Creamy Chicken and Corn Chowder – A Cozy & Comforting Soup
There’s nothing more warming and satisfying than a bowl of Creamy Chicken and Corn Chowder on a chilly day. This rich and hearty soup combines tender shredded chicken, sweet corn, creamy potatoes, and aromatic spices in a velvety broth that feels like a comforting hug.
I love making this easy Chicken Corn Chowder recipe for weeknight dinners or when I need something cozy and filling. Whether you’re serving this with crusty bread or enjoying it on its own, this chicken potato corn chowder soup is the ultimate comfort food for any occasion.
Prep and Cooking Details
| Preparation Time | Total Cooking Time | Number of Servings |
|---|---|---|
| 10 minutes | 30 minutes | 4-6 servings |
Ingredients for My Chicken and Corn Chowder
- 2 cups cooked chicken, shredded
- 1 can (15 oz) sweet corn, drained
- 2 medium potatoes, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt, adjust to taste
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- Chopped green onions for garnish (optional)
Pro Tips for Success
- Use rotisserie chicken for convenience – It’s flavorful and makes prep faster.
- Sauté the onions and garlic first – This builds a deep, savory flavor base.
- Simmer the potatoes until tender – This helps create the perfect chowder texture.
- Blend part of the soup for extra creaminess – A quick pulse with an immersion blender makes it even silkier.
- Adjust thickness to your liking – Add more broth for a thinner soup or mash some potatoes for a thicker consistency.
Tools You’ll Need
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Cutting board and knife
- Ladle
- Blender or immersion blender (optional)
Substitutions and Variations
| Substitution | Original Ingredient | New Flavor Profile |
|---|---|---|
| Fresh corn | Canned corn | A crunchier, fresher taste |
| Coconut milk | Heavy cream | A dairy-free, slightly sweet alternative |
| Smoked paprika | Regular paprika | Adds a deeper, smoky taste |
| Sweet potatoes | White potatoes | A naturally sweet and earthy flavor |
Make-Ahead Tips
- Chop the vegetables ahead of time – Store in an airtight container in the fridge for up to 2 days.
- Make the soup in advance – It tastes even better the next day as the flavors develop.
- Freeze leftovers – Store in an airtight container for up to 3 months.
Step-by-Step Instructions for a Perfect Chicken and Corn Chowder
Step 1: Sauté the Aromatics
- In a Dutch oven, melt butter over medium heat.
- Add chopped onions and sauté for 3 minutes until softened.
- Stir in minced garlic and cook for 30 seconds, until fragrant.
Step 2: Simmer the Soup
- Pour in chicken broth and bring to a simmer.
- Add diced potatoes, season with salt, black pepper, and paprika, and let cook for 10 minutes, until tender.
Step 3: Add the Chicken and Corn
- Stir in shredded chicken and drained corn, letting the soup simmer for 5 more minutes.
Step 4: Finish with Cream
- Reduce heat to low and stir in heavy cream, mixing well.
- Let the soup simmer for 3-5 minutes, adjusting seasoning if needed.
Step 5: Garnish & Serve
- Ladle the soup into bowls.
- Garnish with chopped green onions and serve warm.
Suggested Drink Pairing
A light Chardonnay pairs beautifully with the rich creaminess of this chowder. If you prefer a non-alcoholic option, a warm honey-lemon tea adds a cozy, soothing touch.
Enjoy!
This Chicken and Corn Chowder is a creamy, comforting classic that’s perfect for cold nights or meal prepping. Try it out and let me know how you love it! 🍲✨
