If you’re craving something that feels like a warm hug in a bowl, this Chicken and Corn Chowder Recipe is exactly what you need. Creamy, comforting, and packed with tender chicken and sweet corn, it’s the perfect meal to brighten any day. Whether you’re cooking up a cozy weeknight dinner or serving guests who appreciate hearty flavors, this chowder hits all the right notes—rich, savory, with just the right kick from a touch of hot sauce.
Ingredients You’ll Need
Ingredients You’ll Need
The beauty of this Chicken and Corn Chowder Recipe lies in its straightforward ingredients that come together to create an irresistibly flavorful and satisfying soup. Each one plays a crucial role in building depth, texture, and vibrant flavor.
- 1 tbsp olive oil: This provides a smooth base to sauté the chicken and aromatics, adding subtle richness.
- 1 lb skinless, boneless chicken breasts, cubed: The main protein that becomes tender and juicy, making the chowder hearty.
- 3 cloves garlic, minced: Adds a punch of aromatic savoriness that wakes up the palate.
- 1 medium onion, chopped: Offers sweetness and depth as it softens and caramelizes slightly.
- 1 tsp ground cumin: Brings a warm, earthy spice that elevates the dish without overpowering it.
- 1/2 tsp salt: Essential for balancing and enhancing all the other flavors.
- 1/4 tsp pepper: Adds a subtle heat that complements the hot sauce.
- 2 cups milk: Creates the creamy, luscious base that makes this chowder so comforting.
- 2 cups low-sodium chicken broth: Builds depth and ensures the chicken flavor shines through.
- 1 can (14 oz) cream-style corn: Gives the chowder a velvety texture and bursts of sweet corn flavor.
- 1 can (14 oz) corn kernels: Adds a pleasant pop and freshness to each spoonful.
- 2 tbsp hot sauce: Delivers just the right amount of heat to enliven the chowder.
- 2 green onions, chopped: Used as a garnish to introduce freshness and a mild onion crunch.
- 2 tbsp fresh cilantro, chopped: Adds a bright herbaceous note perfect for finishing the dish.
- 1/2 cup shredded Monterey Jack cheese (optional): Melts beautifully on top for extra creaminess and a subtle tang.
How to Make Chicken and Corn Chowder Recipe
Step 1: Sauté the Chicken
Start by heating olive oil in a Dutch oven or a large soup pot over medium-high heat. Once shimmering, add your cubed chicken and allow it to cook through, turning occasionally. You’re aiming for a nice, golden exterior while ensuring the inside is fully cooked, which usually takes about five to seven minutes. This step sets the foundation of flavor and texture that makes the chowder so satisfying.
Step 2: Add Aromatics
Now stir in the minced garlic and chopped onion. These two ingredients will soften and release their fragrances as you cook for about three minutes. The onion turns translucent, and the garlic becomes fragrant, blending their flavors into the pot and providing that classic comfort soup aroma that instantly feels like home.
Step 3: Season the Base
Sprinkle in the ground cumin along with salt and pepper. The cumin adds warmth and a slight earthiness, balancing the creamy elements to come. Adjust the salt and pepper according to your taste, keeping in mind the broth will also add some seasoning.
Step 4: Combine the Liquids and Corn
Pour in the milk and chicken broth first, followed by the cream-style corn and corn kernels. The mixture should start to bubble gently. Add the hot sauce now to give that gentle background heat that complements the sweet corn and creamy broth perfectly. Stir everything together to combine all those delicious ingredients.
Step 5: Simmer to Perfection
Let your chowder simmer on medium-low heat for about 10 minutes. Stir occasionally to prevent sticking and to let the flavors meld beautifully. This simmering time thickens the chowder to just the right consistency, making every spoonful rich and creamy while the chicken stays tender and juicy.
Step 6: Garnish and Serve
Once thickened and bubbling, your Chicken and Corn Chowder Recipe is ready to be ladled into bowls. Top each serving with the fresh green onions, chopped cilantro, and a sprinkle of Monterey Jack cheese if desired. These garnishes add vibrant color and fresh bursts of flavor that brighten the richness of the soup.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
The simple garnishes in this Chicken and Corn Chowder Recipe make all the difference. Crisp green onions add a mild sharpness, cilantro introduces a lively herbal note, and Monterey Jack cheese melts luscious and creamy on top, creating an irresistible finish. Don’t skip these little touches—they elevate the chowder from great to unforgettable.
Side Dishes
This chowder pairs wonderfully with crusty bread or warm cornbread to soak up every last drop. A fresh, crisp salad with a light vinaigrette balances the creaminess and adds a refreshing crunch when served alongside. For a heartier meal, garlic roasted potatoes or a simple avocado toast make excellent complements.
Creative Ways to Present
Serve the chowder in rustic soup bowls or even hollowed-out small bread bowls for a cozy, inviting presentation. For gatherings, offer a toppings bar with extra cheese, green onions, cilantro, and hot sauce so guests can customize their bowls. A sprinkle of smoked paprika or a dollop of sour cream also adds a festive twist.
