If you’re craving something comforting, rich, and bursting with wholesome flavors, this Creamy Chicken and Corn Chowder Recipe is exactly what you need. Imagine tender chunks of chicken swimming in a velvety, flavorful broth filled with sweet corn and a hint of spice—this chowder feels like a warm hug in a bowl. It’s perfect for cozy family dinners or when you want to impress friends with a dish that tastes like it took hours, but comes together in just about 30 minutes.
Ingredients You’ll Need
What’s wonderful about this recipe is how it transforms simple, everyday ingredients into a dish packed with layers of taste and texture. Each one plays an essential role, from the juicy chicken to the sweet corn and that subtle kick of spice that keeps you coming back for more.
- 1 tablespoon olive oil: The base for sautéing adds a lovely richness without overpowering the other flavors.
- 1 pound boneless, skinless chicken breasts, cubed: Tender and lean, chicken provides the hearty protein that makes this chowder filling.
- 3 cloves garlic, minced: Garlic infuses the broth with a warm, savory depth that wakes up your taste buds.
- 1 medium onion, chopped: Adds natural sweetness and a subtle crunch once cooked, balancing the creamy texture.
- 1 teaspoon ground cumin: Brings a gentle earthiness and warmth, enhancing the overall flavor profile.
- ½ teaspoon salt, or to taste: Essential for seasoning and balancing all the flavors perfectly.
- ¼ teaspoon black pepper, or to taste: Adds a mild heat and enhances the other spices without overwhelming.
- 2 cups milk (dairy or plant-based): The creamy base that makes the chowder irresistibly smooth and luscious.
- 2 cups low-sodium chicken broth: Builds a flavorful, savory broth that keeps the chowder light yet satisfying.
- 1 (14 ounce) can cream-style corn: Adds creamy sweetness and body to the chowder.
- 1 (14 ounce) can corn kernels: Provides pockets of sweet corn for delightful texture contrast.
- 2 tablespoons hot sauce (or ¼ teaspoon cayenne pepper): Gives just the right amount of heat to keep things exciting without overpowering.
- 2 green onions, chopped: Brings a fresh, mild onion flavor and a pop of green color as garnish.
- 2 tablespoons fresh cilantro, chopped: Adds a bright, herbaceous note that lifts the entire dish.
- ½ cup shredded Monterey Jack cheese (optional, for topping): Melts beautifully on top, adding a gooey, cheesy finish for extra comfort.
How to Make Creamy Chicken and Corn Chowder Recipe
Step 1: Cook Chicken and Sauté Vegetables
Start by heating olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat. Toss in the cubed chicken and cook until each piece is nicely browned on the outside and completely cooked through. This step is key to locking in the rich chicken flavor. Once done, add the minced garlic and chopped onion to the pot. Sauté them together until the onion softens and becomes translucent, releasing their sweet and aromatic goodness into the pot.
Step 2: Season and Simmer
Now comes the magic of flavor layering. Sprinkle in the ground cumin, salt, and black pepper to the chicken and vegetable mixture, stirring well so every bite will carry those warm, inviting spices. Next, pour in the milk followed by the chicken broth, stirring to combine everything perfectly. Bring this comforting mixture to a gentle boil. Once boiling, stir in the cream-style corn and corn kernels for that luscious texture and natural sweetness. Add your preferred heat with hot sauce or a pinch of cayenne pepper, stirring again. Reduce the heat and let it simmer for about 10 minutes, stirring occasionally so the chowder thickens and the flavors marry beautifully.
Step 3: Garnish and Enjoy
As your kitchen fills with that irresistible aroma, your chowder is almost ready. Before serving, sprinkle the chopped green onions and fresh cilantro over the top. These garnishes add freshness and a lovely color contrast. If you’re feeling indulgent, don’t hesitate to pile on some shredded Monterey Jack cheese—watch it melt into creamy pockets of deliciousness. Then, ladle the chowder into bowls and get ready for a soul-soothing meal.
How to Serve Creamy Chicken and Corn Chowder Recipe
Garnishes
Green onions and cilantro are must-haves for this chowder because they bring a fresh brightness that balances the creamy base wonderfully. For an extra special touch, a light dusting of smoked paprika or a squeeze of lime juice can add a subtle twist. Don’t forget the cheese if you enjoy a gooey, melty finish that adds even more comfort to each spoonful.
