Chicken Corn Chowder
Creamy, comforting, and loaded with hearty ingredients, this Chicken Corn Chowder is the ultimate cozy meal for any day of the year. Tender shredded chicken, sweet corn kernels, and chunks of russet potatoes swim in a velvety broth infused with smoked paprika, thyme, and a splash of heavy cream. Fresh vegetables like onions, carrots, and celery contribute to a rich base, while a golden roux ensures the perfect creamy texture. This one-pot recipe comes together in under an hour, making it ideal for weeknight dinners or a warming lunch. Garnish with freshly chopped parsley for a burst of freshness, and enjoy every comforting spoonful of this savory classic. Perfect for fans of hearty soups, chowders, and easy comfort food recipes!
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 medium celery stalk, diced
- 3 cloves garlic cloves, minced
- 0.25 cup all-purpose flour
- 4 cups chicken broth
- 3 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh corn kernels
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried thyme
- 1 cup heavy cream
- 1 teaspoon 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 the chicken breasts with salt and pepper, then cook for 5-6 minutes per side or until golden and cooked through. Remove the chicken from the pot and set aside. Once cool enough to handle, shred the chicken with two forks.
In the same pot, melt the butter. Add the diced onion, carrot, and celery, and sauté for 5-7 minutes or until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to cook out the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to create a smooth consistency. Bring the mixture to a gentle simmer.
Add the diced potatoes and cook for 10-15 minutes, or until they are fork-tender.
Stir in the corn kernels, smoked paprika, dried thyme, and shredded chicken. Simmer for another 5 minutes to combine the flavors.
Reduce the heat to low and stir in the heavy cream. Continue to cook for 2-3 more minutes, but do not let the mixture boil.
Season the chowder with additional salt and pepper to taste. Serve hot and garnish with fresh parsley if desired.
Nutrition Facts
Calories |
500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.0 g | 32% | |
| Saturated Fat | 12.5 g | 63% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 774 mg | 34% | |
| Total Carbohydrate | 43.5 g | 16% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.0 g | ||
| Protein | 25.5 g | 51% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 1052 mg | 22% | |
*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.
