Name: Creamy Chicken Corn Chowder Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 medium onion, diced; 2 cloves garlic, minced; 2 medium carrots, peeled and diced; 2 ribs celery, diced; 2 medium potatoes, peeled and diced; 2 cups corn kernels (fresh, frozen, or canned); 2 cups cooked shredded chicken; 1 cup half-and-half or heavy cream; 1/2 cup whole milk; 1 tablespoon butter; 1 tablespoon olive oil; 3 cups chicken broth; 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/4 teaspoon paprika; 2 tablespoons chopped fresh parsley or green onions for garnish (optional)

Description

This Creamy Chicken Corn Chowder is a comforting and hearty soup, perfect for a warming meal. Made with tender shredded chicken, sweet corn, and a medley of vegetables simmered in a rich, creamy broth, this chowder is easy to make and full of delicious flavors. Ideal for an American classic, it combines the goodness of fresh ingredients with the convenience of a one-pot meal.

Ingredients

Scale

Vegetables

1 medium onion, diced
2 cloves garlic, minced
2 medium carrots, peeled and diced
2 ribs celery, diced
2 medium potatoes, peeled and diced
2 cups corn kernels (fresh, frozen, or canned)

Proteins & Dairy

2 cups cooked shredded chicken
1 cup half-and-half or heavy cream
1/2 cup whole milk
1 tablespoon butter

Liquids & Oils

1 tablespoon olive oil
3 cups chicken broth

Seasonings & Herbs

1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon paprika
2 tablespoons chopped fresh parsley or green onions for garnish (optional)

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Instructions

Sauté the Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, minced garlic, diced carrots, and diced celery. Sauté these vegetables for about 5 to 6 minutes until they are softened and fragrant.
Add Potatoes and Broth: Stir in the diced potatoes along with the chicken broth. Season with dried thyme, salt, black pepper, and paprika. Bring the mixture to a boil.
Simmer Until Tender: Once boiling, reduce the heat and let the chowder simmer for 15 to 20 minutes, or until the potatoes are tender and cooked through.
Add Chicken and Corn: Stir in the cooked shredded chicken and corn kernels. Cook for an additional 5 minutes to heat the chicken and corn thoroughly.
Make it Creamy: Lower the heat to a gentle simmer and add the half-and-half and whole milk. Stir well and let the chowder simmer for another 5 minutes so it becomes creamy and heated through.
Adjust Seasoning and Serve: Taste the chowder and adjust the seasoning if needed. Serve warm, garnished with chopped fresh parsley or green onions if desired.

Notes

For a thicker chowder, mash some of the potatoes in the pot or stir in a cornstarch slurry.
Leftovers keep well in the refrigerator for up to 3 days.
Make this recipe gluten-free by using cornstarch instead of flour-based thickeners if needed.