Description
This Chicken and Corn Chowder recipe is a comforting and hearty soup perfect for any time of the year. Creamy and flavorful, it’s packed with tender chicken, sweet corn, and aromatic vegetables in a rich broth.
Ingredients
Scale
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 celery stalks, chopped
- 2 medium carrots, chopped
- 1 cup diced potatoes (peeled)
- 2 tablespoons butter
- 1 tablespoon olive oil
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream or half-and-half
- 2 cups cooked shredded chicken
- 3 cups corn kernels (fresh, frozen, or canned)
- 1/4 cup chopped fresh parsley or green onions for garnish (optional)
Vegetables:
Chowder Base:
Protein and Corn:
Garnish:
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil, then sauté onion, garlic, celery, and carrots until softened.
- Create Roux: Stir in flour and cook to create a roux.
- Add Broth and Ingredients: Gradually add chicken broth, then add chicken, corn, potatoes, thyme, salt, and pepper. Simmer until potatoes are tender.
- Finish Chowder: Stir in cream and cook until heated through. Adjust seasoning if needed.
- Serve: Garnish with parsley or green onions and serve hot.
Notes
- Rotisserie chicken works great for this recipe.
- For a thicker chowder, mash a few potatoes in the pot.
- Enhance flavor with cooked bacon or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course, Soup
- Method: Stovetop, Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 370
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 22 g
- Cholesterol: 80 mg
