Description

This Chicken and Corn Chowder is a creamy, comforting soup perfect for chilly days. Packed with tender chicken, sweet corn, and hearty potatoes, it offers a rich and flavorful meal that’s easy to prepare on the stovetop. Enhanced with aromatic vegetables and herbs, this chowder combines smooth creaminess with satisfying textures for a delicious, wholesome bowl.

Ingredients

Chowder Base

1 tablespoon olive oil
1 small onion, diced
2 cloves garlic, minced
2 medium carrots, diced
2 celery stalks, diced

Main Ingredients

2 cups cooked chicken, shredded or chopped
3 cups chicken broth
2 cups frozen or fresh corn kernels
1 large russet potato, peeled and diced

Dairy & Thickeners

1 cup milk
1 cup heavy cream
2 tablespoons all-purpose flour

Seasonings & Garnish

1/2 teaspoon dried thyme
Salt and pepper to taste
Chopped fresh parsley or green onions for garnish (optional)

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Instructions

Sauté Vegetables: In a large pot or Dutch oven, heat olive oil over medium heat. Add diced onion, carrots, and celery, sautéing for about 5 minutes until softened and fragrant.
Add Garlic: Stir in minced garlic and cook for an additional 1 minute to release its aroma without burning.
Incorporate Flour: Sprinkle the flour evenly over the vegetables and stir well to coat them, which will help thicken the chowder later.
Add Broth Slowly: Gradually pour in the chicken broth, stirring continuously to prevent lumps from forming and to blend the flour into the liquid smoothly.
Add Vegetables and Seasoning: Add the diced potatoes and corn kernels to the pot. Season with dried thyme, salt, and pepper. Bring the mixture to a boil, then reduce heat to a simmer.
Simmer: Let the chowder simmer gently for 15–20 minutes, or until the potatoes are tender and cooked through.
Add Chicken and Dairy: Stir in the cooked chicken, milk, and heavy cream. Continue simmering for another 5–7 minutes until the chowder is heated through and has thickened slightly.
Adjust Seasoning and Serve: Taste the chowder and adjust salt and pepper as needed. Serve hot, garnished with fresh parsley or green onions if desired.

Notes

For a thicker chowder, mash some of the cooked potatoes before adding the milk and cream to create a creamier texture.
Using rotisserie chicken is a convenient shortcut that saves cooking time without sacrificing flavor.
To make this chowder gluten-free, substitute the all-purpose flour with cornstarch or a gluten-free flour blend.