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Creamy Chicken and Corn Chowder with Garlic Bread

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This creamy chicken and corn chowder is the ultimate comfort food, packed with tender chicken, sweet corn, and a silky, flavorful broth. Paired with garlicky bread, it’s a cozy, crowd-pleasing meal perfect for chilly nights or easy weeknight dinners.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 pound skinless chicken breast, diced into small cubes
  • 3 medium Yukon Gold potatoes, peeled and cut into 1/2 inch pieces
  • 3 cups low-sodium chicken broth
  • 1 1/2 cups whole milk (or 2% for lighter chowder)
  • 1 cup heavy cream (or half-and-half, or coconut milk for dairy-free)
  • 2 cups corn kernels (fresh, frozen, or canned, drained)
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme leaves)
  • 1/4 teaspoon ground black pepper
  • 1 teaspoon salt (more to taste)
  • 2 tablespoons all-purpose flour (or gluten-free blend)
  • 1/3 cup chopped fresh parsley (for garnish, optional)
  • For the Garlic Bread:
  • 1 loaf French bread or Italian bread, sliced about 1-inch thick
  • 4 tablespoons unsalted butter, softened
  • 2 garlic cloves, minced (or garlic paste)
  • 2 tablespoons chopped fresh parsley
  • 1/4 teaspoon salt
  • Optional: 1/4 cup grated Parmesan cheese

Instructions

  1. Prep the ingredients: Dice the onion, carrots, celery, and potatoes. Cut chicken into small, even cubes. Mince garlic. Slice bread for garlic bread.
  2. Start the chowder base: In a large pot, melt butter and olive oil over medium heat. Add diced onion, carrots, and celery. Sauté until veggies are softened and fragrant, about 4-5 minutes. Stir in minced garlic and cook for 1 minute.
  3. Add chicken and potatoes: Stir in cubed chicken and potatoes. Cook for 3-4 minutes, stirring frequently, until the chicken is just turning white on the outside.
  4. Season and thicken: Sprinkle flour over the mixture and stir well to coat. Add smoked paprika, thyme, salt, and pepper.
  5. Pour in liquids and simmer: Slowly add chicken broth, scraping up any bits stuck to the pot. Add milk and cream. Stir in corn kernels. Bring to a gentle boil, then reduce heat to low and cover. Simmer for 20 minutes, stirring occasionally, until potatoes are tender and chicken is cooked through. Add more broth or milk if chowder is too thick.
  6. Blend for creaminess (optional): Use an immersion blender to blend 1 to 2 cups of chowder directly in the pot for a creamier texture, leaving some chunks. If using a regular blender, let chowder cool slightly, blend, then return to the pot.
  7. Finish and adjust seasoning: Taste and add more salt or pepper as needed. Stir in chopped parsley. Remove from heat and let chowder rest while preparing garlic bread.
  8. Make the garlic bread: Preheat oven to 400°F (200°C). In a small bowl, mix softened butter with minced garlic, parsley, and salt. Spread mixture evenly on bread slices. Place on a baking sheet lined with parchment. Sprinkle with Parmesan if desired. Bake 8-10 minutes until golden and edges are crispy.
  9. Serve: Ladle hot chowder into bowls. Top with extra parsley or chives. Serve immediately with warm garlic bread on the side.

Notes

For gluten-free, use a gluten-free flour blend and check your broth. For dairy-free, substitute milk and cream with unsweetened almond milk and coconut cream. Chowder thickens as it sits; add a splash of broth or milk when reheating. Leftovers taste even better the next day. Blend only part of the chowder for the best creamy-yet-chunky texture. Garlic bread is best served fresh.

Nutrition

Keywords: chicken chowder, corn chowder, creamy soup, comfort food, garlic bread, easy dinner, weeknight meal, fall recipes, hearty soup, family dinner

Find it online: https://realityeats.com/creamy-chicken-and-corn-chowder-recipe-easy-comfort-dinner-with-garlic-bread/