Smoked Chicken Wild Mushroom and Corn Chowder
Indulge in the rich, smoky flavors of our Smoked Chicken Wild Mushroom and Corn Chowder—a hearty, comforting bowl perfect for any season. This creamy chowder combines tender smoked chicken, earthy wild mushrooms like shiitake and chanterelle, and sweet pops of corn, creating a flavorful harmony in every bite. Diced russet potatoes lend the chowder a velvety texture, while a touch of smoked paprika and fresh thyme amplify its warmth and depth. With a base of golden sautéed onions, garlic, and a splash of heavy cream, this satisfying soup comes together in under an hour, making it an ideal weeknight dinner or cozy weekend meal. Garnish with fresh parsley for a bright, herby finish and serve alongside crusty bread for the ultimate comfort food experience. Perfect for fans of hearty soups, smoked chicken recipes, and mushroom-forward dishes!
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Recipe Information
Ingredients
- 4 tablespoons Butter
- 2 tablespoons Olive oil
- 1 large Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 8 ounces Wild mushrooms (such as shiitake, oyster, or chanterelle), roughly chopped
- 3 tablespoons All-purpose flour
- 5 cups Chicken stock
- 2 cups Smoked chicken, shredded or chopped
- 2 cups Fresh or frozen corn kernels
- 2 medium Russet potatoes, peeled and diced
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 1 teaspoon Fresh thyme leaves
- 0.5 teaspoon Smoked paprika
- 2 tablespoons Chopped fresh parsley (for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced onion and sauté for 5-7 minutes, or until translucent.
Stir in the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the wild mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms are tender and lightly browned.
Sprinkle the flour over the cooked vegetables and stir well to coat. Cook the mixture for 2-3 minutes to remove the raw flour taste.
Slowly pour in the chicken stock while stirring to avoid lumps. Bring the mixture to a gentle simmer.
Add the diced potatoes to the pot and cook for 15 minutes, or until the potatoes are tender.
Stir in the smoked chicken, corn kernels, heavy cream, salt, ground black pepper, thyme leaves, and smoked paprika. Simmer for an additional 10 minutes, stirring occasionally.
Taste and adjust seasoning if needed.
Ladle the chowder into bowls and garnish with fresh parsley before serving.
Nutrition Facts
Calories |
535 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.5 g | 42% | |
| Saturated Fat | 14.5 g | 72% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 119 mg | 40% | |
| Sodium | 766 mg | 33% | |
| Total Carbohydrate | 33.2 g | 12% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 7.2 g | ||
| Protein | 27.1 g | 54% | |
| Vitamin D | 1.7 mcg | 8% | |
| Calcium | 52 mg | 4% | |
| Iron | 3.0 mg | 17% | |
| Potassium | 777 mg | 17% | |
*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.
