Creamy Chicken Corn Chowder

Thick and creamy Chicken Corn Chowder warms and satisfies the belly on cold winter days.  But with its fabulous flavor and how easy it is to make, it's perfect for enjoying any time of year!

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It's been a string of gray days in my neck of the woods.  You know, those curl-up-on-the-couch-with-a-big-cozy-blanket kind of days.  And I don't much care for gray, curl-up-on-the-couch kind of days.

But there is something that makes these kind of days at least a little bit better. -- Homemade soup.

A big pot of a nice, hearty, belly-warming kind of soup.  Like this creamy Chicken Corn Chowder.

I just adore chowders, whether it be this Chicken Corn Chowder, our slow cooker clam chowder, slow cooker ham & corn chowder, or my very favorite kielbasa potato soup.  With my New England roots, that's no shocker, right?

Thick and creamy Chicken Corn Chowder warms and satisfies the belly on cold winter days.

But just exactly what makes a soup a chowder?

Specifically, a chowder is a thick, rich, chunky soup generally made with a cream base.  Chowders got their start as primarily seafood soups, typically including fish, clams, or a mix of treats from the sea.

But the primary ingredient in chowders now include a much wider array of vegetables and meats, like ham, potato, corn, and sweet potato chowder, to name a few.

And let me just say, it's that thick, creamy goodness chowders are known for that I love so much.  The thicker the better for my chowder!

One thing I really love about this particular Chicken Corn Chowder is it gets a lot of its thick creaminess from cream-style corn instead of tons of cream and thickener.  While that doesn't take out all the fat and calories, it at least helps take it down a little bit from a traditional chowder.

The cream corn also adds a really nice touch of sweetness to the base of the chowder.

This particular Chicken Corn Chowder gets a lot of its thick creaminess from cream-style corn instead of tons of cream and thickener.

Then throw a little bit of wine into the mix, and Chicken Corn Chowder gets even better.  Oh, wine makes everything better when you're cooking. -- Who's with me??

So, if it's a gray winter day for you, whip up a big pot of steamy, creamy, comforting Chicken Corn Chowder.  It just may help chase the gray away.

But with its fabulous flavor and how easy it is to make, remember this tasty chowder is perfect for enjoying any time of year!

Check out these other super delicious soup recipes:

• Leftover Rotisserie Chicken Soup
• Kielbasa Potato Soup
• Chicken Tortilla Soup
• Homemade Tomato-Mushroom Soup
• White Bean & Sausage Soup
• Slow Cooker Clam Chowder
• Pasta e Fagioli
• Brussels Sprouts Soup
• More soups

Thank you for stopping by The Kitchen is My Playground. We'd love to have you back soon!

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Soups

American

Yield: about 10-12 servings

Author: Tracey | The Kitchen is My Playground

Creamy Chicken Corn Chowder

Thick and creamy Chicken Corn Chowder warms and satisfies the belly on cold winter days. But with its fabulous flavor and how easy it is to make, it's perfect for enjoying any time of year!

prep time: 20 Mcook time: 40 Mtotal time: 60 M

ingredients:

• 5 c. chicken broth
• 2 boneless chicken breasts, diced into small pieces
• 2 potatoes, diced
• 3 T. butter
• 1 onion, diced
• 6 T. all-purpose flour
• 1/4 c. dry white wine
• 1 c. light cream or milk
• 2 (16 oz.) cans cream-style corn
• 3 c. frozen corn kernels, thawed
• 1 red bell pepper, finely diced
• 1/4 c. chopped fresh parsley
• salt & pepper, to taste

instructions:

How to cook Creamy Chicken Corn Chowder

1. Bring chicken broth to a boil. Add diced chicken and potatoes; return to a boil. Reduce heat and simmer until chicken is cooked through, about 10 minutes.
2. In a large saucepan or Dutch oven, heat butter. Add onion and saute until limp, about 3 minutes. 
3. Stir in flour, whisking for about 1 minute. 
4. Stir in wine, cream or milk, chicken broth with cooked chicken and potatoes, cream-style corn, and corn kernels.
5. Bring to a simmer (bubbling but not boiling), stirring frequently. Reduce heat and simmer for 15 minutes.
6. Add diced red pepper, parsley, and salt and pepper. Heat for about 2 minutes.

TRACEY'S NOTES:

1. This makes a huge pot of soup! Cut the recipe in half if you're serving a small crew or aren't a big fan of leftovers.

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You might also like these other heart & belly-warming soups:

Kielbasa Potato Soup

White Bean & Sausage Soup

Creamy Turkey Soup with Spinach

Slow Cooker Clam Chowder

(Leftover) Rotisserie Chicken Soup

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This post is linked with Weekend Potluck, Meal Plan Monday.