Roasted Chicken and Corn Chowder
Cozy up with a bowl of comforting Roasted Chicken and Corn Chowder, a hearty blend of tender roasted chicken, sweet corn kernels, and creamy potatoes simmered to perfection. This satisfying recipe combines classic vegetables like carrots, celery, and onion with a rich base of chicken broth and heavy cream, creating a velvety texture that's irresistibly indulgent. Enhanced with fresh thyme, fragrant garlic, and a touch of butter, each spoonful bursts with savory flavor and rustic charm. Perfect for chilly evenings or when you need a nourishing meal for the whole family, this chowder comes together in just under an hour and is easily customizable with parsley for a fresh finishing touch. Pair it with crusty bread for a complete dining experience! Keywords: roasted chicken chowder, corn chowder recipe, creamy chicken soup, hearty dinner ideas, weeknight comfort food.
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Recipe Information
Ingredients
- 2 cups Roasted chicken (shredded or chopped)
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 medium Yellow onion (diced)
- 2 medium Carrots (diced)
- 2 medium Celery stalks (diced)
- 3 cloves Garlic cloves (minced)
- 1 large Russet potato (peeled and diced)
- 2 cups Frozen corn kernels
- 4 cups Chicken broth
- 1 cup Heavy cream
- 2 tablespoons All-purpose flour
- 1 teaspoon Fresh thyme (chopped)
- 1 Bay leaf
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Heat the olive oil and butter in a large pot or Dutch oven over medium heat.
Add the diced onion, carrots, and celery, and sauté for 5 minutes until softened.
Stir in the minced garlic and cook for 1 minute until fragrant.
Sprinkle the flour over the vegetables and stir, cooking for 2 minutes to create a light roux.
Slowly pour in the chicken broth while stirring to combine, ensuring no lumps remain.
Add the diced potato, frozen corn, fresh thyme, bay leaf, salt, and black pepper.
Bring the mixture to a boil, then reduce the heat to low and simmer uncovered for 20 minutes, or until the potatoes are tender.
Stir in the shredded roasted chicken and cook for an additional 5 minutes to heat through.
Pour in the heavy cream and stir until evenly combined. Cook for another 2 minutes without boiling.
Discard the bay leaf and taste the chowder, adjusting seasoning if needed.
Ladle the chowder into bowls and garnish with chopped parsley if desired. Serve warm!
Nutrition Facts
Calories |
498 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.8 g | 33% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 129 mg | 43% | |
| Sodium | 811 mg | 35% | |
| Total Carbohydrate | 29.1 g | 11% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 7.0 g | ||
| Protein | 35.2 g | 70% | |
| Vitamin D | 0.1 mcg | 0% | |
| Calcium | 56 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 917 mg | 20% | |
*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.
