Creamy Comforting Chicken Corn Chowder Recipe

There are few meals as soothing as soup and perhaps no soup flavor more comforting and nourishing than chicken soup. But, are chowder and soup the same thing? If you haven't come across chowder before, it is the name given to a particularly thick and creamy form of soup that has a chunky, almost stew-like, texture. The name is derived from the French word chaudiere, which means cauldron or cooking pot where meat and vegetables were traditionally stewed together to create a thick broth.

This creamy comforting chicken corn chowder recipe, created by Tasting Table recipe developer Jennine Rye, is thick and hearty enough to satisfy even the most hungry stomachs and is great served as a delicious starter or as a meal in its own right. Packed full of classic comfort foods such as potatoes, chicken, bacon, and corn, and then finished off with a rich and creamy base, this really is chicken soup for the soul.

To make this creamy comforting chicken corn chowder recipe, first you will need to gather the ingredients. You will require an onion, celery, potatoes, chicken breasts, corn, and bacon to provide the chunkier elements of your chowder. You will also want oil for frying, garlic, oregano, thyme, flour, chicken stock, cream, and salt and pepper, along with scallions to serve.

This recipe works just as well with either tinned corn or frozen corn, just remember to allow the frozen corn to cook thoroughly before serving if you choose to use this variety. 

To ensure even cooking and to create the best chowder, you will want to make sure the ingredients are properly prepared before starting to cook anything. Finely chop the onion and the celery, as these will be used as part of the base for your chowder. Then peel the potatoes and cut them into roughly inch-sized chunks. Using a sharp knife or a pair of kitchen scissors, cut the chicken breasts into similar sized chunks to the potatoes, and then, finally, cut the bacon into small pieces. You are now ready to get cooking.

To begin the chowder, heat up a large, deep pan and add some frying oil. Add the bacon to the pan and fry it for a few minutes until it is golden and crisp, then remove it from the pan using a slotted spoon and set it to one side. Sauté the onion and the celery for a couple of minutes before adding the chicken, garlic, dried herbs, and seasoning. Continue to sauté the ingredients until the chicken is cooked on the outside and the onion and celery are soft. This small but important step adds valuable flavor to your resulting dish.

Once the chicken and vegetables have been sautéed for a few minutes, it is time to add the liquids to the pan. First, stir in some flour to help thicken the chowder, then pour in the chicken broth and the cream. Give the liquids a mix and then add the potatoes to the pan and leave everything to simmer until the potatoes are just cooked through. Add the corn to your chowder, along with half of the fried bacon, and cook everything for a few minutes more.

Serve the chowder hot, topped with the reserved bacon and the chopped scallions. Store any leftovers in an airtight container in the fridge and use within three days.