Chicken Corn Chowder
A delicious and heartwarming Chicken Corn Chowder that wraps you in a warm embrace with its creamy broth and fresh flavors.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 2 cups boneless, skinless chicken breasts or thighs, diced
- 2 cups fresh or frozen corn
- 2 medium Yukon Gold or red potatoes, peeled and chopped
- 1 cup heavy cream (or half and half for a lighter version)
- 1 medium yellow onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or dried)
- 1/2 tsp paprika
- Salt and freshly cracked black pepper to taste
- Olive oil for sautéing
Instructions
- Prep your ingredients by dicing chicken, peeling and chopping potatoes, and mincing garlic and onion.
- Sauté the diced chicken in olive oil over medium heat until lightly browned, about 5-6 minutes. Set aside.
- Add onions to the pot, sauté until translucent (about 3-4 minutes), then add minced garlic and cook for another minute.
- Stir in the chopped potatoes and corn, cooking for 5 minutes.
- Pour in the chicken broth, bring to a gentle boil, then reduce to a simmer and cook until potatoes are fork-tender (about 10-15 minutes).
- Stir in heavy cream and season with salt, pepper, thyme, and paprika to taste.
- Add back the cooked chicken and heat through for 5 minutes.
- Serve hot, garnished with fresh parsley or paprika, with crusty bread or a side salad.
Notes
For added fun, top with sour cream or crispy bacon. This chowder can also be made vegetarian by using mushrooms and vegetable broth.
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 6g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg
Keywords: chowder, comfort food, chicken recipe, easy soup, family recipe