Smoky Frontier Chicken and Corn Chowder

Quick Recipe Version (TL;DR)

• Yield: 6 servings
• Prep Time: 20 minutes
• Cook Time: 40 minutes
• Total Time: 1 hour

Quick Ingredients

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 2 ribs celery, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1 1/2 lb boneless, skinless chicken thighs
• 1 1/2 lb russet potatoes, peeled and cubed
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth + 1 cup water
• 2 cups corn kernels (frozen, fresh, or canned and drained)
• 1 cup heavy cream + 1/2 cup whole milk
• 1 1/2 tsp kosher salt (plus more to taste)
• 3/4 tsp freshly ground black pepper
• 1 1/2 tsp smoked paprika
• 1 tsp dried thyme
• 2 bay leaves

Do This

• 1. Sauté onion, celery, and carrots in butter and olive oil until softened; add garlic.
• 2. Season chicken with salt, pepper, and smoked paprika; brown in the pot.
• 3. Sprinkle in flour, cook 1 minute, then add broth, water, potatoes, thyme, bay leaves, and remaining seasoning.
• 4. Simmer 18–20 minutes until potatoes are tender and chicken is cooked through.
• 5. Remove chicken to shred; lightly mash some of the potatoes in the pot to thicken.
• 6. Return shredded chicken, stir in corn, cream, and milk; simmer 5–10 minutes until rich and slightly thick.
• 7. Taste and adjust seasoning; serve hot with chopped herbs and extra smoked pepper on top.

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Why You’ll Love This Recipe

• Thick, rustic “chowder mash” texture from gently mashed potatoes makes this feel extra hearty and filling.
• Sweet corn and creamy broth balance the subtle heat and smokiness from smoked paprika and pepper.
• Shredded chicken adds plenty of protein and classic comfort-food vibes in every spoonful.
• Perfect for cold nights, meal prep, or feeding a crowd with simple, everyday ingredients.

Grocery List

• Produce: 1 medium yellow onion, 2 ribs celery, 2 medium carrots, 3 cloves garlic, 1 1/2 lb russet potatoes (about 4 medium), fresh herbs (parsley or green onions, optional)
• Dairy: Unsalted butter, heavy cream, whole milk, optional sharp cheddar cheese for serving
• Pantry: Olive oil, boneless skinless chicken thighs, chicken broth, water, corn kernels (frozen, canned, or fresh), all-purpose flour, kosher salt, black pepper, smoked paprika, dried thyme, bay leaves, optional cayenne or chipotle powder, optional bacon for topping

Full Ingredients

For the Frontier-Style Chicken & Corn Chowder Mash

• 2 tbsp unsalted butter
• 1 tbsp olive oil
• 1 medium yellow onion, diced (about 1 cup)
• 2 ribs celery, diced (about 1/2 cup)
• 2 medium carrots, diced (about 3/4 cup)
• 3 cloves garlic, minced
• 1 1/2 lb boneless, skinless chicken thighs (about 4–5 thighs)
• 1 1/2 tsp kosher salt, divided (plus more to taste)
• 3/4 tsp freshly ground black pepper, divided
• 1 1/2 tsp smoked paprika, divided
• 1/4 tsp cayenne or chipotle chili powder (optional, for extra smokiness and heat)
• 3 tbsp all-purpose flour
• 4 cups low-sodium chicken broth
• 1 cup water
• 1 1/2 lb russet potatoes, peeled and cut into 1/2-inch cubes (about 4 medium potatoes)
• 2 bay leaves
• 1 tsp dried thyme (or 2 tsp fresh thyme leaves)
• 2 cups corn kernels (frozen and thawed, canned and drained, or cut from 3–4 fresh cobs)
• 1 cup heavy cream
• 1/2 cup whole milk (or additional broth for a lighter version)

For Serving (Optional but Recommended)

• 2 tbsp chopped fresh parsley or green onions
• 4 slices bacon, cooked crisp and crumbled
• 3/4 cup shredded sharp cheddar cheese
• Extra smoked paprika and freshly ground black pepper for sprinkling on top

Step-by-Step Instructions

Step 1: Prep your ingredients

Peel and dice the onion, celery, and carrots into small, even pieces so they cook at the same rate. Mince the garlic. Peel the potatoes and cut them into 1/2-inch cubes; keep them in a bowl of cold water to prevent browning if they will sit for more than a few minutes.

Pat the chicken thighs dry with paper towels. In a small bowl, mix 1 tsp of the kosher salt, 1/2 tsp of the black pepper, and 1 tsp of the smoked paprika. Sprinkle this mixture all over the chicken and rub it in lightly to coat. Set the remaining salt, pepper, and paprika aside for seasoning the chowder later.

Step 2: Sauté the aromatics

Place a large, heavy-bottomed pot or Dutch oven (5–6 quart) over medium heat. Add the butter and olive oil. Once the butter has melted and is gently sizzling, add the diced onion, celery, and carrots.

Cook, stirring occasionally, for 6–8 minutes, until the vegetables are softened and the onion is translucent around the edges. Add the minced garlic and cook for 30–60 seconds more, just until fragrant. Do not let the garlic brown, or it will taste bitter.

