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’s seasoned with thyme and paprika for a flavorful warmth. Garnished with fresh green onions and cheddar cheese, this chowder is simple to prepare on the stovetop and makes a satisfying meal for the whole family.

Ingredients

Scale

Soup Base

1 lb chicken breasts (boneless, skinless), cooked and shredded
2 tablespoons olive oil or butter
1 medium onion, diced
2 cloves garlic, minced
3 cups chicken broth
2 cups whole milk
1 cup heavy cream
2 medium potatoes, peeled and diced
1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)

Seasonings and Garnish

1 teaspoon dried thyme
1/2 teaspoon paprika
Salt and pepper, to taste
1/4 cup chopped green onions (for garnish)
1/2 cup shredded cheddar cheese (optional, for garnish)

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Instructions

Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and cook for 3-4 minutes until softened and translucent. Add the minced garlic and sauté for an additional 30 seconds until fragrant, stirring frequently.
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 the heat to low and simmer for 10-12 minutes or until the potatoes become tender when pierced with a fork.
Add Cream and Corn: Stir in the whole milk and heavy cream gently to combine. Add the drained sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper to the pot. Continue to simmer the chowder for 5-7 minutes, allowing the flavors to meld together and the soup to heat through.
Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot until desired consistency is reached. Alternatively, transfer a portion of the soup to a blender, blend until smooth, and then return it to the pot to mix thoroughly.
Serve: Ladle the hot chowder into bowls and garnish with chopped green onions and shredded cheddar cheese if desired. Serve immediately and enjoy the comforting flavors.

Notes

You can substitute fresh or frozen corn for canned corn; adjust cooking time as needed if using fresh.
Partially blending the chowder adds creaminess without losing the hearty texture.
Use chicken thighs as an alternative to breasts for a juicier result.
For a lighter version, swap heavy cream for additional milk or a lower-fat cream option.
Season the chowder with additional herbs like parsley or chives for extra flavor.
If you prefer a spicier chowder, add a pinch of cayenne pepper or chili flakes.