An effortless (one-pot), 30-minute chicken chowder recipe showcasing two harmonious, late summer essentials – freshly harvested sweet corn and vibrant green bell peppers. This chowder is protein-packed, satisfying and a little less decadent, which aligns perfectly with the spirit of warmer weather.
Chicken Corn Chowder
Summer is the prime season for both fresh corn and bell peppers, which are key components of this chicken corn chowder.
While chowders are typically associated with cooler months, this chicken corn chowder is a bit lighter and more suitable for the current warmer weather. By using a lighter broth and incorporating vibrant summer vegetables, this chowder maintains its comforting qualities without feeling overly heavy.
Related: Corn Chowder
Since this chicken chowder is a one-pot dish, it means less time spent in the kitchen and more time enjoying the summer activities you love. And even in its simplicity, this chowder provides a balance of textures, flavors, and aromas that create a satisfying meal.
Chicken Corn Chowder Ingredients
See the recipe card below this post for ingredient quantities and full instructions, this list is just an overview.
- Skinless Boneless Chicken Breasts: The protein and savory base flavor of the chowder.
- Fresh Corn: Adds natural sweetness, color, and texture to the chowder.
- Low-Sodium Chicken Broth: Creates the flavorful liquid base, enhancing its overall taste.
- Green Bell Pepper: Introduces a refreshing crunch, bright color, and a mild tangy note to balance the flavors.
- Whole Milk: Adds creaminess and richness to the chowder’s texture.
- Instant Mashed Potatoes: Thickens the chowder while imparting a smooth consistency and hearty mouthfeel.
- Salt and Pepper: Enhances while accentuating the taste of other ingredients.
- Red Pepper Flakes: Adds heat and spice, with a subtle kick.
Control Salt: Make sure to use low-sodium chicken broth to control the salt content, and taste before adding additional salt at the end.
Creaminess Balance: You can also use half-and-half for a richer result, but whole milk keeps it lighter, without being watery.
Instant Mashed Potatoes: Instant mashed potatoes are a convenient way to thicken the chowder without being fussy. Gradually add them while stirring to prevent lumps.
Red Pepper Flakes: Use red pepper flakes sparingly if you’re sensitive to heat. You can always add more to each bowl if desired.
Garnish Creatively: Experiment with any garnishes you might prefer, such as fresh herbs (like chopped parsley or chives), a drizzle of olive oil, or a sprinkle of grated cheese for added texture and flavor.
Pairing Options: Serve with a side of crusty bread, garlic bread, or even a simple green salad to complete the meal.
- Allow the chicken corn chowder to cool to room temperature before storing.
- Transfer any remaining chowder to an airtight container. Make sure the container is clean and dry to prevent moisture buildup.
- Seal the container tightly to keep out air and prevent the chowder from absorbing odors from the fridge.
- Label the container with the date to keep track of its freshness.
Refrigeration: Place the container in the refrigerator within two hours of cooking. Chicken corn chowder can be refrigerated for up to 3-4 days.
Freezing: If you want to store the chowder for a longer period, consider freezing it. Use freezer-safe containers or resealable plastic bags. Leave some space at the top for expansion as liquids freeze. The chowder can be frozen for up to 2-3 months.
- For Refrigerated Chowder:
- Gently reheat the chowder on the stovetop over low to medium heat. Stir frequently to ensure even heating and prevent sticking.
- Avoid high heat to prevent curdling of dairy.
- You can add a splash of milk or broth if the chowder has thickened too much after refrigeration.
- Taste and adjust seasoning if needed before serving.
- For Frozen Chowder:
- Thaw the frozen chowder in the refrigerator overnight.
- Reheat as instructed for refrigerated chowder. Frozen chowder may require slightly longer reheating time.
- Microwave (if needed):
- If using a microwave, reheat the chowder in short intervals, stirring between each interval.
- Use the microwave’s medium setting to prevent splattering and overheating.
Remember that gradual and gentle reheating helps maintain the chowder’s texture and flavor. Always make sure the chowder is heated to a safe internal temperature before consuming (165°F or 74°C for poultry).
Enjoy your chicken corn chowder again with all its comforting flavors and textures!
More Ways to Use Fresh Corn this Summer
From cob to plate, there’s so many ways to enjoy fresh corn while it’s in season.
- The perfect summer treat with a scoop of sweet corn-blueberry buttermilk ice cream.
- Fresh corn and cherry salad is a delicious celebration of summer flavors.
- These fresh corn and basil cakes will have you wishing you doubled the recipe.
- Take full advantage of sweet summer corn and make of batch of this delicious fresh creamed corn.
- A zesty corn and salsa based tortilla soup that is not only packed with flavor.
When you decide to bowl-up some love with a pot of this chicken chowder, don’t forget to snap a photo and tag @NOBLEPIG and #noblepig on INSTAGRAM. It’s the perfect transition dinner from summer into fall.
This post may contain affiliate links. Please read my disclosure policy.
How to Make Chicken Chowder
Chicken Corn Chowder
Chicken Corn Chowder:
- 12 oz. skinless, boneless chicken breast halves
- 4 ears of sweet corn
- 1 (32 oz.) container of low-sodium chicken broth
- 1 medium green bell pepper, chopped
- 1 cup whole milk
- 2 cups instant mashed potatoes
- 2 tsps. crushed red pepper flakes
- salt and pepper to taste
Chicken Corn Chowder:
- In a Dutch oven combine chicken, corn and broth. Cover; bring to boiling over high heat. Reduce heat. Simmer 12 minutes or until chicken is no longer pink. Remove chicken and corn to cutting board. Add half the pepper to broth in Dutch oven. Stir in milk and potato flakes (if you want the chowder thicker, continue adding potato flakes in 1/4 cup increments until you get to your desired thickness).12 oz. skinless, boneless chicken breast halves, 4 ears of sweet corn, 1 (32 oz.) container of low-sodium chicken broth, 1 medium green bell pepper, chopped, 1 cup whole milk, 2 cups instant mashed potatoes
- Shred chicken using two forks. Return chicken to Dutch oven. Using a kitchen towel to hold hot corn, cut kernels from cobs (leave it chunky, it looks better). Place corn in Dutch oven; heat through.
- Season to taste with salt and pepper. Sprinkle each serving with remaining sweet pepper and crushed red pepper.2 tsps. crushed red pepper flakes, salt and pepper to taste
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.