Creamy Chicken And Corn Chowder

It’s A Chowder Cook-Off

It’s time for a new supper club menu, and we’re hosting a chowder cook-off! If you like cozy comfort food and are a big fan of soup season, then you’ll love this month’s recipes.

If you missed the first part of our dinner party, make sure you take some time to check out all of the styled tables including my coastal fall tablescape.

Creamy Chicken And Corn Chowder

This creamy chicken and corn chowder is cozy comfort food at its best. And now that it finally feels like fall here in the Midwest, it’s the perfect quick and easy family meal for a weeknight dinner.

What Is The Difference Between Chowder and Soup?

So what exactly is the difference between chowder and soup? Soups (like chicken enchilada or creamy tortellini and kielbasa) tend to be thin and light. While chowder is known for being rich, creamy, and often more hearty than soups. Much like an Irish beef stew, chowders are also chock-full of vegetables and large chunks of meat or even seafood.

Ingredients for Creamy Chicken And Corn Chowder

• 4 cups chicken broth
• 2 cups potatoes, peeled and cubed
• 2 cups frozen corn (one 12. oz. bag)
• 1 teaspoon minced garlic
• 1/2 teaspoon dried marjoram
• 1/2 teaspoon dried thyme
• 1/2 teaspoon pepper
• 1/2 cup all-purpose flour
• 2 and 2/3 cups of milk
• 8 ounces Velveeta cheese, cubed
• 2 cups cubed cooked chicken breast

How To Make Creamy Chicken And Corn Chowder

In a large stockpot, combine the broth, potatoes, corn, garlic, marjoram, thyme, and pepper. Bring to a boil over medium-high heat.

Once the chowder has reached a boil, reduce the heat. Cover the pot and simmer the chowder until the potatoes are tender about 15-20 minutes.

While the potatoes cook, you can make your thickening agent. This is what will help give your chowder a thick and creamy consistency.

Pour your milk into a separate bowl and gently whisk in the flour until smooth.

Test your potatoes with a fork to check for doneness. Once they are fully cooked, gradually add the milk and flour mixture into your stockpot.

Bring the chowder to a boil and stir until it is slightly thickened about 2 minutes. Reduce the heat to medium-low and stir in the Velveeta cheese until it’s melted.

After the cheese is melted, add the cooked and cubed chicken to the chowder, then continue to cook over medium-low heat until the chowder is heated through.

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!

What Else Can You Add In Your Chowder?

• Diced white or yellow onion
• Crispy bacon crumbles (because bacon makes everything better, right?)
• Diced carrot and celery
• OR take OUT the chicken and make your soup vegetarian friendly

Can You Freeze Creamy Chicken And Corn Chowder?

Sadly, no. Delicious, creamy cheese chowders like this one won’t freeze well. Due to the texture of dairy, the chowder is likely to get grainy or separate if it’s frozen and reheated, so I don’t recommend it.

How To Store Your Leftover Chowder

If you do have leftover creamy chicken and corn chowder it’s best to let it sit on the stove and cool to room temperature. Once it’s cooled, store the leftovers in an airtight food storage container. Your chowder can be kept in the fridge for 3-4 days.

What Goes Well With Chowder?

Need ideas for what to serve with your chowder? Here are a few of my favorites that would pair perfectly with this creamy chicken and corn chowder recipe.

• Turkey Apple and Cheddar Panini
• Autumn Apple and Pecan Salad
• Irish Cheddar Biscuits

Thanks so much for stopping by, today! I hope you enjoy this creamy chicken and corn chowder recipe as much as my family does.

Cheers!