Description
Chicken and corn chowder is a rich, hearty soup made with tender chicken, sweet corn, creamy potatoes, and smoky spices. This comforting one-pot meal is perfect for cozy dinners, offering bold flavors and a creamy texture the whole family will love.
Ingredients
- Protein: Cooked shredded chicken, ground beef
- Vegetables: Corn kernels (fresh or frozen), yellow onion, garlic, celery stalks, red bell pepper, russet potatoes, green onions (for garnish)
- Liquids: Low-sodium chicken broth, heavy cream
- Seasonings & Spices: Dried thyme, smoked paprika, salt, black pepper
- Others: All-purpose flour
Instructions
- Cook the Beef
- In a large pot over medium heat, cook ground beef until browned. Remove with a slotted spoon, leaving the drippings.
- Sauté Vegetables
- Add diced onion, chopped celery, and red bell pepper to the pot. Sauté for 5 minutes until softened.
- Add Garlic & Flour
- Stir in minced garlic and cook for 30 seconds. Sprinkle in flour and cook for another 1-2 minutes.
- Add Broth & Potatoes
- Gradually pour in chicken broth, stirring constantly. Add diced potatoes, thyme, and smoked paprika. Bring to a boil, then reduce heat and simmer for 10-15 minutes until potatoes are tender.
- Stir in Corn & Chicken
- Add corn kernels, shredded chicken, and heavy cream. Simmer for 5 minutes until heated through.
- Finish & Serve
- Stir in half the cooked beef. Season with salt and black pepper. Serve hot, garnished with green onions and the remaining beef bits.
Notes
- Use rotisserie chicken for convenience or poached chicken for a leaner option.
- Frozen or fresh corn can be used interchangeably.
- To thicken the chowder, mash some potatoes or blend a portion of the soup.
- For a gluten-free version, substitute all-purpose flour with cornstarch.
- Avoid freezing, as dairy and potatoes may change texture when thawed.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
