Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup that’s perfect for a quick weeknight meal. It combines tender chicken, sweet creamed corn, and sautéed vegetables in a creamy broth made with evaporated milk and chicken bouillon, delivering a rich and flavorful chowder that’s 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
Dairy & Protein
- 2 tablespoons butter
- 1 ½ cups cooked chicken, shredded or cubed
- 1 (12 oz) can evaporated milk
Other Ingredients
- 2 (14 oz) cans cream-style corn (do not drain)
- 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, celery, and red bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables become tender.
- Combine Ingredients and Heat Through: Stir in the cream-style corn (do not drain), shredded or cubed cooked chicken, evaporated milk, chicken bouillon, and black pepper. Continue heating the mixture for about 5-10 minutes, stirring occasionally. Reduce the heat if necessary to prevent boiling, allowing the chowder to warm gently and blend flavors.
Notes
- Do not let the chowder boil, as boiling can curdle the evaporated milk.
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Adjust the seasoning by adding more black pepper or chicken bouillon if desired.
- For a thicker chowder, you can add a small amount of flour or cornstarch dissolved in water before heating through.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
