Description
This Chicken and Corn Chowder is a hearty, creamy soup perfect for cozy fall days. Combining tender chicken, sweet corn, and tender potatoes in a flavorful broth thickened with a roux and enriched with cream, this classic American dish is both comforting and delicious. Easy to prepare on the stovetop, it’s an ideal meal for a family dinner or a warming lunch.
Ingredients
Scale
Main Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour (or gluten-free flour for gluten-free option)
- 4 cups chicken broth
- 2 cups cooked chicken, shredded or cubed
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 large russet potato, peeled and diced
- 1 cup heavy cream or half-and-half
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Optional Garnish
- 1/4 cup chopped fresh parsley or green onions
- Shredded cheese (optional, for extra richness)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the butter and olive oil over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened and fragrant.
- Create Roux: Stir in the flour and cook for 1 to 2 minutes, stirring constantly, to form a roux that will help thicken the chowder.
- Add Broth: Slowly whisk in the chicken broth, making sure to blend thoroughly to avoid lumps, creating a smooth soup base.
- Add Main Ingredients: Add the cooked chicken, corn kernels, diced potato, and dried thyme to the pot. Stir well to combine all ingredients evenly.
- Simmer: Bring the mixture to a boil, then reduce the heat to low and let it simmer gently for 20 to 25 minutes until the potatoes are tender when pierced with a fork.
- Add Cream: Stir in the heavy cream or half-and-half and cook for an additional 5 minutes to thicken the chowder and bring a creamy texture.
- Season: Taste the chowder and season with salt and freshly ground black pepper according to your preference.
- Serve: Ladle the chowder into bowls and garnish with chopped fresh parsley or green onions if desired. For added richness, sprinkle shredded cheese just before serving.
Notes
- For extra richness and flavor, add a handful of shredded cheese right before serving.
- Use rotisserie chicken to save time and add convenience.
- To make the chowder gluten-free, substitute all-purpose flour with a gluten-free flour blend.
- Fresh, frozen, or canned corn kernels all work well in this recipe.
- Leftovers can be refrigerated up to 3 days or frozen for longer storage.
