Chicken and Corn Chowder with Butternut Squash
Cozy up with a bowl of hearty and flavorful Chicken and Corn Chowder with Butternut Squash, a soul-warming recipe perfect for any time of year. This creamy soup combines tender shredded chicken, sweet corn, and velvety butternut squash with the richness of heavy cream, creating a perfectly balanced blend of savory and sweet flavors. Russet potatoes add a comforting thickness, while fresh herbs like thyme and a hint of garlic elevate the dish with aromatic depth. With an optional garnish of shredded cheese and green onions, this chowder is as customizable as it is satisfying. Ready in just over an hour, this one-pot meal is perfect for weeknight dinners or cozy gatherings, providing a wholesome and delicious way to enjoy seasonal produce. Keywords: chicken and corn chowder, butternut squash, creamy soup, hearty one-pot meal, comforting dinner recipe.
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Recipe Information
Ingredients
- 2 pieces Boneless, skinless chicken breasts
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 2 cups Butternut squash, peeled and diced
- 2 cups Corn kernels (fresh, frozen, or canned)
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 large Russet potato, peeled and diced
- 1 piece Bay leaf
- 1 teaspoon Thyme, fresh or dried
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Green onions, thinly sliced (for garnish)
- 0.5 cup Shredded cheese (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for about 6-7 minutes per side, or until fully cooked. Remove the chicken and set it aside to cool slightly, then shred into bite-sized pieces.
In the same pot, heat the remaining tablespoon of olive oil. Add the diced onion and cook for 3-4 minutes until softened and translucent.
Add the minced garlic and cook for 1 minute until fragrant.
Stir in the diced butternut squash and potato. Cook for 5 minutes, stirring occasionally.
Add the chicken broth, bay leaf, thyme, salt, and black pepper. Bring the mixture to a boil, then reduce the heat and simmer for 20 minutes, or until the squash and potato are tender.
Remove the bay leaf from the pot. Using an immersion blender, blend the soup slightly to thicken it, leaving some chunks for texture. (Alternatively, transfer half the mixture to a blender, blend until smooth, and return it to the pot.)
Add the corn kernels, shredded chicken, and heavy cream to the pot. Cook for an additional 10 minutes over low heat, stirring occasionally.
Taste and adjust seasoning with more salt and pepper if needed.
Ladle the soup into bowls and garnish with sliced green onions and shredded cheese, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
450 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.7 g | 30% | |
| Saturated Fat | 11.1 g | 56% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 824 mg | 36% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 4.4 g | 16% | |
| Total Sugars | 6.8 g | ||
| Protein | 26.6 g | 53% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 143 mg | 11% | |
| Iron | 2.4 mg | 13% | |
| Potassium | 983 mg | 21% | |
*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.
