Simple Chicken and Corn Chowder
Creamy, hearty, and incredibly satisfying, this Simple Chicken and Corn Chowder is the perfect one-pot comfort food that comes together in under an hour. Packed with tender chunks of chicken, sweet kernels of corn, and hearty russet potatoes, this chowder is elevated by the aromatic combination of sautéed garlic, onion, and celery, along with a hint of dried thyme. A splash of heavy cream creates a velvety base, thickened to perfection for a rich, warming dish that feels indulgent yet approachable. Ideal for busy weeknights, this easy chicken and corn chowder pairs beautifully with crusty bread for a complete, soul-warming meal. Whether you're chasing away the chill of winter or savoring cozy, homemade flavors, this recipe is sure to become a family favorite.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 pound boneless, skinless chicken breasts
- 1 medium yellow onion
- 3 cloves garlic cloves
- 2 stalks celery stalks
- 3 medium russet potatoes
- 2 cups frozen corn
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons chopped fresh parsley
Instructions
Heat the olive oil in a large pot or Dutch oven over medium heat.
Season the chicken breasts with salt and pepper, then add them to the pot. Cook for 4-5 minutes on each side until golden brown. Remove from the pot and set aside.
In the same pot, add the diced onion, minced garlic, and chopped celery. Sauté for 3-4 minutes until fragrant and softened.
Peel and dice the potatoes into 1/2-inch cubes, then add them to the pot along with the thyme. Stir to combine.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 10-12 minutes, or until the potatoes are tender.
Shred the cooked chicken using two forks, then return it to the pot.
Stir in the frozen corn and let the chowder simmer for another 5 minutes.
In a small bowl, whisk together the heavy cream and flour until smooth. Gradually pour this mixture into the pot, stirring constantly, to thicken the chowder.
Season with additional salt and pepper to taste, and let the chowder simmer for 5 more minutes.
Remove from heat and stir in the chopped fresh parsley.
Serve warm with crusty bread or crackers for a comforting meal.
Nutrition Facts
Calories |
2768 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 129.0 g | 165% | |
| Saturated Fat | 57.7 g | 288% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 626 mg | 209% | |
| Sodium | 5147 mg | 224% | |
| Total Carbohydrate | 205.5 g | 75% | |
| Dietary Fiber | 22.2 g | 79% | |
| Total Sugars | 24.6 g | ||
| Protein | 181.3 g | 363% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 332 mg | 26% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 6042 mg | 129% | |
*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.
