Why You’ll Love This Recipe
- Comfort Food: This chowder offers the ultimate comfort, making it ideal for cozy nights or cold weather.
- Full of Flavor: The blend of smoky flavors, sweet corn, and tender chicken creates a rich and satisfying taste.
- One-Pot Wonder: With all ingredients cooked in a single pot, cleanup is minimal, and preparation is convenient.
- Crowd-Pleaser: Its familiar ingredients and comforting texture make it perfect for family dinners and gatherings.
Ingredients
- Cooked shredded chicken
- Corn kernels (fresh or frozen)
- Ground beef
- Yellow onion
- Garlic
- Celery stalks
- Red bell pepper
- All-purpose flour
- Low-sodium chicken broth
- Russet potatoes
- Heavy cream
- Dried thyme
- Smoked paprika
- Salt and black pepper
- Green onions (for garnish)
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- Cook the Beef: In a large pot, cook ground beef over medium heat until browned. Use a slotted spoon to transfer the beef to a plate, leaving the drippings in the pot.
- Sauté the Vegetables: Add diced onion, chopped celery, and diced red bell pepper to the pot with the drippings. Sauté for about 5 minutes until the vegetables soften.
- Add Garlic: Stir in minced garlic and cook for 30 seconds until fragrant.
- Incorporate Flour: Sprinkle all-purpose flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add Liquid: Gradually pour in low-sodium chicken broth, stirring constantly to avoid lumps.
- Cook Potatoes: Add peeled and diced russet potatoes, dried thyme, and smoked paprika. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes until the potatoes are tender.
- Add Remaining Ingredients: Stir in corn kernels, shredded chicken, and heavy cream. Let the chowder simmer for another 5 minutes until heated through.
- Finish the Chowder: Mix half of the reserved beef into the soup. Season with salt and black pepper to taste.
- Serve and Garnish: Ladle the chowder into bowls and garnish with the remaining beef bits and chopped green onions. Serve with crusty bread or cornbread for a hearty meal.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Prep Time: 10 minutes
- Cooking Time: 30 minutes
- Total Time: 40 minutes
Variations
- Seafood Twist: Replace the chicken with shrimp or clams for a seafood version.
- Vegetarian Option: Omit the beef and chicken, and use vegetable broth along with additional vegetables like bell peppers, carrots, or zucchini.
- Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes for some heat.
- Lighter Version: Use evaporated milk instead of heavy cream to reduce the richness.
Storage/Reheating
- Storage: Allow the chowder to cool completely before transferring it to an airtight container. Refrigerate for up to 3-4 days.
- Reheating: Warm the chowder in a saucepan over medium heat, stirring occasionally until heated through. Alternatively, microwave individual portions in 30-second intervals, stirring between each, until hot.
FAQs
What type of chicken is best for this chowder?
Rotisserie chicken is convenient and flavorful, but you can also use poached and shredded chicken breasts for a leaner option.
Can I use frozen corn instead of fresh?
Yes, both fresh and frozen corn work well in this recipe. Use whichever is more convenient or available.
How can I make the chowder thicker?
For a thicker consistency, mash some of the potatoes with a fork or use an immersion blender to partially blend the soup before adding the cream.
Is it possible to make this chowder dairy-free?
Yes, substitute the heavy cream with coconut milk or a plant-based cream alternative to make the chowder dairy-free.
Can I freeze the leftovers?
It’s not recommended to freeze this chowder, as the cream and potatoes may change texture upon thawing.
What can I serve alongside this chowder?
Crusty bread, cornbread, or a fresh green salad pair well with this hearty chowder.
How can I add more vegetables to this recipe?
Feel free to add diced carrots, bell peppers, or spinach to increase the vegetable content. Sauté them along with the other vegetables.
Can I make this chowder in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Brown the beef and sauté the vegetables first, then transfer everything to the slow cooker and cook on low for 4-6 hours or until the potatoes are tender. Stir in the cream and chicken in the last 30 minutes.
Can I use ground turkey instead of beef?
Yes, ground turkey is a great lean alternative and will still provide a rich flavor.
How can I make this chowder gluten-free?
Use a gluten-free flour substitute or thicken the soup with cornstarch instead of all-purpose flour.
Conclusion
This chicken and corn chowder is a comforting, flavorful dish that’s perfect for any occasion. With its creamy texture, smoky depth, and hearty ingredients, it’s sure to satisfy the whole family. Whether you enjoy it as a weeknight dinner or a cozy meal on a chilly evening, this chowder will quickly become a favorite. Try out different variations to suit your taste and enjoy a warm, delicious bowl anytime
Chicken and Corn Chowder
- Total Time: 40 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Chicken and corn chowder is a rich, hearty soup made with tender chicken, sweet corn, creamy potatoes, and smoky spices. This comforting one-pot meal is perfect for cozy dinners, offering bold flavors and a creamy texture the whole family will love.
Ingredients
- Protein: Cooked shredded chicken, ground beef
- Vegetables: Corn kernels (fresh or frozen), yellow onion, garlic, celery stalks, red bell pepper, russet potatoes, green onions (for garnish)
- Liquids: Low-sodium chicken broth, heavy cream
- Seasonings & Spices: Dried thyme, smoked paprika, salt, black pepper
- Others: All-purpose flour
Instructions
- Cook the Beef
- In a large pot over medium heat, cook ground beef until browned. Remove with a slotted spoon, leaving the drippings.
- Sauté Vegetables
- Add diced onion, chopped celery, and red bell pepper to the pot. Sauté for 5 minutes until softened.
- Add Garlic & Flour
- Stir in minced garlic and cook for 30 seconds. Sprinkle in flour and cook for another 1-2 minutes.
- Add Broth & Potatoes
- Gradually pour in chicken broth, stirring constantly. Add diced potatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Stir in Corn & Chicken
- Add corn kernels, shredded chicken, and heavy cream. Simmer for 5 minutes until heated through.
- Finish & Serve
- Stir in half the cooked beef. Season with salt and black pepper. Serve hot, garnished with green onions and the remaining beef bits.
Notes
- Use rotisserie chicken for convenience or poached chicken for a leaner option.
- Frozen or fresh corn can be used interchangeably.
- To thicken the chowder, mash some potatoes or blend a portion of the soup.
- For a gluten-free version, substitute all-purpose flour with cornstarch.
- Avoid freezing, as dairy and potatoes may change texture when thawed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
