Chicken Chowder
Creamy, hearty, and irresistibly comforting, this Chicken Chowder recipe is the perfect blend of tender chicken, vibrant vegetables, and indulgent flavors. Made with a savory medley of sautéed onions, carrots, celery, and potatoes simmered in a rich broth, this chowder is thickened to perfection with a touch of heavy cream and flour. The addition of sweet corn kernels enhances its texture, while a hint of smoked paprika offers a subtle depth of flavor. Ready in just an hour, this one-pot dish is ideal for a cozy family dinner or a satisfying meal on a chilly day. Serve it garnished with fresh parsley for a burst of color and freshness. Whether you're craving a creamy chicken soup or a satisfying chowder, this recipe has all the heartwarming elements you need! Perfect keywords for this dish: chicken chowder recipe, creamy chicken soup, hearty one-pot meal, quick comfort food.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken breasts
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and cubed
- 1.5 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 teaspoon smoked paprika (optional)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pot, let it rest for 5 minutes, then dice into bite-sized pieces.
In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.
Sprinkle the flour over the sautéed vegetables and stir for 1-2 minutes to cook out the raw flour taste.
Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.
Add the cubed potatoes to the pot and cook for 10-15 minutes, or until the potatoes are fork-tender.
Stir in the frozen corn kernels, heavy cream, cooked chicken, salt, black pepper, and smoked paprika (if using). Simmer for an additional 5-7 minutes until the chowder is heated through and slightly thickened.
Taste and adjust the seasonings as needed. If the chowder is too thick, thin it out with a bit more chicken broth.
Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve warm.
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.0 g | 30% | |
| Saturated Fat | 11.5 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 115 mg | 38% | |
| Sodium | 821 mg | 36% | |
| Total Carbohydrate | 40.6 g | 15% | |
| Dietary Fiber | 4.9 g | 18% | |
| Total Sugars | 7.1 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 70 mg | 5% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 1199 mg | 26% | |
*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.
