Corn N Chicken Chowder
Cozy up with a bowl of hearty Corn N Chicken Chowder—a creamy, flavor-packed soup perfect for chilly evenings! This satisfying recipe marries tender bites of sautéed chicken, sweet bursts of corn, and a medley of aromatic vegetables like onion, celery, and carrot, all simmered to perfection in a velvety broth. Infused with hints of thyme and smoked paprika, this chowder boasts a warm, smoky depth that elevates every spoonful. The addition of diced russet potatoes and a touch of heavy cream lends a luscious, comforting texture that’s sure to please. Ready in just 50 minutes and ideal for serving up to six, this one-pot wonder is as easy to prepare as it is delicious. Garnish with freshly chopped parsley for a fresh and vibrant finish. Perfect for family dinners or meal prep, this chicken and corn chowder is your new go-to comfort food!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 2 stalks celery stalks, diced
- 1 medium carrot, peeled and diced
- 3 cloves garlic cloves, minced
- 2 large chicken breasts, diced into bite-sized pieces
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups whole milk
- 2 cups frozen or fresh corn kernels
- 1 large russet potato, peeled and diced
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup heavy cream
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and starts foaming.
Add the diced onion, celery, carrot, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.
Add the diced chicken breasts to the pot and cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink.
Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly with the flour, and cook for 1-2 minutes to remove the raw flour taste.
Slowly pour in the chicken broth while stirring continuously to prevent lumps. Then, add the milk and bring the mixture to a gentle simmer.
Add the corn, diced potato, thyme, paprika, salt, and black pepper to the pot. Stir well to combine and continue simmering for 15-20 minutes, or until the potatoes are tender and the chowder slightly thickens.
Reduce the heat to low and stir in the heavy cream. Let it warm through for another 2-3 minutes, being careful not to boil the chowder.
Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
423 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.9 g | 24% | |
| Saturated Fat | 9.5 g | 47% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 813 mg | 35% | |
| Total Carbohydrate | 31.4 g | 11% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 9.0 g | ||
| Protein | 31.4 g | 63% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 144 mg | 11% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 910 mg | 19% | |
*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.
