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Grab a bowl of this filling chicken corn chowder. There's juicy chicken, sweet little bites of corn, and soft potatoes swimming in a creamy, rich soup. It’s a cozy dish that’s just the right mix of hearty and fresh.
On chilly nights, I whip this up all the time. Trust me — even the fussy eaters at my table ask for seconds. The combo of sweet corn and good chicken just hits the spot.
Craveworthy Ingredients
- Onion, celery, garlic: This trio brings loads of flavor right from the start
- Fresh thyme: Adds a cozy, earthy taste
- Yukon Gold potatoes: These give the soup a smooth, silky vibe all on their own
- Heavy cream: Makes everything extra luscious
- Chicken breast: Go for boneless, easier to chop and toss in
- Sweet corn: Grab some fresh if you can, frozen works in a pinch
Simple Steps
- Sprinkle in salt and pepper until it tastes just right:
- Give it a gentle simmer, about 5 minutes, so it thickens a bit:
- Pour in the cream, stirring gently:
- Let the potatoes soften, simmering around 15 minutes:
- Add the chicken broth and turn up the heat until it starts bubbling:
- Toss in potatoes, corn, bay leaf, and thyme sprigs:
- Stir chicken cubes in, cook 'til you don’t see any pink left:
- Mix in garlic, only needs about half a minute to smell amazing:
- Soften chopped onion, carrots, and celery for about five minutes:
- Heat up oil in your big pot over medium, let it shimmer:
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This soup turns out rich and deep because my grandma always browned the veggies first—she promised that extra time made a huge difference in flavor.
Timing Tips
Let the soup sit for about ten minutes off the heat before you scoop — the flavors get even better.
Leftover Hacks
Lasts in your fridge for up to four days. Heat it up with a splash of extra broth so it’s not too thick.
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After years testing, I can say: take your time building bold flavors from the bottom up—your taste buds will thank you.
Recipe FAQs
- → Can you freeze it?
- Sure, but skip the cream before freezing. Stir in fresh cream after you thaw and reheat. Use up in 3 months.
- → How do I reheat leftovers?
- Warm it up slowly on a stovetop, medium-low is safe. Stir often and add milk if it turns too thick.
- → Can canned corn replace frozen?
- Definitely! Use a 15oz can, drained completely. Fresh corn is even better when it's in season.
- → What’s the trick to a thicker broth?
- Crush some potatoes against the pot with a spoon or blend part of the soup. Adding a cornstarch slurry works too.
- → What pairs well with this?
- Try it with crusty bread, fresh greens, or crackers. Cornbread is a fantastic match too.