Chicken Corn Chowder (Print)
Warm, creamy chowder with juicy chicken, corn, and potatoes. Quick to prep, great for cozy family dinners.
# Ingredients:
→ Main Ingredients
01 -
3 medium potatoes, diced after peeling
02 -
2 cups corn kernels, frozen
03 -
1 lb chicken breasts or thighs without bone or skin, cut into small chunks
→ Dairy & Liquids
04 -
2 cups chicken stock
05 -
1 cup whole milk
06 -
2 tablespoons unsalted butter
07 -
1 cup heavy whipping cream
→ Aromatics & Seasonings
08 -
A medium onion, chopped small
09 -
1 teaspoon dried thyme leaves
10 -
1/2 teaspoon ground pepper
11 -
2 garlic cloves, finely chopped
12 -
1 teaspoon salt
13 -
2 tablespoons olive oil
14 -
1/2 teaspoon paprika
→ Garnish
15 -
Chopped parsley or green onion for topping
# Steps:
01 -
In a big pot on medium-high heat, warm up some olive oil. Cook chicken chunks until lightly browned, around 5 to 7 minutes, then take them out and put them aside.
02 -
Using the same pot, cook onion and garlic until they smell great and soften, for roughly 3 to 4 minutes. Toss in the potato cubes and give everything a stir, cooking for an extra 2 to 3 minutes.
03 -
Pour in the chicken broth, then add the corn, thyme, salt, and pepper. Simmer until the potatoes are soft, which should take about 10 minutes.
04 -
Mix in the heavy cream and milk. Toss the cooked chicken back into the pot, let everything simmer gently for another 10 minutes until thickened and flavorful.
05 -
Stir in butter for extra richness. Taste and adjust seasoning if needed. Want it thicker? Lightly mash some of the potatoes directly in the pot.
# Notes:
01 -
Enjoy this warm bowl of chowder, filled with creamy potato chunks, sweet corn, and tender chicken, ideal for cold-season comfort.
02 -
Blend a bit of the soup with a hand blender for a thicker texture before putting the chicken back.
03 -
Store leftovers in the fridge, good for up to 3 days.