Side Dishes
This chowder shines best when paired with crispy breadsticks or warm crusty bread to soak up the creamy soup. A simple side salad with tangy vinaigrette also complements the richness, providing a refreshing crunch. For a heartier meal, roasted vegetables or a light grilled cheese sandwich create a lovely balance.
Creative Ways to Present
Serving this chowder in rustic bread bowls naturally elevates your presentation and adds edible charm. For a casual dinner party, offer toppings like diced avocado, chopped bacon, or extra cheese on the side so everyone can customize their bowl. You might even turn it into a chowder bar with a variety of hot sauces and fresh herbs laid out for friends and family to decorate their servings.
Make Ahead and Storage
Storing Leftovers
Leftover Creamy Chicken and Corn Chowder Recipe stores beautifully in the refrigerator for up to 3 days. Keep it in an airtight container to maintain its fresh flavors. Give it a good stir before reheating as the ingredients may naturally settle or thicken.
Freezing
This chowder freezes well for up to 2 months. Allow it to cool completely before transferring it to freezer-safe containers. When you’re ready to enjoy it again, thaw overnight in the fridge for best results. Keep in mind that adding fresh garnishes is always best done right before serving to keep that fresh flavor!
Reheating
Reheat your chowder gently on the stovetop over low-medium heat, stirring frequently to avoid scorching and to help restore its creamy texture. You might need to add a splash of milk or broth during reheating if it has thickened too much. Microwave reheating is also an option; just heat in short bursts and stir between intervals.
FAQs
Can I use different types of chicken for this chowder?
Absolutely! While boneless, skinless chicken breasts work well for this recipe, you can also use thighs for a bit more flavor and moisture. Just be sure to adjust cooking time as thighs might take a little longer to cook through.
Is it possible to make this chowder dairy-free?
Yes! You can easily swap the milk for your favorite plant-based alternative such as almond, oat, or coconut milk. Make sure to choose an unsweetened variety to keep the chowder savory and creamy.
How spicy is the chowder with the hot sauce?
The heat level is mild to moderate depending on the amount of hot sauce or cayenne you use. You can always start with less and add more later to suit your spice preference. The goal is to add just a gentle kick that wakes up the flavors.
Can I add other vegetables to this chowder?
Definitely! Diced potatoes, carrots, or bell peppers make excellent additions and add even more heartiness. Just add them in with the onions and garlic to give them enough time to soften and blend with the flavors.
How thick should the chowder be?
The perfect chowder is thick enough to coat the back of a spoon but still spoonable. If yours ends up too thick, just stir in a little extra milk or broth to loosen it up to your liking during cooking or reheating.
Final Thoughts
If you’re looking for a dish that feels both indulgent and wholesome, this Creamy Chicken and Corn Chowder Recipe is an absolute winner. It’s straightforward, undeniably comforting, and packed with flavors that will have you reaching for seconds every time. So grab your ingredients, get cooking, and enjoy the cozy satisfaction this chowder delivers in every delicious bite.
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 weeknight meal. Tender chicken breast is sautéed with garlic and onions, then simmered in a flavorful blend of milk, chicken broth, and sweet corn. A touch of cumin and hot sauce adds just the right amount of spice, while fresh green onions, cilantro, and melted Monterey Jack cheese provide a delicious finishing touch.
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 on all sides and cooked through. Add the minced garlic and chopped onion to the pot and sauté until the onions become soft and translucent.
- Season and Simmer: Sprinkle in the ground cumin, salt, and black pepper, stirring to coat the chicken and vegetables. Pour in the milk and low-sodium chicken broth, then bring the mixture to a boil. Stir in the cream-style corn, canned corn kernels, and hot sauce or cayenne pepper. Reduce the heat and let the chowder simmer gently for 10 minutes, stirring occasionally to prevent sticking and ensure even cooking.
- Serve: Ladle the hot chowder into bowls. Garnish each serving with chopped green onions and fresh cilantro. If desired, sprinkle shredded Monterey Jack cheese on top for a creamy, melted topping.
Notes
- You can substitute the milk with any plant-based milk such as almond or oat milk for a dairy-free version.
- Use low-sodium chicken broth to control salt content, adjusting seasoning as needed.
- For a spicier chowder, increase the amount of hot sauce or cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stove.
- The Monterey Jack cheese topping is optional but adds a nice creamy texture and flavor.
