Description
This comforting Chicken Corn Chowder is a creamy and hearty soup perfect for chilly days. Made with tender shredded chicken, sweet corn, potatoes, and a blend of milk and cream, it’s flavorful and satisfying. Garnished with green onions and cheddar cheese, this chowder is easy to prepare on the stovetop and ready in just 35 minutes.
Ingredients
Scale
Chicken and Vegetables
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Liquids and Dairy
- 2 tablespoons olive oil or butter
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
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)
Instructions
- Sauté Vegetables: Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Then add the minced garlic and cook for about 30 seconds until fragrant.
- Cook the Potatoes: Stir in the diced potatoes and pour in the chicken broth. Bring the mixture to a boil, then reduce the heat and simmer for 10-12 minutes, or until the potatoes are tender.
- Add Cream and Corn: Stir in the whole milk and heavy cream. Add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Let it simmer for 5-7 minutes to let the flavors meld together.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer a portion to a blender and blend before returning it to the pot. This step is optional depending on your preferred consistency.
- Serve: Ladle the chowder into bowls. Garnish with chopped green onions and shredded cheddar cheese if desired. Serve warm and enjoy your hearty chicken corn chowder.
Notes
- You can use fresh or frozen corn instead of canned for a fresher taste.
- Leftover cooked chicken or rotisserie chicken can be used to save time.
- Adjust the thickness of the chowder by adding more broth or milk if needed.
- For a lighter version, substitute heavy cream with additional milk or half-and-half.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
