This creamy chicken and corn soup is a perfect dinner soup. It’s thick, filling and flavourful. Everything a chowder should be.
I mentioned in a my post for homemade crescent rolls that we often have a hearty soup for dinner during the winter months. This Chicken Corn Chowder is one of our favourites.
This chowder is thick, creamy, filling and flavourful – everything a chowder should be. It’s also serious comfort food, since it’s a predominantly milk base, rather than broth. It comes together quickly and easily, and I especially love that I can make it from typical pantry items. It’s rescued me more than a few times when I needed a quick dinner. All you need is some frozen corn, a few potatoes and one chicken breast (and who doesn’t have a lone chicken breast kicking around the freezer?) If you’d like to up the vegetables in this chowder, some diced carrots are a great addition.
This chowder is also the perfect use for a bit of left-over cooked chicken (you only need a cup of diced, cooked chicken for this one). You could also used rotisserie chicken or pre-cooked sliced chicken breast, as well.
Cook’s Notes for Creamy Chicken Corn Chowder
The best tip I can offer for this soup is to be sure to season well. Since there is more milk than chicken broth in this soup, there is little added salt to start with, so be sure to make up for that when seasoning. A good bit of freshly ground pepper is also nice. While this is a reasonably quick soup, don’t rush it. Allow some simmer time to allow the flavours to come together. Be sure to stir often and keep the heat low-ish while it’s simmering. It’s thick and can scorch on the bottom if you’re not careful.
Note that this soup will thicken if sits or if it’s refrigerated (for leftovers). Simply thin with a bit more chicken stock as needed, or when reheating.
Creamy Chicken Corn Chowder
- 1/4 cup pancetta or bacon, diced
- 5 Tbsp. butter
- 1/3 cup all-purpose flour
- 3 cups milk I used whole milk
- 1 cup chicken broth plus more for thinning, if necessary
- 1 tsp. salt
- Freshly ground pepper
- Pinch thyme
- 1 cup chicken cooked, dice into 1/2-inch dice
- 3 cups potatoes diced, 1/2-inch dice (about 2 large potatoes)
- 1 1/2 cups frozen corn plus more for garnish
- Optional: 1/2 cup diced carrots, 1/2-inch dice
- In a heavy large pot over medium heat, cook pancetta or bacon until crisp. Remove and set aside. Add butter and melt. Add flour and with a whisk, cook for 1 minute. Gradually add milk and stir. Add chicken, potatoes, corn, (carrots, if using) salt, pepper and a pinch of thyme. Bring to a boil, then reduce heat to low and simmer, stirring regularly, until potatoes are tender, about 20 minutes.
- Meanwhile, heat a bit of oil in a skillet over medium-high heat. Add 1/2 cup corn and cook, stirring, until browned. Set aside.
- Taste soup and add more salt and pepper, as necessary. If soup is too thick, thin with additional chicken stock.
- Spoon soup into bowls and garnish with reserved pancetta (or bacon), browned corn and green onion.