Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup perfect for a quick weeknight dinner. It features tender sautéed vegetables combined with creamy corn, shredded chicken, and evaporated milk, creating a rich, flavorful chowder that is easy to prepare in just 30 minutes.
Ingredients
Scale
Vegetables
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup thinly sliced celery
Main Ingredients
- 2 tablespoons butter
- 2 (14 oz) cans cream-style corn (do not drain)
- 1 ½ cups cooked chicken, shredded or cubed
- 1 (12 oz) can evaporated milk
Seasonings
- 1 teaspoon chicken base, bouillon cube, or granules
- ¼ teaspoon black pepper
Instructions
- Sauté Vegetables: In a large soup pot or saucepan, melt the butter over medium-high heat. Add the finely chopped onion, thinly sliced celery, and finely chopped red bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Add Main Ingredients: Stir in the two cans of cream-style corn (do not drain), the shredded or cubed cooked chicken, and the can of evaporated milk. Mix everything well to incorporate all the ingredients evenly.
- Season and Heat Through: Add the chicken base or bouillon cube along with the black pepper to the pot. Stir thoroughly to dissolve the seasonings. Heat the chowder for about 5-10 minutes, stirring occasionally. Reduce the heat if necessary to avoid boiling, allowing the chowder to warm through and the flavors to meld without curdling the milk.
Notes
- Do not let the chowder boil after adding evaporated milk to prevent curdling.
- Using cream-style corn instead of whole kernel corn gives the chowder its creamy texture.
- Cooked chicken can be leftover roasted chicken or poached for convenience.
- If preferred, substitute chicken base with low-sodium chicken broth powder or bouillon granules for seasoning.
- For a thicker chowder, you can add a tablespoon of flour or cornstarch slurry during the sauté step.
