If you’re searching for a cozy, comforting meal that blends creamy textures with a touch of spice, this Chicken and Corn Chowder Recipe is an absolute winner. Bursting with tender chicken, sweet corn, and a harmonious blend of savory spices, this chowder is perfect for warming up on a chilly day or impressing your guests with minimal fuss. Each spoonful delivers creamy richness balanced by fresh herbs and subtle heat, making it a true crowd-pleaser you’ll want to keep coming back to.
Ingredients You’ll Need
This Chicken and Corn Chowder Recipe uses simple pantry staples that complement each other beautifully. Every ingredient plays an essential role, whether it’s adding depth of flavor, creamy consistency, or a pop of color to the bowl.
- Olive oil: Used for sautéing chicken and veggies, adding a mild fruity flavor and helping to build the base of the chowder.
- Boneless, skinless chicken breasts (1 pound): Cubed for tenderness, they provide hearty protein and soak up the spices perfectly.
- Garlic (3 cloves, minced): Adds aromatic depth and a subtle kick that enhances the savory profile.
- Medium onion (chopped): Offers natural sweetness and acts as a flavorful foundation once softened.
- Ground cumin (1 teaspoon): Introduces warm, earthy notes that make the chowder uniquely comforting.
- Salt (½ teaspoon) and black pepper (¼ teaspoon): Essentials for seasoning, adjusting to your taste to make the flavors shine.
- Milk (2 cups): Choose dairy or plant-based, adding a creamy texture without overwhelming richness.
- Low-sodium chicken broth (2 cups): Creates a light but flavorful liquid base that complements the chicken.
- Cream-style corn (1 can, 14 ounces): Gives the chowder its signature sweet creaminess.
- Corn kernels (1 can, 14 ounces): Introduces bursts of juicy sweetness and extra texture.
- Hot sauce (2 tablespoons) or cayenne pepper (¼ teaspoon): Adds a lively kick to brighten the chowder without overpowering.
- Green onions (2, chopped): Used as a fresh garnish, providing color and a mild onion crunch.
- Fresh cilantro (2 tablespoons, chopped): Lends a bright herbal note that balances the richness.
- Shredded Monterey Jack cheese (½ cup, optional): A creamy topping that melts beautifully, adding indulgence.
How to Make Chicken and Corn Chowder Recipe
Step 1: Cook Chicken and Sauté Vegetables
Begin by heating olive oil in a large Dutch oven or soup pot over medium-high heat. Toss in the cubed chicken and cook until it turns golden brown and is cooked through, locking in juicy flavor. Next, add the minced garlic and chopped onion. Let them cook down until softened and fragrant, forming a savory base that will elevate the chowder.
Step 2: Season and Simmer
Sprinkle in ground cumin, salt, and black pepper, stirring everything together so the spices coat the chicken and vegetables evenly. Pour in the milk and low-sodium chicken broth, and bring the mixture up to a boil. Once boiling, stir in both the cream-style corn and corn kernels. Add hot sauce or cayenne pepper to taste for that gentle heat. Reduce the heat to low and let everything simmer for 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
Step 3: Finish and Garnish
After simmering, take your chowder off the heat and ladle it into bowls. Sprinkle chopped green onions and fresh cilantro over each serving. If you love a little extra indulgence, top with shredded Monterey Jack cheese and watch it melt into the warm chowder, creating a luscious finish.
How to Serve Chicken and Corn Chowder Recipe
Garnishes
Garnishes are your final chance to add freshness and texture to this hearty chowder. The crisp green onions and vibrant cilantro provide a lively contrast to the creamy, rich soup. A sprinkle of cheese elevates the experience, making each bite even more satisfying. Don’t be afraid to customize with a dollop of sour cream or a squeeze of fresh lime for added zing.
