Indulge in the warmth of a comforting bowl of chicken corn chowder. This recipe combines succulent chicken, sweet corn, and creamy goodness, making it a perfect dish for chilly evenings. Easy to prepare and packed with flavor, this chowder is sure to become a family favorite. Whether you’re looking for a hearty meal or a dish to impress guests, this chicken corn chowder is the answer. Let’s dive into the ingredients and cooking process!
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups corn kernels (fresh or frozen)
- 1 cup diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Servings and Cooking Time
This recipe serves 4 people. Preparation time is approximately 15 minutes, and cooking time is about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 15g of fat, 30g of carbohydrates, and 25g of protein. This is based on one serving for one person.
Step-by-Step Cooking Process
- Melt butter in a large pot over medium heat.
- Add diced onion and celery; sauté until softened.
- Stir in garlic powder, cooking for another minute.
- Add diced potatoes and corn, mixing well.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot and enjoy your delicious chowder!
Alternative Ingredients
You can substitute heavy cream with coconut milk for a dairy-free option. Additionally, any leftover vegetables can be added to boost nutrition and flavor, such as bell peppers or carrots.
Serving and Pairings
This chowder pairs beautifully with crusty bread or a fresh garden salad. You can also serve it with a sprinkle of fresh herbs for added freshness and flavor.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave. This chowder can be frozen for up to 2 months; just make sure to cool it completely before freezing.
Cooking Mistakes
- Don’t overcook the potatoes; they should be tender but not mushy.
- Be careful not to boil the chowder after adding cream, as it can curdle.
- Adjust seasoning gradually; taste as you go.
- Use low-sodium broth to control saltiness.
- Let it rest for a few minutes before serving for flavors to meld.
Helpful Tips
- For more flavor, add herbs like thyme or parsley.
- Use rotisserie chicken for quicker preparation.
- Consider adding a pinch of cayenne for a little heat.
- Top with crispy bacon or croutons for added texture.
FAQs
Can I make chicken corn chowder in advance?
Yes, you can prepare the chowder a day in advance. Just store it in the refrigerator and reheat before serving. The flavors will deepen overnight, making it even tastier!
Is this recipe gluten-free?
Absolutely! This chicken corn chowder is naturally gluten-free. Just ensure any broth used is labeled gluten-free.
Can I use canned corn instead of fresh?
Yes, canned corn works perfectly! Drain and rinse before adding to the chowder for best results.
What can I add for extra nutrition?
You can add more vegetables like spinach, carrots, or zucchini to enhance the nutritional profile without compromising flavor.
How can I thicken the chowder?
If you prefer a thicker chowder, you can mash some of the potatoes or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) during cooking.
Conclusion
This chicken corn chowder recipe is a delightful blend of flavors and textures, perfect for any occasion. Whether served for a family dinner or a casual gathering, it promises to warm hearts and satisfy appetites. Enjoy each comforting spoonful!
Chicken Corn Chowder
Ingredients
- 2 cups cooked chicken shredded
- 2 cups corn kernels fresh or frozen
- 1 cup diced potatoes
- 1 cup diced onion
- 1 cup diced celery
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion and celery; sauté until softened.
- Stir in garlic powder, cooking for another minute.
- Add diced potatoes and corn, mixing well.
- Pour in chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken and heavy cream.
- Season with salt and pepper to taste.
- Simmer for an additional 5 minutes to heat through.
- Serve hot and enjoy your delicious chowder!
