Best 9 Best Chicken Corn Chowder Recipes

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Welcome to the flavorful journey of discovering the best chicken corn chowder recipe! In this article, we will guide you through an enticing world of creamy textures, savory aromas, and a symphony of flavors that will tantalize your taste buds. Whether you're a seasoned chef or a culinary enthusiast seeking a comforting meal, this article will equip you with the knowledge and inspiration to create a delectable chicken corn chowder that will become a staple in your kitchen. Get ready to embark on a culinary adventure as we explore the secrets of crafting the ultimate chicken corn chowder experience.

Let's cook with our recipes!

CHICKEN CORN CHOWDER RECIPE



Chicken Corn Chowder Recipe image

Keep cozy during the colder season with this delicious and filling chicken corn chowder - the ultimate comfort food.

Provided by Michelle - Powered by Mom

Categories     Appetizers, Snacks, Starters

Time 1h

Number Of Ingredients 14

8 slices bacon, chopped
1 lb boneless, skinless chicken breast, cut into 1" cubes
2 teaspoons kosher salt
1 teaspoon cracked black pepper
1 red bell pepper, diced
1 sweet yellow onion, diced
5 garlic cloves, minced
1 serrano pepper, minced
3 yukon gold potatoes, diced (around 2 ½ cups)
6 cups chicken broth
1 can (15 oz) sweet corn
1 ½ cups heavy cream
1 teaspoon red pepper flakes
2 bay leaves

Steps:

  • In a heavy saucepot or dutch oven over medium-high heat, add the bacon and cook until crispy, around 8 minutes. Remove bacon from pot with a slotted spoon and set aside, then drain all but 1 tablespoon of bacon grease.
  • Season the chicken with the salt and pepper and add to the pot, cooking until the chicken is no longer pink, around 4 minutes. Remove from pot and set aside.
  • Add the bell pepper and onion and cook until tender, around 3 minutes. Add the garlic and serrano pepper and cook for an additional 1 minute. Add the potatoes and chicken broth, bring pot to a rolling boil, then reduce heat and simmer for 15 minutes, or until potatoes are tender.
  • Return the chicken to the pot, then add the sweet corn, heavy cream, red pepper flakes, and bay leaves. Stir to combine and continue to simmer for an additional 15 minutes uncovered. Ladle into bowls and garnish with the reserved bacon. Enjoy!

Nutrition Facts : Calories 385 calories, Carbohydrate 19 grams carbohydrates, Cholesterol 114 milligrams cholesterol, Fat 23 grams fat, Fiber 2 grams fiber, Protein 26 grams protein, SaturatedFat 12 grams saturated fat, ServingSize 1 bowl, Sodium 1262 grams sodium, Sugar 5 grams sugar, TransFat 1 grams trans fat, UnsaturatedFat 9 grams unsaturated fat

EASY CHICKEN CORN CHOWDER



Easy Chicken Corn Chowder image

When I haven't planned for dinner, I often play around with ingredients in my pantry instead of running to the store. This recipe was a happy experiment. Cut some fat by omitting the bacon-it's still tasty. —Barbara Banski, Fenton, Michigan

Provided by Taste of Home

Categories     Dinner     Lunch

Time 30m

Yield 4 servings (1-1/2 quart).

Number Of Ingredients 10

2 tablespoons butter
1 small onion, finely chopped
1 celery rib, finely chopped
1 small sweet red pepper, finely chopped
2 cans (14-3/4 ounces each) cream-style corn
1-1/2 cups chopped cooked chicken
1 can (12 ounces) reduced-fat evaporated milk
1 teaspoon chicken bouillon granules
1/2 teaspoon pepper
8 bacon strips, cooked and crumbled

Steps:

  • In a large saucepan, heat butter over medium-high heat. Add onion, celery and red pepper; cook and stir 6-8 minutes or until tender., Stir in corn, chicken, milk, bouillon and pepper; heat through, stirring occasionally (do not boil). Top servings with bacon.

Nutrition Facts : Calories 474 calories, Fat 18g fat (7g saturated fat), Cholesterol 94mg cholesterol, Sodium 1252mg sodium, Carbohydrate 51g carbohydrate (18g sugars, Fiber 3g fiber), Protein 31g protein.

EASY CHICKEN AND CORN CHOWDER



Easy Chicken and Corn Chowder image

This is a super easy chicken and corn chowder recipe that can be made quickly on the stove top or in a slow cooker.

