This Chicken and Corn Stew is a hearty, soul-warming one-pot meal. Tender chicken, sweet corn, and potatoes simmer in a rich, savory broth. It’s the perfect comfort food for chilly evenings.
Looking for Chicken and Corn Stew inspiration? You'll love what we have! Explore more Stew recipes or discover our Chicken Breast Recipes favorites.
Why You’ll Love This Chicken and Corn Stew
- Flexible & forgiving: Adapts easily to ingredients you have on hand.
- Pure comfort texture: Tender chicken, sweet corn, and soft potatoes in a rich broth.
- Fantastic leftovers: Flavors deepen overnight for easy meals later.
- One-pot wonder: Everything cooks in a single pot for easy cleanup.
Ingredients & Tools
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 2 medium potatoes, peeled and diced into ½-inch cubes
- 4 cups chicken broth
- 3 cups fresh or frozen corn kernels
- 1 cup heavy cream or half-and-half
- 2 tsp fresh thyme leaves (or 1 tsp dried thyme)
- 1 tsp smoked paprika
- Salt and black pepper to taste
- 2 tbsp chopped fresh parsley for garnish
Tools: A large Dutch oven or heavy-bottomed pot, wooden spoon, measuring cups and spoons
Notes: The quality of your chicken broth really makes a difference here—it forms the base of your stew, so choose a good one. And don’t skip the smoked paprika… it adds a subtle depth that takes this stew from good to unforgettable.
Nutrition (per serving)
| Calories: | 420 kcal |
| Protein: | 28 g |
| Fat: | 22 g |
| Carbs: | 32 g |
| Fiber: | 4 g |
Serves: 6 | Prep Time: 15 minutes | Cook Time: 40 minutes | Total Time: 55 minutes
Before You Start: Tips & Ingredient Notes
- Chicken thighs vs. breasts? Thighs stay incredibly juicy and tender during the simmering process, while breasts can easily dry out. For the best texture, I highly recommend sticking with thighs.
- Fresh or frozen corn? Either works perfectly! Frozen corn is convenient and often just as sweet. If using fresh, you’ll need about 4-5 ears—the flavor is wonderfully bright.
- Can I make it lighter? Absolutely. Swap the heavy cream for half-and-half or even whole milk, though the stew will be a bit less rich. The potatoes will still help thicken it nicely.
- Don’t rush the onion cooking. Taking the time to properly sauté the onions until they’re soft and translucent builds a fantastic flavor foundation for the entire stew.
How to Make Chicken and Corn Stew
Step 1: Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—you might need to do this in two batches to avoid crowding the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides. It won’t be cooked through yet, and that’s perfectly fine. Remove the chicken to a plate and set aside.
Step 2: Reduce the heat to medium and add the chopped onion to the same pot. You’ll notice all those browned bits from the chicken at the bottom—that’s pure flavor! Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.
Step 3: Add the diced potatoes to the pot along with the smoked paprika and thyme. Stir everything together so the potatoes get coated in the oil and spices. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release all those delicious browned bits. This process, called deglazing, adds incredible depth to your stew.
Step 4: Bring the broth to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The potatoes should be just tender when pierced with a fork. You’ll notice the broth has thickened slightly from the potatoes starting to break down.
Step 5: Return the browned chicken (and any accumulated juices) to the pot. Add the corn kernels. Stir everything together and continue simmering, uncovered, for another 10 minutes. The chicken will finish cooking through and become perfectly tender.
Step 6: Reduce the heat to the lowest setting and stir in the heavy cream. Heat through for about 2-3 minutes—you don’t want it to boil once the cream is added. Taste the stew and adjust seasoning with more salt and pepper if needed. The broth should be rich, slightly sweet from the corn, and beautifully balanced.
Step 7: Ladle the stew into bowls and garnish with freshly chopped parsley. The bright green color and fresh flavor of the parsley cut through the richness beautifully. Serve immediately while hot.
Storage & Freshness Guide
- Fridge: Cool completely and store in an airtight container for up to 3 days.
- Freezer: Freeze without potatoes and cream for up to 2 months for best texture.
- Reviving: Reheat gently on the stovetop, adding a splash of broth if needed.
Serving Suggestions
Complementary Dishes
- Crusty bread or dinner rolls — Perfect for dipping into that flavorful broth and catching every last bit.
