chicken corn chowder

Chicken Corn Chowder is perfect for busy weeknights! It&#039;s full of fresh veggies, cooked chicken, and comes together in no time!

Chicken Corn Chowder

corn (divided, defrosted if frozen)

chicken broth

flour

bacon (thick-cut)

onion

celery

garlic (minced)

potatoes

oregano

thyme leaves

milk

heavy cream

chicken (shredded

salt and black pepper (to taste)

Combine 1 ½ cups corn, 1 cup broth, and 1 tablespoon flour in the blender. Blend until smooth and set aside.

Cook bacon in a large pot until crisp. Remove from the pot and place on a paper towel-lined plate.

Turn heat to medium and add onion and celery to the bacon grease in the pan and cook until tender, 3-4 minutes. Add garlic and cook until fragrant.

Add potatoes, remaining broth, and seasonings. Bring to a boil over medium-high heat. Reduce to a simmer and cover. Cook 10-12 minutes or until potatoes are tender. For a thicker chowder, gently mash a few of the potatoes if desired.

Add remaining ingredients and simmer 5 minutes or until slightly thickened.

Garnish with reserved bacon and serve.

Slow Cooker Chicken Corn Chowder

chicken breasts

Tbsp. butter, ghee,

lb. red potatoes,

carrots,

celery ribs, sliced

yellow onion, diced

garlic,

chicken broth (or homemade bone broth)

thyme

parsley

black pepper

potato starch to thicken, optional (may substitute corn starch

½ cup heavy cream*

crisp-cooked bacon, crumbled

thyme parsley

Place the chicken, potatoes, carrots, celery, onions, garlic, and corn in the slow cooker.

Add broth, thyme, parsley, pepper, and salt. Stir well.

Place lid on the slow cooker and cook on LOW setting for 7-8 hours (or 4 hours on HIGH).

Just before serving, remove the lid. Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed. Garnish with fresh thyme and parsley, if desired.

Select &#8216;Saute&#8217; function. Add 1 Tbsp. fat/oil to the pot. When the pot is hot, add onions, celery, and carrots and cook, stirring occasionally, for 5-6 minutes or until onions just start to soften.

Stir in garlic and cook an additional 30 seconds.

Add chicken, potatoes, corn, broth, thyme, parsley, pepper, and salt. Stir well.

Lock lid into place and set the vent valve to the &#8216;sealing&#8217; position.

Cook at high pressure for 15 minutes. Allow 5 minutes of natural pressure release before flipping the vent valve to the &#8216;venting&#8217; position to release residual steam.

Mix potato starch with ⅓ cup water. Stir into hot soup until thickened slightly.

Turn off the heat. Stir in cream and bacon. Taste and adjust seasonings as needed.

Instant Pot Directions:

Just made this in the instant pot (16 minutes) and it turned out fabulous!!

This was so delicious! Easy to prep and so so tasty! My husband was skeptical because he is not a fan of corn, but he was hooked by the end of his bowl!! I was going to serve these with the gluten free cheddar biscuits, but ran out of time to make them. Next time!! :)

Delicious! New family favorite. Thank you.

Easy to make and delicious.  I put everything frozen in my instant pot (except the cream).  Everybody in my family loved it.  Even my picky teen son.  Thank you!

https://content.jwplatform.com/videos/YzRMNLw2.mp4

Don’t wait for the weekend to make this ultra-creamy, ultra-comforting Slow Cooker Chicken Corn Chowder!

Chowder, anyone? Try a hearty, slightly untraditional, chicken corn chowder. Chock-full of vegetables, this soup is outstanding!

Chicken Corn Chowder (healthy!)

bacon,

yellow onion (about 1 medium)

chicken breasts, cut into ½ inch pieces

red bell pepper, diced (about 1 cup)

poblano pepper, diced (about 3/4 cup)

celery (about 2 stalks)

salt

garlic powder

all-purpose flour

thawed frozen whole kernel corn or fresh corn

cilantro

2% milk

Heat a large pot over medium heat and cook bacon until crispy. Remove to a paper towel-lined plate, keeping grease in the pot.

Add onions, chicken, red bell pepper, poblano pepper, celery, salt, pepper, and garlic powder and cook until vegetables are softened, about 8 minutes.

Add flour and cook, stirring constantly, for 2-3 minutes.

Slowly add broth while stirring. Add corn. Increase heat to medium-high and bring to a boil. Reduce to a simmer and cook for 15 minutes, stirring occasionally. 

Reduce heat to low and stir in milk, bacon, and cilantro. Leave on low heat to warm through if needed. 

Serve immediately.

https://embed.mediavine.com/videos/lovwoxkdob53xrsfobsd

This chicken corn chowder recipe is creamy and hearty comfort food. The recipe is easy to follow and full of veggies!