Provided by Athyna

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h10m

Yield 8

Number Of Ingredients 14

½ cup butter
1 small carrot, finely diced
1 stalk celery, diced
1 small onion, finely diced
1 clove garlic, minced
½ cup all-purpose flour
1 ½ cups white corn kernels
1 ½ cups yellow corn kernels
4 russet potatoes, diced
2 cooked rotisserie chicken breast halves, shredded
4 cups chicken stock, divided
2 ½ cups half-and-half
1 pinch nutmeg
salt and ground black pepper to taste

Steps:

  • Melt butter in a large saucepan over medium heat; cook and stir carrot, celery, onion, and garlic into hot butter until slightly softened, about 2 minutes. Stir flour into mixture to make a paste; cook until lightly browned and flour gives off a slightly toasted smell, about 5 minutes. Watch carefully, flour burns easily. Remove saucepan from heat and set aside to cool, about 15 minutes.
  • Stir white and yellow corn, potatoes, chicken, and 3 cups of chicken stock in a large soup pot over medium heat. Whisk remaining 1 cup chicken stock into vegetables and flour mixture until thoroughly combined. Stir mixture into ingredients in soup pot. Bring to a simmer, stirring constantly, until thick, about 5 minutes.
  • Stir half-and-half, nutmeg, salt, and black pepper into chowder. Bring back to a boil, reduce heat to low, and simmer until potatoes are tender, about 20 minutes.

Nutrition Facts : Calories 443.4 calories, Carbohydrate 49.9 g, Cholesterol 77.1 mg, Fat 22 g, Fiber 4 g, Protein 15.2 g, SaturatedFat 13.2 g, Sodium 489.3 mg, Sugar 3.1 g

CHICKEN AND CORN CHOWDER



Chicken and Corn Chowder image

In-season corn is so sweet, it's the perfect ingredient for a creamy summer chowder. Make sure to use the back of your knife to scrape off all the starchy liquid from the cobs to get the most flavor of the naturally sweet corn in your chowder.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

3 ears of corn, shucked
2 tablespoons unsalted butter
4 slices bacon, chopped
1 large onion, 3/4 chopped and 1/4 thinly sliced lengthwise
Kosher salt and freshly ground pepper
1 1/4 pounds Yukon Gold potatoes, chopped
4 cloves garlic, 3 cloves chopped and 1 sliced
1/2 teaspoon smoked paprika
4 to 6 sprigs thyme
4 cups low-sodium chicken broth
1 1/2 cups shredded rotisserie chicken
3/4 cup heavy cream

Steps:

  • Cut the kernels off the corn and scrape the cobs with the back of a knife to remove the liquid. Melt 1 tablespoon butter in a dutch oven or other large pot over medium-high heat. Add the bacon and cook, stirring, until crisp, 3 to 4 minutes. Remove to a paper towel-lined plate with a slotted spoon; remove 2 tablespoons of the drippings and set aside.
  • Reduce the heat under the pot to medium and add the remaining 1 tablespoon butter, the chopped onion, corn and liquid, and a pinch each of salt and pepper. Cook, stirring, until the onion is tender, 5 to 7 minutes.
  • Add the potatoes and chopped garlic to the pot and season with the smoked paprika and thyme; cook, stirring, 1 minute. Add the chicken broth and 1 teaspoon salt; cover and bring to a boil. Uncover and simmer until the potatoes are tender, 6 to 8 minutes.
  • Smash some of the potatoes with a fork to thicken the soup. Stir in the chicken and heavy cream and cook until the chicken is warmed through, about 3 minutes.
  • Heat the reserved bacon drippings in a small skillet over medium-high heat. Add the sliced onion and cook until browned, 3 minutes, adding the sliced garlic during the last 30 seconds. Remove with a slotted spoon to the plate with the bacon. Divide the soup among bowls; top with the bacon, onion and garlic.

Nutrition Facts : Calories 570, Fat 37 grams, SaturatedFat 18 grams, Cholesterol 97 milligrams, Sodium 968 milligrams, Carbohydrate 50 grams, Fiber 5 grams, Protein 22 grams, Sugar 10 grams

CHICKEN AND BACON CORN CHOWDER



Chicken and Bacon Corn Chowder image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 1 1/2 gallons

