This creamy chicken and corn chowder is a soul-warming delight that promises to be the perfect comfort food on a chilly day. Bursting with tender chicken, hearty vegetables, and the sweetness of corn, each spoonful offers a rich and satisfying experience. The simplicity of its preparation, with a mere 35 minutes from start to finish, makes it an ideal choice for a quick and wholesome meal. The combination of aromatic herbs like marjoram and thyme adds a layer of depth to the flavor profile, enhancing the overall warmth of the dish.
The velvety texture of the chowder owes itself to a clever blend of flour and milk, creating a smooth base that thickens beautifully. The addition of Velveeta cheese not only contributes to the creamy consistency but also imparts a luscious cheesy undertone to the soup. The cubed chicken, added towards the end, ensures that it remains tender and juicy, perfectly complementing the robustness of the other ingredients. The finishing touches of fresh chives or green onions, along with optional garnishes like sour cream or extra cheese, provide an opportunity to personalize each bowl, elevating it to a restaurant-worthy culinary experience.
Whether served as a standalone meal or as a starter, this chicken and corn chowder is bound to become a household favorite, offering warmth and satisfaction in every spoonful. Its versatility allows for easy adaptation to individual tastes, making it a reliable go-to recipe for cozy family dinners or gatherings with friends. With a balanced blend of flavors and textures, this chowder captures the essence of comfort food at its finest, making it a delightful addition to any recipe repertoire.
Creamy Chicken and Corn Chowder
With tender bits of chicken and loads of hearty vegetables, this creamy chicken and corn chowder is the best comfort food for a chilly day.
Prep Time10minutes mins
Cook Time25minutes mins
Total Time35minutes mins
Course: Soup
Cuisine: American
Keyword: Chicken, corn, Soup
Servings: 8 servings
Ingredients
- 4 cups chicken broth
- 2 cups potatoes, peeled and cubed
- 2 cups frozen corn (one 12 oz. bag)
- 1 teaspoon minced garlic
- 1/2 teapsoon dried marjoram
- 1/2 teaspoon dried thyme
- 1/2 teaspoon pepper
- 1/2 cup all-purpose flour
- 2 and 2/3 cups milk
- 8 ounces Velveeta cheese, cubed
- 2 cups cooked chicken breast, cubed
Instructions
- In a large stockpot, combine the broth, potato, corn, garlic, marjoram, thyme, and pepper. Bring to a boil. Reduce the heat; cover and simmer until the potatoes are tender, about 15-20 minutes.
- In a separate bowl, whisk the flour and milk until smooth. Gradually add to the vegetable and broth mixture.
- Bring the chowder base to a boil, and stir until slightly thickened, about 2 minutes. Reduce the heat and stir in the cheese until melted.
- Add the cooked, cubed chicken and continue to stir until everything is heated through. Remove from the heat and serve immediately.
Notes
Optional: I like to garnish mine with some fresh chives or chopped green onion. You could also add a dollop of sour cream or sprinkle on some more cheese. Yum!