Corn and Chicken Chowder
Creamy, comforting, and bursting with flavor, this Corn and Chicken Chowder is the ultimate one-pot meal for cozy weeknights or casual gatherings. Packed with tender shredded chicken, sweet corn kernels, hearty potatoes, and a medley of sautéed vegetables, this chowder strikes the perfect balance between rich and wholesome. A blend of butter, olive oil, and a touch of flour creates a velvety base, enhanced by the creaminess of heavy cream and the savory depth of chicken broth. Fresh thyme ties it all together with fragrant, earthy notes, while a sprinkle of parsley adds a pop of color. Ready in just 50 minutes, this family-friendly recipe is not only quick but also incredibly versatile—serve it with crusty bread, crackers, or even a side salad for a satisfying meal that’s sure to impress. Perfect for cozy fall evenings, this hearty soup is a must-try for any chowder enthusiast!
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 1 tablespoon Olive oil
- 1 medium Yellow onion, diced
- 2 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 medium Celery stalks, diced
- 3 tablespoons All-purpose flour
- 4 cups Chicken broth
- 2 large Russet potatoes, peeled and cubed
- 2 cups Cooked chicken breast, shredded or diced
- 2 cups Corn kernels, fresh, frozen, or canned
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme leaves
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted.
Add the diced onion, minced garlic, diced carrots, and diced celery to the pot. Sauté for 5-7 minutes, until the vegetables are softened.
Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth while stirring constantly to prevent lumps. Bring the mixture to a gentle boil.
Add the cubed potatoes to the pot and reduce the heat to a simmer. Cover and cook for 10-15 minutes, or until the potatoes are fork-tender.
Stir in the shredded or diced cooked chicken and corn kernels, and let the chowder simmer for 5 minutes to heat the chicken and corn through.
Reduce the heat to low and stir in the heavy cream. Add the fresh thyme leaves, salt, and black pepper. Taste and adjust seasoning as needed.
Simmer the chowder for an additional 5 minutes to allow the flavors to meld together, but do not let it boil after adding the cream.
Ladle the chowder into bowls and garnish with chopped fresh parsley if desired. Serve warm with crusty bread or crackers on the side.
Nutrition Facts
Calories |
501 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.3 g | 30% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 118 mg | 39% | |
| Sodium | 833 mg | 36% | |
| Total Carbohydrate | 40.2 g | 15% | |
| Dietary Fiber | 4.2 g | 15% | |
| Total Sugars | 5.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 2.6 mg | 15% | |
| Potassium | 1140 mg | 24% | |
*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.
