Are you looking for a quick and easy recipe to whip up on a busy weeknight? Look no further than corn chicken chowder! This creamy and delicious soup is packed with flavor and can be made in under 30 minutes. With just a few simple ingredients and a little bit of prep work, you can have a hearty and satisfying meal on the table in no time.
In this step-by-step guide, we'll walk you through the process of making this delicious corn chicken chowder, so you can enjoy a warm and comforting bowl of soup in no time. So grab your apron and let's get cooking!
(gluten free, dairy free version, vegan version, nut free, soy free)
Ingredients needed for Corn Chicken Chowder
To make corn chicken chowder, you'll need the following ingredients:
- Cooked and shredded chicken bread
- Diced yellow onion
- Minced garlic cloves
- Yellow squash
- Green squash
- Flour or cornstarch
- Chicken broth
- Fresh or frozen corn kernels
- Milk (see notes for dairy free milk)
- Salt and pepper to taste
- Shredded cheese, diced jalapenos, bacon bits, diced green onions
Step-by-step guide on how to make Corn Chicken Chowder
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion and red bell pepper and cook until softened, about 5 minutes.
- Add the garlic and cook for an additional 30 seconds.
- Sprinkle the flour over the vegetables and stir to combine. Cook for 1-2 minutes, until the flour is lightly browned.
- Gradually whisk in the chicken broth, stirring constantly to prevent lumps from forming.
- Add the milk and corn to the pot and stir to combine.
- Bring the mixture to a simmer and cook for 10-15 minutes, until the soup has thickened.
- Add the shredded chicken to the pot and stir to combine. Cook for an additional 2-3 minutes, until the chicken is heated through.
- Season the soup with salt and pepper, to taste.
- Ladle the soup into bowls and top with shredded cheese, chopped green onions, and bacon bits, if desired.
Tips for making Corn Chicken Chowder in under 30 minutes
- To save time, use pre-cooked, shredded chicken.
- Use frozen corn instead of fresh to save time on prep work.
- Use a vegetable chopper to quickly chop the onion and red bell pepper.
- Use a Dutch oven or large pot to cook the soup, as it will cook more quickly and evenly than a small pot.
Serving suggestions for Corn Chicken Chowder
Corn chicken chowder is a hearty and satisfying meal on its own, but it can also be served with a side salad or some crusty bread for a complete meal. If you're serving the soup as a main course, consider adding some additional toppings, such as avocado, sour cream, or chopped cilantro. Our two minute gluten free microwave bread is delicious too. You can also make some copycat Red Lobster cheddar bay biscuits.
Variations to Corn Chicken Chowder recipe
There are many ways to customize this corn chicken chowder recipe to your liking. Here are a few ideas:
- Add some diced potatoes to the soup for extra heartiness.
- Use different types of cheese, such as cheddar or pepper jack, for a different flavor.
- Add some diced jalapeno for a spicy kick.
- Use vegetable broth instead of chicken broth for a vegetarian version of the soup.
Frequently Asked Questions
Here are some questions you may have when making this chowder:
Can You Make Chowder Dairy Free?
Yes, you can make this chowder dairy free. My favorite to use in chowders and soups like this baked potato soup is a good thick dairy free heavy whipping cream or dairy free unflavored creamer like Nutpods. You can also use dairy free butter.
Can you make vegan chowder?
Yes, you can follow the rules above for dairy free chowder. Then either eliminate the chicken or use a vegan chicken.
Can You Freeze Chowder?
No, this does not make a good freezer meal. Cream separates when frozen and it never really comes back together when reheated in quite the same way it did when it was fresh.
How Do You Store Chowder?
My suggestion would be to store the chowder in an airtight container in the refrigerator and use it within several days of making it. You can reheat it in the microwave or on the stovetop.
Corn Chicken Chowder
- 3 cups chicken breast cooked and shredded (approximately 1 pound of chicken)
- ¼ cup butter
- 1 yellow onion diced (approximately 1 cup diced)
- 4 cloves garlic minced
- 1 yellow squash finely diced
- 1 green squash finely diced
- ⅓ cup all purpose flour can use cornstarch, arrowroot, or gluten free
- 6 cups low sodium chicken broth
- 2 ½ cups fresh or frozen corn
- 1 ½ cups whole milk or dairy free creamer for dairy free version
- Salt and pepper to taste
- In a large soup pan, place the butter, onion, garlic, and squash. Cook on medium heat for several minutes until tender (about 2-3 minutes).
- Whisk in the flour and broth, whisking until well blended. Cook until mixture begins to bubble.
- Add the corn, milk, chicken and salt and pepper to taste; cooking until warm.
- Serve soup warm and garnish with green onions, bacon or jalapenos if desired.