Chicken and Corn Chowder
This creamy Chicken and Corn Chowder is a comforting and hearty dish that combines tender pieces of chicken, sweet corn, and potatoes in a rich broth. Perfect for a cozy meal, this chowder is great for feeding a crowd or enjoying leftovers throughout the week.
Equipment
- 1 large pot or Dutch oven
- 1 measuring cups and spoons
- 1 cutting board
- 1 can opener
- 1 ladle
Ingredients
- 1 lb boneless, skinless chicken breast, diced
- 4 cups chicken broth
- 2 cups canned corn kernels Drained if using canned.
- 2 medium potatoes, peeled and diced About 2 cups.
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 2 tablespoons butter
- 1 teaspoon salt Adjust to taste.
- 1/2 teaspoon black pepper Adjust to taste.
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika Optional.
- to taste fresh parsley or chives for garnish Optional.
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat. Add the diced onion and garlic, sautéing until the onion is translucent, about 5 minutes.
- Add the diced chicken to the pot, stirring well to combine with the onion and garlic. Cook until the chicken is no longer pink, about 5-7 minutes.
- Pour in the chicken broth and add the diced potatoes. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let simmer for about 15 minutes, or until the potatoes are tender.
- Stir in the corn kernels, heavy cream, salt, black pepper, thyme, and smoked paprika (if using). Allow the chowder to heat through, about 5 more minutes.
- Taste and adjust seasoning as needed. If the chowder is too thick, add a little more broth or water to reach your desired consistency.
- Serve the chowder hot, garnished with fresh parsley or chives if desired.
Notes
For added flavor, consider using rotisserie chicken instead of raw chicken.
You can make this chowder ahead of time and refrigerate or freeze for later use.
Feel free to customize the chowder by adding vegetables like carrots or celery for extra nutrition.