Oh, darling bakers, there’s nothing quite like a hearty, soul-warming bowl of Chicken Corn Chowder to bring a little comfort and joy to the table. This isn’t just any chowder; it’s a symphony of creamy textures, tender chicken, sweet corn, and the savory crispness of bacon, all coming together in a magical dance that feels like a warm hug on a chilly evening. It’s truly a dish that speaks to the heart.
I remember growing up, my grandmother always said the best meals were those made with love and simple ingredients. She’d spend hours in her kitchen, and the aroma of her cooking would fill the house, beckoning everyone to gather. This recipe, much like her cherished dishes, embodies that same spirit—a labor of love that feels incredibly rewarding to create and even more delightful to share.
This creamy chowder is incredibly easy to whip up, making it a fantastic family-friendly meal perfect for busy weeknights or cozy weekend gatherings. It’s a comforting classic that truly brings people together. My little secret? Always taste and adjust your seasonings as you go—it makes all the difference!
What You Need to Make This Recipe
Crafting this delightful Chicken Corn Chowder calls for a handful of wholesome ingredients that truly shine. We’re talking about succulent boneless, skinless chicken breasts, crispy thick-cut bacon, the humble Russet potato lending its comforting starchiness, and a double dose of both canned and frozen corn for layers of sweetness. The full list of ingredients and precise measurements are waiting for you in the recipe card below, ready to guide your culinary adventure.
How to Make Chicken Corn Chowder
Making this hearty Chicken Corn Chowder is a delightful journey in three simple acts. First, we prepare our tender chicken and crispy bacon, setting the stage for rich flavors. Next, we build the glorious chowder base, simmering aromatics and creating that irresistible creamy foundation. Finally, we bring it all together, finishing with those lovely fresh ingredients before serving up a bowl of pure comfort.
Hearty Chicken Corn Chowder
Ingredients
Equipment
Method
- Season chicken breasts generously with salt and black pepper. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken and sear for 3-4 minutes per side, until lightly browned. Remove chicken from the pot and set aside to cool. Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
- Add bacon slices to the same pot and cook over medium heat until crispy. Use a slotted spoon to remove the cooked bacon, placing it on a paper towel-lined plate to drain. Reserve about 2 tablespoons of bacon fat in the pot. Once cool, crumble the bacon.
- Add chopped yellow onion and celery to the reserved bacon fat in the pot. Sauté over medium heat for 5-7 minutes, until the vegetables have softened. Add the minced garlic and cook for another minute until fragrant.
- Sprinkle the all-purpose flour over the vegetables. Stir constantly for 1-2 minutes to cook out the raw flour taste, creating a roux.
- Gradually whisk in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot and ensuring no lumps form. Add the diced potatoes, fresh thyme, and bay leaf. Bring the mixture to a simmer, then reduce the heat to medium-low, cover, and cook for 15-20 minutes, or until the potatoes are tender.
- Stir in the half-and-half (or heavy cream), drained canned corn, frozen corn, and the cooked shredded/diced chicken. Season with salt and black pepper to taste, keeping in mind the saltiness from the bacon and broth.
- Continue to cook on medium-low heat for another 5-10 minutes, stirring occasionally, until the chowder is heated through and slightly thickened. Do not bring to a rolling boil once the dairy has been added. Carefully remove the bay leaf before serving.
- Ladle the hot chowder into bowls. Garnish each serving with crumbled bacon and fresh chopped parsley. Serve immediately and enjoy!
Notes
Baking and cooking, for me, has always been about learning little tricks along the way, just like my grandmother taught me. Here are a few secrets I’ve picked up to make your Chicken Corn Chowder truly unforgettable:
Don’t Rush the Bacon: My top tip for the most flavorful chowder is to render that bacon slowly until it’s perfectly crisp. Those little bits of bacon and the rendered fat are pure gold for building a robust flavor base. Drain off most of the fat, but leave a tablespoon or two to sauté your veggies for extra depth.
My Secret Trick: I always make sure to sauté the flour for a minute or two after adding it to the vegetables before pouring in the chicken broth. This helps cook out that raw flour taste and ensures a smoother, lump-free chowder. It’s a tiny step that makes a huge difference in the final texture of your creamy Chicken Corn Chowder.
Potato Perfection: When adding the Russet potatoes, cut them into roughly ½-inch cubes. This size ensures they cook through evenly and quickly, becoming wonderfully tender without turning mushy. Overcooked potatoes can break down too much, so keep an eye on them.
Fresh Herbs for the Win: While dried herbs are fine in a pinch, I always recommend fresh thyme and parsley for a vibrant, aromatic finish. Stirring in fresh parsley at the very end brightens up the whole dish and adds a lovely pop of color and freshness to your cozy bowl of chowder.
