Cozy Chicken Corn Chowder Recipe for Chilly Nights

Chicken corn chowder is the perfect dish to warm you up on a chilly evening. This creamy chowder is packed with savory flavors, tender chicken, and sweet corn that come together to create a delightful bowl of comfort. Picture yourself nestled up on the couch, a steaming bowl of chowder in hand, while the cold winds howl outside. It’s just the kind of meal that brings the family together, making it an ideal choice for weeknight dinners or cozy gatherings. Let’s dive into this delicious chicken corn chowder recipe that is sure to become a staple in your home.

• Why This Chicken Corn Chowder Is Worth Your Time
• Main Ingredients for Chicken Corn Chowder
• Tools Needed for Chicken Corn Chowder
• Step-by-Step Instructions for Chicken Corn Chowder
• Pro Tips for Perfect Chicken Corn Chowder
• Serving Ideas and Pairings
• Variations and Swaps for Chicken Corn Chowder
• Leftovers and Storage Tips
• Nutrition Notes
• Frequently Asked Questions About Chicken Corn Chowder

Why This Chicken Corn Chowder Is Worth Your Time

This chicken corn chowder is a fantastic blend of flavors and textures. The smoky richness of the chicken bacon complements the sweetness of the corn, while the creamy base keeps everything together. Each bite is a warm hug, making it perfect for those chilly nights. Plus, it’s practical — you can make it in one pot, which means fewer dishes to wash! With a short prep time and simple ingredients, you’ll have a hearty meal ready in no time. It’s family-approved and will quickly become a go-to recipe in your kitchen.

Main Ingredients for Chicken Corn Chowder

Before you start cooking, gather these ingredients to ensure you have everything you need for this cozy chicken corn chowder.

• 5 strips chicken bacon: Adds a smoky flavor and depth to the chowder. You can substitute with turkey bacon if desired.
• 4 cups chicken broth: The base of the chowder, providing rich flavor. Vegetable broth can be used for a vegetarian option.
• 1 teaspoon hot sauce: A little kick to enhance the flavor; adjust to your spice preference.
• 1 teaspoon Worcestershire sauce: Adds umami richness; can be omitted for a gluten-free version.
• 1 small yellow onion (diced): Provides sweetness and depth as it cooks down.
• 2 tablespoons butter: Adds richness; can be replaced with olive oil for a dairy-free option.
• 1-2 jalapeno peppers (diced): For heat; remove seeds for a milder flavor.
• 3/4 cup red bell pepper (diced): Adds sweetness and color; can substitute with green bell pepper.
• 3 cloves garlic (minced): Offers aromatic depth; fresh garlic is best, but garlic powder can be used in a pinch.
• 1/3 cup flour: Helps thicken the chowder; use cornstarch for a gluten-free alternative.
• 2 cups half and half: Creates a creamy texture; milk or a non-dairy milk can be used for a lighter version.
• 1 bay leaf: Infuses aromatic flavor; remember to remove it before serving.
• 1 lb. boneless/skinless chicken breast: The main protein; leftover or rotisserie chicken works well, too.
• Salt/Pepper: Essential seasonings; adjust to taste.
• 1 lb. Yukon gold potatoes (diced): Adds heartiness; you can replace them with sweet potatoes for a different flavor.
• 1 (15 oz.) can sweet kernel corn (drained): Sweetness and texture; frozen corn is a great substitute.
• 1 cup cheddar cheese (shredded, optional): For extra creaminess and flavor; can omit for a lighter chowder.
• 1/3 cup green onions (diced): Fresh garnish; can be replaced with chives.
• ½ teaspoon EACH: salt, oregano, paprika, mustard powder, chili powder, cumin: A blend of spices that adds complexity.
• 1 pinch cayenne pepper: Just a hint for extra warmth; adjust based on your spice preference.

Tools Needed for Chicken Corn Chowder

Step-by-Step Instructions for Chicken Corn Chowder

Now that you have everything ready, let’s make this cozy chicken corn chowder together! Follow these steps for a delicious result.

1. Begin by cooking the chicken bacon in a 4.5-quart soup pot slowly over low heat. Cut the bacon in half for easier cooking. Once cooked, set aside and chop once cooled.
2. While the bacon is cooking, combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set it aside. Measure out the remaining ingredients before starting. Avoid cutting the potatoes until ready to use.
3. Retain 2 tablespoons of the bacon drippings in the pot. Add the diced onions and soften them over medium heat for 3 minutes. Incorporate the butter, diced jalapeno peppers, diced bell peppers, and minced garlic. Soften the mixture for an additional 3 minutes, allowing the flavors to meld beautifully.
4. Add the flour to the mixture and cook for 2 minutes, allowing it to start browning, which will enhance the flavor.
5. Gradually incorporate the chicken broth mixture (from step 2) in small splashes while stirring continuously. Similarly, add the half and half in small amounts. Toss in the bay leaf, bring the mixture to a boil, and then reduce it to a simmer.
6. Slice the chicken in half lengthwise, seasoning each side with salt and pepper. Add the chicken to the chowder and gently simmer, uncovered, until the chicken is cooked through, approximately 15-20 minutes. Simmer gently to prevent the chicken from becoming tough. Remove the chicken and let it rest.
7. Add the diced Yukon gold potatoes to the chowder and simmer uncovered until they are fork-tender, which should take another 20-25 minutes.
8. Dice the cooked chicken and return it to the chowder along with the drained corn. Allow it to heat through for 1-2 minutes, then reduce the heat to low.
9. Gradually stir in the shredded cheese until it melts (if using). Remove the bay leaf. Garnish the chowder with the chopped chicken bacon and diced green onions. Serve with Cheddar Bay Biscuits for a complete meal!

