Description
This hearty Chicken Corn Chowder combines tender chicken, sweet corn, and creamy potatoes in a flavorful broth thickened with a fragrant vegetable sauté.
Ingredients
Scale
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole)
- 2 Yukon Gold potatoes (or Russet potatoes), peeled (one diced, one cut in quarters for mashing later)
- Chopped scallions or chives, for garnish
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 tablespoons all-purpose flour (or gluten-free flour mix)
- 1 teaspoon paprika
- Kosher salt and black pepper, to taste
- 4 cups chicken broth (or chicken bone broth)
- Optional: half and half or cream, for added creaminess
Instructions
- In a large heavy pot or Dutch oven, heat the unsalted butter and olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle the flour over the vegetables and sauté for an additional 2 minutes to cook out the raw flour taste.
- While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Pour this mixture into the pot along with the paprika, chicken tenders, diced potatoes, and the remaining whole corn kernels. Add enough chicken broth to just cover the ingredients and bring everything to a boil.
- Reduce the heat to low, cover the pot, and let the chowder simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is thoroughly cooked.
- Remove the quartered potatoes from the pot, mash them until smooth, and stir back into the chowder to help thicken it. Shred the cooked chicken with two forks directly in the pot to disperse it evenly. Taste the chowder and adjust salt and pepper as needed.
- Ladle the chowder into bowls and garnish with chopped scallions or chives. For an extra creamy finish, stir in a splash of half and half or cream just before serving, if desired.
Notes
- This chowder can be made creamier by adding half and half or cream.
- You can use fresh or frozen corn kernels.
- Customize the vegetables to your preference.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 4g
- Protein: 24g
- Cholesterol: 70mg
Keywords: Creamy Chicken Corn Chowder, Chicken Soup, Corn Chowder