American
Chicken Corn Chowder
Chicken, corn, and potatoes simmer in one pot until the chicken reaches 165°F and the potatoes are tender. Cream and a little cayenne finish the chowder.
- Prep
- 15 min
- Cook
- 30 min
- Total
- 45 min
- Servings
- 6
- Difficulty
- Easy
Why you’ll love it
- Diced chicken cooks to 165°F in the time the potatoes become tender if the pieces are small.
- A butter-and-flour start gives the chowder body before the cream goes in.
- Corn added with the potatoes stays plump instead of mushy.
- Cayenne is a small amount. It keeps the cream from tasting flat.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Melt the butter in a Dutch oven over medium heat. Cook the onion and celery until soft, about 5 minutes. Stir in the garlic and thyme for 30 seconds.
- 2
Stir in the all-purpose flour and cook 1 minute.
- 3
Pour in the chicken broth. Add the chicken, potatoes, corn, kosher salt, black pepper, and cayenne pepper.
- 4
Bring to a simmer. Do not rinse the raw chicken before it goes in. Pat it dry instead.
- 5
Cover and simmer until the potatoes are tender and the thickest piece of chicken reaches 165°F with no pink remaining, about 15 minutes.
- 6
Lower the heat and stir in the heavy cream. Warm until steaming. Do not boil.
- 7
Taste the salt and serve.
Pro tips
- Check 165°F in the largest piece of chicken, not just the small dice that cook first.
- Frozen corn is fine. Add it still frozen and give the pot an extra minute or two.
- If the chowder is very thick, loosen it with a splash of broth before you add the cream.
Easy substitutions
- Chicken breast
- Boneless chicken thighs, still cooked to 165°F
- Heavy cream
- Evaporated milk
- Cayenne pepper
- Black pepper only, and skip the cayenne
Storage and reheating
Storage
Refrigerate up to 3 days.
Reheating
Warm over medium-low heat until the chicken is hot, 165°F. Stir so the bottom does not scorch. Add a splash of broth if it is thick.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 428
- Protein
- 26 g
- Carbs
- 36 g
- Fat
- 20 g
- Fiber
- 3 g
Moderate · One Pan, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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