Homemade Chicken Corn Chowder

This hearty chicken corn chowder has been my winter comfort food staple for years. The combination of tender chicken, sweet corn, and creamy base creates a satisfying meal that warms you from the inside out, perfect for chilly evenings when you need something substantial yet soothing.

I first made this chowder during a particularly harsh winter storm when I couldn't get to the grocery store. Using what I had in my pantry and freezer, this recipe was born out of necessity but quickly became one of my most requested dishes. My family now asks for it regardless of the weather outside.

Ingredients

• Bacon: Adds a smoky depth that forms the flavor foundation of this chowder. Choose thick cut for best results
• Garlic: Fresh minced garlic provides aromatic flavor. Look for firm bulbs without sprouting
• All-purpose flour: Creates the thickening base for our chowder. No need for fancy flour here
• Chicken broth: Forms the savory liquid base. Homemade is best but a good quality store bought works well
• Heavy cream: Provides richness and silky texture. Full fat works best for proper consistency
• Russet potato: Adds heartiness and naturally thickens the chowder as it cooks. Choose firm potatoes without green spots
• Dried thyme: Brings herbal notes that complement the chicken perfectly. Crush between fingers before adding to release oils
• Chicken thighs: Juicier and more flavorful than breast meat. Look for boneless skinless for convenience
• Corn kernels: Adds sweet pops of flavor and texture. Fresh summer corn is ideal but frozen works year round
• Fresh parsley: Brightens the finished dish with color and fresh flavor. Italian flat leaf has more flavor than curly
• Salt and pepper: Enhances all the flavors in the dish. Use freshly ground pepper for best results
• Cheddar cheese (optional): Adds a wonderful savory garnish. Sharp cheddar provides the most flavor

Step-by-Step Instructions

Crisp the Bacon:

Cook chopped bacon in a medium saucepan over medium heat until pieces are brown and crispy, about 5 to 7 minutes. The fat rendering from the bacon will create the flavorful base for your chowder. Reserve half of the crispy pieces on a paper towel lined plate for garnishing later.

Create the Flavor Base:

Add minced garlic to the remaining bacon and fat in the pan, cooking just until fragrant, about 30 seconds. Be careful not to brown the garlic as it can become bitter. Sprinkle flour over the mixture and stir constantly to create a paste, cooking until it turns light golden brown, about 3 to 5 minutes. This roux will thicken your chowder beautifully.

Build the Chowder Base:

Gradually whisk in chicken broth and heavy cream, stirring constantly to prevent lumps from forming. Add the diced potatoes, thyme, chicken pieces, and corn kernels. The liquid should just cover the ingredients. Bring the mixture to a gentle simmer, not a full boil, which could cause the cream to separate.

Cook Until Tender:

Maintain a gentle simmer until chicken is fully cooked through, approximately 15 to 20 minutes. Continue simmering until potatoes become fork tender, about 10 to 15 minutes more. The potatoes will naturally help thicken the chowder as they release their starch during cooking.

Finish and Serve:

Stir in freshly minced parsley and season with salt and pepper to taste. Ladle the hot chowder into two bowls, topping each with the reserved crispy bacon pieces and a sprinkle of shredded cheddar cheese if desired. The heat from the chowder will gently melt the cheese, creating a delicious finishing touch.

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I have a special connection to this recipe because it reminds me of my grandmother's kitchen. She always said a good chowder needs three things patience, quality ingredients, and love. The bacon is truly the secret star here I tried making this vegetarian once and while still good, it missed that special depth that only bacon can provide.

Make Ahead and Storage

This chowder keeps wonderfully in the refrigerator for up to three days in an airtight container. The flavors actually develop and improve overnight, making it perfect for meal prep. When reheating, do so gently over medium low heat, stirring occasionally to prevent scorching. Add a splash of broth or milk if the chowder has thickened too much during storage. While you can freeze this chowder, be aware that the potato texture may change slightly upon thawing, becoming a bit more grainy, though the flavor remains delicious.

Easy Substitutions

No heavy cream? Substitute half and half or whole milk mixed with a tablespoon of butter for a lighter version. If chicken thighs aren't available, chicken breasts work fine but cook them for slightly less time to prevent drying out. For a seafood variation, replace the chicken with cooked shrimp or crab meat added in the last five minutes of cooking. Vegetable broth can replace chicken broth for a less chicken forward flavor profile. Sweet potatoes make a delicious alternative to russet, adding a subtle sweetness and beautiful color to the finished chowder.

Serving Suggestions

This hearty chowder shines as a standalone meal, but pairs beautifully with a simple green salad dressed with vinaigrette to cut through the richness. For a complete comfort food experience, serve with warm crusty bread or homemade cornbread for dipping. A crisp white wine like Chardonnay or Sauvignon Blanc complements the creamy texture wonderfully. For entertaining, serve in small cups as an elegant starter before the main course. During summer months, try serving this chowder just slightly warm rather than piping hot, allowing the sweet corn flavor to really shine through.

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Recipe FAQs

→ Can I use chicken breast instead of chicken thighs?

Yes, chicken breast can be used in place of chicken thighs. However, chicken thighs tend to be more flavorful and tender in chowder.

→ Can I use canned corn instead of fresh or frozen?

Canned corn can be used in a pinch, but fresh or frozen corn provides better texture and freshness.

→ What can I use as a garnish for this dish?

Top your chowder with crispy bacon pieces, shredded cheddar cheese, or freshly chopped parsley for added flavor and presentation.

→ Can this chowder be made ahead of time?

Yes, you can prepare it in advance and store it in the refrigerator for 2-3 days. Reheat on the stove, adding a splash of broth if needed to adjust the consistency.

→ Is there a dairy-free alternative for this chowder?

You can substitute heavy cream with coconut milk or a non-dairy cream alternative. Ensure the alternatives complement the overall flavor.