Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup featuring tender shredded chicken, sweet corn, and a medley of vegetables simmered in a creamy broth. Perfect for a cozy meal, this chowder combines the rich flavors of thyme, paprika, and fresh herbs, delivering a satisfying dish that’s easy to prepare on the stovetop.
Ingredients
Scale
Soup Base
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 2 medium potatoes, peeled and diced
- 3 cups chicken broth
Main Ingredients
- 2 cups cooked shredded chicken
- 2 cups corn kernels (fresh, frozen, or canned)
Dairy & Seasonings
- 1 cup half-and-half or heavy cream
- 1/2 cup whole milk
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 2 tablespoons chopped fresh parsley or green onions for garnish (optional)
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, heat the olive oil and butter over medium heat. Add the diced onion, minced garlic, diced carrots, and celery. Sauté for 5 to 6 minutes, or until the vegetables soften and become fragrant.
- Add Potatoes and Broth: Stir in the diced potatoes along with the chicken broth. Season with dried thyme, salt, black pepper, and paprika. Bring the mixture to a boil, then reduce heat to a simmer and cook for 15 to 20 minutes until the potatoes are tender.
- Incorporate Chicken and Corn: Add the cooked shredded chicken and corn kernels to the pot. Continue cooking for an additional 5 minutes to allow the flavors to meld and ingredients to heat through.
- Add Cream and Milk: Lower the heat to low, then stir in the half-and-half and whole milk. Simmer gently for another 5 minutes until the chowder becomes creamy and is heated thoroughly.
- Season and Serve: Taste the chowder and adjust seasoning as needed. Serve the chowder warm, garnished with fresh chopped parsley or green onions if desired.
Notes
- For a thicker chowder, mash some of the potatoes directly in the pot or add a cornstarch slurry for extra thickness.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated on the stovetop or microwave.
- To make this recipe gluten-free, ensure to use cornstarch or other gluten-free thickeners instead of flour-based products.
