Chicken Corn Chowder (Print Version)
Cozy up with this creamy chicken and corn chowder, packed with hearty potatoes and perfect for quick family meals.
# Ingredients:
→ Main Ingredients
01 -
2 cups of frozen corn, straight from the freezer
02 -
3 medium potatoes, diced and with the skins off
03 -
1 pound of chicken breast or thighs, cut into small chunks
→ Dairy & Liquids
04 -
2 tablespoons of butter
05 -
2 cups of chicken stock
06 -
A cup of whole milk
07 -
1 cup of heavy cream
→ Aromatics & Seasonings
08 -
1 teaspoon salt
09 -
1/2 teaspoon of black pepper
10 -
1/2 teaspoon of paprika
11 -
2 tablespoons of olive oil
12 -
2 cloves of garlic, finely chopped
13 -
1 diced onion, medium-sized
14 -
1 teaspoon of dried thyme
→ Garnish
15 -
Chopped parsley or sliced green onions to sprinkle on top
# Steps:
01 -
Warm up olive oil over medium heat in a big pot. Toss in the chicken pieces and let them brown for 5 to 7 minutes. Once done, take them out and put them aside.
02 -
In the same pot, cook the diced onion and minced garlic for a few minutes until softened and smelling great. Stir in the potatoes and cook for another couple of minutes, giving it the occasional mix.
03 -
Add the chicken broth to the pot along with the corn, thyme, black pepper, and salt. Let it gently simmer until the potatoes are soft—you’ll need about 10 minutes.
04 -
Pour in the milk and heavy cream, then put the chicken back into the pot. Let everything heat together for roughly 10 minutes so the chowder thickens and all the flavors come together.
05 -
Mix in some butter for a richer taste and tweak seasoning if needed. Want it thicker? Smash a few of the potatoes right in the pot.
# Helpful Notes:
01 -
This comforting chowder is a blend of creamy potatoes, juicy chicken, and sweet corn that’s perfect for colder weather.
02 -
For a thicker texture, blend a bit of the soup before adding the chicken back in using a handheld blender.
03 -
Store in the fridge for up to three days if you’ve got leftovers.