Cuffing season: Chicken Corn Chowder

When the weather starts to cool down, this chowder is exactly what you want simmering on the stove. It’s thick, creamy, and full of tender chicken, sweet corn, and hearty potatoes. The cayenne adds a gentle warmth, while the cheddar brings everything together in the best way.

This one-pot meal feels like comfort food but still tastes fresh thanks to all the vegetables. It’s cozy, satisfying, and made by you.

 

Why You’ll Love It

Quick to make and comforting to eat
Sweet, fresh corn balances the spice
Rich and creamy without being too heavy
Perfect for cozy dinners or easy leftovers

 

Pro Tips

Make sure your pot is dry before adding oil for the roux so it thickens properly.
Cut the chicken into even cubes so it cooks quickly and stays tender.
Add a pinch of smoked paprika for a deeper flavor.
This chowder thickens as it sits and tastes even better the next day.

 

Rheal Kitchen Talk

There’s something special about a homemade chowder that makes everything feel right. This one brings a little bit of sweetness, a little bit of heat, and a lot of comfort. It’s hearty enough for dinner but smooth enough to feel like a treat. Grab a spoon, get cozy, and enjoy a bowl that’s creamy, flavorful, and made by you.

 

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Chicken Corn Chowder

Chicken Corn Chowder

Rheal

Category

Soup

This Creamy Chicken and Corn Chowder is comfort in a bowl. It’s loaded with tender chicken, sweet corn, and hearty vegetables, all simmered in a rich, cheesy broth that’s smooth and full of flavor. The cayenne adds a gentle kick that warms you up without overpowering the sweetness of the corn.

It’s simple to make, uses easy ingredients, and tastes like something that’s been cooking all day. Perfect for a cozy dinner, meal prep for the week, or sharing with friends. This one’s creamy, comforting, and made by you.

Ingredients

  • 2 chicken breasts, cubed
  • 2 stalks celery, diced
  • 3 carrots, diced
  • 1 onion, diced
  • ½ bell pepper, diced
  • 2 cups corn (fresh or frozen, about 3–4 ears)
  • 2 russet potatoes, peeled and cubed
  • 2 tbsp oil
  • 2 tbsp flour
  • 4 cups chicken stock
  • 16 oz heavy cream
  • 1 can evaporated milk
  • 2 cups sharp cheddar cheese, shredded
  • 2 tsp cayenne pepper
  • ½ tbsp garlic powder
  • ½ tbsp onion powder
  • Salt and pepper to taste

Directions

  1. Sauté the Veggies. In a large pot, heat a drizzle of oil over medium heat. Add onion, celery, carrot, bell pepper, and potatoes. Cook for 5–7 minutes until softened, then stir in corn and cook another minute.

  2. Remove the Veggies. Use a slotted spoon to lift the vegetables out of the pot and set aside. Make sure there’s no liquid left before moving on.

  3. Make the Roux. Add 2 tablespoons of oil to the empty pot. Sprinkle in the flour and whisk for 1–2 minutes until smooth and lightly golden.

  4. Add Broth and Chicken. Slowly whisk in the chicken stock until smooth, then add the cubed raw chicken. Let it simmer for 8–10 minutes until the chicken is cooked through.

  5. Add Veggies Back In. Return the sautéed vegetables to the pot and stir well. Continue simmering 10–12 minutes, or until the potatoes are tender.

  6. Add Cream and Seasonings. Lower the heat and stir in the heavy cream, evaporated milk, cayenne, garlic powder, onion powder, salt, and pepper. Simmer for 5 minutes, stirring often.

  7. Add the Cheese. Stir in the cheddar until melted and smooth. Taste and adjust seasoning if needed.

  8. Serve and Enjoy. Ladle into bowls and top with extra cheese, herbs, or a pinch of black pepper.