Step 3: Brown the chicken

Push the vegetables to the sides of the pot to create a space in the center. Increase the heat to medium-high. Add the seasoned chicken thighs in a single layer. Let them cook without moving for 3–4 minutes, until lightly browned on one side.

Flip and cook another 3–4 minutes on the second side. The chicken does not need to be cooked through at this point; you just want some color and flavor on the outside. Stir the vegetables back in around the chicken as it browns.

Step 4: Build the chowder base

Sprinkle the flour over the chicken and vegetables. Stir well to coat everything with the flour and cook for about 1 minute. This cooks off the raw flour taste and will help thicken the chowder later.

Slowly pour in 4 cups of chicken broth and 1 cup of water while stirring, scraping up any browned bits from the bottom of the pot. Add the drained potato cubes, bay leaves, dried thyme, the remaining 1/2 tsp smoked paprika, remaining 1/4 tsp black pepper, and the optional cayenne or chipotle powder if using. Stir to combine.

Step 5: Simmer until potatoes are tender and chicken is cooked

Bring the mixture to a gentle boil over medium-high heat, then immediately reduce to a steady simmer. Partially cover the pot with a lid, leaving it slightly ajar to let some steam escape.

Simmer for 18–20 minutes, stirring every few minutes to prevent sticking, until the potatoes are very tender when pierced with a fork and the chicken is cooked through (internal temperature at least 165°F / 74°C).

Using tongs, transfer the cooked chicken thighs to a plate or cutting board. Let them cool for a couple of minutes, then shred them into bite-size pieces with two forks.

Step 6: Mash for hearty thickness, then add corn and cream

While the chicken rests, use a potato masher or the back of a large spoon to roughly mash some of the potatoes directly in the pot. Aim to mash about one-third to one-half of the potatoes, leaving plenty of chunks for texture. This “chowder mash” technique thickens the broth naturally and gives it a frontier-style, rib-sticking consistency.

Stir in the shredded chicken, corn kernels, heavy cream, and whole milk. Return the pot to a gentle simmer over medium-low heat and cook for another 5–10 minutes, stirring occasionally, until the chowder is creamy, slightly thickened, and steaming hot.

Taste and adjust seasoning with additional salt and black pepper as needed. If it seems too thick, add a splash of broth or water. If you prefer it thicker, simmer a bit longer uncovered, stirring often.

Step 7: Finish and serve

Remove and discard the bay leaves. Ladle the chowder into warm bowls. Sprinkle with chopped fresh parsley or green onions. If desired, top each serving with a small handful of shredded sharp cheddar cheese, a spoonful of crumbled bacon, and a pinch of smoked paprika and black pepper for a smoky, frontier-style finish.

Serve hot with crusty bread, biscuits, or a simple green salad. The chowder will continue to thicken slightly as it cools, yielding a rich, hearty bowl that feels like it came straight off a cabin stovetop.

Pro Tips

• Go slow with the simmer: A gentle simmer keeps the dairy from curdling and lets the flavors meld without breaking the cream.
• Control the thickness: Mash more potatoes for a thicker “chowder mash” feel, or mash less and add a splash of broth if you like it looser.
• Smoky level to taste: For a deep smoky pepper flavor without too much heat, lean on smoked paprika. For a spicier kick, increase the cayenne or swap in chipotle chili powder.
• Cut potatoes evenly: Keeping the cubes around 1/2 inch ensures they cook through at the same time and mash easily.
• Use what chicken you have: Thighs stay juicier, but breasts or leftover roast chicken also work; just skip the browning step and stir in cooked, shredded chicken near the end.

Variations

• Bacon campfire version: Start by cooking 6 slices of chopped bacon in the pot until crisp. Remove the bacon and sauté the vegetables in the bacon fat (add butter only if needed). Stir the bacon back in at the end.
• Southwest twist: Add 1 can (4 oz) diced green chiles and 1 tsp ground cumin with the thyme. Finish with a squeeze of lime and chopped cilantro instead of parsley.
• Lighter, dairy-reduced version: Replace the heavy cream with half-and-half or evaporated milk and increase the broth by 1/2–1 cup. Mash a few extra potatoes to keep the chowder thick and satisfying.

Storage & Make-Ahead

Let the chowder cool to room temperature, then transfer to airtight containers. Refrigerate for up to 4 days. The chowder will thicken as it chills; when reheating on the stovetop over low to medium-low heat, stir in a splash of broth or milk to loosen it to your desired consistency. Stir often and heat just until steaming to avoid overcooking the dairy.

For freezing, it is best to freeze before adding the cream and milk. Make the recipe through the simmering and mashing stage, cool completely, then freeze up to 2 months. Thaw overnight in the refrigerator, reheat gently, and add cream, milk, and corn during the final 10 minutes of reheating.

Nutrition (per serving)

Approximate values for 1 of 6 servings (without optional bacon and cheese): about 430 calories, 25 g protein, 20 g fat, 38 g carbohydrates, 4 g fiber, 8 g sugar, and 980 mg sodium (will vary based on broth, salt, and specific brands used).