There’s nothing quite like a steaming bowl of one-pot chicken, sweet corn & potato chowder to warm you up on a chilly evening. I still remember the first time I made this; it was one of those dreary fall nights when all I wanted was something hearty and comforting. What I love most (besides the creamy, rich flavor) is how easy it is; just one pot means more time enjoying dinner and less time scrubbing dishes! This chowder has become my go-to when I need a meal that feels like a hug in a bowl. The sweetness of the corn, the tender chicken, and those soft potatoes swimming in a creamy broth… trust me, it’s pure comfort food magic.
Why You’ll Love This One-Pot Chicken, Sweet Corn & Potato Chowder
Let me tell you why this chowder is about to become your new favorite:
- Comfort in every spoonful: Creamy, hearty, and packed with flavor, it’s like a warm blanket for your taste buds.
- One-pot wonder: Less dishes = more time to actually enjoy your meal (and maybe even relax!).
- Weeknight hero: Ready in under an hour, but tastes like you simmered it all day.
- Perfect balance: Sweet corn, savory chicken, and tender potatoes in every bite, what’s not to love?
Ingredients for One-Pot Chicken, Sweet Corn & Potato Chowder
Gathering your ingredients is the first step to chowder magic! Here’s what you’ll need:
- Fresh produce: 1 onion (diced), 2 garlic cloves (minced), 2 cups potatoes (peeled and diced), 2 cups sweet corn kernels (fresh or frozen, I love fresh in summer!)
- Protein: 1 lb chicken breast (diced into bite-sized pieces, thighs work great too!)
- Pantry staples: 1 tbsp olive oil, 4 cups chicken broth, 1 cup heavy cream (yes, heavy, trust me, it makes all the difference)
- Seasonings: 1 tsp salt, ½ tsp black pepper, ¼ tsp dried thyme (I sometimes sneak in an extra pinch, shh!)
That’s it! Simple ingredients that create something truly special when they all come together.
Equipment You’ll Need
You won’t need much, just a large pot (I use my trusty 5-quart Dutch oven) and a wooden spoon for stirring. A ladle is handy for serving, but hey, a big spoon works too!
How to Make One-Pot Chicken, Sweet Corn & Potato Chowder
Alright, let’s get cooking! This chowder comes together so easily. Just follow these simple steps, and you’ll have a pot of comfort ready in no time.
Step 1: Sauté the Aromatics
First, heat that olive oil in your large pot over medium heat. Toss in your diced onion and minced garlic, oh, that sizzle! Cook them for about 3-4 minutes, stirring occasionally, until they’re soft and fragrant. This is where all the flavor starts, so don’t rush it!
Step 2: Cook the Chicken
Next, add your diced chicken to the pot. Keep stirring and breaking up any clumps until every piece turns from pink to opaque white, about 5 minutes. No pink means it’s ready for the next step!
Step 3: Simmer the Chowder
Now the fun part! Add potatoes, corn, chicken broth, and all those seasonings. Bring it to a lively boil, then reduce to a gentle simmer. Let it bubble away for 20 minutes; the potatoes should be fork-tender (test one to be sure!). The smell in your kitchen right now? Absolute heaven.
Step 4: Finish with Cream
Last step, pour in that glorious heavy cream. Stir gently as it heats through (about 2 minutes). Careful not to let it boil now, we want it creamy, not curdled! Taste and adjust salt if needed, then grab your bowls!
Tips for the Best One-Pot Chicken, Sweet Corn & Potato Chowder
Want to take your chowder from good to oh-my-goodness amazing? Here are my tried-and-true secrets:
- Thicken it up: Scoop out a few potato chunks after cooking and mash them before stirring them back in, instant creamy thickness!
- Corn choices: Summer months? Use fresh corn cut straight off the cob; the flavor pops! Frozen works great year-round, though.
- Don’t rush the simmer: Those 20 minutes are crucial for the potatoes to soften and flavors to marry, patience pays off!
- Cream caution: Keep the heat low when adding cream; nobody wants grainy chowder!
Bonus tip: Leftovers? The flavors deepen overnight; it might be even better the next day!
Variations & Substitutions
This chowder is wonderfully flexible. Here’s how I like to mix it up:
- Chicken swap: Turkey works great if that’s what you have, or leave it out entirely for a veggie version!
- Cream alternatives: Coconut milk adds a lovely richness (and makes it dairy-free), or try half-and-half for a lighter option.
- Veggie boost: Toss in some diced carrots or celery with the onions for extra color and crunch.
- Spice it up: A pinch of smoked paprika or cayenne pepper gives it a nice little kick.
Serving Suggestions
Oh, the joy of serving this chowder! I always grab a crusty baguette for dunking; it soaks up every last drop of that creamy broth. A simple green salad with vinaigrette makes the perfect fresh side. For the finishing touch? Sprinkle with fresh parsley or chives for a pop of color and freshness. Sometimes I’ll add an extra grind of black pepper or a pat of butter melting on top, because why not make it extra cozy? For more ideas on hearty meals, you can explore options like this recipe resource.
Storage & Reheating
This chowder keeps like a dream! Store leftovers in an airtight container in the fridge; they’ll stay good for up to 3 days. When reheating, go low and slow on the stovetop with a splash of broth to bring back that creamy texture. Want to freeze it? Just skip the cream before freezing (add it fresh when reheating) to avoid separation. Portion it out, and you’ve got cozy meals ready in minutes!
Nutritional Information
Just so you know what you’re diving into (not that you’ll regret it!): each hearty bowl has about 450 calories, packed with 30g protein from that chicken and 35g carbs from the potatoes and corn. Keep in mind these are estimates; your ingredients might vary slightly, but every spoonful is guaranteed deliciousness!
FAQ
Can I use frozen corn instead of fresh?
Absolutely! Frozen corn works wonderfully, just toss it in straight from the freezer. I always keep some in my freezer for chowder emergencies. That said, if it’s summer and you’ve got fresh corn, cut it right off the cob for that extra sweet pop!
How can I make my chowder thicker?
My favorite trick is to scoop out about ½ cup of the cooked potatoes, mash them with a fork, then stir them back in. Instant creamy thickness without any flour! If you prefer, you could also mix 1 tbsp cornstarch with a little cold water and stir it in during the last few minutes of cooking.
Can I make this dairy-free?
You bet! Swap the heavy cream for full-fat coconut milk; it gives a similar rich texture and adds a lovely, subtle sweetness that pairs beautifully with the corn. Just be sure to use the canned kind, not the refrigerated coconut milk beverage.
What if I don’t have chicken broth?
No worries! Vegetable broth works fine in a pinch, or you can use water with an extra ½ teaspoon of salt. I sometimes dissolve a chicken bouillon cube in hot water if I’m out of broth, just adjust the salt in the recipe accordingly.
How do I know when the potatoes are done?
Give them the fork test! Pierce a potato cube; if the fork slides in easily without resistance, they’re perfect. If there’s any crunch, let it simmer a few more minutes. Remember, they’ll continue softening a bit even after you turn off the heat.
For more delicious recipes and cooking inspiration, check out Recipesloop.
One-Pot Chicken, Sweet Corn & Potato Chowder
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Add onion and garlic, sauté until softened.
- Add diced chicken and cook until no longer pink.
- Stir in potatoes, corn, chicken broth, salt, pepper, and thyme. Bring to a boil.
- Reduce heat and simmer for 20 minutes or until potatoes are tender.
- Stir in heavy cream and heat through. Serve warm.
Notes
