Country Chicken Chowder
Cozy up with a hearty bowl of Country Chicken Chowder, a soul-warming soup that combines rustic flavors with creamy decadence. Packed with tender shredded chicken thighs, sweet corn kernels, and hearty russet potatoes, this chowder is a celebration of classic comfort food. A fragrant base of sautéed onion, carrots, celery, and garlic is thickened with a buttery roux and enhanced with the subtle smokiness of paprika and earthy thyme. Finished with a splash of heavy cream for luxurious richness, this homestyle dish is perfect for chilly nights or family dinners. Ready in under an hour, this one-pot wonder is ideal for feeding a crowd, with a garnish of fresh parsley adding the perfect finishing touch. Pair it with crusty bread to soak up every last drop of this creamy, satisfying delight!
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Recipe Information
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 stalks celery stalks, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 large russet potatoes, peeled and diced
- 2 cups boneless, skinless chicken thighs, cooked and shredded
- 1.5 cups frozen corn kernels
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 0.5 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon pepper
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Sprinkle the flour over the vegetables and cook for 2 minutes, stirring constantly, to form a roux.
Gradually pour in the chicken broth while whisking to avoid lumps. Bring the mixture to a simmer.
Add the diced potatoes to the pot. Cook for 10-12 minutes, or until the potatoes are tender when pierced with a fork.
Stir in the shredded chicken, corn, heavy cream, thyme, smoked paprika, salt, and pepper. Allow the chowder to simmer for another 10 minutes, stirring occasionally.
Taste and adjust seasoning as necessary. If the soup is too thick, add a splash of chicken broth to reach your desired consistency.
Ladle the chowder into bowls, garnish with freshly chopped parsley, and serve hot with crusty bread or crackers.
Nutrition Facts
Calories |
532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 138 mg | 46% | |
| Sodium | 817 mg | 36% | |
| Total Carbohydrate | 36.6 g | 13% | |
| Dietary Fiber | 4.1 g | 15% | |
| Total Sugars | 6.7 g | ||
| Protein | 28.4 g | 57% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 67 mg | 5% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 1075 mg | 23% | |
*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.
