Are you ready to indulge in a warm, comforting bowl of Chicken Corn Chowder that will transport your taste buds straight to the heart of American cuisine? This creamy, hearty dish combines tender chicken, sweet corn, and savory potatoes, creating a symphony of flavors that will leave you craving more. And let’s not forget the cornbread! Perfectly baked and golden brown, it’s the ideal companion to soak up every last drop of this delicious chowder. In just 45 minutes, you can whip up this delightful recipe that serves six, making it perfect for family dinners or cozy gatherings. Dive into our easy-to-follow recipe and discover why this Chicken Corn Chowder with Cornbread is destined to become a new favorite in your kitchen!
Ingredients
- 1 tablespoon butter
- 1 onion, chopped
- 2 cups potatoes, diced
- 2 cups corn (fresh or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups cooked chicken, shredded
- Salt and pepper to taste
- 1 package cornbread mix
Instructions
- Begin by gathering all your ingredients and ensuring your workspace is clean and organized. This will make the cooking process smoother and more enjoyable.
- In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Once the butter is melted and bubbly, add the chopped onion. Sauté the onion for about 5 minutes, or until it becomes translucent and fragrant.
- Add the diced potatoes to the pot, stirring well to combine with the onion. Cook for an additional 5 minutes, allowing the potatoes to soften slightly.
- Next, add the corn (fresh or frozen) to the pot. Stir to incorporate the corn with the potatoes and onions.
- Pour in the 4 cups of chicken broth, ensuring all the ingredients are submerged. Bring the mixture to a boil over medium-high heat.
- Once boiling, reduce the heat to low and cover the pot. Let the chowder simmer for about 15 minutes, or until the potatoes are tender when pierced with a fork.
- After the potatoes are cooked, stir in the 1 cup of heavy cream and the 2 cups of shredded cooked chicken. Mix well to combine all the ingredients.
- Season the chowder with salt and pepper to taste. Allow the chowder to simmer for an additional 5 minutes, letting the flavors meld together.
- While the chowder is simmering, prepare the cornbread according to the package instructions. Preheat your oven as directed and bake the cornbread until golden brown.
- Once the cornbread is ready, remove it from the oven and let it cool slightly before slicing.
- Serve the chicken corn chowder hot, garnished with additional corn or herbs if desired, alongside warm slices of cornbread for a complete meal.
Tips
- Prep Ahead: To save time, chop your onions and dice your potatoes in advance. This will streamline your cooking process and allow you to enjoy the experience more.
- Use Fresh Corn: If you have access to fresh corn, it adds a wonderful sweetness and texture to the chowder. Just cut the kernels off the cob and toss them in!
- Adjust the Creaminess: For a lighter version, you can substitute half of the heavy cream with milk or a non-dairy alternative. This will still give you a delicious chowder without being overly rich.
- Season Gradually: When adding salt and pepper, do so in increments. Taste as you go to achieve the perfect balance for your palate.
- Cornbread Variations: Feel free to jazz up your cornbread by adding ingredients like jalapeños, cheese, or herbs for an extra flavor boost.
- Garnish for Presentation: A sprinkle of fresh herbs, like parsley or chives, or a few extra corn kernels on top of your chowder can elevate your dish’s presentation, making it even more appetizing.
- Storage Tips: Leftover chowder can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove, adding a splash of chicken broth if needed to loosen it up.
- Serving Suggestions: Pair your chowder with a simple side salad or some pickled vegetables to add a refreshing contrast to the creamy flavors.
Nutrition Facts
Calories: 420kcal
Carbohydrates: 35g
Protein: 25g
Fat: 22g
Saturated Fat: 10g
Cholesterol: 85mg
