Chicken Mushroom Corn Chowder
Cozy up with a bowl of rich, hearty Chicken Mushroom Corn Chowder, a comforting one-pot meal that’s perfect for chilly evenings. This creamy chowder combines tender bites of chicken, earthy mushrooms, sweet bursts of corn, and velvety potatoes in a luscious broth flavored with garlic, onion, and thyme. A touch of heavy cream adds luxurious richness, while a parsley garnish gives it a fresh, vibrant finish. With just 15 minutes of prep and 35 minutes of cook time, this easy chicken chowder is an ideal weeknight dinner that doesn’t skimp on flavor. Serve it with crusty bread or a light salad for a satisfying meal the whole family will love.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 pound chicken breast (boneless, skinless, diced)
- 1 medium yellow onion (finely chopped)
- 3 cloves garlic (minced)
- 8 ounces mushrooms (sliced)
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups milk
- 2 cups frozen corn kernels
- 2 medium potatoes (peeled and diced)
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons parsley (chopped, for garnish)
Instructions
Heat olive oil and butter in a large pot or Dutch oven over medium heat.
Add diced chicken breast and cook for 5-6 minutes until fully cooked and lightly browned. Remove the chicken from the pot and set it aside.
In the same pot, add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.
Add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.
Slowly pour in the chicken broth while stirring to avoid lumps. Add milk and continue stirring until the liquid is smooth.
Add diced potatoes, frozen corn kernels, dried thyme, salt, and black pepper to the pot. Stir well to combine.
Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.
Stir in the cooked chicken and heavy cream. Continue cooking for 5 minutes to warm through and allow the flavors to meld.
Taste and adjust seasoning, if necessary.
Serve hot, garnished with chopped parsley and an extra sprinkle of black pepper, if desired.
Nutrition Facts
Calories |
2780 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.9 g | 159% | |
| Saturated Fat | 52.8 g | 264% | |
| Polyunsaturated Fat | 3.7 g | ||
| Cholesterol | 615 mg | 205% | |
| Sodium | 5387 mg | 234% | |
| Total Carbohydrate | 216.3 g | 79% | |
| Dietary Fiber | 23.2 g | 83% | |
| Total Sugars | 64.0 g | ||
| Protein | 202.6 g | 405% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 840 mg | 65% | |
| Iron | 14.4 mg | 80% | |
| Potassium | 6073 mg | 129% | |
*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.