Chicken Corn Chowder Recipe

extra virgin olive oil

carrots

corn kernels (frozen, then thawed)

chicken

half and half

paprika

salt and pepper

green onion

In a large soup pot, heat the olive...

In a large soup pot, heat the olive oil over medium heat. When oil is hot, sauté the onions for 5 minutes. Then add the celery and carrots, stirring frequently and sautéing for an additional 5 minutes.

Add the chicken broth, corn, chicken and potatoes....

Add the chicken broth, corn, chicken and potatoes. Increase heat to medium high and bring to a boil. Reduce heat and simmer for 10 minutes.

Add the half and half and paprika. Cook...

Add the half and half and paprika. Cook for an additional 10 minutes, or until the chowder is back to eating temperature. Season to taste with salt and pepper.

https://mediavine-res.cloudinary.com/video/upload/bwbbf8t2vscwhzp3pdko.mp4

Creamy and easy, this Chicken Corn Chowder will quickly become a family favorite!

unsalted butter

onion, chopped

celery, chopped

red bell pepper, chopped

unsalted chicken broth

chicken breast

corn kernels corn

unsalted creamed corn

green chilis, drained

cayenne pepper

Vermont sharp white Cheddar cheese

scallions, chopped

Cook bacon in a large Dutch oven until...

Cook bacon in a large Dutch oven until crispy. Remove to paper towel lined plate.

Add butter to pot and melt on medium-high.

Add onion, pepper, celery, and garlic. Cook until...

Add onion, pepper, celery, and garlic. Cook until tender.

Stir in flour.

Cook and stir one minute.

Add broth and bring to boil and boil...

Add broth and bring to boil and boil for about 1 minute.

Reduce heat to simmer and stir in chicken,...

Reduce heat to simmer and stir in chicken, corn, chilis, and cayenne pepper.

Simmer for about 20 minutes then stir in...

Simmer for about 20 minutes then stir in cream and cheese and bacon. Simmer for 15-20 minutes.

Season to taste with salt and pepper. Serve...

Season to taste with salt and pepper. Serve topped with chopped scallions.

This Chicken Corn Chowder couldn&#39;t be easier to assemble -- we throw everything into a slow cooker, turn it on, and forget about it! This chowder is robustly flavored and mimics the flavors of Mexican street corn. It&#39;s loaded with crisp corn, savory black beans, tender bites of chicken, and fire-roasted diced green chiles - yum!

(16 oz.) boneless skinless chicken thighs

garlic

EACH) cream-style corn (Note 2)

can (14.75 oz.) fire-roasted corn, regular canned corn, corn

(15.25 oz.; 432 grams) black beans, (drained & rinsed)

chipotle (or regular) chili powder

cumin

(230 grams) chicken stock (or broth) ((we love Swanson's))

cheese

(484 grams) half-and-half

Fine sea salt and pepper

Add-ins: additional cheese, fresh lime, fresh cilantro, hot sauce, sour cream, avocado, tortilla strips/chips

PREP: Spray a large slow cooker (I use a 6-quart one) with nonstick spray. Trim the fat off of the breasts or thighs. If you are using breasts, cut each breast into 2-3 pieces.

SLOW COOKER: Add the chicken, garlic, creamed corn (undrained), fire-roasted corn (drained), drained and rinsed black beans, undrained diced green chiles, chipotle chili powder, paprika, and cumin to the slow cooker. Season to taste with salt and pepper (I usually add 1 teaspoon fine sea salt and 1/2 teaspoon pepper; add to taste preference). Add chicken stock or broth.

COOK: Stir well. Cover and cook on high for 3-5 hours or low for 4-6 hours-- or until the chicken shreds easily.

SHRED CHICKEN: Remove the chicken and shred with two forks. While shredding the chicken, add in the freshly grated (if you use cheese from a bag it gets greasy) cheese and the half and half.

FINISHING CHOWDER: Return the shredded chicken and mix it into the soup. Taste and season to taste with salt and pepper; the flavors should sing!

SERVE: The toppings seal the deal! Ladle soup into bowls and top with desired toppings: additional handful of cheese, a few squeezes of fresh lime, finely chopped fresh cilantro, squirt of hot sauce, spoonful of sour cream, and/or diced fresh avocado.

INSTANT POT: Thanks Tammy for sharing how you make this in the Pressure Cooker! Tammy writes, &quot;I make this all the time in my instant pot! I add everything but the cream and cheese. Then I choose soup and it cooks for 30 minutes. Shred the chicken and add the cream and cheese. We love this soup!&quot;

STORAGE: Leftover chowder will keep well in the fridge, in an airtight container, for up to 5 days. Reheat in a pot over low heat, stirring frequently, until heated through. Don&#39;t boil the chowder or reheat it at a high temperature; this can cause the ingredients to separate or curdle. Because of all of the dairy in this chowder, it isn&#39;t a great candidate for freezing and thawing. The milk solids will separate as the chowder thaws, resulting in a grainy texture with some separation. 

https://embed.mediavine.com/videos/bf3e2lgkzimmtgogh7c5

Dump it and forget about it slow cooker meal! A delicious Mexican crockpot corn and chicken chowder that has the same delicious flavors of Mexican Street Corn!

