Description
This Chicken and Corn Chowder is a creamy, hearty soup perfect for comforting meals. Featuring tender chicken, sweet corn, and tender potatoes in a flavorful broth thickened with flour and enriched with milk and cream, it’s easy to prepare on the stovetop and ideal for weeknight dinners or casual gatherings.
Ingredients
Scale
Base Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 ribs celery, diced
- 2 medium carrots, diced
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ teaspoon black pepper
Thickening and Broth
- ¼ cup all-purpose flour
- 4 cups chicken broth
Main Components
- 2 cups cooked chicken, shredded or diced
- 2½ cups corn kernels (fresh, canned, or frozen)
- 1 cup diced potatoes (Yukon gold or red)
Dairy
- 1 cup whole milk or half-and-half
- ½ cup heavy cream
Seasoning and Garnish
- Salt to taste
- Chopped fresh parsley or green onions for garnish (optional)
Instructions
- Prepare the Aromatics: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, diced celery, and diced carrots. Sauté for 5–6 minutes until the vegetables are softened and fragrant.
- Add Spices and Flour: Stir in dried thyme, smoked paprika, and black pepper to the sautéed veggies, mixing well. Sprinkle the all-purpose flour over the mixture and cook for 1 minute, stirring constantly to avoid lumps and to cook off the raw flour taste.
- Add Broth and Potatoes: Slowly whisk in the chicken broth to the pot, ensuring the mixture is smooth with no lumps. Add the diced potatoes, bring the mixture to a simmer, and cook for 10–12 minutes or until the potatoes are tender but not falling apart.
- Add Chicken and Corn: Stir in the cooked shredded or diced chicken and the corn kernels. Simmer for an additional 5 minutes, allowing the flavors to meld and the ingredients to heat through.
- Finish with Dairy and Seasoning: Stir in the whole milk and heavy cream gently, heating the chowder through on low heat without letting it boil to prevent curdling. Taste and add salt as needed.
- Serve and Garnish: Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions if desired. Serve warm for a comforting meal.
Notes
- For extra flavor, use rotisserie chicken and roasted corn instead of plain cooked chicken and regular corn.
- You can blend a portion of the chowder before adding the cream to create a thicker, creamier texture.
- Substitute all-purpose flour with a gluten-free flour blend to make this chowder gluten-free.
