Looking for a comforting meal that comes together in about 30 minutes without sacrificing deep flavor? This Easy Chicken and Corn Chowder is a practical one-pot dish designed for fast weeknight dinners.
By combining canned cream-style corn with evaporated milk, this soup achieves a thick and velvety texture without requiring hours of simmering on the stove.
Sautéing a base of classic aromatic vegetables in butter builds savory layers, while shredded or diced rotisserie chicken makes preparation quick and effortless.
Recipe Overview and Quick Facts
| Key Detail | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
| Cooking Vessel | Large soup pot or Dutch oven |
Ingredients List with Exact Quantities
To prepare this rich and velvety soup, gather the following exact ingredient measurements:
- 2 tablespoons butter: Melted in the pot to sauté the aromatic base.
- 1 medium yellow or white onion, finely chopped: Forms a sweet and savory aromatic foundation.
- 1 stalk celery, thinly sliced: Adds subtle depth to the vegetable base.
- 1 small red bell pepper, finely chopped (optional): Adds mild sweetness and color to the dish.
- 2 cans (14 ounces each) cream-style corn (do not drain): Provides natural body and a velvety consistency.
- 1 ½ cups cooked chicken: Shredded or diced rotisserie chicken works beautifully for quick prep.
- 1 can (12 ounces) evaporated milk (or 1 ½ cups half-and-half): Creates a smooth, rich milk base.
- 1 teaspoon chicken bouillon powder or base: Enhances the savory depth of the soup broth.
- ¼ teaspoon black pepper: Provides a simple, balanced seasoning.
- Optional Toppings for Serving: Shredded cheddar cheese, crumbled cooked bacon, or sliced green onions.
Step-by-Step Cooking Instructions
Follow these straightforward steps to prepare the soup in a single pot:
Step 1: Sauté the Aromatics
Melt the 2 tablespoons of butter in a large soup pot or Dutch oven over medium-high heat. Add the finely chopped yellow or white onion, thinly sliced celery, and optional red bell pepper.
Sauté the mixture for 6 to 8 minutes, stirring occasionally, until the vegetables become soft and translucent.
Step 2: Build the Soup Base
Stir in both 14-ounce cans of cream-style corn with their juices, 1 ½ cups of cooked shredded or diced chicken, 1 can of evaporated milk (or half-and-half), 1 teaspoon of chicken bouillon, and ¼ teaspoon of black pepper.
Mix thoroughly to combine all ingredients evenly throughout the pot.
Step 3: Simmer and Thicken
Reduce the heat under the pot to medium-low. Allow the chowder to heat through completely for about 5 to 10 minutes, stirring occasionally to prevent the ingredients from sticking to the bottom of the pot.
Important Technique Tip: Do not allow the soup to come to a rolling boil so that the milk base stays perfectly smooth throughout cooking.
Step 4: Garnish and Serve
Ladle the hot chowder into individual serving bowls. Garnish each portion with your choice of shredded cheddar cheese, crisp crumbled bacon, or fresh green onions as desired.
Pro Tips for Customizing Texture and Thickness
You can easily adjust the consistency and crunch of this dish to suit your preferences:
- For Extra Texture and Crunch: If you prefer extra bite in every spoon, stir in 1 cup of frozen or drained canned sweet corn kernels alongside the cream-style corn.
- For an Ultra-Thick Chowder: If you prefer a thicker consistency, whisk 1 tablespoon of cornstarch directly into the evaporated milk or half-and-half before pouring it into the pot.
Best Side Dish Pairings
Complete your meal by serving this hearty soup alongside one of these recommended sides:
- Hot Buttermilk Cornbread: A classic pairing that complements the sweet corn flavor.
- Crisp Green Salads: Offers a fresh contrast to the rich dairy broth.
- Warm Garlic Biscuits: Ideal for dipping into the thick soup.