Side Dishes
This Chicken and Corn Chowder pairs wonderfully with rustic crusty bread or warm cornbread, perfect for dipping and soaking up every last drop. A simple side salad dressed in citrus vinaigrette also works beautifully, cutting through the creaminess and keeping your meal light and balanced.
Creative Ways to Present
If you want to impress, serve the chowder in mini bread bowls for a charming rustic look that’s also practical. Another fun idea is layering the chowder over grilled polenta squares on a plate, giving it a textural twist. For gatherings, consider setting up a garnish bar with chopped herbs, cheeses, and hot sauce so everyone can tailor their bowls to their liking.
Make Ahead and Storage
Storing Leftovers
Leftover Chicken and Corn Chowder Recipe keeps beautifully in the refrigerator for up to 3 days. Store it in an airtight container to preserve the fresh flavors and creamy texture. Before reheating, give it a good stir to redistribute any thickened parts.
Freezing
You can freeze this chowder, but keep in mind that the texture might shift slightly due to the milk content. For best results, freeze in portion-sized containers and consume within 2 months. Thaw overnight in the fridge before reheating gently on the stove.
Reheating
Reheat chowder slowly on low heat to avoid curdling the milk. Stir frequently and add a splash of milk or broth if it seems too thick. Microwaving is also possible—heat in short bursts, stirring in between for even warmth.
FAQs
Can I use rotisserie chicken in this Chicken and Corn Chowder Recipe?
Absolutely! Using rotisserie chicken is a great shortcut that still delivers plenty of flavor. Just shred the cooked chicken and add it in during the simmering phase. It’s perfect for a quicker dinner.
Is it possible to make this chowder dairy-free?
Yes! Simply swap out the milk for your favorite plant-based milk like almond, oat, or coconut milk. Just make sure it’s unsweetened to keep the savory balance intact.
How spicy is this Chicken and Corn Chowder Recipe?
The heat level is mild to moderate, as the hot sauce or cayenne pepper adds just a gentle kick. You can adjust the amount to suit your spice preference, making it as mild or as lively as you like.
Can I use fresh corn instead of canned?
Fresh corn is wonderful if you have it! Use about 2 cups of freshly cut corn kernels. It will add extra sweetness and a bright, crisp texture that’s delightful in the chowder.
What’s the best way to thicken this chowder if I want it creamier?
If you prefer a thicker chowder, consider adding a slurry of cornstarch and water during the simmering step. Stir gently until the chowder reaches your desired consistency, or let it simmer a little longer to reduce naturally.
Final Thoughts
This Chicken and Corn Chowder Recipe has quickly become one of my all-time favorites for good reason: it’s easy, flavorful, and endlessly comforting. Whether you’re looking to warm up after a long day or impress family with a simple yet satisfying meal, this chowder checks all the boxes. Give it a try, and I promise it will become a staple in your kitchen rotation too!
Print
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 comforting Chicken and Corn Chowder is a hearty, flavorful soup that combines tender chicken, sweet corn, aromatic spices, and creamy broth for a satisfying meal. Perfect for a cozy dinner, this chowder is easy to prepare and packed with wholesome ingredients.
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 and cook until browned and fully cooked through, about 5-7 minutes. Add minced garlic and chopped onion and continue to cook until the onion is softened and translucent, about 3-4 minutes.
- Season and Simmer: Season the mixture with ground cumin, salt, and black pepper. 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 heat to low and let simmer for 10 minutes, stirring occasionally to blend the flavors and thicken the chowder slightly.
- Serve: Remove from heat and ladle the chowder into bowls. Garnish each serving with chopped green onions and fresh cilantro. If desired, sprinkle shredded Monterey Jack cheese on top for added creaminess and flavor.
Notes
- Use low-sodium chicken broth to control the salt level in the chowder.
- For a dairy-free option, substitute milk with almond or oat milk.
- The hot sauce can be adjusted or omitted to suit your spice preference.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stove.
- Adding diced potatoes can make the chowder more filling and hearty.
