Corn & Chicken Chowder
Cozy Up with Creamy Corn & Chicken Chowder
Is there anything more comforting than a warm bowl of chowder on a chilly evening? This Corn & Chicken Chowder is the perfect blend of hearty and comforting, packed with tender chicken, sweet corn, and creamy goodness. It’s a family favorite that’s surprisingly easy to make, and guaranteed to warm you from the inside out. We’ve taken a classic chowder and given it a little kick with some Cajun spices and a hint of jalapeño – but you can easily adjust the heat to your liking!
This recipe is perfect for a weeknight dinner, a weekend lunch, or even a potluck. It’s a crowd-pleaser that’s sure to disappear quickly. The best part? It’s a great way to use up any leftover chicken you might have!
What makes this Corn & Chicken Chowder special?
- Flavorful Base: The combination of Cajun spices, bacon, and sautéed vegetables creates a rich and savory base.
- Creamy Texture: The milk and half-and-half create a luxuriously creamy texture without being overly heavy.
- Fresh Corn: Using fresh corn (or frozen!) adds a burst of sweetness that complements the chicken and vegetables.
- Customizable Spice Level: Adjust the amount of jalapeño to suit your taste preferences.
Tips for the Best Chowder:
- Don’t Skip the Bacon: The rendered bacon fat adds incredible flavor to the chowder.
- Simmer, Don’t Boil: Simmering the chowder allows the flavors to meld together without scorching the milk.
- Thicken to Your Liking: If you prefer a thicker chowder, you can mash some of the potatoes or add a slurry of cornstarch and water.
- Garnish Generously: A sprinkle of crispy bacon and fresh scallions adds a beautiful finishing touch.
Frequently Asked Questions:
Q: Can I use frozen corn instead of fresh?
A: Absolutely! Frozen corn works just as well. Just make sure to thaw it before adding it to the chowder.
Q: Can I make this chowder ahead of time?
A: Yes, you can! Chowder actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Can I use a different type of broth?
A: Chicken broth is recommended for the best flavor, but you can use vegetable broth if you prefer.
Q: Is this chowder gluten-free?
A: This recipe is not inherently gluten-free due to the flour used as a thickening agent. You can substitute with a gluten-free all-purpose flour or cornstarch.
Q: Can I add other vegetables?
A: Definitely! Feel free to add other vegetables like carrots, celery, or leeks.
We hope you enjoy this comforting and delicious Corn & Chicken Chowder! It’s a recipe you’ll make again and again.
Corn & Chicken Chowder
Ingredients
- 1 lb boneless skinless chicken breast
- 2 Tbsp cajun spices
- 4 slices center cut bacon
- 1 Tbsp unsalted butter
- 1½ cups diced red bell pepper
- 1¼ cups diced yellow onion
- 2 Tbsp chopped jarred jalapeños reduce to 1 Tbsp if you don't like it too spicy
- 4 cloves minced garlic
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- 1 cup corn cob
- 1 cup potatoes diced
- 1 cup corn
- 1 cup milk
- ½ cup half & half
- to taste salt and pepper
Instructions
- Season chicken with salt and pepper. In a large pot or Dutch oven, cook bacon until crispy. Remove bacon and set aside, reserving the rendered fat.
- Add butter to the pot and sauté onion and bell pepper until softened, about 5 minutes.
- Add garlic and cook for 1 minute more.
- Stir in flour and cook for 1 minute.
- Gradually whisk in chicken broth, ensuring no lumps form.
- Add potatoes and corn cobs (if using) and bring to a boil. Reduce heat and simmer until potatoes are tender, about 10 minutes.
- Add chicken and corn. Cook for 5 minutes.
- Stir in milk and half & half. Heat through, but do not boil.
- Remove corn cobs (if used). Season with salt and pepper to taste.
- Serve hot, garnished with reserved bacon and scallions.
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