Description
This hearty Chicken Corn Chowder is a creamy and comforting soup perfect for any season. Combining tender shredded chicken, sweet corn, tender potatoes, and aromatic herbs in a rich broth made with milk and cream, this chowder offers a perfect balance of flavors and textures. Ready in just 35 minutes and serving six, it’s a simple yet satisfying meal that can be easily customized with optional garnishes like cheddar cheese and green onions.
Ingredients
Scale
Protein
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
Vegetables
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1/4 cup chopped green onions (for garnish)
Dairy
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Liquids & Oils
- 3 cups chicken broth
- 2 tablespoons olive oil or butter
Spices & Seasonings
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until it softens. Then add minced garlic and cook for an additional 30 seconds until fragrant, being careful not to burn it.
- Cook the Potatoes: Stir in the peeled and diced potatoes. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce heat to a simmer and cook for 10-12 minutes until the potatoes are tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream to the pot. Add the sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Allow the chowder to simmer gently for 5-7 minutes so the flavors meld together and the chowder thickens slightly.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot. Alternatively, transfer about half of the chowder to a blender, blend until smooth, then pour it back into the pot and stir well.
- Serve: Ladle the chowder into bowls and garnish with chopped green onions and shredded cheddar cheese if desired. Serve warm for a comforting meal.
Notes
- You can substitute chicken broth with vegetable broth for a slightly lighter flavor.
- Fresh corn is preferable when in season but canned or frozen corn works well year-round.
- Adjust the consistency by varying the amount of milk and cream to your preference.
- Leftovers keep well refrigerated for up to 3 days and can be reheated on the stovetop or microwave.
- For a spicier kick, add a pinch of cayenne pepper or red pepper flakes with the paprika.
- Optional garnishes like crispy bacon bits or fresh parsley add delightful texture and flavor.
