Creamy Chicken and Corn Chowder

Name: Creamy Chicken and Corn Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 lb boneless, skinless chicken breasts, diced; 2 cups corn kernels (fresh or frozen); 1 medium onion, chopped; 2 cloves garlic, minced; 3 cups chicken broth; 1 cup heavy cream; 1/4 cup all-purpose flour; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon cayenne pepper (optional); Salt and pepper to taste

Highlighted under: Rustic Comfort Kitchen

I absolutely love making Creamy Chicken and Corn Chowder, especially during chilly days. The combination of tender chicken, sweet corn, and a creamy base creates a bowl of comfort that warms the soul. I like to add a touch of thyme and a pinch of cayenne for depth, which elevates this dish far beyond your average chowder. Every spoonful is a delight, making it a favorite in my family; we can't wait to dig in!

Created by

Sandra

Last updated on 2026-01-20T14:14:28.474Z

In my journey of perfecting Creamy Chicken and Corn Chowder, I experimented with various thickening agents and found that a roux gives the best texture. It’s fascinating how just a few ingredients can transform into something so hearty and satisfying. I always use fresh herbs for a burst of flavor, which makes a huge difference.

Once, I tried adding a splash of lemon juice, and it was a game-changer, brightening the dish while balancing the creaminess. Trust me, don’t skip this step! I think you’ll be amazed at how simple tweaks can lead to a bowl of chowder that warms both hearts and bellies.

        Why You Will Love This Recipe
        Creamy consistency that clings to each bite
Fresh corn sweetness balanced with savory chicken
Quick and easy preparation for busy weeknights

      

Perfecting the Chowder Texture

Achieving the right texture for your chowder is crucial. After adding the flour to the onion and garlic, be sure to cook it for about a minute to remove the raw taste, and to help create a thick, glossy base. When you gradually whisk in the chicken broth, keep the heat at medium to encourage even blending. Look for the mixture to become smooth without lumps, which is essential for that creamy consistency.

Once you incorporate the heavy cream, your chowder should have a rich and luxurious feel. If you find your chowder is too thin after simmering, try whisking in an additional tablespoon of flour mixed with a splash of broth. For a silkier texture, use an immersion blender on a portion of the chowder after it has thickened. This will create a perfect balance of creamy and chunky elements.

Ingredient Functionality

In this chowder, the chicken breast serves as the backbone of the dish, offering a delicious, savory flavor that pairs beautifully with the sweet corn. For a more profound chicken taste, consider using bone-in thighs, which can also add a richer mouthfeel. Just be sure to remove the skin and bones before shredding the meat for the chowder.

Corn is the star player in this recipe, bringing both sweetness and texture. If you have access to fresh corn, use it! The kernels burst with natural sweetness and give a delightful pop in every bite. Frozen corn is a great alternative but be cautious not to overcook it; it only needs to heat through, typically around 5-7 minutes at the end, to maintain its bright color and flavor.

Ingredients

Gather these ingredients to get started:

Chowder Ingredients

1 lb boneless, skinless chicken breasts, diced
2 cups corn kernels (fresh or frozen)
1 medium onion, chopped
2 cloves garlic, minced
3 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon cayenne pepper (optional)
Salt and pepper to taste

Make sure to have everything prepped before cooking to streamline your process!

Instructions

Let’s get cooking:

Sauté the Chicken

In a large pot, heat the olive oil over medium heat. Add the diced chicken, season with salt and pepper, and cook until browned, about 5-7 minutes. Remove the chicken and set it aside.

Cook the Aromatics

In the same pot, add the chopped onion and garlic. Sauté for 3-4 minutes until softened.

Make the Chowder Base

Sprinkle the flour over the onion and garlic, stirring constantly for about 1 minute. Gradually whisk in the chicken broth, followed by the heavy cream, thyme, and cayenne pepper.

Combine Ingredients

Add the cooked chicken and corn into the pot. Bring the chowder to a simmer, then reduce the heat and let it cook for another 15-20 minutes, stirring occasionally until it thickens.

Serve

Taste and adjust seasoning, then ladle your creamy chowder into bowls. Enjoy it hot!

Pair this chowder with crusty bread for a complete meal!

Pro Tips

For an extra layer of flavor, try adding diced potatoes or some chopped green onions as garnish before serving.

Serving Suggestions

For a delightful contrast to the rich chowder, consider serving it with crusty bread or homemade cornbread. These pairings not only enhance the flavor but also provide a perfect vessel for scooping up every last drop of chowder. A sprinkle of fresh parsley or chives on top adds a pop of color and freshness that brightens the dish.

If you’re serving this chowder for a special occasion, consider adding a side salad with a light vinaigrette to cleanse the palate between bites. This combo rounds out the meal beautifully and offers a refreshing balance between the rich chowder and the crispness of the salad.

Make-Ahead and Storage Tips

Creamy Chicken and Corn Chowder is an excellent dish for meal prep. It can be made a day ahead and stored in the refrigerator. In fact, the flavors will deepen and improve overnight. To reheat, simply warm it on the stove over medium heat, stirring frequently to prevent sticking or scorching on the bottom.

If you want to freeze the chowder, I recommend doing so before adding the cream. Simply prepare the chicken, broth, and vegetables, and then freeze. Thaw in the refrigerator overnight before reheating, then stir in the cream on the stovetop for a fresh, creamy finish. This method prevents the cream from separating and maintains the chowder's luxurious texture.

Questions About Recipes

→ Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken. Just make sure to thaw it properly before dicing and cooking.

→ Is there a way to make this recipe lighter?

Absolutely! You can substitute half-and-half or whole milk for the heavy cream to reduce calories.

→ Can I make this chowder ahead of time?

Yes, you can make it ahead and reheat. Just be careful not to boil it again to avoid curdling the cream.

→ How do I store leftovers?

Store any leftover chowder in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.