Chicken Corn Chowder With Cheese

Nothing chases away a chill quite like a steaming bowl of chicken corn chowder loaded with tender meat and veggies. This cozy favorite is the ultimate winter pick—me—up and absolutely perfect for busy nights or relaxed weekends alike.

I first whipped up this chowder on a snowy evening when the family wanted something warm and satisfying but I did not want to spend hours in the kitchen. Now everyone asks for it the moment the weather cools.

Ingredients

• Olive oil: adds richness and helps sauté the onions look for extra virgin for best flavor
• Onion: gives depth and a little sweetness diced small cooks down more evenly
• Garlic: rounds out the base and brings brightness always use fresh for the best aroma
• Chicken stock: is the broth backbone use a low sodium quality brand or homemade if possible
• Yukon gold or russet potatoes: create the creamy body peel and dice evenly for uniform cooking choose ones with smooth skins
• Frozen corn kernels: lend sweetness and a little pop of texture buy a good brand with bright yellow kernels
• Chopped cooked chicken: turns this into a robust main use rotisserie or leftover roasted chicken for easy prep
• Cooked crumbled bacon: brings smoky flavor cook it crisp and drain off extra fat for the best texture
• Cream cheese: gives richness and silkiness go for full fat for creaminess let it soften first for easier melting
• Shredded cheddar jack cheese: melds beautifully into the soup grate your own for best melting
• Italian seasoning: supplies herbal notes check for a blend with a hint of basil and oregano
• Smoked paprika: offers subtle smokiness opt for Spanish style
• Salt and pepper: pull all the flavors together season gradually and taste often

Instructions

Sauté the Aromatics:

Pour olive oil into a large pot set over medium heat. Add diced onions and cook for two to three minutes stirring often until they are translucent and soft. Add minced garlic and continue cooking for one more minute until the garlic is fragrant.

Simmer the Potatoes:

Pour in chicken stock and add diced potatoes to the pot. Increase heat and bring the mixture to a gentle boil then reduce to a simmer. Cook uncovered for ten to twelve minutes until the potatoes are fork tender but not falling apart.

Create the Creamy Base:

Remove one cup of the softened potatoes using a slotted spoon. Mash these potatoes in a bowl until almost smooth. Return them to the pot and add softened cream cheese and shredded cheddar jack cheese. Stir slowly and patiently until all the cheese has melted and the mixture is creamy with no lumps remaining.

Add Remaining Soup Ingredients:

Stir in frozen corn chopped cooked chicken and crisp bacon crumbles into the pot. Sprinkle in the Italian seasoning smoked paprika and a few grinds of black pepper. Warm through for a few minutes so the corn is heated and chicken absorbs flavor.

Finish and Adjust Seasoning:

Taste the chowder and season with salt and pepper a little at a time. When flavors taste balanced ladle the soup into bowls and garnish with extra bacon and fresh green onions if you like.

Serve Hot:

Enjoy every spoonful while it is piping hot letting the cheese pull in those comforting strands with each bite.

I always look forward to adding a little extra smoked paprika because it brings out the best in the bacon and makes the kitchen smell absolutely irresistible. My family still talks about the first time I cooked a double batch and everyone went back for seconds.

Storage Tips

Store leftover chowder in an airtight container in the fridge for up to three days. The soup thickens as it sits which we love but you can stir in a splash of milk or broth when reheating to loosen it back to your desired consistency. Microwave gently or reheat on the stove stirring often.

Ingredient Substitutions

If you are out of cream cheese a big splash of half and half or even Greek yogurt can lend creaminess. Try ham instead of bacon for a different smoked note or sub in leftover turkey for a lighter but still hearty option. For the cheese Monterey Jack or Colby work in a pinch for that stretchy melt.

Serving Suggestions

This chowder pairs perfectly with hunks of crusty bread or homemade biscuits to soak up all the extra broth. I love serving it family style with extra shredded cheese and bacon crumbles over the top. A green salad with vinaigrette cuts through the richness and makes the meal feel complete.

Cultural and Historical Context

Chowders like this have deep roots in American comfort cooking born out of resourceful ways to stretch simple ingredients into nurturing meals. Corn and potatoes are classic chowder elements while the addition of chicken makes it extra filling. This version borrows inspiration from both Midwest and Southern kitchens where creamy soup reigns on cold nights.

Seasonal Adaptations

Use fresh summer corn cut from the cob in late summer for bursts of sweetness Add a handful of chopped bell peppers or zucchini for extra veggies in summer months In fall substitute smoked turkey for a flavor twist after the holidays

Success Stories

I have lost count of how many times friends have asked for this recipe after just one bowl. Even picky eaters come back for more and it is always the first empty pot at a potluck.

Freezer Meal Conversion

Let the chowder cool completely before transferring it to freezer containers or bags. Freeze for up to two months. Thaw overnight in the fridge and reheat gently on the stove adding a little milk or broth if needed for perfect creamy texture.

I always sample as I go since broths vary in saltiness and I want the balance to be just right every time I serve this dish from my stove to the family table.

Common Recipe Questions

→ Can I use fresh or canned corn?

Absolutely. Both fresh or canned corn work well in the chowder. Simply drain canned corn before adding it in.

→ How can I make it thicker?

For a thicker chowder, mash some of the cooked potatoes and return them to the pot. This adds body and creaminess.

→ Is it freezer friendly?

Yes, though the texture may change slightly. Cool completely, store in airtight containers and thaw gently to reheat.

→ What can I use instead of cream cheese?

Sour cream or Greek yogurt make good substitutes, giving the chowder a creamy texture and tang.

→ Which toppings work best?

Bacon crumbles, shredded cheese, and sliced green onions are classic choices. Try a sprinkle of smoked paprika or fresh herbs for extra color.