If you are craving something that feels like a warm hug in a bowl, this Creamy Chicken Corn Chowder Recipe is exactly what you need. It’s the perfect balance of tender chicken thighs, sweet corn, and a luscious creamy base that brings all the comforting flavors together. Whether you’re whipping this up on a chilly evening or anytime you want a soul-satisfying meal, every spoonful offers a cozy, flavorful experience that’s easy enough for a weekday dinner but special enough to share with friends and family.
Ingredients You’ll Need
The beauty of this Creamy Chicken Corn Chowder Recipe lies in its simple ingredients that work harmoniously to create a rich, layered taste and inviting texture. Each component plays a key role, from the velvety butter that starts the base to the fresh thyme that adds an herbaceous note, ensuring every bite is pure comfort.
- Butter, 2 tablespoons: Adds richness and helps build the base flavor with the vegetables and chicken.
- Chicken thighs, 1 1/2 pounds, diced: Dark meat keeps the chowder juicy and flavorful.
- Flour, 1/2 cup plus 2 tablespoons: Thickens the chowder for that creamy texture you’re after.
- Yellow onion, 1 medium, diced: Provides sweetness and depth to the broth.
- Garlic, 2 cloves, minced: Brings fragrant warmth and subtle sharpness.
- Red bell pepper, 1 diced: Adds color and a hint of sweetness.
- Skim milk, 1 cup: Creates the creamy base without weighing the dish down.
- Vegetable stock, 3 cups: Forms the flavorful liquid foundation.
- Corn, 16 ounces (frozen or fresh): Brings the sweet pop and texture that makes this chowder shine.
- Fresh thyme, 1 tablespoon: Infuses a subtle herbal note balancing the sweetness.
- Kosher salt, 2 teaspoons: Enhances all the natural flavors.
- Freshly ground black pepper, 1 teaspoon: Adds a gentle heat to round out the dish.
- Spring onions, 3 diced: Offers a crisp, fresh bite and colorful garnish.
- Lemon juice, 2 tablespoons freshly squeezed: Brightens the chowder at the end with a zing of acidity.
How to Make Creamy Chicken Corn Chowder Recipe
Step 1: Brown the Chicken
Start by heating 1 tablespoon of butter in a large pot or Dutch oven over medium-high heat. While the butter melts, dredge your diced chicken thighs in the 1/2 cup flour, shaking off any excess. Adding the chicken to the hot butter, cook until each piece is nicely browned on all sides, about 6 minutes. This step builds deep flavor through caramelization and seals in the juicy goodness of the chicken. Once browned, set the chicken aside to make room for the veggies.
Step 2: Sauté the Vegetables
Add the remaining tablespoon of butter to the pot. As it melts, toss in the diced onion and cook it gently for about 3 minutes until soft and translucent. Next, add the red bell pepper and sauté for another 2 minutes to bring out its natural sweetness. Lastly, stir in the minced garlic and cook for 30 seconds until fragrant, being careful not to let it burn. This trio of vegetables forms the savory backbone of your chowder.
Step 3: Create the Roux and Add Milk
Sprinkle in the remaining two tablespoons of flour and stir constantly to coat the vegetables, creating a roux that will thicken your chowder. Slowly pour in the skim milk while stirring to avoid lumps. Keep stirring for 2 to 3 minutes as the mixture thickens into a creamy sauce—a crucial moment that guarantees richness without heaviness.
Step 4: Build the Chowder Base
Pour in the vegetable stock, then add the corn, fresh thyme, kosher salt, and black pepper, stirring everything to combine beautifully. Bring the mixture up to a gentle boil before reducing the heat to low and letting it simmer for 10 minutes. This simmer lets the flavors meld while the corn softens just enough to pop delightfully in your mouth.
Step 5: Optional Creamier Texture
If you want to elevate the chowder’s creaminess, use an immersion blender or transfer half the soup to a high-speed blender and puree it. This smooths the broth and makes every spoonful heavenly thick without losing the lovely corn kernels and chicken pieces you love.
Step 6: Return Chicken and Final Simmer
Add your browned chicken back into the pot, stirring well. Simmer for another 6 minutes, allowing the chicken to cook through and soak up all the delicious flavors. This step finally melds the entire bowl into one harmonious dish.
Step 7: Brighten with Lemon and Spring Onions
Remove the pot from heat and swirl in freshly squeezed lemon juice and diced spring onions, reserving a few spring onion pieces for garnish. These fresh additions brighten the chowder and add layers of flavor that keep each spoonful exciting and vibrant.
How to Serve Creamy Chicken Corn Chowder Recipe
Garnishes
Sprinkle extra diced spring onions over each bowl to add a fresh crunch and pop of green. You can also add a little cracked black pepper on top for a subtle spice kick. If you want to make it even more special, a light drizzle of good olive oil or a few crumbled crispy bacon bits make amazing garnishes that enhance the mouthfeel and flavor complexity.
Side Dishes
This creamy, hearty chowder pairs wonderfully with warm crusty bread or buttery garlic toast to soak up every luscious drop. A simple side salad with a tangy vinaigrette can also balance the richness of the chowder, making your meal feel well-rounded and satisfying.
Creative Ways to Present
For a fun twist, serve your Creamy Chicken Corn Chowder Recipe in hollowed-out mini pumpkins or bread bowls—this instantly elevates the presentation and makes the experience feel festive and cozy. Alternatively, layering a sprinkle of sharp cheddar or grated parmesan cheese on top before serving adds a delightful cheesy crust when briefly broiled.
