Creamy Chicken & Corn Chowder is made using natural ingredients in a time honored method of cooking in a simple one pot style recipe that is absolutely delicious. For this recipe, I used a Dutch Oven which is a heavy bottomed Pot with a tight fitting lid that can accommodate the various ingredients of an old-fashioned style homemade Chowder like this recipe. The bacon adds a natural excitement and delicious juices into the Chowder that can only be released through a proper well attended simmer. Each spoonful of this Creamy Chicken & Corn Chowder is full of delicious broth, meat and tender moist vegetables. The chowder is naturally thickened using mashed potatoes and a bowl of this stew will keep you full for hours which gives you that satisfied feeling that can only be attained from a well prepared quality meal. My family loves a old fashioned style chowders, especially those that contain bacon, and this sweet comforting dish was an instant success at our dinner table. Take the time to make this home cooked classic rustic Creamy Chicken & Corn Chowder today and feel the reward of a well-fed family.
In reading the recipe and watching the video you will notice the multiple steps that come together to infuse the Creamy Chicken & Corn Chowder with richness and fresh herbal notes. The comforting fragrance from the vegetables that blend with the luscious notes of bacon, herbs, broth and filling sweet corn will bring the hungry tummies to the table once you remove the lid. Best served with warm fresh bread and hot from the pot, this Creamy Chicken & Corn Chowder will become a tradition in your home once you serve it the first time. Like and share this or any of my recipes you may have enjoyed from the growing catalogue of menu selections. Don’t for get to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Leave a comment and let us know what you thought of this dish or any enhancements you may have included in your own personal spin. Thanks for visiting and I hope you enjoy this simple to prepare tasty meal!
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Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼” cubes. Cover & set aside.
Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink.
Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds.
Add cube potatoes, corn and mix. Pour chicken broth the pot.
Add cream cheese, thyme & rosemary. Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.
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Creamy Chicken & Corn Chowder
Ingredients
- 1 ½ lbs boneless skinless chicken thighs
- 4 cups unsalted or low-sodium beef broth/stock
- 2 cups fresh or frozen corn
- 1 cup heavy whipping cream
- 2 tbsp butter
- 2 tsp salt
- 1 tsp black pepper
- 3 large russet potatoes
- 1 onion chopped
- 3 garlic minced
- 3 sprigs thyme
- 1 sprig rosemary
- 2 oz cream cheese
Instructions
- Place cube chicken thighs in a large bowl. Coat with salt, pepper and mix. Set aside. Clean, peel russet potatoes and cut into ¼" cubes. Cover & set aside.
- Heat the dutch oven/pot to medium-high. Add butter and wait for 30 seconds. Sauté all sides of the chicken for 5-6 minutes or until no longer pink. Add onions & sauté for 3-4 minutes. Add garlic and sauté for 30 seconds. Add cube potatoes, corn and mix. Pour chicken broth the pot. Add cream cheese, thyme & rosemary.
- Cover the pot with a lid. Turn down the heat to medium and cook for 20 minutes. Remove lid and discard herb.
- Add heavy whipping cream and stir. Using a ladle or common spoon: scoop the cooked potato chunks up into the ladle and mash well with a spoon/fork. Once satisfied, return the mashed potatoes back to the soup. Repeat 4-5 times for ideal consistency. (watch video prior to attempt)
- Gently stir everything and simmer uncovered for 10 minutes or until stew thickens. Season with salt & pepper if needed.
Optional: add cooked bacon & chopped cilantros. Serve with bread and enjoy!
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Soup & Stew Recipes
Chicken Recipes
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