Chicken Corn Chowder Soup
This creamy and hearty chicken corn chowder is a comforting dish perfect for chilly days. Packed with tender chicken, sweet corn, and potatoes, it delivers delightful flavors in every bowl.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Wooden spoon or spatula
- 1 Ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 medium potatoes, peeled and diced (about 1.5 lbs)
- 2 cups chicken breast, cooked and shredded
- 4 cups corn (fresh or frozen)
- 4 cups chicken broth
- 2 cups heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- to taste salt
- to taste pepper
- fresh parsley for garnish (optional)
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional minute.
- Add the diced potatoes, shredded chicken, corn, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat and allow it to simmer for about 15 minutes, or until the potatoes are tender.
- Once the potatoes are cooked, stir in the heavy cream, dried thyme, smoked paprika, salt, and pepper. Let the chowder simmer for an additional 5-10 minutes, stirring occasionally, until heated through and slightly thickened.
- Taste and adjust seasonings as necessary. If the chowder is too thick, you can add more chicken broth or water to reach your desired consistency.
- Serve hot, garnished with fresh parsley if desired. Enjoy!
Notes
You can substitute the chicken breast with rotisserie chicken for a quicker prep time.
Feel free to add vegetables like carrots or bell peppers to enhance the flavor and nutrition.
This chowder can be easily stored in the refrigerator for up to 3 days or frozen for up to 3 months. Reheat gently on the stove.