This Chicken Corn Chowder is warm, creamy, and filled with sweet corn and tender chicken pieces. It’s like a cozy hug in a bowl!
Honestly, I could eat this chowder for every meal. It’s super easy to make and perfect for chilly days. Pair it with some crusty bread, and you’re all set! 🥣
Key Ingredients & Substitutions
Bacon: Bacon adds a smoky flavor and crunch. If you want a healthier option, turkey bacon works well. For a vegetarian version, simply skip it and add a bit of smoked paprika to replicate that smoky taste.
Onion: A medium onion is essential for building flavor. You can swap it for shallots if you prefer a milder taste. Green onions also make a fresh garnish!
Potatoes: I like using Yukon Gold potatoes for their creaminess. You can substitute with diced sweet potatoes for added sweetness or even cauliflower for a lighter chowder.
Corn: Fresh corn is fantastic during summer, but frozen corn is just as good and super convenient! You could also use canned corn—just drain it well before adding.
Heavy Cream & Milk: Together, they make the chowder rich and creamy. If you’re looking to lighten it up, use half-and-half or even a plant-based milk like almond milk. Just note, it won’t be quite as creamy!
How Do You Make the Perfect Roux for Chowder?
Making a roux is a key step to thicken your chowder nicely. It sounds fancy, but it’s simple! Here’s how to do it:
- After cooking your onions and garlic, sprinkle flour over them.
- Stir continuously for about 2 minutes. This removes the raw flour taste and develops flavor.
- If it starts sticking to the pot a bit, that’s okay; just keep stirring.
- Gradually add the chicken broth, whisking to avoid lumps. This step is crucial to achieving a smooth chowder!
Remember, the more you stir, the smoother your chowder will be. Enjoy the process and don’t rush it! Making chowder is all about letting those flavors come together.
How to Make Chicken Corn Chowder
Ingredients You’ll Need:
For the Chowder:
- 4 slices bacon, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups cooked chicken, shredded or diced
- 3 cups potatoes, peeled and diced
- 3 cups corn kernels (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
- 2 tablespoons all-purpose flour
- 2 tablespoons butter
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme leaves)
- Salt and freshly ground black pepper, to taste
- Fresh thyme sprigs, for garnish (optional)
How Much Time Will You Need?
This Chicken Corn Chowder takes about 15 minutes of prep time and 30 minutes of cooking time. So in total, you’re looking at about 45 minutes from start to finish. Perfect for a cozy weeknight dinner!
Step-by-Step Instructions:
1. Cook the Bacon:
In a large pot or Dutch oven, add the chopped bacon and cook it over medium heat until it’s nice and crispy. Use a slotted spoon to remove the bacon and set it aside, but keep that delicious bacon fat in the pot for flavor!
2. Sauté the Vegetables:
Next, add the butter to the pot with the bacon fat. Once it’s melted, toss in the diced onion and cook for about 4-5 minutes until it’s translucent. Add the minced garlic and cook for another minute until it smells amazing!
3. Create the Roux:
Now sprinkle the flour over the onions and garlic, stirring continuously for about 2 minutes. This will form a roux that will help thicken our chowder.
4. Add Chicken Broth:
Gradually whisk in the chicken broth to avoid lumps. Bring the whole mixture to a gentle simmer. You’ll see it thicken a bit as it heats up.
5. Cook the Potatoes:
Add the diced potatoes and thyme to the pot. Let everything cook together until the potatoes are tender, which should take about 10-15 minutes.
6. Add Corn and Chicken:
Stir in the corn kernels and your cooked chicken. Cook for another 5 minutes, just until everything is heated through.
7. Stir in Cream and Milk:
Lower the heat and gently mix in the heavy cream and milk. Be careful not to let it boil after this point to prevent curdling.
8. Season to Taste:
Now it’s time to add salt and freshly ground black pepper to your liking. Give it a taste and adjust as necessary!
9. Serve and Enjoy:
Ladle the chowder into bowls, top it with those crispy bacon bits, and garnish with fresh thyme sprigs if you like. Serve warm with some crusty bread for dipping. Enjoy your cozy, delicious Chicken Corn Chowder!
Can I Use Rotisserie Chicken for This Chowder?
Absolutely! Rotisserie chicken is a great time-saver and adds wonderful flavor. Just shred or chop it into bite-sized pieces and toss it in during the last few minutes of cooking to heat it through.
Is There a Substitute for Heavy Cream?
You can use half-and-half or a combination of milk and a bit of butter for a lighter version. For a dairy-free option, try coconut milk or cashew cream, though it may alter the flavor slightly.
How to Store Leftover Chowder?
Store any leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, warm it gently on the stovetop or in the microwave, adding a splash of milk if it thickens too much.
Can I Make This Chowder Ahead of Time?
Yes, you can prepare the chowder in advance! Just make sure to add the heavy cream and milk when reheating to maintain its creamy texture. It can be stored in the refrigerator for up to 3 days.
