Description
This hearty Chicken Corn Chowder is a comforting and creamy soup packed with tender chicken, sweet corn, and tender potatoes, simmered to perfection in a flavorful broth. Perfect for a cozy meal, it combines sautéed vegetables with rich textures and satisfying flavors, garnished with fresh scallions or chives for a bright finish.
Ingredients
Scale
Base Ingredients
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 tablespoons all purpose flour (or gluten-free flour mix)
Main Ingredients
- 2 ½ cups corn kernels, fresh or frozen, divided (1 cup for blending, 1 ½ cups left whole)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon Gold potatoes (about 16 oz total), peeled (one diced, one cut in quarters for mashing later)
- 4 cups chicken broth (or chicken bone broth)
- Kosher salt and black pepper, to taste
- Chopped scallions or chives, for garnish
Optional
- Half and half or cream, for stirring in to add creaminess
Instructions
- Sauté Vegetables: In a large heavy pot or Dutch oven, melt 1 tablespoon unsalted butter with 1 tablespoon olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, and sauté until the vegetables are tender, about 8 to 10 minutes. Sprinkle 2 tablespoons flour over the vegetables and cook, stirring, for about 2 minutes to cook out the raw flour taste.
- Prepare Corn and Add Ingredients: Meanwhile, blend 1 cup of the corn kernels with 1 cup of chicken broth in a blender until mostly smooth. Add this blended mixture to the pot along with 1 teaspoon paprika. Add the chicken tenders, diced potatoes, and remaining 1 ½ cups of whole corn kernels. Pour in enough chicken broth to just cover all the ingredients and bring the mixture to a boil.
- Simmer Soup: Reduce the heat to low, cover the pot, and let the chowder simmer for 22 to 25 minutes, until the potatoes are tender and the chicken is fully cooked through.
- Mash Potato and Finish: Remove the quartered potato pieces and mash them until smooth. Stir the mashed potatoes back into the soup to thicken it up. Using two forks, shred the cooked chicken in the pot. Taste the chowder and adjust salt and black pepper as needed. Optionally, stir in half and half or a drizzle of cream for extra creaminess.
- Serve and Garnish: Ladle the chowder into six bowls and garnish with chopped scallions or chives. Serve warm and enjoy.
Notes
- Use Yukon Gold potatoes for a creamy texture, but russet potatoes work well too.
- For a gluten-free version, replace all-purpose flour with a gluten-free flour mix.
- To make the chowder creamier, stir in half and half or cream at the end of cooking.
- Chicken tenders cook quickly and shred easily, but boneless skinless chicken breasts are a good substitute.
- Fresh or frozen corn kernels can be used depending on availability.
