Description
This hearty and creamy Chicken Corn Chowder is the perfect comfort food for chilly days. Loaded with tender chicken, sweet corn, and savory vegetables, this soup is sure to warm you up from the inside out.
Ingredients
Scale
For the chowder:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 2 medium carrots (diced)
- 2 ribs celery (diced)
- 2 tablespoons all-purpose flour
- 3 cups chicken broth
- 2 cups diced cooked chicken
- 2 cups frozen or fresh corn kernels
- 1 medium russet potato (peeled and diced)
- 1 cup whole milk
- 1/2 cup heavy cream
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
- Chopped fresh parsley or green onions for garnish
Instructions
- In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add onion, garlic, carrots, and celery, and cook for 5–6 minutes until softened.
- Stir in the flour and cook for 1–2 minutes to form a light roux. Slowly whisk in the chicken broth, then add diced potato, thyme, and a pinch of salt and pepper.
- Bring to a simmer and cook for 10–12 minutes, or until potatoes are tender. Stir in cooked chicken and corn, then add milk and cream.
- Simmer for another 5–7 minutes, stirring occasionally, until the chowder is creamy and heated through. Adjust seasoning to taste.
- Serve hot, garnished with parsley or green onions.
Notes
- For extra richness, blend 1 cup of the chowder and return it to the pot.
- You can also use rotisserie chicken or leftover turkey.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 370
- Sugar: 6g
- Sodium: 540mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 80mg
