Chicken Corn Chowder with Roasted Red Peppers
Warm up your kitchen with this hearty and flavorful Chicken Corn Chowder with Roasted Red Peppers, a creamy and comforting soup that's perfect for cooler nights. This recipe combines tender, sautéed chicken, sweet corn kernels, and velvety potatoes with the smoky richness of roasted red peppers and a hint of smoked paprika to create a chowder that's bursting with layers of flavor. A touch of heavy cream adds luxurious texture, while dried thyme ties all the savory ingredients together. This easy-to-make one-pot meal is ready in under an hour, making it an ideal choice for busy weeknights or casual gatherings. Garnish with fresh parsley for a pop of color and serve with crusty bread to soak up every last spoonful of this satisfying dish. Perfect for those seeking a cozy recipe for chicken chowder, this dish will become a family favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound chicken breasts, diced
- 1 medium yellow onion, diced
- 2 celery stalks, sliced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 2 cups frozen corn kernels
- 1 cup roasted red peppers, diced
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large pot or Dutch oven over medium-high heat.
Add the diced chicken to the pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Remove the chicken from the pot and set aside.
In the same pot, add the diced onion and celery. Sauté for 5 minutes, or until softened.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables and stir constantly for 1-2 minutes to create a roux.
Gradually pour in the chicken broth while stirring to prevent lumps from forming.
Add the diced potatoes to the pot and return the cooked chicken to the mixture.
Bring the soup to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the frozen corn, roasted red peppers, heavy cream, dried thyme, smoked paprika, salt, and black pepper.
Cook for an additional 5-10 minutes, allowing the flavors to meld and the soup to thicken slightly.
Taste the chowder and adjust seasonings if needed.
Ladle the Chicken Corn Chowder into bowls and, if desired, garnish with chopped fresh parsley before serving.
Nutrition Facts
Calories |
2823 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 58.0 g | 290% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5838 mg | 254% | |
| Total Carbohydrate | 220.3 g | 80% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 49.2 g | ||
| Protein | 185.2 g | 370% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 384 mg | 30% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6534 mg | 139% | |
*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.
