Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup made with tender chicken, sweet cream-style corn, sautéed vegetables, and rich evaporated milk. Perfect for a quick weeknight meal, it blends savory and sweet flavors into a creamy, satisfying chowder that serves six.
Ingredients
Scale
Vegetables and Aromatics
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup thinly sliced celery
Proteins and Dairy
- 1 ½ cups cooked chicken, shredded or cubed
- 2 tablespoons butter
- 1 (12 oz) can evaporated milk
Pantry Staples
- 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, sliced celery, and chopped red bell pepper. Cook for 6-8 minutes, stirring occasionally, until the vegetables are tender and fragrant.
- Combine Ingredients: Stir in the cream-style corn (undrained), shredded or cubed cooked chicken, evaporated milk, chicken bouillon, and black pepper into the sautéed vegetables. Mix well to combine all ingredients thoroughly.
- Heat Through: Cook the chowder over medium heat, stirring occasionally, for 5-10 minutes until heated through and the flavors meld. Reduce the heat as needed to avoid boiling.
Notes
- Do not let the chowder boil once the evaporated milk is added to prevent curdling.
- Use cooked chicken from rotisserie or leftovers to save time.
- For a thicker chowder, simmer gently longer or add a small amount of cornstarch slurry.
- Adjust seasoning with salt or additional pepper to taste before serving.
- Serve garnished with chopped fresh parsley or chives for added freshness.
