Chicken Corn Chowder

There is everyday soup, and then there is this chicken corn chowder. This recipe is cozy to the max—the kind of dish you eat while curled up on the couch with a fuzzy blanket, watching the TV play the fireplace channel for ambiance. And while all chowder is soup, not all soup is chowder, which is precisely why this one feels so special.

With sweet corn, tender chicken and pops of bright red pepper, every spoonful is comforting and full of flavor. Crumbled bacon on top adds that smoky, salty magic that’ll practically make you purr mid-bite. Even better, it tastes like it simmered all day, even though it comes together in minutes. This chowder is perfect for cold nights, rainy days and moments when your soul needs a satisfying snack.

Ingredients for Chicken Corn Chowder

• Butter: Butter adds richness and helps soften the vegetables. Using real butter instead of margarine gives the chowder its signature creamy depth.
• Onion, celery and red bell pepper: Often called the holy trinity of Cajun and Creole cooking, onion, celery and bell pepper create an aromatic base for the chowder. The red pepper adds a pop of color to the chowder, but you can use green pepper if that’s what you have on hand. Chop the vegetables into similarly sized pieces so they cook at the same rate.
• Cream-style corn: This ingredient does double duty, adding both sweetness and body to the chowder. It thickens the soup naturally, giving it that creamy consistency without needing heavy cream.
• Cooked chicken: Chopped cooked chicken brings satisfying protein and heartiness to the chowder. Rotisserie chicken is a convenient option, but any leftover roasted or grilled chicken will work perfectly.
• Evaporated milk: This more concentrated milk adds to the chowder’s smooth, velvety texture. It’s thicker than regular milk, which helps create a creamy chowder without the heaviness of cream. If you don’t have a can on hand, evaporated milk substitutes like coconut cream or nut milks can work well.
• Chicken bouillon granules: These little flavor powerhouses add a concentrated chicken taste that deepens the broth and ties all the savory elements together. A teaspoon is all you need to elevate the flavor.
• Pepper: Black pepper is a simple seasoning that adds just the right amount of gentle heat. Pull out your pepper grinder because freshly ground black pepper is best for cutting through the creaminess, and it balances the sweetness of the corn and red pepper.
• Bacon: Crumbled crispy bacon is the finishing touch that transforms this chowder from cozy to irresistible. It adds a smoky, salty crunch on top, giving every spoonful a little extra personality.

Directions

Step 1: Saute the vegetables

In a large saucepan, heat the butter over medium-high heat. Add the onion, celery, and red pepper, then cook and stir them for six to eight minutes or until the vegetables are tender.

Editor’s Tip: For an extra flavor boost, add a pinch of smoked paprika or garlic powder while the vegetables are cooking. It’ll deepen the flavor without complicating the recipe.

Step 2: Add the chowder ingredients

Stir in the cream-style corn, chicken, evaporated milk, chicken bouillon and pepper. Cook the chowder gently over medium heat, stirring occasionally, until it’s heated through, being careful not to let it boil.

Step 3: Garnish the chowder

Top the chowder with crumbled bacon and serve it.

Chicken and Corn Chowder Variations

• Pick potatoes: For a heartier version, stir in 1 cup of diced cooked potatoes. It makes the chowder even more filling and adds a rustic touch.
• Add spice: Swap in fire-roasted corn or add a dash of cayenne or hot sauce for a bit of heat. It’s an excellent twist for spice lovers.
• Make it cheesy: Stir in 1/2 cup of shredded cheddar cheese just before serving the chowder for an extra creamy, rich finish.
• Try it with turkey:  Make the chowder with cooked turkey instead of chicken. It’s a perfect recipe for holiday turkey leftovers.

How to Store Chicken and Corn Chowder

Allow the chowder to cool slightly before transferring it to airtight containers. Store it in the refrigerator for quick lunches or weeknight dinners. The flavors deepen as it sits, so it’s even better the next day.

How long does chicken corn chowder last?

Chicken and corn chowder will keep in the refrigerator for three to four days.

Can you freeze chicken and corn chowder?

Honestly, freezing anything with a creamy base is asking for trouble. The texture is never quite the same when defrosted. If you must, freeze it before adding the evaporated milk. Then, stir in the milk after reheating it for best results.

How should you reheat chicken and corn chowder?

Reheat chicken and corn chowder gently on the stovetop over low heat, stirring occasionally until it’s warmed through. Avoid boiling to keep the milk from curdling. You can also reheat it in the microwave in 30-second intervals, stirring between bursts.

Chicken and Corn Chowder Tips

What can you serve with chicken and corn chowder?

Chicken and corn chowder pairs beautifully with soft dinner rolls and a crisp garden salad. For an extra cozy treat, try it with a fancy grilled cheese sandwich.