Description
This Chicken and Corn Chowder is a rich and creamy soup packed with tender chicken, sweet corn, and hearty potatoes. It’s a comforting meal perfect for cool evenings.
Ingredients
Scale
Main Ingredients:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 celery stalks, diced
- 2 carrots, diced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 3 cups corn kernels (fresh, frozen, or canned)
- 2 cups diced potatoes (Yukon Gold or russet)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1 cup half-and-half or heavy cream
- 2 tablespoons chopped fresh parsley (optional)
- cooked bacon bits and shredded cheese for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, celery, and carrots until softened.
- Add Flour and Broth: Sprinkle in flour, then pour in chicken broth slowly while stirring.
- Cook Chowder: Add potatoes, chicken, corn, salt, pepper, and thyme. Simmer until potatoes are tender.
- Finish Soup: Stir in half-and-half or cream. Adjust seasoning. Serve hot with garnishes.
Notes
- Rotisserie chicken is a convenient option.
- For a lighter version, use milk instead of cream.
- Enhance flavor with red bell pepper or smoked paprika.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 5 g
- Sodium: 540 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 60 mg
