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A creamy bowl of homemade Chicken Corn Chowder is shown as the featured image.

ULTIMATE CHICKEN CORN CHOWDER

This Ultimate Chicken Corn Chowder recipe delivers a creamy and flavorful explosion by layering flavors and utilizing starch for a luscious texture without relying solely on heavy cream. It's approachable for home cooks while providing restaurant-quality results, ensuring a comforting and satisfying meal.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 4 slices bacon, diced
  • 1 large onion, diced
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 2 cloves garlic, minced
  • 4 cups fresh or frozen corn kernels thawed if frozen
  • 2 ears of corn, kernels removed and cobs reserved
  • 6 cups chicken broth low sodium preferred
  • 1 large russet potato, peeled and diced
  • 1 cup heavy cream
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 teaspoon dried thyme
  • 1/2 teaspoon smoked paprika
  • Salt to taste
  • Black pepper to taste
  • Pinch of cayenne pepper optional
  • Fresh chopped parsley or chives for garnish

Equipment

  • Large pot or Dutch oven
  • Slotted spoon
  • knife
  • cutting board
  • measuring cups and spoons
  • whisk
  • Immersion blender or regular blender (optional)

Method
 

  1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving the bacon fat in the pot.
  2. Add the diced onion, carrots, and celery to the pot with the bacon fat. Cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  3. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly, to create a roux.
  4. Gradually whisk in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the reserved corn cobs and diced potatoes. Bring to a simmer.
  5. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
  6. Add the cubed chicken to the pot. Simmer for another 10-12 minutes, or until the chicken is cooked through.
  7. Stir in the corn kernels (reserving about 1 cup for later). Simmer for 5 minutes.
  8. Remove the corn cobs from the pot and discard.
  9. For a creamier texture, use an immersion blender to partially blend the chowder. Alternatively, remove 2 cups of the chowder and blend it in a regular blender before returning it to the pot.
  10. Stir in the heavy cream, butter, and the remaining 1 cup of corn kernels. Heat through gently, but do not boil.
  11. Season with salt, pepper, thyme, smoked paprika, and cayenne pepper (if using) to taste. Stir in the cooked bacon. Garnish with fresh parsley or chives and serve hot.

Notes

For a richer flavor, use homemade chicken broth. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The chowder may thicken upon refrigeration, so add a little broth or water when reheating. You can substitute the russet potato with Yukon gold or red potatoes.