Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup perfect for any day. Made with tender shredded chicken, sweet corn, and a blend of vegetables simmered in a rich and creamy broth, this chowder offers a delicious and satisfying meal that’s easy to prepare on the stovetop.
Ingredients
Scale
Chowder Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups corn kernels (fresh, frozen, or canned)
Dairy and Seasonings
- 1 cup half-and-half or heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley or green onions for garnish (optional)
Instructions
- Sauté the Vegetables: In a large pot or Dutch oven, heat olive oil and butter over medium heat. Add diced onion, minced garlic, carrots, and celery. Sauté for 5 to 6 minutes until the vegetables are softened and fragrant.
- Add Potatoes and Broth: Stir in diced potatoes, chicken broth, dried thyme, salt, black pepper, and paprika. Bring the mixture to a boil, then reduce heat to a simmer.
- Simmer Until Tender: Allow the chowder to simmer for 15 to 20 minutes, or until the potatoes are tender when pierced with a fork.
- Add Chicken and Corn: Stir in the cooked shredded chicken and corn kernels. Cook for an additional 5 minutes to heat through and meld flavors.
- Finish with Cream and Milk: Reduce heat to low and stir in the half-and-half and whole milk. Simmer gently for 5 more minutes until the chowder is creamy and warmed through. Taste and adjust seasoning if needed.
- Serve and Garnish: Ladle the chowder into bowls and garnish with fresh chopped parsley or green onions if desired. Serve warm.
Notes
- For a thicker chowder, mash some of the potatoes in the pot or stir in a cornstarch slurry.
- Leftovers keep well in the refrigerator for up to 3 days.
- This recipe can be made gluten-free by using cornstarch instead of flour-based thickeners.
