Chicken and Corn Chowder with Sweet Potatoes
Cozy up with a hearty bowl of Chicken and Corn Chowder with Sweet Potatoes—a soul-warming twist on a classic comfort food! This creamy chowder combines tender, shredded chicken thighs, sweet bursts of golden corn, and velvety chunks of sweet potato, all simmered in a flavorful broth enriched with aromatic thyme and a touch of smoky paprika. The recipe is thickened with a light flour roux, giving each spoonful a luscious, satisfying texture, while heavy cream enhances its indulgence. With just 20 minutes of prep and a total cook time of 35 minutes, this one-pot wonder is perfect for busy weeknights or cozy gatherings. Garnish with fresh parsley for an added pop of color and freshness, and serve it with crusty bread for a complete meal. This Chicken and Corn Chowder with Sweet Potatoes is a comforting, nutritious dish the whole family will love!
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Recipe Information
Ingredients
- 1 pound Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 medium Yellow onion, diced
- 3 Garlic cloves, minced
- 2 medium Sweet potatoes, peeled and diced
- 4 cups Chicken broth
- 2 cups Frozen corn
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Paprika
- 1 teaspoon Dried thyme
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken thighs with a pinch of salt and pepper. Add them to the pot and cook for 4-5 minutes per side until browned. Remove the chicken and set aside on a plate.
In the same pot, add the diced onion and sauté for 3-4 minutes until softened. Add the minced garlic and cook for an additional 1 minute until fragrant.
Stir in the diced sweet potatoes and sprinkle the flour over the vegetables. Cook for 1-2 minutes, stirring constantly, to coat the vegetables in the flour.
Pour in the chicken broth, scraping the bottom of the pot to release any browned bits. Bring the mixture to a boil, then reduce the heat to a simmer.
Return the chicken to the pot, cover, and cook for 15-20 minutes until the sweet potatoes are tender and the chicken is fully cooked through.
Remove the chicken from the pot and shred it into bite-sized pieces using two forks. Return the shredded chicken to the pot.
Stir in the frozen corn, heavy cream, paprika, thyme, salt, and black pepper. Simmer for 5 minutes, stirring occasionally, to let the flavors meld together.
Taste the chowder and adjust seasoning, if necessary.
Ladle the chicken and corn chowder into bowls and garnish with chopped fresh parsley, if desired. Serve warm.
Nutrition Facts
Calories |
462 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.1 g | 35% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 790 mg | 34% | |
| Total Carbohydrate | 27.5 g | 10% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 7.6 g | ||
| Protein | 25.4 g | 51% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 719 mg | 15% | |
*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.
