Chicken Corn Chowder Soup

Description

My Chicken Corn Chowder is absolutely BURSTING with flavor and texture. It’s perfectly creamy without being overly heavy—ideal comfort food that balances richness with freshness. Sweet corn pairs beautifully with tender chicken, smoky bacon, and aromatic herbs. It’s quick to prepare, ready in under an hour, and perfect for family dinners or cozy gatherings.

 Ingredients For Chicken Corn Chowder Soup

• 2 tbsp butter (or olive oil)

• 4 slices bacon, chopped (optional but highly recommended)

• 1 medium onion, diced

• 2 celery stalks, diced

• 2 medium carrots, diced

• 3 garlic cloves, minced

• 2 medium potatoes, peeled & diced

• 3 cups fresh corn kernels (or frozen/thawed)

• 3 cups cooked chicken, shredded (rotisserie or leftover works great)

• 4 cups chicken broth

• 1 ½ cups whole milk (or half-and-half for creamier texture)

• 1 cup heavy cream (optional for extra creaminess)

• 2 tbsp all-purpose flour (for thickening)

• 1 tsp smoked paprika

• 1 tsp thyme (dried or fresh leaves)

• ½ tsp black pepper (or to taste)

• Salt to taste

• 2 tbsp chopped parsley or green onions (for garnish)

Instructions

1. Cook Bacon (if using): In a large pot, cook chopped bacon until crispy. Remove and set aside, leaving a little fat in the pot.

2. Sauté Aromatics: Add butter, onion, celery, and carrots to the pot. Cook for 4–5 minutes until softened. Stir in garlic and cook 1 more minute.

3. Add Flour & Spices: Sprinkle flour over the vegetables, stir well, and cook for 1–2 minutes to remove raw flour taste. Add paprika, thyme, salt, and pepper.

4. Simmer: Pour in chicken broth, add potatoes, and bring to a boil. Lower heat and simmer for 12–15 minutes until potatoes are tender.

5. Add Corn & Chicken: Stir in corn and shredded chicken. Let cook for another 5 minutes.

6. Make it Creamy: Reduce heat to low. Stir in milk (and cream if using). Simmer gently—do not boil—until thickened and creamy.

7. Finish: Adjust seasoning, top with crispy bacon, and garnish with parsley or green onions.

 Servings

• Makes 6 servings (hearty bowl portions).

 Nutritional Info (per serving, approx.)

• Calories: 365

• Protein: 24g

• Carbs: 34g

• Fat: 15g

• Fiber: 4g

• Sodium: 780mg

(Varies depending on bacon, cream, and milk choices.)

 Notes

• Fresh corn on the cob adds the best flavor, but frozen corn works just fine.

• Rotisserie chicken makes this a quick weeknight option.

• For a lighter version, replace heavy cream with evaporated milk or just more broth.

Tips

• Mash a few potatoes or blend a cup of the chowder for a naturally thicker, creamier soup.

• Add a little cayenne or chili flakes if you like a spicy kick.

• Serve with crusty bread or cornbread for dipping.

• Chowder tastes even better the next day as flavors meld!

 Benefits

• Protein-packed: Thanks to chicken.

• Nutrient-rich: Full of veggies, fiber, and vitamins.

• Family-friendly: Creamy yet not overly rich, making it appealing to all ages.

• Customizable: Easy to make gluten-free, dairy-free, or lower-fat.

 Q & A

Q: Can I make this ahead of time?
A: Yes! Store in the fridge up to 3 days. Reheat gently (avoid boiling to prevent curdling).

Q: Can I freeze chicken corn chowder?
A: You can, but dairy-based soups may separate when thawed. For best results, freeze before adding milk/cream and stir in dairy when reheating.

Q: What protein alternatives can I use?
A: Turkey, ham, or even shrimp work beautifully.

Q: How do I make it vegetarian?
A: Skip chicken/bacon, use vegetable broth, and add extra beans or mushrooms.