- Simple green salad with vinaigrette — The crisp, acidic salad provides a refreshing contrast to the rich, hearty stew.
- Garlic roasted asparagus — The earthy, savory notes of roasted asparagus complement the sweet corn beautifully.
Drinks
- Chardonnay or other oaked white wine — The buttery notes in an oaked Chardonnay mirror the creaminess of the stew wonderfully.
- Apple cider — Either warm or cold, its sweetness plays nicely against the savory elements.
- Light-bodied lager or pilsner — The crisp, clean finish of a good lager cuts through the richness and cleanses the palate.
Something Sweet
- Warm apple crisp with vanilla ice cream — The contrast between hot and cold, tart and sweet, makes for a perfect ending.
- Lemon bars — Their bright, zesty flavor provides a lovely counterpoint to the hearty stew.
- Simple shortbread cookies — Buttery and not too sweet, they’re the ideal light finish to a satisfying meal.
Top Mistakes to Avoid
- Overcooking the chicken. Since you’re browning it first and then simmering, overcooked chicken becomes tough and stringy. Follow the timing closely for perfectly tender results.
- Adding the cream too early or at too high heat. This can cause the cream to curdle or separate. Always add it at the very end, off the boil, and just heat through gently.
- Not seasoning in layers. Season the chicken when browning, then check and adjust again at the end. Building flavor in stages makes a huge difference in the final taste.
- Rushing the onion sauté. Those softened, sweet onions form the flavor base of your stew. Give them the time they need to properly cook down and develop their sweetness.
Expert Tips
- Tip: For an extra flavor boost, try browning a couple tablespoons of tomato paste with the onions and garlic. It adds a subtle um
Chicken And Corn Stew
Make this easy Chicken and Corn Stew for a hearty, one-pot meal. Tender chicken, sweet corn & potatoes in a rich broth. Get the simple recipe now!
Ingredients
For the Ingredients & Tools
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1.5 lbs boneless, skinless chicken thighs (cut into 1-inch pieces)
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2 tbsp olive oil
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1 large yellow onion (finely chopped)
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3 cloves garlic (minced)
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2 medium potatoes (peeled and diced into ½-inch cubes)
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4 cups chicken broth
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3 cups fresh or frozen corn kernels
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1 cup heavy cream or half-and-half
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2 tsp fresh thyme leaves (or 1 tsp dried thyme)
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1 tsp smoked paprika
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Salt and black pepper (to taste)
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2 tbsp chopped fresh parsley (for garnish)
Instructions
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Pat the chicken thighs dry with paper towels and season generously with salt and pepper. Heat the olive oil in your Dutch oven over medium-high heat. Once the oil is shimmering, add the chicken in a single layer—you might need to do this in two batches to avoid crowding the pan. Cook for about 4-5 minutes, turning occasionally, until the chicken is golden brown on all sides. It won't be cooked through yet, and that's perfectly fine. Remove the chicken to a plate and set aside.01
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Reduce the heat to medium and add the chopped onion to the same pot. You'll notice all those browned bits from the chicken at the bottom—that's pure flavor! Sauté the onion for about 5-7 minutes, stirring occasionally, until it becomes soft and translucent. Add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can turn bitter.02
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Add the diced potatoes to the pot along with the smoked paprika and thyme. Stir everything together so the potatoes get coated in the oil and spices. Pour in the chicken broth, scraping the bottom of the pot with your wooden spoon to release all those delicious browned bits. This process, called deglazing, adds incredible depth to your stew.03
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Bring the broth to a gentle boil, then reduce the heat to low, cover the pot, and let it simmer for about 15 minutes. The potatoes should be just tender when pierced with a fork. You'll notice the broth has thickened slightly from the potatoes starting to break down.04
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Return the browned chicken (and any accumulated juices) to the pot. Add the corn kernels. Stir everything together and continue simmering, uncovered, for another 10 minutes. The chicken will finish cooking through and become perfectly tender.05
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Reduce the heat to the lowest setting and stir in the heavy cream. Heat through for about 2-3 minutes—you don't want it to boil once the cream is added. Taste the stew and adjust seasoning with more salt and pepper if needed. The broth should be rich, slightly sweet from the corn, and beautifully balanced.06
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Ladle the stew into bowls and garnish with freshly chopped parsley. The bright green color and fresh flavor of the parsley cut through the richness beautifully. Serve immediately while hot.07
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