Description
This Creamy Chicken Corn Chowder is a comforting and hearty soup that is perfect for chilly days. Packed with tender chicken, sweet corn, and creamy broth, this soup is a satisfying meal on its own.
Ingredients
Scale
Soup:
- 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
Additional Ingredients:
- 2 cups cooked shredded chicken
- 2 cups corn kernels (fresh, frozen, or canned)
- 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, heat olive oil and butter. Sauté onion, garlic, carrots, and celery until softened.
- Add Potatoes and Broth: Stir in potatoes, chicken broth, thyme, salt, pepper, and paprika. Simmer until potatoes are tender.
- Finish Soup: Add chicken and corn. Cook for 5 minutes. Stir in half-and-half and milk. Simmer until creamy.
- Serve: Adjust seasoning if needed. Garnish with parsley or green onions. Serve warm.
Notes
- For a thicker chowder, mash some of the potatoes or use a cornstarch slurry.
- Leftovers can be refrigerated for up to 3 days.
- To make it gluten-free, use cornstarch instead of flour-based thickeners.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 310
- Sugar: 6 g
- Sodium: 480 mg
- Fat: 14 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 21 g
- Cholesterol: 60 mg
