Description
This Chicken and Corn Chowder is a comforting and hearty soup perfect for chilly days. Creamy and flavorful, it combines tender chicken, sweet corn, and vegetables in a rich broth, finished with a touch of cream. Garnish with fresh herbs for a delightful finish.
Ingredients
Scale
Chicken and Corn Chowder:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion (diced)
- 2 garlic cloves (minced)
- 2 medium carrots (diced)
- 2 celery stalks (diced)
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken (shredded or cubed)
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 large russet potato (peeled and diced)
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- 1/4 cup chopped fresh parsley or green onions (optional for garnish)
Instructions
- Prepare the Chowder Base: In a large pot, heat butter and olive oil. Add onion, garlic, carrots, and celery. Sauté until softened.
- Create the Roux: Stir in flour and cook to form a roux. Slowly whisk in chicken broth until smooth.
- Add Remaining Ingredients: Incorporate chicken, corn, potato, and thyme. Simmer until potatoes are tender.
- Finish the Chowder: Stir in cream and cook until thickened. Season with salt and pepper. Serve hot, garnished with parsley or green onions.
Notes
- For extra richness, add shredded cheese before serving.
- Rotisserie chicken can be used for convenience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 340
- Sugar: 5g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
