Why You’ll Love This Recipe
- Hearty and Filling: Packed with protein-rich chicken and nutrient-dense vegetables, this chowder serves as a complete meal that satisfies hunger.
- Flavorful: The combination of savory chicken, sweet corn, and aromatic herbs creates a harmonious and rich taste profile.
- Easy to Prepare: With straightforward ingredients and simple steps, this recipe is accessible even for novice cooks.
- Versatile: Easily adaptable to include your favorite vegetables or to accommodate dietary preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 1 pound boneless, skinless chicken breasts
- 2 cups sweet corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tablespoons unsalted butter
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish (optional)
Directions
- Sauté Aromatics: In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and celery, cooking until softened and translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add Potatoes and Seasonings: Incorporate the diced potatoes, thyme, smoked paprika, salt, and pepper into the pot. Stir to combine, allowing the spices to coat the vegetables evenly.
- Pour in Broth and Simmer: Add the chicken broth to the pot, bringing the mixture to a boil. Once boiling, reduce the heat to a simmer, cover, and cook until the potatoes are tender, approximately 10-15 minutes.
- Cook the Chicken: Gently place the chicken breasts into the simmering broth. Poach the chicken until fully cooked, about 15 minutes. Once done, remove the chicken from the pot, shred it using two forks, and set aside.
- Blend a Portion of the Soup: Using an immersion blender, puree a portion of the soup to achieve a thicker consistency while still retaining some chunky texture. If an immersion blender isn’t available, transfer about 2 cups of the soup to a regular blender, puree, and return it to the pot.
- Add Corn and Cream: Stir in the sweet corn kernels and heavy cream. Return the shredded chicken to the pot, mixing thoroughly. Allow the chowder to heat through over low heat for about 5 minutes, ensuring it doesn’t boil.
- Adjust Seasoning and Serve: Taste the chowder and adjust the seasoning with additional salt and pepper if necessary. Ladle the hot chowder into bowls, garnishing with chopped fresh parsley or chives if desired. Serve immediately.
Servings and Timing
- Servings: This recipe yields approximately 6 servings.
- Preparation Time: 15 minutes
- Cooking Time: 40 minutes
- Total Time: Approximately 55 minutes
Variations
- Spicy Kick: Add a diced jalapeño or a pinch of cayenne pepper during the sautéing step for a spicy version.
- Vegetable Additions: Incorporate diced red bell peppers, carrots, or zucchini to enhance the nutritional value and flavor.
- Herb Substitutions: Swap thyme with rosemary or add a bay leaf during simmering for a different aromatic profile.
- Seafood Twist: Replace chicken with shrimp or crab meat for a seafood variation.
Storage and Reheating
- Refrigeration: Allow the chowder to cool to room temperature before transferring it to an airtight container. Store in the refrigerator for up to 3 days.
- Freezing: For longer storage, place the cooled chowder in freezer-safe containers, leaving some space for expansion. Freeze for up to 2 months. Note that the texture may change slightly upon thawing due to the cream content.
- Reheating: Thaw frozen chowder in the refrigerator overnight. Reheat on the stovetop over low heat, stirring occasionally, until warmed through. Avoid boiling to prevent the cream from separating.
FAQs
What type of potatoes work best in this chowder?
Yukon Gold or Russet potatoes are ideal due to their starchy content, which helps thicken the chowder.
Can I use rotisserie chicken instead of cooking raw chicken breasts?
Yes, using shredded rotisserie chicken is a convenient alternative that reduces cooking time.
Is it possible to make this chowder dairy-free?
To make a dairy-free version, substitute the butter with olive oil and the heavy cream with coconut milk or a plant-based cream alternative.
How can I thicken the chowder if it’s too thin?
If the chowder is thinner than desired, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the simmering chowder and cook until it thickens.
Creamy Chicken and Corn Chowder
- Total Time: 55 minutes
- Yield: 6 servings
- Diet: Gluten Free
Description
Creamy Chicken and Corn Chowder is a comforting blend of tender chicken, sweet corn, and hearty vegetables in a rich, velvety broth. This easy-to-make chowder is perfect for chilly nights and family gatherings, offering warmth and satisfaction in every spoonful.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 2 cups sweet corn kernels (fresh or frozen)
- 2 medium potatoes, peeled and diced
- 1 medium onion, finely chopped
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp unsalted butter
- 1 tsp dried thyme
- 1 tsp smoked paprika
- Salt and freshly ground black pepper to taste
- Fresh parsley or chives for garnish (optional)
Instructions
- Sauté Aromatics – In a large pot, melt butter over medium heat. Add onion and celery; cook until softened (about 5 minutes). Stir in garlic and cook for another minute.
- Add Potatoes and Seasonings – Mix in potatoes, thyme, smoked paprika, salt, and pepper. Stir to coat evenly.
- Simmer with Broth – Pour in chicken broth, bring to a boil, then reduce heat. Cover and simmer for 10-15 minutes until potatoes are tender.
- Cook the Chicken – Add chicken breasts to the pot. Poach for about 15 minutes until fully cooked. Remove, shred, and set aside.
- Blend for Thickness – Use an immersion blender to puree a portion of the soup while keeping some chunks for texture. (Alternatively, blend 2 cups separately and return to the pot.)
- Add Corn and Cream – Stir in corn and heavy cream. Return shredded chicken to the pot and heat through on low for 5 minutes.
- Adjust and Serve – Taste and adjust seasoning if needed. Garnish with parsley or chives and serve hot.
Notes
- For a spicy kick, add diced jalapeño or cayenne.
- Substitute thyme with rosemary or add a bay leaf for a different flavor.
- Make it dairy-free by using olive oil instead of butter and coconut milk instead of heavy cream.
- Seafood variation: Replace chicken with shrimp or crab.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup, Chowder
- Method: Stovetop
- Cuisine: American