Pro Tips for Perfect Chicken Corn Chowder

• Cook the chicken bacon slowly to render out the fat and maximize flavor.
• Use fresh ingredients whenever possible for the best flavor and texture.
• Don’t rush the simmering process to ensure the chicken remains juicy and tender.
• Feel free to customize the level of spice based on your family’s preferences.
• If you want a thicker chowder, let it simmer uncovered a bit longer to reduce.
• Garnish with fresh herbs for an added burst of freshness.
• Use leftover rotisserie chicken to save time and add extra flavor.

Serving Ideas and Pairings

• Serve with warm Cheddar Bay Biscuits for a comforting meal.
• Pair with a light green salad for a refreshing contrast.
• Offer crusty bread to soak up the delicious chowder.
• A glass of chilled white wine complements the flavors beautifully.
• Top with extra cheese or avocado slices for added richness.

Variations and Swaps for Chicken Corn Chowder

Faster Weeknight Version

Use pre-cooked rotisserie chicken and frozen corn to cut down on prep time. Skip the bacon for a quicker recipe.

Lighter Version

Replace half and half with low-fat milk or a non-dairy alternative to reduce calories without sacrificing creaminess.

High-Protein Version

Add extra chicken or substitute with shredded turkey for an even heartier meal.

Budget-Friendly Version

Use canned chicken or omit the bacon to save on costs while still enjoying a delicious chowder.

Leftovers and Storage Tips

• Leftover chowder can be stored in an airtight container in the refrigerator for up to 3-4 days.
• Reheat gently on the stove over low heat, adding a splash of broth if it thickens too much.
• This chowder can be frozen for up to 2 months. Thaw in the fridge overnight before reheating.
• Consider freezing in individual portions for easy lunches or quick dinners.

Nutrition Notes

This chicken corn chowder is hearty and filling. A typical serving contains around 400-500 calories, depending on your additions like cheese. For those with dietary restrictions, you can easily adjust ingredients, such as using gluten-free flour or non-dairy milk, to suit your needs.

Creamy Chicken Corn Chowder Delight

This flavorful creamy chicken corn chowder delight is a crowd-pleaser that's easy to prepare. Made with 5 strips chicken bacon (drippings reserved), chicken broth, and hot sauce, it's perfect for a weeknight dinner or special occasion.

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Prep Time 15 minutes mins

Cook Time 2 minutes mins

Total Time 17 minutes mins

Servings: 4 servings

Ingredients Method

Ingredients

  

• 5 strips chicken bacon (drippings reserved)
• 4 cups chicken broth
• 1 teaspoon hot sauce
• 1 teaspoon Worcestershire sauce
• 1 small yellow onion (diced)
• 2 tablespoons butter
• 1-2 jalapeno peppers (diced)
• 3/4 cup red bell pepper (diced)
• 3 cloves garlic (minced)
• 1/3 cup flour
• 2 cups half and half
• 1 bay leaf
• 1 lb. boneless/skinless chicken breast (or 2 cups leftover/rotisserie chicken)
• Salt/Pepper
• 1 lb. Yukon gold potatoes (diced)
• 1 (15 oz.) can sweet kernel corn (drained)
• 1 cup cheddar cheese (shredded, optional)
• 1/3 cup green onions (diced)

½ teaspoon EACH: salt, oregano, paprika, mustard powder, chili powder, cumin

• 1 pinch cayenne pepper

Method

 

1. Begin by cooking the chicken bacon in a 4.5-quart soup pot slowly over low heat. (Cut the bacon in half for easier cooking.) Once cooked, set aside and chop once cooled.
2. While the bacon is cooking, combine the chicken broth, hot sauce, Worcestershire sauce, and seasonings in a large measuring cup with a spout and set it aside. Measure out the remaining ingredients before starting. Avoid cutting the potatoes until ready to use.
3. Retain 2 tablespoons of the bacon drippings in the pot. Add the diced onions and soften them over medium heat for 3 minutes. Incorporate the butter, diced jalapeno peppers, diced bell peppers, and minced garlic. Soften the mixture for an additional 3 minutes.
4. Add the flour to the mixture and cook for 2 minutes, allowing it to start browning.
5. Gradually incorporate the chicken broth mixture (from step 2) in small splashes while stirring continuously. Similarly, add the half and half in small amounts. Toss in the bay leaf, bring the mixture to a boil, and then reduce it to a simmer.
6. Slice the chicken in half lengthwise, seasoning each side with salt and pepper. Add the chicken to the chowder and gently simmer, uncovered, until the chicken is cooked through, approximately 15-20 minutes. (Simmer gently to prevent the chicken from becoming tough.) Remove the chicken and let it rest.
7. Add the diced Yukon gold potatoes to the chowder and simmer uncovered until they are fork-tender, which should take another 20-25 minutes.
8. Dice the cooked chicken and return it to the chowder along with the drained corn. Allow it to heat through for 1-2 minutes, then reduce the heat to low.
9. Gradually stir in the shredded cheese until it melts (if using). Remove the bay leaf. Garnish the chowder with the chopped chicken bacon and diced green onions. Serve with Cheddar Bay Biscuits!