Description
This comforting Chicken Corn Chowder is a creamy, hearty soup perfect for any season. Made with tender shredded chicken, sweet corn, potatoes, and a blend of milk and cream, it delivers rich flavors and a satisfying texture. Garnished with green onions and cheddar cheese, this chowder is both easy to prepare and full of nourishing ingredients, making it an ideal meal for family dinners or cozy gatherings.
Ingredients
Scale
Chicken and Dairy
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Vegetables and Aromatics
- 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)
Seasonings and Broth
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened and translucent. Then add the minced garlic and cook for 30 seconds until fragrant, being careful not to burn it.
- Cook the Potatoes: Stir in the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat and let it simmer for 10-12 minutes until the potatoes are tender and easily pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream. Add the drained sweet corn, shredded cooked chicken, dried thyme, paprika, salt, and pepper. Allow the chowder to simmer gently for 5-7 minutes to let the flavors meld together fully.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the soup directly in the pot. Alternatively, transfer a portion of the chowder to a blender, puree it until smooth, and then return it to the pot. Stir to combine well.
- Serve: Ladle the hot chowder into serving bowls. Garnish each bowl with chopped green onions and shredded cheddar cheese if using. Serve immediately and enjoy the warm, comforting flavors.
Notes
- You can substitute chicken broth with vegetable broth for a lighter flavor.
- If you prefer a thicker chowder, add a tablespoon of flour when sautéing the onions to create a roux before adding the broth.
- Fresh or frozen corn can be used in place of canned corn.
- Adjust seasoning with additional salt and pepper according to taste.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stove.
