Chicken corn chowder is comforting, creamy and delicious! This is a great chicken recipe for a cold day. This hearty corn chowder is loaded with delicious ingredients! Potatoes, chicken, corn kernels, and for a special kick, a dash of cayenne pepper.
When cold winter air bites you like a rabid dog, make a large pot of creamy chicken corn chowder. This easy chicken soup recipe creates a meal to help you feel warm on the inside, so you can forget about the temperature outside.
You can find more easy soup recipes at the bottom of this post, below the recipe.
What is chowder?
During culinary school, one of my favorite courses was Soup and Stock Production. During the kitchen rotations of that course, I learned the differences between soup, chowder, and stew.
Chowder is a thick soup with a base of cream or milk. Originally a fisherman’s stew, the original versions were seafood chowders.
These days, the main ingredient in chowder recipes is virtually endless. In addition to chicken corn chowder, popular chowder recipes include:
- Seafood chowder
- White Clam Chowder (also known as New England clam chowder)
- Chicken Sausage Chowder
- Manhattan Clam Chowder
- Potato Corn Chowder (this is a vegetarian chowder)
- Ham Chowder (this is a slow cooker recipe)
Chowder vs Soup
The main difference between chowder and soup is the consistency. Soups, even cream-based soups like creamy tomato, have a smooth texture. Most chowders are thick, with chunky ingredients.
Do all chowders have potatoes?
Most chowder recipes, including this chicken corn chowder, use potatoes. This is because potatoes help to thicken it.
How to freeze chicken corn chowder
Chicken corn chowder is a great make-ahead meal. To freeze it for eating later, you will first need to cool it down. This is simple to do! Just use a large metal mixing bowl or large pot placed into your kitchen sink.
- Fill the bowl or pot with ⅔ ice and ⅓ cold water.
- Nestle freezer-safe containers into the ice.
- After you finish cooking the chicken corn chowder, allow it to cool for 15 minutes.
- After 15 minutes, ladle the chowder into the freezer-safe containers.
How to make Creamy Chicken Corn Chowder
Creamy Chicken Corn Chowder
- 4 slices thick cut bacon, diced
- 3 tablespoons butter
- 1 large red onion, diced
- 3 stalks celery, chopped
- 1 clove garlic, minced
- 6 sprigs thyme leaves
- 1/2 cup (2.2 oz) all-purpose flour, or 1/8 teaspoon xanthan gum
- 5 cups reduced sodium chicken stock, chicken bone broth, or vegetable stock
- 3 cups heavy cream, or half and half
- 1.5 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 2 large russet potatoes, peeled and diced
- 2 cups fresh corn kernels, or thawed and drained frozen corn
- 31 oz (2 cans) creamed corn
- 1.5 teaspoons dried thyme
- 1/4 teaspoon cayenne pepper, optional
- Salt and freshly ground black pepper, to taste
- In a 6 quart or larger soup pot, cook the bacon on medium-low heat, until it's rendered down (crispy). Remove the bacon with a slotted spoon and set on paper towel to drain. Reserve 1 tablespoon of bacon grease in the pan.
- Add butter to the pan. Once it melts, add thyme, onion, and garlic. Sauté over medium heat, stirring occasionally. Cook until the vegetables are soft, 4 to 5 minutes, or until tender.
- Dust the vegetables with the flour and stir to coat everything well. Add the stock, cream, potatoes, and chicken and stir to combine.
- Bring to a boil and then reduce heat to medium; Simmer for about 5 minutes, stirring occasionally.
- Remove the corn kernels from the cob and add to the soup (or use thawed and drained frozen corn). Season with thyme, cayenne pepper, salt, and black pepper. Simmer for 7-10 minutes (3 to 4 minutes if you're using frozen corn) until the corn and potatoes are softened.
- Stir in the crumbled bacon, reserving some for garnish, if desired.
- Substitute half and half or whole milk for the heavy cream.
- Substitute 1/8 teaspoon xanthan gum for the all-purpose flour.