Crockpot Mexican Street Corn & Chicken Chowder

Making chicken corn chowder is an easy way to serve up a bowl full of love tempered with the sweet nuances of corn and savory seasoned chicken.

bacon, (chopped)

onion, (chopped)

carrot, (diced)

celery, (diced)

garlic, (minced)

chicken flavored Better Than Bouillon

bay leaf

russet potatoes, (diced into 1/2 inch cubes)

(15-ounce) can whole kernel corn, (drained)

(14-3/4 ounce) can cream-style corn

rotisserie chicken, (shredded into bite-sized pieces)

green onions, (thinly sliced)

Cook the bacon in a large pot, stirring often, until crispy. Remove to a paper towel-lined plate; set aside. Remove and discard (or save for another recipe) all but 1/4 cup of pan drippings.

Add butter to the pot and melt over medium-low heat. Saute onion, carrot, celery, and garlic until soft, about 6-8 minutes. Sprinkle flour over vegetables and continue to cook, whisking constantly for about 4-5 minutes or until flour is lightly toasted and fragrant.

Remove pot from heat and slowly whisk in broth, scraping the bottom of the pot to loosen all brown bits on the bottom of the pan, until smooth.

Return pot to heat, add Better Than Bouillon, thyme, bay leaf, salt, black pepper, potatoes, whole kernel corn, cream-style corn,  bring to a boil, then immediately reduce heat and simmer, uncovered until potatoes are fork-tender about 20 minutes. Stir in chicken cubes, and heavy cream and simmer until chicken is heated through about 10 minutes.

Adjust seasoning and ladle into individual bowl and top with green onions and cooked bacon. Serve.

Delicious and creamy southwest chicken corn chowder made with beautiful summer veggies like sweet corn and fresh peppers. This easy chicken corn chowder recipe is filled with savory southwest flavors and spices and packs plenty of protein. Add your favorite toppings for the perfect end-of-summer dinner!

Southwest Chicken Corn Chowder

For the chicken:

olive oil

For the corn chowder:

white onion, chopped

garlic cloves,

poblano

red bell pepper, diced

corn

coriander

turmeric

chili powder

cayenne (only

plain greek yogurt (or sour cream)

salt, plus more to taste

(15 ounce) can black beans, rinsed and drained

lime

To garnish:

cheddar cheese

avocado

Tortilla chips

Greek yogurt

In a large soup pot over medium-high heat add the olive oil and diced chicken, season with salt and pepper and cook until cooked through until chicken is no longer pink, about 5-7 minutes. Once chicken is done cooking, transfer to a bowl or plate and set aside.

In the same pot, reduce heat to medium and add in onion, garlic, poblano, red bell pepper, potatoes and corn and saute for 6-8 minutes or until potatoes start to soften a bit.

Next stir in spices and cook for 30 seconds to release their flavors and aromas, then slowly stir in the milk, broth and yogurt (or sour cream), scraping up any bits from the bottom of the pan as you stir. Season with salt and pepper. Reduce the heat to medium low and gently simmer for 10-15 minutes uncovered or until the potatoes are tender and can easily be pierced with a fork.

To give a creamy texture, blend approximately half of the soup (BE CAREFUL WHILE DOING THIS!) then return to the pot. Stir to incorporate and then taste and adjust seasonings -- adding in more salt and pepper if necessary. You can blend more if you like a creamier soup, but I love a little texture. Finally stir in the chicken, black beans and lime juice.

To serve, garnish with shredded cheese, scallions, cilantro, avocado and a swirl of greek yogurt or sour cream (if not vegan). Makes 6 servings.

Top 8 chicken corn chowder recipes from across the web

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Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder

Chicken Corn Chowder (healthy!)

Chicken Corn Chowder Recipe

Chicken Corn Chowder

Chicken Corn Chowder

Chicken Corn Chowder

Southwest Chicken Corn Chowder

Top 8 chicken corn chowder recipes from across the web

The most viewed chicken corn chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Chicken Corn Chowder

Slow Cooker Chicken Corn Chowder

Chicken Corn Chowder (healthy!)

Chicken Corn Chowder Recipe

Chicken Corn Chowder

Chicken Corn Chowder

Chicken Corn Chowder

Southwest Chicken Corn Chowder

The most viewed chicken corn chowder recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine