Description
This hearty Chicken Corn Chowder is a comforting and creamy soup perfect for chilly days. Packed with tender chicken, sweet corn, and flavorful vegetables, this soup is a satisfying meal on its own.
Ingredients
Scale
Vegetables:
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
Seasonings and Thickening:
- 1 teaspoon dried thyme
- ½ teaspoon smoked paprika
- ¼ cup all-purpose flour
Liquid and Protein:
- 4 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded
- 1 cup half-and-half or heavy cream
Additional Ingredients:
- 3 cups corn kernels (fresh, frozen, or canned)
- 1 large russet potato, peeled and diced
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley (optional)
Instructions
- Sauté Vegetables: In a large pot, heat butter and olive oil. Sauté onion, garlic, carrots, and celery until tender.
- Add Seasonings: Stir in thyme and smoked paprika. Sprinkle flour over vegetables and cook.
- Thicken Soup: Slowly whisk in chicken broth, add potato, corn, and chicken. Simmer until potatoes are tender.
- Finish Soup: Stir in half-and-half, simmer briefly. Season with salt and pepper. Garnish with parsley before serving.
Notes
- For extra richness, use heavy cream instead of half-and-half.
- Leftover rotisserie chicken works great in this recipe.
- Add a pinch of cayenne for a little heat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1½ cups
- Calories: 320
- Sugar: 6g
- Sodium: 480mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
