Ginger Chicken Chowder

Nutriscore Rating: 70/100

Warm up with a bowl of hearty and aromatic Ginger Chicken Chowder, a comforting spin on classic chicken soup infused with the zesty kick of fresh ginger. This one-pot recipe combines tender bites of seasoned chicken thighs, creamy red potatoes, sweet corn, and a medley of colorful vegetables, all enveloped in a velvety broth enriched with heavy cream. The grated ginger and garlic add a bold and invigorating depth of flavor, while the fresh parsley garnish brings a burst of brightness to every spoonful. Ready in under an hour, this satisfying chowder is perfect for weeknight dinners or cozy weekend meals. Serve it with crusty bread or crackers for the ultimate comfort food experience!

Recipe Information

• Prep Time: 20 min
• Cook Time: 35 min
• Total Time: 55 min
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

14 items

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken thighs (cubed)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion (diced)
• 1 tablespoon fresh ginger (grated)
• 3 cloves garlic cloves (minced)
• 2 medium carrots (diced)
• 2 stalks celery stalks (diced)
• 3 medium red potatoes (diced)
• 4 cups low-sodium chicken broth
• 1 cup whole kernel corn (drained, if canned)
• 1 cup heavy cream
• 2 tablespoons fresh parsley (chopped)

📝 Instructions

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Season the cubed chicken thighs with salt and black pepper, then add them to the pot. Cook the chicken for 5-7 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.

3. In the same pot, add the diced onion and sauté for 3-4 minutes until translucent.

4. Stir in the grated ginger and minced garlic, cooking for 1-2 minutes until fragrant.

5. Add the diced carrots, celery, and red potatoes to the pot. Stir to combine and cook for another 5 minutes, allowing the vegetables to begin to soften.

6. Pour in the chicken broth, scraping the bottom of the pot to deglaze and incorporate any browned bits. Bring the mixture to a gentle boil.

7. Reduce heat to a simmer and return the cooked chicken to the pot. Cook for 15 minutes, or until the potatoes are tender.

8. Stir in the corn and heavy cream, and let the chowder simmer for an additional 5 minutes to heat through and thicken slightly.

9. Taste and adjust seasoning with additional salt and pepper as needed.

10. Garnish the chowder with chopped fresh parsley before serving. Enjoy warm with crusty bread or crackers!

Nutrition Facts

1 serving (445.6g)

Calories		446
% Daily Value*
Total Fat		27.2 g	35%
	Saturated Fat	11.1 g	56%
	Polyunsaturated Fat	0.0 g
Cholesterol		123 mg	41%
Sodium		582 mg	25%
Total Carbohydrate		25.0 g	9%
	Dietary Fiber	3.6 g	13%
	Total Sugars	4.5 g
Protein		23.6 g	47%
Vitamin D		0.1 mcg	1%
Calcium		49 mg	4%
Iron		1.3 mg	7%
Potassium		746 mg	16%

*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.

Source of Calories

Fat: 1458 cal (55.7%%)

Protein: 562 cal (21.5%%)

Carbs: 596 cal (22.8%%)