Number Of Ingredients 17

1 large (approximately 6 pounds) chicken
1 onion, chopped
1 stalk celery, chopped
1 carrot, peeled and chopped
2 cloves garlic
3 sprigs fresh thyme
1 teaspoon black peppercorns
Kosher salt
1/2 pound thick bacon, diced
1 tablespoon extra-virgin olive oil
5 stalks celery, diced
2 medium Spanish onions, diced
2 medium russet or all-purpose potatoes, peeled and diced
8 ears fresh corn, removed from the cob
1 to 2 teaspoons fresh thyme leaves
3 cups heavy cream
Freshly ground black pepper

Steps:

  • To poach the chicken: Combine the chicken, onion, celery, carrot, garlic, thyme, pepper and a tablespoon of salt large pot. Add water to cover, at least 3 quarts. Bring the water to a simmer over medium heat, skimming occasionally. Skim, add more water if necessary to keep the chicken covered, and continue to gently simmer until the chicken is fully cooked (the juices from the thigh will run clear), about 40 minutes. Drain the chicken reserving the broth. Allow the chicken to cool then remove the meat from the bones. Discard the bones and refrigerate the meat until ready to make the chowder. Measure out 1 1/2 quarts of the broth and reserve for the chowder. Freeze or refrigerate any remaining broth until needed for another purpose.
  • To make the chowder: Heat the bacon and olive oil in a large pot over medium heat. Cook until the bacon fat is rendered and the meat firming but not yet crisp, about 5 minutes. Add the celery and onions. Reduce the heat to medium-low and cook, stirring occasionally until the vegetables begin to soften, about 6 minutes. Add the potatoes, corn, and thyme. Continue to cook, stirring occasionally, until the onions are fully soft, about 8 additional minutes.
  • Add the chicken broth to the pot. Bring the broth to a simmer over medium-high heat. Turn down the heat to medium and simmer until potatoes are tender, about 10 minutes. Add the cream and reserved chicken. Return the chowder to a simmer, season to taste with salt and pepper. Ladle into warm bowls and serve.

CHICKEN CORN CHOWDER



Chicken Corn Chowder image

A chowder made with chicken and corn. It can be reheated with the cream added without curdling, even in the microwave.

Provided by MJ West

Categories     Soups, Stews and Chili Recipes     Chowders     Corn Chowder Recipes

Time 1h30m

Yield 8

Number Of Ingredients 11

1 chicken carcass
1 bay leaf
2 tablespoons butter
1 onion, diced
3 shallots, diced
2 cubes chicken bouillon, crumbled
2 tablespoons dried parsley
salt and pepper to taste
2 potatoes, peeled and diced
1 ½ cups frozen corn kernels
2 tablespoons heavy cream

Steps:

  • Place chicken carcass (and any leftover skin and meat and other bones) in a large pot and cover with cold water. Add bay leaf, and bring to a boil. Reduce heat, and simmer 60 to 90 minutes. Remove from heat, cool slightly, and strain. Remove chicken meat from carcass, and chop into bite-size pieces.
  • In a large saucepan over medium heat, melt butter. Cook onion and shallots in butter until translucent. Pour in strained broth and chicken meat and stir in bouillon, parsley, salt, pepper, potatoes and corn. Simmer 15 minutes, until potatoes are cooked and corn is tender. Remove from heat and stir in cream.

Nutrition Facts : Calories 68.7 calories, Carbohydrate 7 g, Cholesterol 12.9 mg, Fat 4.6 g, Fiber 0.8 g, Protein 1.3 g, SaturatedFat 2.7 g, Sodium 312.3 mg, Sugar 1.1 g

CREAMY CHICKEN CORN CHOWDER



Creamy Chicken Corn Chowder image

My 10-year-old son and I devised the recipe for this rich and comforting soup. Now it's a family favorite. -Terrie Sowders, Carthage, Indiana

Provided by Taste of Home

Categories     Lunch

Time 35m

Yield 2 servings.

Number Of Ingredients 11

1 cup chicken broth
2/3 cup cubed peeled potato
1/2 cup frozen corn
1/4 teaspoon minced garlic
1/8 teaspoon dried marjoram
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 tablespoons all-purpose flour
2/3 cup 2% milk
2 ounces Velveeta, cubed
2/3 cup cubed cooked chicken breast

Steps:

  • In a large saucepan, combine the broth, potato, corn, garlic, marjoram, thyme and pepper. Bring to a boil. Reduce heat; cover and simmer until potatoes are tender, 15-20 minutes. , Combine flour and milk until smooth; gradually add to vegetable mixture. Bring to a boil; cook and stir until slightly thickened, about 2 minutes. Reduce heat; stir in cheese until melted. Add the chicken; heat through.

