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Chicken and Corn Chowder is pure comfort in a bowl. Imagine the rich, creamy broth mingling with tender chicken and sweet corn. This recipe is perfect for those chilly nights when you crave something warm and hearty. It's simple to make, yet packed with flavor. Let's dive in and whip up this delicious chowder that will have everyone asking for seconds!
Chicken and Corn Chowder Recipe
Ingredients:
- 2 tbsp butter
- 1 cup onion, chopped
- 2 cloves garlic, minced
- 2 cups chicken broth
- 2 cups corn kernels, fresh or frozen
- 2 cups cooked chicken, shredded
- 1 cup heavy cream
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup chopped fresh parsley for garnish
Instructions:
- Melt butter in a large pot over medium heat. Add chopped onion and cook until translucent, about 5 minutes.
- Add minced garlic and cook for another minute.
- Pour in chicken broth and bring to a boil. Add corn kernels and shredded chicken. Reduce heat and simmer for 15 minutes.
- Stir in heavy cream, salt, and black pepper. Cook for another 5 minutes until heated through.
- Garnish with chopped fresh parsley before serving.
What You Will Need
Read more: Corn Chowder Recipe
What you will need to make chicken and corn chowder
- Butter: Adds richness and depth, creating a creamy base for the chowder.
- Onion: Provides a sweet, savory flavor that forms the foundation of the dish.
- Garlic: Enhances the overall taste with its aromatic and slightly spicy notes.
- Chicken broth: Serves as the flavorful liquid base, infusing the chowder with savory goodness.
- Corn kernels: Adds sweetness and texture, making the chowder hearty and satisfying.
- Cooked chicken: Provides protein and a meaty texture, making the chowder filling.
- Heavy cream: Creates a rich, velvety texture, making the chowder indulgent.
- Fresh parsley: Adds a fresh, herbaceous note, brightening the final dish.
Tools and Instruments Required
What tools/instruments will be needed to make Chicken and Corn Chowder Recipe
- Large pot: Essential for cooking the chowder, allowing ingredients to simmer and meld together.
- Wooden spoon: Ideal for stirring the chowder, ensuring even cooking and preventing sticking.
- Knife: Necessary for chopping onions and mincing garlic, providing the base flavors.
- Cutting board: Provides a safe surface for chopping vegetables and preparing ingredients.
- Measuring cups: Ensures accurate measurement of liquids and solids, maintaining recipe balance.
- Ladle: Useful for serving the chowder, making portioning easy and mess-free.
Chicken and Corn Chowder
A hearty and comforting chicken and corn chowder that's perfect for any season.
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Ingredients:
Main Ingredients
- 2 tbsp Butter
- 1 cup Onion, chopped
- 2 cloves Garlic, minced
- 2 cups Chicken broth
- 2 cups Corn kernels, fresh or frozen
- 2 cups Cooked chicken, shredded
- 1 cup Heavy cream
- 1 tsp Salt
- 1/2 tsp Black pepper
- 1/4 cup Chopped fresh parsley for garnish
Instructions:
- Melt the butter in a large pot over medium heat. Add the chopped onion and cook until translucent, about 5 minutes.
- Add the minced garlic and cook for another minute.
- Pour in the chicken broth and bring to a boil. Add the corn kernels and shredded chicken. Reduce heat and simmer for 15 minutes.
- Stir in the heavy cream, salt, and black pepper. Cook for another 5 minutes until heated through.
- Garnish with chopped fresh parsley before serving.
Notes:
This chowder is great served with crusty bread.
Read more: Instant Pot Creamy Corn Chowder Recipe
Nutrition value:
Calories: 350kcalCarbohydrates: 25gProtein: 20gFat: 18gSaturated Fat: 10gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 5gVitamin A: 500IUVitamin C: 10mgCalcium: 100mgIron: 2mg
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Tried this recipe?Let us know how it was!
Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the chowder as directed.
- Let it cool completely.
- Store in an airtight container.
- Refrigerate for up to 3 days.
Freezing Instructions
- Cool the chowder fully.
- Transfer to a freezer-safe container.
- Leave some space for expansion.
- Freeze for up to 3 months.
- Thaw overnight in the fridge.
- Reheat gently on the stove.
Adding a pinch of nutmeg to the chowder can enhance its flavor, giving it a subtle warmth and depth that complements the corn and chicken.
Frequently Asked Questions
FAQ:
Can I use canned corn instead of fresh or frozen?
Yes, canned corn works fine. Just drain it before adding.
How can I make this chowder thicker?
You can add a tablespoon of flour or cornstarch mixed with water.
Can I substitute milk for heavy cream?
Yes, but the chowder will be less rich and creamy.
How long does this chowder last in the fridge?
It lasts about 3-4 days when stored in an airtight container.
Can I freeze this chowder?
Yes, but the texture might change slightly when reheated.
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