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This thick soup combines chunks of chicken, sweet corn kernels, and soft potatoes in a smooth, rich broth. It's comfort food that perfectly balances creaminess with the freshness of veggies.
I've whipped up this chowder so many times during cold spells, and that mix of sweet corn with juicy chicken bits always wins over everyone at the table, even the fussy ones.
Key Ingredients
- Chicken breast: Go for boneless, fresh pieces you can easily dice
- Sweet corn: Grab from the freezer or use fresh ears
- Yukon Gold potatoes: They've got that soft, buttery quality for extra smoothness
- Heavy cream: Gives that velvety feel
- Fresh thyme: Adds that woodsy taste
- Aromatics: Onion, celery, garlic build your flavor foundation
Step-by-Step Guide
- Warm up a big pot on medium heat:
- Pour in olive oil and wait till it glistens.
- Cook diced onion, celery, carrots till soft, around 5 minutes:
- Toss in minced garlic, stir for 30 seconds till you smell it:
- Drop in chicken cubes, cook till they turn white:
- Mix in potato chunks, corn, thyme, and bay leaf:
- Add chicken broth and let it bubble gently:
- Wait till potatoes get soft, about 15 minutes:
- Pour in the heavy cream:
- Let it bubble lightly for 5 minutes to get thicker:
- Shake in salt and pepper how you like it:
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What really makes this chowder stand out comes from my grandma's trick: cook those veggies until they're nice and golden brown before you add any liquid.
Wait Time
Give your soup 5-10 minutes to sit after cooking so all those flavors can mix together properly.
Keeping It Fresh
Stays good in the fridge for about 4 days. Add a splash of broth when warming it up again.
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Through many attempts at getting this just right, I've learned that taking your time with those first flavor-building steps really makes a chowder folks won't forget.
Frequently Asked Questions
- → Can I freeze this chowder with chicken and corn?
- Yes, but don’t freeze with cream in it. Add it fresh while reheating, and use it up in 3 months.
- → How should I reheat leftovers properly?
- Warm on the stove over medium-low, stirring a lot. If it thickens, just mix in a little milk.
- → Is canned corn okay instead of frozen?
- Definitely! Use one 15oz can of drained corn. Fresh corn is amazing if available.
- → How do I make the chowder thicker?
- Smash some potato bits into the soup or blend part of it. You can also stir in a cornstarch mix.
- → What pairs well with this dish?
- Enjoy with crusty bread, a green salad, crackers, or even some cornbread on the side.