Nutrition Facts : Calories 317 calories, Fat 11g fat (6g saturated fat), Cholesterol 73mg cholesterol, Sodium 926mg sodium, Carbohydrate 31g carbohydrate (7g sugars, Fiber 2g fiber), Protein 24g protein.

CHICKEN CORN CHOWDER



Chicken Corn Chowder image

My family's take on chicken corn chowder. Use good quality thick bacon for the recipe, and go organic for as many ingredients as possible. Must use yukon gold or other smaller gold potatoes as they help thicken the soup. Use of other potatoes will not work. This is not a low fat/low calorie food, just a warning.

Provided by djunqx

Categories     Chowders

Time 2h10m

Yield 10-12 serving(s)

Number Of Ingredients 13

5 slices bacon
6 boneless skinless chicken breasts
4 carrots
4 celery ribs
1 1/2 yellow onions
2 rosemary sprigs
2 bay leaves
salt and pepper
64 ounces chicken broth
16 ounces frozen corn
5 cups yukon gold potatoes
12 ounces heavy cream
2 tablespoons butter

Steps:

  • 1. Chop bacon and place In large soup kettle or dutch oven and cook to render the fat - on the stovetop of course. Meanwhile, chop celery, carrots, onion.
  • 2. To the fat add the chopped/diced mirepoix (onions, celery, carrot) sweat for about 10 minutes on low heat, covered but stir occasionally and add salt and pepper to taste.
  • 3. Add chicken stock and chicken breasts. You can use frozen chicken if you'd like. Add bay leaves, rosemary. Bring to boil and cover, place on simmer for 40 minutes stirring occasionally.
  • 4. Remove chicken, set aside. Remove bay leaves and rosemary sprigs; do not add them back to the soup.
  • 5. Peel and dice the 5 cups of yukon gold potatoes and corn. Add to soup pot.
  • 6. Dice chicken into quarter inch pieces and add back to soup pot. Bring back to boil.
  • 7. Cover, decrease heat to simmer, stir occasionally for 45 min or until potatoes break down. Soup should be thickening.
  • 8. Add cream and butter, continue to cook on simmer 5-10 minutes,covered.
  • 9. Taste prior to serving as you may want more salt and/or pepper.

CHICKEN CORN CHOWDER



Chicken Corn Chowder image

Using precooked chicken makes this recipe a breeze to prepare on busy weeknights.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 40m

Number Of Ingredients 10

2 strips bacon, cut crosswise into 1/2-inch strips
1 small onion, diced
2 stalks celery, thinly sliced
2 tablespoons all-purpose flour
4 cups milk
1/2 leftover thyme-roasted chicken, skin removed, meat shredded
2 cups leftover roasted potatoes from Easy Thyme-Roasted Chicken with Potatoes, cut into bite-size pieces
1 package (10 ounces) frozen corn kernels
Pinch of cayenne pepper
Coarse salt and ground pepper

Steps:

  • Cook bacon in a large saucepan over medium-high heat, stirring often, until crisp and brown, 3 to 5 minutes; transfer to a plate with a slotted spoon.
  • Add onion and celery to rendered fat in pan; cook over medium heat, stirring often, until softened, 5 to 7 minutes. Add flour, and cook, stirring, about 1 minute. Add milk, and bring to a boil, stirring occasionally.
  • Add chicken, potatoes, corn, and cayenne; season with salt and pepper. Return to a boil. Reduce heat to medium, and simmer until heated through, 3 to 5 minutes. Serve sprinkled with reserved bacon.

Nutrition Facts : Calories 530 g, Fat 20 g, Fiber 4 g, Protein 39 g

Tips:

  • Use fresh, high-quality ingredients. This will make a big difference in the flavor of your chowder.
  • Don't skimp on the vegetables. Vegetables add flavor, texture, and nutrients to the chowder.
  • Use a good quality chicken broth. The broth is the base of the chowder, so it's important to use a good one.
  • Season the chowder to taste. Add salt, pepper, and other seasonings to taste.
  • Let the chowder simmer for at least 30 minutes. This will allow the flavors to meld together.
  • Serve the chowder with a variety of toppings. Some popular toppings include shredded cheese, sour cream, crumbled bacon, and chopped green onions.

Conclusion:

Chicken corn chowder is a delicious, comforting, and easy-to-make soup that is perfect for a cold winter day. With a few simple ingredients and a little bit of time, you can make a delicious pot of chowder that your family and friends will love. So next time you're looking for a hearty and satisfying meal, give chicken corn chowder a try.

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