If you’re craving a warm, comforting bowl of something truly special, this Creamy Chicken and Corn Chowder Recipe is an absolute must-try. Picture tender chunks of chicken swimming in a velvety broth enriched with sweet corn, aromatic spices, and a gentle kick of heat. This chowder is a perfect balance of creamy texture and fresh flavors, making it an easy go-to meal for cozy weeknights or feeding a crowd. Each spoonful delivers hearty satisfaction, blending simple ingredients into a dish you’ll want to come back to again and again.
Ingredients You’ll Need
Every ingredient in this recipe plays a vital role in crafting that luscious, creamy texture and comforting flavor. The list may look straightforward, but each component adds its own touch—whether it’s the garlic adding warmth, or the corn bringing natural sweetness and color.
- Olive oil: Use it to sauté and develop a rich base flavor for the chowder.
- Boneless, skinless chicken breasts: Cubed for tender bites of protein throughout the soup.
- Garlic: Minced and sautéed for fragrant depth and warmth.
- Onion: Chopped to add subtle sweetness and a hearty foundation.
- Ground cumin: A fragrant spice that gives the chowder a gentle earthiness.
- Salt and black pepper: Essential seasonings to balance and elevate the flavors.
- Milk (dairy or plant-based): Creates the creamy, smooth base that comforts every spoonful.
- Low-sodium chicken broth: Adds savory richness without overpowering the chowder.
- Cream-style corn: Brings velvety sweetness and a luscious texture.
- Corn kernels: For delightful bursts of juicy corn flavor and texture.
- Hot sauce or cayenne pepper: Provides just the right amount of heat to wake up the flavors.
- Green onions: Chopped fresh toppings that add brightness and crunch.
- Fresh cilantro: Adds a herbal freshness to finish the dish beautifully.
- Monterey Jack cheese (optional): A melty, cheesy topping to enhance richness if you like.
How to Make Creamy Chicken and Corn Chowder Recipe
Step 1: Cook Chicken and Sauté Vegetables
Begin by heating olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken and cook until each piece is golden brown and cooked through. This step builds the protein foundation that’s packed with flavor. Once the chicken is cooked, toss in the minced garlic and chopped onion. Sauté them until they soften and release their wonderful aroma—this layer of flavor will set the stage for the entire chowder.
Step 2: Season and Simmer
Now sprinkle in the ground cumin, salt, and black pepper. These seasonings infuse warmth and balance to the chowder. Pour in the milk and chicken broth, then bring the mixture to a gentle boil. Stir in the cream-style corn, corn kernels, and your chosen hot sauce or cayenne pepper for a bit of heat that adds excitement without overpowering the dish. Reduce the heat and simmer for about 10 minutes, stirring occasionally to meld all the ingredients beautifully and allow the flavors to deepen.
Step 3: Final Touches and Serving
Before serving, sprinkle chopped green onions and fresh cilantro over each bowl for a punch of fresh color and brightness. If you love a cheesy finish, add a little shredded Monterey Jack on top—the cheese melts into the warm chowder, making each spoonful decadently creamy.
How to Serve Creamy Chicken and Corn Chowder Recipe
Garnishes
Fresh garnishes like chopped green onions and cilantro are more than just pretty; they contribute a fresh herbal note and a crisp texture contrast to the smooth, creamy chowder. If you enjoy a cheesy twist, the Monterey Jack cheese topping adds indulgent richness and pairs beautifully with the smoky cumin and sweet corn.
Side Dishes
This chowder is hearty on its own but shines even more with crusty bread, warm rustic rolls, or garlic bread for dipping into all that creamy goodness. A light garden salad with a tangy vinaigrette can also balance the richness and add a refreshing crunch to your meal.
Creative Ways to Present
Consider serving the chowder in bread bowls for an adorable and practical presentation that’s perfect for gatherings. Alternatively, adding a swirl of sour cream or a drizzle of extra hot sauce on top can elevate the bowl visually and flavor-wise. A sprinkle of crispy bacon or roasted corn kernels can provide another delightful texture and flavor layer.
