Description
This Creamy Chicken and Corn Chowder is a hearty, comforting dish perfect for chilly days. Tender pieces of chicken, sweet corn, and creamy potatoes come together in a rich, velvety broth. A blend of savory flavors, with hints of garlic and thyme, makes this chowder a family favorite. It’s easy to make and packed with nutrition, making it ideal for a quick weeknight meal or a cozy weekend dinner. The best part? It’s incredibly filling and has a delightful creamy texture that’s sure to warm you from the inside out.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced
- 2 cups chicken broth
- 2 cups frozen corn kernels (or fresh corn, if available)
- 1 cup heavy cream
- 1 cup whole milk
- 1 teaspoon dried thyme
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon paprika (optional, for added flavor)
- 2 tablespoons butter
- Fresh parsley or green onions, chopped (for garnish)
Instructions
- Cook the Chicken:
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until the onion is softened and fragrant.
- Add the diced potatoes and cook for an additional 2-3 minutes, stirring occasionally.
- Add the Broth and Corn:
- Pour in the chicken broth, stirring to combine.
- Add the corn, dried thyme, black pepper, and salt. Bring the mixture to a simmer and cook for about 10 minutes, or until the potatoes are tender.
- Make the Chowder Base:
- Add the heavy cream and milk to the pot, stirring until well combined.
- Return the cooked chicken to the pot and bring everything to a gentle simmer. Let the chowder cook for another 10 minutes, allowing the flavors to meld and the chowder to thicken slightly.
- Finishing Touches:
- Stir in the butter for extra richness and adjust the seasoning with additional salt or pepper if needed.
- If you like a thicker chowder, you can mash some of the potatoes with a potato masher directly in the pot.
- Serve:
- Ladle the chowder into bowls and garnish with freshly chopped parsley or green onions. Serve hot with crusty bread on the side.
- Enjoy!
- Enjoy this creamy, comforting chicken and corn chowder with your loved ones!
Notes
- For a thicker chowder, you can puree a portion of the soup using an immersion blender before adding the chicken back in.
- If you prefer a spicier version, add a pinch of cayenne pepper or a chopped jalapeño when sautéing the onions.
- This soup can be made ahead and stored in the fridge for up to 3 days. Just reheat before serving.
- Prep Time: 15
- Cook Time: 30
- Category: Main Course