Make Ahead and Storage
Storing Leftovers
This Chicken and Corn Chowder Recipe keeps beautifully in the fridge for up to three days. Store it in an airtight container to preserve its creaminess and freshness. When you’re ready to enjoy, just gently reheat over low heat, stirring occasionally to prevent separation.
Freezing
For longer storage, this chowder freezes well. Place it in a freezer-safe container, leaving some space at the top for expansion. It can be frozen for up to two months. Note that the texture might slightly change, especially the corn, but the flavors stay wonderfully intact.
Reheating
When reheating, use low heat and stir frequently to avoid curdling the milk in the chowder. Adding a splash of milk or broth can help loosen the texture if it’s become too thick. Reheat just until warmed through to keep the chicken tender and the flavors vibrant.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add extra moisture and a richer flavor, making your chowder even more satisfying. Just adjust the cooking time to ensure they are fully cooked and tender.
Is it possible to make this chowder dairy-free?
Yes, you can substitute the milk with coconut milk or any plant-based milk like almond or oat milk. Just keep in mind it will slightly change the flavor and creaminess, but it will still be delicious!
Can I make this recipe spicier?
Definitely. Feel free to add more hot sauce or even a pinch of cayenne pepper if you like a spicy kick. Just add gradually so you can control the heat level to your preference.
What can I use instead of fresh cilantro?
If you’re not a fan of cilantro, fresh parsley or chives are wonderful alternatives that add a fresh herbal note without overpowering the chowder.
Can I prepare this chowder in a slow cooker?
Yes, you can. Brown the chicken and sauté the onions and garlic first, then combine all ingredients in the slow cooker. Cook on low for 4 to 6 hours or until the chicken is tender and the flavors have melded beautifully.
Final Thoughts
There is something truly special about a bowl of homemade Chicken and Corn Chowder Recipe that comforts and delights all at once. With simple ingredients coming together in a creamy, flavorful soup, it’s a reliable go-to for busy nights or lazy weekends. I can’t wait for you to try this recipe and make it your own—it just might become your favorite comfort food, too!
Print
Chicken and Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken and Corn Chowder is a comforting and flavorful soup perfect for any meal. Tender cubed chicken simmered with sweet corn, aromatic spices, and creamy milk creates a rich and satisfying dish. Topped with fresh green onions, cilantro, and optional Monterey Jack cheese, this chowder is easy to prepare in just 35 minutes, making it ideal for a quick yet wholesome dinner.
Ingredients
Main Ingredients
- 1 tbsp olive oil
- 1 lb skinless, boneless chicken breasts, cubed
- 3 cloves garlic, minced
- 1 medium onion, chopped
- 1 tsp ground cumin
- 1/2 tsp salt (or to taste)
- 1/4 tsp pepper (or to taste)
- 2 cups milk
- 2 cups low-sodium chicken broth
- 1 can (14 oz) cream-style corn
- 1 can (14 oz) corn kernels
- 2 tbsp hot sauce
For Garnish
- 2 green onions, chopped
- 2 tbsp fresh cilantro, chopped
- 1/2 cup shredded Monterey Jack cheese (optional for topping)
Instructions
- Heat the Oil: In a Dutch oven or large soup pot, heat 1 tablespoon of olive oil over medium-high heat until shimmering and hot.
- Cook the Chicken: Add the cubed chicken breasts to the pot and cook, stirring occasionally, until the chicken is cooked through and no longer pink in the center, about 5 to 7 minutes.
- Sauté Aromatics: Add the minced garlic and chopped onion to the pot. Cook for about 3 minutes, stirring occasionally, until the onion becomes translucent and fragrant.
- Season: Stir in 1 teaspoon ground cumin, 1/2 teaspoon salt, and 1/4 teaspoon pepper, adjusting seasoning to taste. Mix well to coat the chicken and aromatics evenly.
- Add Liquids and Corn: Pour in 2 cups of milk and 2 cups of low-sodium chicken broth, followed by the cream-style corn and corn kernels. Stir to combine all ingredients thoroughly.
- Bring to a Boil: Increase the heat to bring the mixture to a rolling boil, ensuring all ingredients are heated evenly.
- Simmer: Reduce the heat to low and let the chowder simmer for 10 minutes, stirring occasionally to prevent sticking and to allow flavors to meld together.
- Finish and Garnish: Remove the pot from heat. Stir in 2 tablespoons of hot sauce for a spicy kick, then garnish with the chopped green onions, fresh cilantro, and an optional 1/2 cup of shredded Monterey Jack cheese for added creaminess.
- Serve: Ladle the chowder into bowls and serve hot for a cozy and satisfying meal.
Notes
- Use low-sodium chicken broth to control the saltiness of the chowder.
- For a richer flavor, substitute whole milk with half-and-half or add a splash of heavy cream.
- Adjust hot sauce according to your preferred spice level or omit for a milder chowder.
- Monterey Jack cheese is optional, but it adds a creamy texture and a mild cheesy flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a thicker chowder, mash some of the corn kernels before adding to the pot.
