Iowa Chicken Corn Chowder
Cozy up with a bowl of hearty Iowa Chicken Corn Chowder, a creamy and comforting one-pot meal that’s perfect for chilly days. This recipe combines tender shredded chicken, sweet corn kernels, and velvety potatoes in a rich, savory broth infused with aromatic garlic, thyme, and a hint of sweet cream. With its vibrant medley of sautéed vegetables, including carrots, celery, and onion, each spoonful is bursting with wholesome flavor and home-cooked goodness. Ready in just one hour, this chowder is a breeze to prepare and pairs beautifully with warm crusty bread for a complete, soul-satisfying meal. Whether you’re feeding the family or meal-prepping for the week, this Midwest-inspired favorite will quickly become a staple in your kitchen.
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Recipe Information
Ingredients
- 2 pieces boneless, skinless chicken breasts
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 stalks celery, diced
- 2 medium carrots, diced
- 3 cloves garlic cloves, minced
- 3 tablespoons all-purpose flour
- 6 cups chicken broth
- 2 medium russet potatoes, peeled and diced
- 3 cups frozen or fresh sweet corn kernels
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley (optional, for garnish)
Instructions
Begin by poaching the chicken: Place the chicken breasts in a medium pot, cover them with water, and bring to a gentle simmer over medium heat. Cook for about 12-15 minutes or until the chicken is cooked through. Remove from the pot, let cool slightly, and shred into bite-sized pieces.
In a large heavy-bottomed pot or Dutch oven, melt the butter over medium heat. Add the diced onion, celery, and carrots, and sauté for 5-7 minutes until softened but not browned.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Sprinkle the flour over the vegetables, stirring constantly, and cook for 2 minutes to eliminate the raw taste of the flour.
Gradually whisk in the chicken broth to create a smooth base. Add the russet potatoes, dried thyme, bay leaf, salt, and black pepper. Bring the mixture to a boil, then reduce to a simmer.
Simmer the chowder for 15-20 minutes, stirring occasionally, until the potatoes are tender.
Add the shredded chicken and corn kernels to the pot. Stir well and cook for another 5 minutes to heat through.
Pour in the heavy cream and stir to combine. Allow the chowder to simmer for 3-5 minutes, but do not boil, to prevent the cream from curdling.
Remove the bay leaf and adjust seasoning with more salt and pepper, if necessary.
Ladle the chowder into bowls, garnish with chopped parsley if desired, and serve warm. Enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.6 g | 29% | |
| Saturated Fat | 12.4 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 972 mg | 42% | |
| Total Carbohydrate | 37.3 g | 14% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 6.2 g | ||
| Protein | 26.0 g | 52% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 65 mg | 5% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 1034 mg | 22% | |
*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.
