Description
This Creamy Chicken Corn Chowder is a comforting and flavorful soup made with tender chicken, sweet cream-style corn, and a medley of sautéed vegetables. Perfect for a cozy meal, it combines creamy evaporated milk and savory chicken bouillon to create a rich and satisfying chowder that comes together in just 30 minutes.
Ingredients
Scale
Soup Base
- 2 tablespoons butter
- 1 white or yellow onion, finely chopped
- 1 red bell pepper, finely chopped
- ¼ cup thinly sliced celery
Main Ingredients
- 2 (14 oz) cans cream-style corn (do not drain)
- 1 ½ cups cooked chicken, shredded or cubed
- 1 (12 oz) can evaporated milk
Seasonings
- 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 the vegetables for 6 to 8 minutes, stirring occasionally, until they are tender and fragrant.
- Add Main Ingredients and Heat Through: Stir in the cream-style corn (with juice), cooked shredded or cubed chicken, evaporated milk, chicken bouillon, and black pepper. Continue to heat the mixture for 5 to 10 minutes, stirring occasionally. Be careful to reduce the heat if needed and avoid bringing the chowder to a boil to maintain its creamy texture.
Notes
- Do not drain the cream-style corn as the liquid adds to the chowder’s creamy texture.
- Use cooked chicken from leftovers or rotisserie chicken for convenience.
- Adjust seasoning with salt if needed, as chicken bouillon can be salty.
- Serve hot with crusty bread or crackers for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
