As the temperatures drop and we seek comfort in our kitchens, there’s nothing quite like a steaming bowl of Chicken and Corn Chowder to warm both body and soul. This hearty dish is a perfect blend of flavors and textures that will satisfy even the most discerning palates.

The Chicken and Corn Chowder is a symphony of tastes and textures. The tender, shredded chicken provides a satisfying protein base, while the sweet kernels of corn burst with flavor in every spoonful. The Yukon Gold potatoes add a creamy, buttery element that perfectly complements the other ingredients. The red bell pepper introduces a subtle sweetness and a pop of color, while the bacon brings a smoky, salty crunch that elevates the entire dish.

The broth of this Chicken and Corn Chowder is where the magic truly happens. The combination of chicken broth, white wine, and heavy cream creates a rich, velvety base that coats your tongue with each mouthful. The addition of fresh thyme infuses the chowder with an earthy, aromatic quality that enhances the overall flavor profile.

Chowders have a long history in American cuisine, particularly in New England, where they were originally created as hearty meals for fishermen. While traditionally made with seafood, variations like this Chicken and Corn Chowder have become popular across the country, adapting to local tastes and available ingredients.

What makes this Chicken and Corn Chowder truly special is its versatility. It’s perfect for a cozy family dinner, but it’s also elegant enough to serve at a dinner party. The combination of chicken and corn makes it appealing to both adults and children, making it a crowd-pleaser for any occasion.

I encourage you to try this Chicken and Corn Chowder recipe and make it your own. Perhaps you’ll add a dash of hot sauce for heat, or swap out the bacon for crispy fried onions.

Chicken and Corn Chowder

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Savor the warmth of a hearty chicken and corn chowder that combines tender chicken, sweet corn, and creamy potatoes in a rich, comforting broth.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: Serves 6-7 1x
• Category: Soups

Ingredients

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• 4 tablespoons (1/2 stick) unsalted butter, diced
• 1 large red bell pepper, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 1/3 cup all-purpose flour
• 5 1/2 cups chicken broth, low- sodium preferred
• 1/2 cup white wine
• 3 Yukon Gold potatoes, peeled and cut into roughly
• 1/2-inch dice
• 1 tablespoon fresh thyme, minced
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 2 1/2 cups fresh or frozen corn
• 1 1/2 cups heavy cream
• 8 bacon slices, cooked and crumbled
• Sprigs of fresh thyme, for garnish

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Instructions

1. In a large pot, melt the butter. Add the bell pepper and onion and cook until tender, about 6 minutes.
2. Add the garlic and cook for 30 seconds.
3. Whisk in the flour and cook for 2 minutes, being careful not to burn the flour.
4. While whisking, add the broth and wine and whisk until blended.
5. Add the potatoes, thyme, salt, and black pepper.
6. Bring to a boil, then reduce the heat to medium-low and cook for 10 minutes, or until the potatoes are tender.
7. Add the chicken, corn, and cream. Simmer for 10–15 minutes, until heated through.
8. Laddle into bowls and serve topped with the crumbled bacon and thyme.

Notes

• To cook the chicken, place the breasts on a baking sheet and bake at 350 degrees F for 30 minutes.

Whatever you do, don’t forget to share your experience in the comments below. How did you serve your chowder, and what personal touches did you add to make it uniquely yours?