Creamy Corn and Chicken Chowder: A Hearty and Delicious Recipe

Corn and chicken chowder is the ultimate comfort food. It’s creamy, flavorful, and packed with tender chicken and sweet corn. This recipe is easy to follow and perfect for a weeknight meal. It’s also customizable – feel free to add your favorite vegetables or spices to make it your own. Get ready to enjoy a bowl of warm, satisfying goodness!

Why You’ll Love This Corn and Chicken Chowder

* **Creamy and Comforting:** The rich, creamy broth is incredibly satisfying, especially on a chilly day.
* **Flavorful:** The combination of sweet corn, savory chicken, and aromatic vegetables creates a delicious and complex flavor profile.
* **Easy to Make:** This recipe uses simple ingredients and straightforward steps, making it perfect for beginner cooks.
* **Customizable:** Add your favorite vegetables, spices, or cheeses to tailor the chowder to your preferences.
* **Hearty and Filling:** With chicken, potatoes, and corn, this chowder is a complete and satisfying meal.

Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious corn and chicken chowder:

* **Chicken:** 1.5 pounds boneless, skinless chicken breasts or thighs, cut into bite-sized pieces. Chicken thighs tend to be more flavorful and stay moist during cooking.
* **Corn:** 4 cups fresh or frozen corn kernels. Fresh corn is best when in season, but frozen corn works perfectly well year-round.
* **Potatoes:** 2 cups diced potatoes (about 2 medium potatoes). Yukon Gold or red potatoes are great choices because they hold their shape well during cooking.
* **Onion:** 1 medium yellow onion, diced. Yellow onions provide a good balance of sweetness and sharpness.
* **Celery:** 2 stalks celery, diced. Celery adds a subtle savory flavor and a bit of crunch.
* **Carrot:** 1 medium carrot, diced. Carrots add sweetness and color to the chowder.
* **Garlic:** 2 cloves garlic, minced. Garlic adds a pungent and aromatic flavor.
* **Chicken Broth:** 6 cups chicken broth. Use low-sodium broth to control the saltiness of the chowder.
* **Heavy Cream:** 1 cup heavy cream. Heavy cream adds richness and creaminess to the chowder. You can substitute half-and-half for a slightly lighter version.
* **Butter:** 4 tablespoons butter. Butter adds flavor and richness to the chowder. You can use salted or unsalted butter, depending on your preference.
* **All-Purpose Flour:** 2 tablespoons all-purpose flour. Flour is used to thicken the chowder.
* **Salt and Pepper:** To taste. Season generously to enhance the flavors of the chowder.
* **Fresh Thyme:** 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme). Thyme adds a subtle earthy flavor to the chowder.
* **Bay Leaf:** 1 bay leaf. Bay leaf adds a subtle aroma and flavor to the chowder. Remember to remove it before serving.
* **Optional Garnishes:** Fresh parsley, chopped chives, crumbled bacon, shredded cheese, hot sauce.

Step-by-Step Instructions

Follow these detailed instructions to make the perfect corn and chicken chowder:

**1. Prepare the Chicken:**

* Cut the chicken breasts or thighs into bite-sized pieces (about 1-inch cubes).
* Season the chicken with salt and pepper.

**2. Sauté the Vegetables:**

* In a large pot or Dutch oven, melt the butter over medium heat.
* Add the diced onion, celery, and carrot. Sauté for 5-7 minutes, or until the vegetables are softened.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.

**3. Cook the Chicken:**

* Add the seasoned chicken to the pot and cook until browned on all sides. The chicken doesn’t need to be fully cooked at this point, as it will continue to cook in the chowder.

**4. Make the Roux:**

* Sprinkle the flour over the chicken and vegetables. Cook for 1-2 minutes, stirring constantly to create a roux. This will help thicken the chowder.

**5. Add the Broth and Potatoes:**

* Gradually pour in the chicken broth, stirring constantly to prevent lumps from forming.
* Add the diced potatoes, fresh thyme, and bay leaf. Bring the mixture to a simmer.

**6. Simmer the Chowder:**

* Reduce the heat to low, cover the pot, and simmer for 15-20 minutes, or until the potatoes are tender and the chicken is cooked through.

**7. Add the Corn and Cream:**

* Stir in the corn kernels and heavy cream. Heat through, but do not boil.
* Season with salt and pepper to taste. Be sure to remove the bay leaf before serving.

**8. Serve and Garnish:**

* Ladle the chowder into bowls.
* Garnish with fresh parsley, chopped chives, crumbled bacon, shredded cheese, or a drizzle of hot sauce, if desired.

Tips for the Best Corn and Chicken Chowder

* **Use High-Quality Ingredients:** Fresh, high-quality ingredients will make a big difference in the flavor of your chowder. Use fresh corn when in season, and opt for good-quality chicken broth.
* **Don’t Overcook the Chicken:** Be careful not to overcook the chicken, as it can become dry and tough. Cook it just until it’s cooked through.
* **Adjust the Consistency:** If you prefer a thicker chowder, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the chowder during the last few minutes of cooking. For a thinner chowder, add more chicken broth.
* **Use an Immersion Blender:** If you prefer a smoother chowder, you can use an immersion blender to partially blend the chowder before adding the corn and cream. Be careful not to over-blend, as you want to retain some texture.
* **Make it Ahead:** Corn and chicken chowder can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors will actually meld together and become even more delicious over time. Reheat gently before serving.
* **Freeze for Later:** This chowder freezes well. Allow it to cool completely before transferring to airtight containers or freezer bags. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.

Variations and Additions

Here are some ideas for customizing your corn and chicken chowder:

* **Spicy Chowder:** Add a pinch of cayenne pepper or a dash of hot sauce to the chowder for a spicy kick.
* **Smoked Paprika:** Add 1/2 teaspoon of smoked paprika for a smoky flavor.
* **Bacon:** Add crispy cooked bacon to the chowder for a savory and smoky flavor.
* **Cheese:** Add shredded cheddar cheese, Monterey Jack cheese, or pepper jack cheese to the chowder for a cheesy flavor.
* **Vegetables:** Add other vegetables, such as diced bell peppers, zucchini, or green beans, to the chowder.
* **Seafood:** Substitute some of the chicken with shrimp or crab meat for a seafood chowder.
* **Coconut Milk:** Substitute coconut milk for the heavy cream for a dairy-free version with a hint of coconut flavor.
* **Different Herbs:** Experiment with different herbs, such as oregano, parsley, or chives, to add different flavor notes.

Serving Suggestions

Corn and chicken chowder is delicious on its own, but here are some serving suggestions to make it a complete meal:

* **Crusty Bread:** Serve with a slice of crusty bread for dipping into the creamy broth.
* **Grilled Cheese Sandwich:** Pair it with a grilled cheese sandwich for a classic comfort food combination.
* **Salad:** Serve with a simple green salad for a lighter meal.
* **Cornbread:** Cornbread is a natural pairing with corn chowder.

Nutrition Information (Approximate)

(Per serving, based on the recipe as written)

* Calories: 400-450
* Protein: 30-35g
* Fat: 25-30g
* Carbohydrates: 20-25g

*Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.*

Enjoy this creamy and delicious Corn and Chicken Chowder recipe! It’s a guaranteed crowd-pleaser and a perfect way to warm up on a cold day. Feel free to experiment with different variations and additions to create your own signature chowder.