Chicken and Corn Chowder
Cozy up with a comforting bowl of Chicken and Corn Chowder, a hearty and flavorful dish that’s perfect for chilly evenings or anytime you’re craving homemade comfort food. This creamy soup combines tender bites of shredded chicken, sweet bursts of corn, and soft chunks of russet potatoes in a velvety base seasoned with paprika, thyme, and garlic. Cooked in just one pot, it’s a time-saving recipe that brings together rich flavors in under an hour. Finished with a swirl of heavy cream and topped with fresh parsley for a gourmet touch, this chowder is as inviting as it is simple to make. Whether served as a main dish or alongside some warm crusty bread, this Chicken and Corn Chowder is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 2 cups frozen or fresh corn kernels
- 1 cup heavy cream
- 1 teaspoon paprika
- 1 teaspoon dried thyme
- 1.5 teaspoons salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot over medium heat.
Season chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, then cook in the pot for 6-8 minutes per side until fully cooked. Remove from the pot, shred or dice, and set aside.
Melt butter in the same pot and add the diced onion. Sauté for 4-5 minutes until softened. Add minced garlic and cook for 1 more minute until fragrant.
Sprinkle flour over the onion mixture. Stir and cook for 2 minutes to eliminate the raw flour taste.
Gradually whisk in the chicken broth, ensuring there are no lumps. Bring to a simmer.
Add diced potatoes, the remaining 1 teaspoon of salt, paprika, thyme, and the remaining 1/4 teaspoon of black pepper. Cook for 10-12 minutes, or until the potatoes are tender.
Stir in the corn, heavy cream, and cooked chicken. Simmer gently for another 5-7 minutes to heat through and allow flavors to meld.
Taste and adjust seasonings if needed.
Serve hot, garnished with fresh parsley if desired. Enjoy!
Nutrition Facts
Calories |
2833 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 147.0 g | 188% | |
| Saturated Fat | 73.7 g | 368% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 634 mg | 212% | |
| Sodium | 6410 mg | 279% | |
| Total Carbohydrate | 221.1 g | 80% | |
| Dietary Fiber | 24.0 g | 86% | |
| Total Sugars | 38.2 g | ||
| Protein | 151.5 g | 303% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 299 mg | 23% | |
| Iron | 15.7 mg | 87% | |
| Potassium | 5702 mg | 121% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
