Chicken and Corn Chowder is an easy and delicious chowder recipe that’s chunky, tender, and creamy with each bite. Ready in 45 minutes!
The only thing better than a warm bowl of classic diner soups like Corn Chowder and Clam Chowder is making that Soup from scratch at home so you can go back for seconds and thirds.
Sabrina’s Chicken Corn Chowder Recipe
Chicken and Corn Chowder is a classic chowder recipe that is perfect for any time of the year. The rich and creamy broth is light enough to enjoy in the summer, though hearty and tender enough to make it a good alternative to traditional winter stews. No matter when you make it, this soup is sure to be a family favorite. For the more “set it and forget it” crowd, please try my satisfying Slow Cooker Bacon Chicken Chowder, or Slow Cooker Clam Chowder.
Ingredients
- 4 tablespoons unsalted butter
- 2 chicken breasts , boneless skinless
- 1/2 teaspoon kosher salt
- 1/4 teaspoon coarse ground black pepper
- 1 yellow onion , chopped
- 4 cups chicken broth
- 3 cups sweet corn , frozen or fresh
- 2 russet potatoes , peeled and diced (Yukon okay too)
- 1 cup heavy cream
- 1 teaspoon hot sauce
- 1/2 teaspoon chili powder
- 1/2 teaspoon Kosher salt
Optional
- 3 ounces sharp cheddar , shredded
- 1/4 cup green onions , thinly sliced
Instructions
- Add butter to a large heavy-bottomed pot.
- Cut the chicken into 1/2" chunks and season with salt and black pepper.
- On medium-high heat, add in the chicken and onions, cooking them until they are translucent and the chicken is cooked through (about 4-5 minutes).
- Add chicken broth, corn, potatoes, heavy cream, hot sauce, chili powder, and salt.
- Cover the pot and let it simmer on medium-low for 30 minutes.
- Stir in the green onions and cheddar cheese and serve. It can also be served on the side as an optional garnish.
Nutrition
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Wondering if either evaporated milk or whole milk could be substituted for the heavy cream.
Yes Jeanne either one will work with minor changes. The measurements will be the same as the heavy cream. If you choose whole milk, add a tablespoon of butter to add a bit more richness. You’ll get a thinner broth with the whole milk. Evaporated milk will have a similar thickness as the heavy cream. Make sure that when adding either of these substitutions that you add it in the last 15 minutes of cooking, and keep it at a gentle simmer. Too hot and the evaporated milk can scorch and separate. Too hot and the whole milk could curdle and thin out. Let me know which one you end up using.
Hi Sabrina,
You had on last instructions to “Stir in the green onions and cheddar cheese and serve.” but you never mentioned them in your ingredients. How much of each?
Rosa, good eye! Yes, They were forgotten to be added to the recipe, but that has now been fixed. The chowder calls for 3 ounces of shredded sharp cheddar, and 1/4 C of finely sliced green onions. You can either add it to the whole pot, or serve it on the side as a garnish.
Ingredients in step 6 (cheddar, green onions) aren’t in the ingredients list. Can you update to include quantities for them?
Geeni, good eye! Yes, They were forgotten to be added to the recipe, but that has now been fixed. The chowder calls for 3 ounces of shredded sharp cheddar, and 1/4 C of finely sliced green onions. You can either add it to the whole pot, or serve it on the side as a garnish.