Make Ahead and Storage
Storing Leftovers
You’ll be thrilled to know the flavors of this Creamy Chicken Corn Chowder Recipe actually deepen after resting. Store leftovers in an airtight container in the refrigerator for up to 3 days. Be sure to cool the chowder to room temperature before refrigerating to maintain the best texture and safety.
Freezing
If you want to keep this chowder on hand for longer, it freezes beautifully. Allow it to cool completely, then transfer portions into freezer-safe containers or zip-top bags. Freeze for up to 3 months. Keep in mind that the texture of the corn might soften a bit after thawing, but the comforting flavor remains intact.
Reheating
Reheat your chowder gently over medium-low heat on the stove, stirring often to prevent sticking and to bring it back to that lovely creamy consistency. If it thickens too much, add a splash of milk or stock to loosen it up. Avoid microwaving in one burst to keep ingredients tasting fresh and textures perfect.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! While chicken thighs offer extra juiciness and flavor, boneless chicken breasts can work too. Just be careful not to overcook them, as they dry out faster. Adjust cooking time accordingly to keep the meat tender.
Is it necessary to use fresh thyme?
Fresh thyme adds a lovely herbal brightness, but if you don’t have it on hand, dried thyme works as well—just use about one-third the amount. The flavor won’t be as vibrant, but your chowder will still taste wonderful.
Can I make this recipe vegetarian?
For a vegetarian version, swap the chicken for hearty vegetables like potatoes or mushrooms, and use vegetable stock. You’ll lose the meaty flavor, but the corn and creamy base will still give you a comforting chowder experience.
Why do we coat the chicken in flour?
Dredging the chicken in flour helps create a slight crust when browning, which locks in juices and adds texture. The flour also contributes to thickening the chowder when cooked together with the milk and stock.
What is the purpose of blending half the soup?
Blending half of the chowder gives you a perfect creamy thickness without losing the delightful textures of whole corn kernels and chicken chunks. It makes the chowder feel decadently smooth while keeping some bite and freshness intact.
Final Thoughts
This Creamy Chicken Corn Chowder Recipe is a true culinary hug—simple ingredients transforming into a dish that feels like home in every spoonful. Once you try it, you’ll understand why it quickly becomes a household favorite. So go ahead, cozy up with a bowl, and enjoy the warm, welcoming flavors that make this chowder so special.
Print
Creamy Chicken Corn Chowder Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This hearty Chicken Corn Chowder combines tender chicken thighs with sweet corn and fresh vegetables in a creamy, flavorful broth. Perfect as a comforting meal, this chowder is thickened with a milk-based roux and flavored with fresh thyme and lemon juice, making it a delicious and wholesome dish suitable for any day.
Ingredients
Chicken and Flour
- 1 1/2 pounds chicken thighs, diced into 1/2 inch pieces
- 1/2 cup all-purpose flour, plus 2 tablespoons
Vegetables and Aromatics
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 16 ounces frozen or fresh corn
- 3 spring onions, diced
- 1 tablespoon fresh thyme
Liquids and Fats
- 2 tablespoons butter
- 1 cup skim milk
- 3 cups vegetable stock
- 2 tablespoons freshly squeezed lemon juice
Seasonings
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
Instructions
- Prepare Butter and Brown Chicken: Heat 1 tablespoon of butter over medium-high heat in a large pot or Dutch oven. Dredge chicken pieces in 1/2 cup flour, shaking off excess, then add to the hot butter. Cook until browned, about 6 minutes. Remove and set aside.
- Sauté Vegetables: Add remaining tablespoon of butter to the pot. Once melted, add diced onion and cook for 3 minutes until starting to soften. Add diced red bell pepper and cook for 2 more minutes, then stir in minced garlic and cook for 30 seconds to release aroma.
- Make Roux and Add Milk: Sprinkle the remaining 2 tablespoons of flour over the vegetables. Stir thoroughly to coat and cook briefly. Slowly pour in the skim milk while stirring constantly to avoid lumps. Continue stirring until the sauce thickens, approximately 2 to 3 minutes.
- Combine Stock and Corn: Add vegetable stock, corn, fresh thyme, kosher salt, and black pepper to the pot. Stir to combine all ingredients. Bring the mixture to a low boil, then reduce heat to a simmer and cook for 10 minutes, stirring occasionally to prevent sticking.
- Optional Blending for Creaminess: For a thicker, creamier chowder, use an immersion blender or transfer half of the soup to a high-speed blender. Blend until smooth, then return to the pot and mix well.
- Reintroduce Chicken: Return the browned chicken pieces to the pot. Simmer the chowder for an additional 6 minutes to ensure chicken is fully cooked and flavors meld.
- Finish and Garnish: Remove the pot from heat. Stir in freshly squeezed lemon juice and diced spring onions, reserving some spring onions for garnish if desired.
- Serve or Store: Serve the chowder immediately while hot. Alternatively, refrigerate leftovers in an airtight container for up to 3 days.
Notes
- Using skinless, boneless chicken thighs adds flavor and tenderness to the chowder.
- If a thicker chowder is preferred, blending half the soup enhances creaminess without losing texture.
- For richer flavor, substitute vegetable stock with chicken stock.
- Adjust salt and pepper to taste based on dietary preferences.
- Leftovers keep well refrigerated and can be reheated gently on the stovetop.
