Easy Chicken Corn Chowder Recipe

 
Hello friends! It’s time to expand my soup repertoire, and today we’re diving into a timeless classic: Chicken Corn Chowder. This creamy, hearty soup is one of my favorites, and I’m excited to share all the tips and tricks to make it just right. Whether you’re a seasoned chef or a home cook looking for something comforting, this recipe has everything you need to create a bowl of happiness.

Let’s get started, shall we?

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A Brief History of Chicken Corn Chowder

 
Chicken Corn Chowder has its roots in North America, where indigenous communities originally made hearty stews using corn, a staple crop. As European settlers arrived, they introduced dairy, chicken, and seasonings that gradually transformed these simple stews into the chowder we know today. Over time, regional variations emerged, with some versions featuring smoky bacon or spicy jalapeños for added depth.

Today, Chicken Corn Chowder has become a beloved dish across many cultures, appreciated for its versatility and rich flavor. Whether it’s served as a winter warmer in the north or a comforting meal in the south, it never fails to satisfy.

Essential Tools for Chicken Corn Chowder Success

 
To make a great Chicken Corn Chowder, having the right tools is key. Here’s what you’ll need:

1. Large Soup Pot or Dutch Oven: Perfect for simmering your chowder to perfection.
2. Sharp Chef’s Knife: To prep your vegetables and chicken with precision.
3. Cutting Board: A sturdy surface for all your chopping needs.
4. Ladle: Essential for serving that creamy goodness.
5. Blender or Immersion Blender (Optional): For those who prefer a smoother texture.

Common Mistakes to Avoid

 
Even the best cooks can stumble when making Chicken Corn Chowder. Here are some pitfalls to watch out for:

• Overcooking the Chicken: Dry, tough chicken has no place in a creamy chowder. Use dark meat like thighs and legs, and avoid boiling them excessively.
• Skipping the Stock: Homemade chicken stock adds incredible depth to your chowder. It’s worth the extra step!
• Inconsistent Vegetable Sizes: Uniformly chopped vegetables ensure even cooking and a balanced texture.
• Underseasoning: Always taste and adjust your seasoning as you go. A well-balanced chowder relies on just the right amount of salt and spices.

Flavor Profiles: Insights into Seasoning and Preparation

 
Creating the perfect Chicken Corn Chowder relies on balancing flavors and textures. Here are some seasoning and preparation insights to elevate your dish:

• The Base: Start with a well-made chicken stock, either homemade or store-bought. A flavorful stock sets the stage for all the other ingredients to shine.
• Aromatics: Sauté onions, celery, and leeks until they are just translucent. This gentle cooking process releases their natural sweetness, creating a rich foundation.
• Spices and Herbs: Common seasonings include garlic, thyme, and bay leaves. For a twist, try adding a pinch of curry powder or smoked paprika for a subtle depth of flavor.
• Corn and Potatoes: Sweet corn and starchy potatoes are the stars. Use fresh or frozen corn and Yukon Gold or red potatoes for the best results. Dice the potatoes evenly to ensure uniform cooking.
• Creaminess: Heavy cream or half-and-half provides the luxurious texture chowder is known for. For a lighter option, use whole milk combined with a cornstarch slurry.
• The Protein: Dark chicken meat, such as thighs or legs, adds richness. Shred the chicken finely for a smooth texture that melds well with the chowder.
• Optional Enhancements: Add crispy bacon bits or shredded cheddar cheese as toppings to bring an additional layer of flavor and texture.

Preparation is key. Take your time with each step, allowing flavors to develop and marry together. The result? A bowl of Chicken Corn Chowder that’s truly unforgettable.

How to Best Serve Chicken Corn Chowder

 
Presentation is everything! Serve Chicken Corn Chowder in a deep bowl, garnished with fresh herbs like parsley or chives. A dollop of sour cream or a sprinkle of shredded cheddar cheese can elevate the dish further. Pair it with a slice of crusty bread or a warm roll to soak up every last drop.

Main or Side Dish Pairing Suggestions

 
Looking to round out your meal? Here are three pairing options straight from Chef Jean-Pierre’s website:

Homemade Garlic Bread: This flavorful bread, infused with fresh garlic and aromatic herbs, is the ultimate companion to Chicken Corn Chowder. The crisp crust and soft interior make it ideal for soaking up the creamy soup. Each bite combines the rich, buttery bread with the hearty chowder, creating a perfect balance of textures and flavors.

 
Caprese Salad: A light Italian dish made with fresh tomatoes, mozzarella, basil, olive oil, and balsamic glaze. Its bright and tangy flavors contrast the creamy richness of chicken corn chowder, refreshing the palate while the mozzarella subtly complements the chowder’s savory notes, making for a balanced and satisfying pairing. It’s a light yet satisfying pairing that complements the chowder without overwhelming it.

 
Roasted Brussels Sprouts: These caramelized Brussels sprouts, roasted to golden perfection, offer a nutty, slightly bitter flavor that balances the sweetness of the corn in the chowder. Tossed with olive oil and a hint of garlic, they add a wonderful depth of flavor and a satisfying texture to your meal. This pairing transforms your table into a well-rounded feast.

