Smoky Roasted Chicken and Corn Chowder
Cozy up with a bowl of smoky roasted chicken and corn chowder, a hearty and flavor-packed dish that’s perfect for any season. This recipe combines tender roasted chicken, sweet corn kernels, creamy russet potatoes, and a hint of spice from chipotle pepper in adobo, all brought together in a luscious, velvety broth enriched with heavy cream. Infused with the deep, warm aroma of smoked paprika and fresh thyme, this chowder strikes the perfect balance of smoky, savory, and slightly sweet flavors. A touch of partial blending gives it a thick, satisfying texture, while optional toppings like crispy bacon, chopped green onions, and sharp cheddar cheese add layers of indulgence. Whether you’re feeding a family or savoring leftovers, this one-pot recipe is easy to prepare and delivers bold, comforting flavors in every spoonful. Perfect for weeknight dinners or a cozy night in, this chowder is your next go-to comfort food!
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Recipe Information
Ingredients
- 2 pieces chicken breasts or thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons unsalted butter
- 1 medium yellow onion (diced)
- 3 cloves garlic (minced)
- 1 medium red bell pepper (diced)
- 3 medium russet potatoes (peeled and diced)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 cups frozen or fresh corn kernels
- 1 pepper chipotle pepper in adobo (finely minced)
- 1 teaspoon fresh thyme leaves
- 0.5 cup cheddar cheese (shredded, optional topping)
- 2 stalks green onions (chopped, optional topping)
- 2 slices bacon (cooked and crumbled, optional topping)
Instructions
Preheat your oven to 400°F (200°C).
Rub the chicken breasts with 1 tablespoon olive oil, smoked paprika, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Place them on a baking sheet, skin-side up. Roast for 25-30 minutes, or until the internal temperature reaches 165°F (75°C). Remove and let the chicken cool, then shred the meat and set aside.
While the chicken is roasting, heat 1 tablespoon olive oil and the butter in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened. Stir in the minced garlic and sauté for 1 minute until fragrant.
Add the red bell pepper, diced potatoes, and the remaining salt and black pepper. Stir to coat the vegetables.
Pour in the chicken broth and bring the mixture to a boil. Reduce the heat to a simmer and cook for 15-20 minutes, or until the potatoes are tender.
Using an immersion blender, partially blend the soup to thicken it, leaving plenty of chunky vegetables for texture. Alternatively, you can remove about 2 cups of soup, blend in a blender, and return it to the pot.
Stir in the shredded chicken, corn kernels, heavy cream, minced chipotle pepper, and thyme leaves. Simmer for an additional 10 minutes, allowing the flavors to meld together.
Adjust seasonings with more salt or pepper, if needed.
Ladle the chowder into bowls and serve hot. If desired, top with shredded cheddar cheese, chopped green onions, and crumbled bacon for extra flavor.
Nutrition Facts
Calories |
2455 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.1 g | 164% | |
| Saturated Fat | 46.0 g | 230% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 5696 mg | 248% | |
| Total Carbohydrate | 231.1 g | 84% | |
| Dietary Fiber | 29.2 g | 104% | |
| Total Sugars | 49.3 g | ||
| Protein | 117.3 g | 235% | |
| Vitamin D | 0.7 mcg | 3% | |
| Calcium | 709 mg | 55% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 6064 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.
