Description
This comforting Chicken Corn Chowder combines tender shredded chicken, sweet corn, and creamy potatoes in a rich broth enhanced with thyme and paprika. Perfect for a cozy meal, this chowder is creamy, hearty, and easy to prepare on the stovetop, making it a delicious family favorite.
Ingredients
Scale
Soup Base
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
Main Ingredients
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Seasonings & Garnishes
- 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 to 4 minutes until softened. Stir in the minced garlic and cook for an additional 30 seconds until fragrant, ensuring not to burn it.
- Cook the Potatoes: Add the peeled and diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10 to 12 minutes, or until the potatoes become tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream to the pot. Then add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Allow the chowder to simmer gently for 5 to 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. Alternatively, transfer a portion of the chowder to a blender, puree until smooth, and then return it to the pot. This step is optional based on your texture preference.
- Serve: Ladle the hot chicken corn chowder into bowls. Garnish with chopped green onions and shredded cheddar cheese if desired. Serve immediately while warm for the best taste.
Notes
- You can use leftover cooked chicken or rotisserie chicken for convenience.
- Fresh, frozen, or canned corn can all be used; adjust cooking times slightly if using fresh or frozen.
- Partial blending creates a nice balance of chunky and creamy texture in the chowder.
- Substitute heavy cream with half-and-half for a lighter option, but the richness will be reduced.
- Adjust seasoning at the end to suit your taste.