Storing Your Leftover Chicken Corn Chowder

 
Got leftovers? Lucky you! Here’s how to store and reheat your chowder for maximum enjoyment:
 

• Refrigeration: Store in an airtight container for up to 4 days. Reheat gently on the stovetop to prevent overcooking the chicken.
• Freezing: Chicken Corn Chowder freezes beautifully. Divide it into freezer-safe containers and leave about an inch of space at the top to allow for expansion. Thaw in the refrigerator overnight before reheating.
• Reheating: Warm the chowder slowly over medium heat. Avoid boiling, as this can break the creamy emulsion and alter the texture.

Friends, Chicken Corn Chowder is more than just a soup; it’s a warm embrace in a bowl. With a rich history, endless customization options, and heartwarming flavors, it’s a dish that brings joy to every table.

So, what are we waiting for? Let’s get cooking!

Chicken Corn Chowder Recipe

Chef Jean-Pierre

This Soup with a homemade Stock is a creamy and comforting that combines tender chicken, sweet corn, and hearty vegetables in a rich, savory stock. Perfect for a cozy meal, this chowder is sure to please the whole family.

5 from 2 votes

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Course Appetizer, Dinner, Lunch

Cuisine American

Servings 6 servings

Calories

Recipe Video

Recipe Ingredients

 

US CustomaryMetric

 

1x2x3x

For the Stock:

• Bones from 1 large Chicken (as demonstrated in the video)
• 2 large Onions chopped into large dice
• 2 Celery Stalks, roughly chopped
• 3 large Carrots, washed and roughly chopped (unpeeled)
• 1 large Leek, white and green parts, roughly chopped
• 8 cloves Garlic sliced
• 17 Whole Peppercorns
• 12 to 15 Sprigs Fresh Thyme
• Water to cover

For the Soup:

• 6 slices Bacon, chopped and fried until crisp
• 1 large Onion, diced
• 1 Jalapeño Pepper, finely chopped (optional)
• 2 tablespoons Garlic, minced
• 2 Celery stalks, diced small and thin
• 1 large Leek, white and light green parts only, chopped
• 2 large Baking Potatoes, peeled and diced into small dice
• 2 large Carrots, peeled and diced
• 2 tablespoons Fresh Sage, finely chopped
• 2 teaspoons Salt, plus more to taste
• 2 teaspoons Curry
• 12 cups Homemade Chicken Stock
• 2 cups Chicken, cooked and shredded
• 2 1/2 cups Frozen Corn
• 8 ounces Cheddar Cheese, shredded
• ½ cups Heavy Cream (36% fat)
• ¼ cup Water mixed with ¼ cut cornstarch
• Black Pepper freshly ground, to taste

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Recipe Instructions

 

Prepare the Stock:

• In a large stock pot, add some olive oil and when hot add the onion and sauté until light golden brown.  Add chicken bones, celery, carrots, leek, garlic, peppercorns, and thyme. Add enough water to cover all ingredients. Bring to a boil, then reduce heat and simmer gently for 1 to 1 1/2 hours. 
• After 1 to 1 1/2 hours remove the chicken legs and reserve in a bowl covered with chicken stock (you’ll use them later in the soup). 
• Cook for another hour and strain the stock through a fine-mesh sieve, discarding solids. 

For the Soup:

• In a soup pot, slowly begin by cooking bacon until crisp, add the onion and sauté them until translucent, add jalapeño (if using), garlic, celery, leeks, potatoes, carrots, sage, salt, curry and pour in chicken stock to cover. 
• Bring the soup to boil and reduce heat and allow the mixture to simmer until vegetables are tender.   This could take 45 minutes to one hour.
• Shred the reserved chicken legs with two forks and add to the soup, add the corn, cheese and heavy cream, bringing to a boil. 
• Thicken the soup with a cornstarch-water mixture to achieve the desired consistency. Adjust the seasoning as needed and serve hot.

Pro-Tips

Curry Recipe:

Enough Curry for about 4/5 dishes

3 tablespoons Cumin Seeds
2 tablespoons Coriander Seeds
1 tablespoons Mustard Seeds

Sauté those seeds in a frying pan for 4/5 minutes and let them cool on a cookie sheet.

1 tablespoon Ground Ginger
1 tablespoon Ground Red Chili Pepper
1 tablespoon Ground Turmeric
2 teaspoons Red Chili Flakes

Using a coffee grinder and grind until very smooth and all ingredients are well blended.

 

Pro-Tip: Maximizing Flavor

 
For an extra layer of flavor, use smoked bacon and render it slowly to release its fat before sautéing your vegetables. The bacon fat not only enhances the chowder’s richness but also imparts a subtle smokiness that’s simply irresistible.

When sweating your onions, celery, and leeks in the bacon fat, be patient. Let the natural sugars in the vegetables release slowly for a depth of flavor that’s worth the wait.

 

Bonus Pro-Tip: Perfecting the Texture

 
The texture is everything in a chowder. If you prefer a thicker consistency, consider blending half the soup and leaving the rest chunky. Alternatively, use a slurry of cornstarch and water to achieve the perfect creaminess.

Remember, the soup must be at a rolling boil before adding the slurry for it to activate. Stir constantly to avoid lumps and ensure a smooth, luscious texture.

 

Equipment - You can find the items below at our online store!

Wusthof Boning Knife

Stock Pot (Stainless Steel)

Channel Knife

Digital In-Oven Thermometer

Instant Read Thermometer

Laser Thermometer

Silicone Spatulas

Silicone Baking Mat

Chopper - Scrapper

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Chef Jean-Pierre

Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.

Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."

Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."

With over 2 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.

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