Fun Variations for Chicken Corn Chowder
One of the greatest joys in the kitchen is getting creative and making a recipe truly your own! This Chicken Corn Chowder is wonderfully versatile, and I love seeing how friends adapt it. Here are a few ideas to spark your culinary imagination:
Spice It Up
For those who enjoy a little kick, consider adding a pinch of red pepper flakes along with the garlic, or even a dash of cayenne pepper for a subtle warmth. My friend, Sarah, always asks me to add a diced jalapeño when I make it for her, and it’s surprisingly delicious!
Cheesy Goodness
Who doesn’t love cheese? Stir in about half a cup of shredded cheddar cheese or Monterey Jack at the very end, just until it melts into the creamy chowder. It adds an extra layer of richness and comfort that’s simply irresistible.
Veggie Boost
Feel free to sneak in more vegetables! Diced bell peppers (red or green) add color and a mild sweetness, or you could even stir in a handful of fresh spinach during the last few minutes of cooking for an added nutritional boost to your Chicken Corn Chowder.
What to Serve With Chicken Corn Chowder
This creamy Chicken Corn Chowder is a satisfying meal all on its own, but a few thoughtful accompaniments can elevate it into an even more delightful experience. When I’m serving it, I love to think about what will complement its richness and heartiness.
I often serve this chowder with a warm, crusty loaf of sourdough bread or some soft dinner rolls, perfect for soaking up every last drop of that creamy broth. My mom always insisted on a side of cornbread with any chowder or chili, and honestly, she was onto something wonderful—the slightly sweet, crumbly cornbread is a fantastic pairing. For a fresher contrast, a simple green salad with a light vinaigrette makes a lovely addition, cutting through the richness beautifully. And for a truly quick serving idea, a sprinkle of extra crispy bacon bits and a swirl of fresh parsley on top adds both texture and visual appeal!
How to Store Chicken Corn Chowder
After all the love you’ve poured into making this delicious Chicken Corn Chowder, you’ll want to ensure any leftovers are kept just right for another comforting meal. Proper storage means you can savor that homemade goodness for a little longer!
Refrigerator Storage
Once your chowder has cooled completely, transfer it to an airtight container. It will keep beautifully in the refrigerator for up to 3-4 days. When I store my soups and chowders, I like to use glass containers; I find they keep the flavors truer.
Freezer Tips
For longer storage, this creamy Chicken Corn Chowder freezes surprisingly well! Again, allow it to cool completely before portioning it into freezer-safe containers or heavy-duty freezer bags. Leave a little headspace for expansion. It can be stored in the freezer for up to 2-3 months. When you’re ready to enjoy it again, simply thaw it overnight in the refrigerator.
Reheating Instructions
To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally. If it seems a little thick after refrigeration or freezing, you can add a splash of chicken broth or milk to bring it back to your desired consistency. My personal tip? A light dusting of fresh black pepper and a sprinkle of chopped fresh parsley after reheating truly brings this Chicken Corn Chowder back to life, making it taste freshly made!
Nutritional Benefits
While we cherish our desserts for their joy, this creamy Chicken Corn Chowder offers delightful nutritional benefits too! With lean boneless, skinless chicken breasts, it’s a wonderful source of protein, essential for muscle health. The vibrant corn and wholesome potatoes provide fiber and essential vitamins, creating a treat that’s both satisfying and nourishing, embodying my approach of combining indulgence with simple, wholesome ingredients.
FAQs
Faq 1
Can I use different types of potatoes in this Creamy Chicken Corn Chowder?
Yes, absolutely! While Russet potatoes are recommended for their starchiness, Yukon Gold or red potatoes also work well. Just ensure they are cut to a similar size for even cooking.
Faq 2
How can I make this Chicken Corn Chowder dairy-free?
To make it dairy-free, you can substitute the half-and-half with a dairy-free alternative like unsweetened full-fat coconut milk or a dairy-free creamer. The flavor will be slightly different but still delicious.
Faq 3
Can I add other vegetables to this hearty Chicken Corn Chowder?
Certainly! Feel free to add diced carrots, green beans, or even a handful of spinach towards the end of cooking. Just be mindful of cooking times to ensure they are tender but not overcooked.
Faq 4
What’s the best way to thicken my Creamy Chicken Corn Chowder if it’s too thin?
If your chowder is too thin, you can create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) and whisk it into the simmering chowder until it reaches your desired thickness.
Conclusion
And there you have it, sweet friends! A comforting, creamy, and utterly delicious bowl of Chicken Corn Chowder with bacon and potatoes that’s sure to become a beloved favorite in your home. This recipe truly embodies the spirit of joyful, home-cooked meals, proving that with a little love, even the simplest ingredients can create magical moments and lasting memories around your table. I truly hope you try it and share the warmth!