Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Chicken corn chowder

Chicken Corn Chowder


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Sonja Overhiser
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 50 minutes
  • Yield: 4 to 6 1x

Description

This chicken corn chowder recipe is creamy and bursting with potatoes and fresh sweet corn! It makes a deliciously hearty meal.**


Ingredients

Scale
  • 1 large sweet onion, diced
  • 3 ribs celery, diced
  • 2 carrots, peel and diced
  • 3 garlic cloves, minced
  • 1 1/2 pounds yellow potatoes, peeled and diced
  • 4 large or 6 medium ears corn, enough for 4 cups corn kernels, plus cobs (or 2 15-ounce cans corn*)
  • 2 tablespoons salted butter
  • 1 tablespoon olive oil
  • 1 quart chicken broth
  • 2 cups 2% milk
  • 1 pound boneless skinless chicken breast
  • 1 teaspoon smoked paprika
  • 1 teaspoon fresh or dried thyme
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 2 teaspoons kosher salt
  • Freshly ground black pepper
  • 1/4 cup heavy cream (optional but recommended)

Instructions

  1. In a large pot or Dutch oven, heat the butter and olive over medium high heat. Sauté the onion, carrots, and celery for 2 minutes. Add the garlic and potatoes and sauté for 5 minutes.
  2. Add 3 cups* of the corn kernels, the corn cobs (broken into a few pieces, if necessary to fit in the pot), broth, milk, raw chicken, smoked paprika, thyme, onion powder, garlic powder, the kosher salt, and several grinds of fresh black pepper. Bring to a simmer and cook until the potatoes are tender, about 25 to 30 minutes, stirring occasionally.
  3. Remove the cobs from the soup and discard. Remove the chicken breast and shred with a fork.
  4. Using a 2-cup glass measuring cup with spout, carefully scoop out about 4 cups of the hot soup and place it in a blender. Blend on high for about 1 minute until smooth and creamy.
  5. Pour the puree back into the soup pot. Stir in the reserved 1 cup corn kernels and the chicken. Allow to rest for a few minutes before serving (it will be very hot and the residual heat cooks the corn). Taste and add additional salt or cream if desired. Ladle into bowls and allow to cool. 

Notes

*If using canned corn, use 2 cups in the soup in Step 2.

**Dietary swaps: Vegetarian: Make this Corn Chowder! Or use the recipe above, omit the chicken, and use vegetable broth. Consider substituting the 2 teaspoons salt with 1 teaspoon kosher salt and 2 tablespoons soy sauce, which adds a nice meaty flavor. For Dairy-Free or Vegan: Make this Vegan Corn Chowder, which uses cashews to blend into a creamy base.

  • Category: Soup
  • Method: Stovetop
  • Cuisine: Soup
  • Diet: Gluten Free