Make Ahead and Storage
Storing Leftovers
After enjoying your creamy soup, transfer the leftovers into an airtight container and store them in the refrigerator. It will keep well for up to 3 days, allowing you to savor the flavors again without any loss of deliciousness.
Freezing
This Creamy Chicken and Corn Chowder Recipe freezes beautifully. Pour it into freezer-safe containers, leaving some room for expansion. Frozen chowder will stay good for up to 2 months. Just be mindful that the texture of corn and dairy may slightly change, but a gentle reheating can bring it back to lusciousness.
Reheating
Reheat your chowder gently on the stovetop over low to medium heat, stirring occasionally to prevent sticking. If it thickens too much, add a splash of milk or broth to loosen it up and keep that comforting creamy texture intact.
FAQs
Can I use frozen corn instead of canned corn?
Absolutely! Frozen corn works just as well and often tastes fresher. Just make sure to thaw it first or add it a bit earlier in the cooking process to cook through properly.
Is it possible to make this chowder dairy-free?
Yes, you can easily swap the milk for plant-based alternatives like almond, oat, or soy milk. Just choose an unsweetened and neutral-flavored option for best results.
How spicy is this chowder with the hot sauce?
The heat level is moderate and customizable. Start with 2 tablespoons, as suggested, and adjust according to your preference by adding more or less hot sauce or cayenne pepper.
Can I use chicken thighs instead of breasts?
Definitely! Chicken thighs add a bit more richness and stay tender and juicy in the chowder, making them a great alternative.
Does this recipe freeze well without the cheese topping?
It’s best to add the cheese fresh when serving. Cheese doesn’t freeze well and can change in texture, so hold off on topping until reheating.
Final Thoughts
You really can’t go wrong with this Creamy Chicken and Corn Chowder Recipe. It’s simply one of those dishes that feels like a warm hug on a chilly day, with comforting flavors made from humble ingredients. Whether you’re cooking for family, friends, or yourself, this chowder is bound to bring smiles and satisfied appetites. Give it a try—you might just find your new favorite soul-warming meal!
Print
Creamy Chicken and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken and Corn Chowder is a comforting, creamy soup perfect for a quick and satisfying meal. It combines tender chicken, sweet corn, and flavorful spices in a rich broth, finished with fresh herbs and an optional cheesy topping. Ready in just 30 minutes, this chowder is ideal for a family dinner or casual gathering.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 teaspoon ground cumin
- ½ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
- 2 cups milk (dairy or plant-based)
- 2 cups low-sodium chicken broth
- 1 (14 ounce) can cream-style corn
- 1 (14 ounce) can corn kernels
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper)
- 2 green onions, chopped
- 2 tablespoons fresh cilantro, chopped
- ½ cup shredded Monterey Jack cheese (optional, for topping)
Instructions
- Cook Chicken and Sauté Vegetables: Heat olive oil in a large Dutch oven or soup pot over medium-high heat. Add the cubed chicken breasts and cook until they are browned and cooked through, approximately 5-7 minutes. Then add the minced garlic and chopped onion and cook for another 3-4 minutes, stirring frequently until the onion is softened and fragrant.
- Season and Simmer: Season the mixture with ground cumin, salt, and black pepper. Pour in the milk and low-sodium chicken broth, then bring the soup to a boil. Once boiling, stir in the cream-style corn, corn kernels, and hot sauce or cayenne pepper. Reduce the heat to medium-low and simmer gently for 10 minutes, stirring occasionally to prevent sticking and allow flavors to meld.
- Serve: Ladle the chowder into bowls and garnish with chopped green onions and fresh cilantro. Optionally, sprinkle shredded Monterey Jack cheese on top while hot so it melts. Serve immediately to enjoy the warm, creamy flavors.
Notes
- For a dairy-free option, substitute milk with unsweetened almond or oat milk.
- You can adjust the heat level by increasing or omitting the hot sauce or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Adding diced potatoes or carrots can enhance the chowder’s texture and flavor.
- Make sure not to boil the milk too vigorously to prevent curdling.
