Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup perfect for chilly days. Made with tender chicken, sweet corn, and a rich blend of potatoes, celery, and carrots, it features a velvety broth thickened with a touch of flour and finished with cream and milk for extra indulgence. Easy to prepare on the stovetop, this chowder offers a delicious balance of flavors and creamy texture that makes for a satisfying meal any time of the year.
Ingredients
Scale
Fats & Oils
- 2 tablespoons butter
- 1 tablespoon olive oil
Vegetables & Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 cups frozen or fresh corn kernels
- 2 medium potatoes, peeled and diced
- 1 celery stalk, chopped
- 1 carrot, chopped
Proteins
- 2 cups cooked chicken, shredded or diced
Dry Ingredients
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried thyme
- 1/4 teaspoon smoked paprika (optional)
Liquids
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup milk
Garnish
- Chopped parsley or chives
Instructions
- Sauté aromatics: In a large pot, heat the butter and olive oil over medium heat. Add the diced onion and sauté for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds to release its aroma.
- Add vegetables: Add the diced potatoes, chopped celery, chopped carrot, and corn kernels. Cook for 5 minutes while stirring occasionally to begin softening the vegetables.
- Incorporate flour: Sprinkle the all-purpose flour evenly over the vegetables and stir well to coat them thoroughly. This will help thicken the chowder.
- Add broth and spices: Slowly pour in the chicken broth while stirring constantly to prevent lumps. Add salt, black pepper, dried thyme, and smoked paprika if using. Bring the mixture to a boil.
- Simmer vegetables: Reduce the heat to low and let the chowder simmer for 15–20 minutes until the potatoes and other vegetables are tender.
- Add chicken and cream: Stir in the cooked chicken, heavy cream, and milk. Simmer gently for another 5–10 minutes until the chowder is heated through and slightly thickened.
- Adjust seasoning and serve: Taste the chowder and adjust seasoning if needed. Serve hot, garnished with chopped parsley or chives for a fresh, colorful touch.
Notes
- For a thicker chowder, mash some of the potatoes directly in the pot or blend a portion of the soup and mix it back in.
- Using rotisserie chicken saves time and adds convenient flavor.
- Add cooked, crumbled bacon for an extra smoky, savory note.
- To make this chowder gluten-free, substitute all-purpose flour with a gluten-free alternative.
