics.
- Skinless, boneless chicken breasts: The lean protein that makes this chowder hearty and satisfying.
- Garlic: Adds bold, savory notes that deepen the soup’s flavor.
- Onion: Brings a natural sweetness and a tender bite after cooking.
- Ground cumin: Offers a warm, earthy undertone that complements the corn beautifully.
- Salt and pepper: Essential for balancing and enhancing every flavor in the soup.
- Milk: Creates a creamy, comforting broth without overpowering the other ingredients.
- Low-sodium chicken broth: Builds a rich, savory base while letting the chicken and corn shine.
- Cream-style corn: Adds sweetness and smooth texture that is signature to chowder.
- Corn kernels: Provide pleasant bursts of crunch and fresh sweetness throughout the soup.
- Hot sauce: Infuses a gentle heat that brightens the chowder without overwhelming.
- Green onions: Fresh garnish that adds color and a mild onion flavor.
- Fresh cilantro: Adds vibrant, herbaceous notes as a perfect finishing touch.
- Shredded Monterey Jack cheese (optional): Melts on top for extra indulgence and creamy richness.
How to Make Chicken and Corn Chowder Recipe
Step 1: Sauté the Chicken
Begin by heating olive oil in a Dutch oven or heavy pot over medium-high heat. Add the cubed chicken breasts and cook them until they are no longer pink, which usually takes about 5 to 7 minutes. This step seals in the juices and builds a flavorful foundation for your chowder.
Step 2: Cook the Aromatics
Next, toss in the minced garlic and chopped onion directly into the pot with the chicken. Stir and cook until the onions turn translucent, about 3 minutes. This softens the onions and releases the garlicky aroma that will infuse the entire chowder.
Step 3: Season the Base
Sprinkle in the cumin, salt, and pepper. Stir everything well to coat the chicken and onions with these spices. The cumin gives the soup a subtle warmth, while the salt and pepper bring all the flavors into balance.
Step 4: Add Liquids and Corn
Pour in the milk and chicken broth, then add the cream-style corn and corn kernels. Stir to combine everything thoroughly. Adding both cream-style and whole corn kernels gives your chowder that perfect creamy texture along with sweet bursts in every spoonful.
Step 5: Bring to a Boil and Simmer
Turn the heat up just enough to bring the chowder to a boil, then reduce it to a gentle simmer. Let it cook for about 10 minutes, stirring occasionally to prevent sticking and to help all the flavors blend and thicken beautifully.
Step 6: Add Heat and Finish
Stir in the hot sauce for a bright, subtle kick. Adjust the amount to suit your heat preference—this step adds a lively contrast to the creamy base.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
To make your bowl feel even more inviting, top your chowder with chopped green onions and fresh cilantro. These garnishes add a fresh, vibrant pop of color and a mild herbaceous note that cuts through the creaminess. If you want to get a little indulgent, sprinkle shredded Monterey Jack cheese on top and let it melt just before serving for an extra layer of creaminess.
Side Dishes
Chicken and Corn Chowder tastes fantastic alongside a crusty baguette or warm garlic bread, perfect for soaking up every last drop of that luscious broth. A crisp green salad with a light vinaigrette can also be a refreshing contrast to the rich chowder, balancing your meal perfectly.
Creative Ways to Present
For a fun twist, try serving this chowder in hollowed-out mini bread bowls—guests will love the rustic presentation and the added texture. You can also garnish with a swirl of sour cream or Greek yogurt and a sprinkle of smoked paprika to add a vibrant color and smoky depth that makes every bite exciting.
Make Ahead and Storage
Storing Leftovers
Your Chicken and Corn Chowder Recipe keeps beautifully in the fridge for up to three days. Transfer it to an airtight container and cool it completely before refrigerating. This makes it easy to enjoy a quick, hearty lunch or dinner the next day without any hassle.
Freezing
Although the texture of cream-based chowders can sometimes change when frozen, this recipe freezes well if you do it right. Allow the soup to cool fully and place it in a freezer-safe container, leaving some space at the top for expansion. It can be kept frozen for up to two months, making it a convenient meal prep option.
Reheating
Reheat the chowder gently on the stove over medium-low heat to avoid curdling the milk. Stir often until heated through. If the soup thickens too much, add a splash of milk or broth to bring it back to your preferred consistency. Avoid microwaving if possible, to preserve the creamy texture and evenly distribute the heat.
FAQs
Can I use chicken thighs instead of chicken breasts?
Absolutely! Chicken thighs will add a bit more richness and joy to the chowder because of their slightly higher fat content. Just make sure to cut them into similar-sized pieces so they cook evenly.
Is there a vegetarian version of this Chicken and Corn Chowder Recipe?
Yes, you can swap the chicken broth for vegetable broth and omit the chicken. Adding extra corn and maybe some diced potatoes or beans will keep the chowder hearty and delicious without the meat.
Can I make this chowder dairy-free?
Of course! Use your favorite plant-based milk like oat or almond milk and substitute the cream-style corn with a homemade or dairy-free version. The flavor won’t be far off, and it will still be creamy and comforting.
How spicy is the chowder with the hot sauce?
The hot sauce in this recipe is used to add a gentle warmth that brightens the soup without overpowering it. If you prefer less heat, use less hot sauce or omit it entirely—it’s fully customizable to your taste.
Can I prepare the ingredients ahead of time?
Definitely! You can chop the onion, garlic, and herbs, and cube the chicken ahead to save time. Store them separately in the fridge for up to 24 hours before cooking. This way, dinner comes together quickly when you’re ready.
Final Thoughts
I truly hope you give this Chicken and Corn Chowder Recipe a try because it’s one of those dishes that instantly brings comfort and satisfaction. It’s straightforward to make, packed with flavor, and perfect for sharing on a chilly evening or whenever you need a bowl of cozy goodness. Once you taste that creamy, savory goodness with just the right balance of spice and sweetness, it’ll become a staple in your kitchen like it is in mine.
Print
Chicken and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and comforting Chicken and Corn Chowder that combines tender chicken, creamy corn, and flavorful spices in a rich broth. This recipe is quick to prepare, perfect for a cozy meal that serves 4.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) cream-style corn
- 1 can (14 oz) corn kernels
- 2 tbsp hot sauce
Toppings and Garnish
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese (optional for topping)
Instructions
- Heat oil: Heat olive oil in a Dutch oven or soup pot over medium-high heat.
- Cook chicken: Add cubed chicken breasts and cook until fully cooked through and no longer pink inside, approximately 5 to 7 minutes.
- Sauté aromatics: Add minced garlic and chopped onion to the pot; sauté until the onion becomes translucent, about 3 minutes.
- Season: Stir in ground cumin, salt, and pepper to evenly coat the ingredients with spices.
- Add liquids and corn: Pour in milk and low-sodium chicken broth, then add cream-style corn and corn kernels. Add hot sauce to taste. Bring the mixture to a boil.
- Simmer: Reduce heat to low and simmer the chowder for 10 minutes, stirring occasionally to prevent sticking and to allow flavors to meld.
- Garnish: Remove from heat and garnish with chopped green onions, fresh cilantro, and shredded Monterey Jack cheese if desired.
- Serve: Ladle into bowls and enjoy your hearty and comforting chicken and corn chowder!
Notes
- You can adjust the hot sauce amount depending on your heat preference.
- For a thicker chowder, reduce the chicken broth slightly or add a slurry of cornstarch and water before simmering.
- Monterey Jack cheese is optional but adds a creamy, melty topping.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Use low-fat milk if you prefer a lighter chowder.
