Description
Chicken Corn Chowder is a hearty and creamy soup combining tender chicken, sweet corn, and tender potatoes in a flavorful broth thickened with a touch of flour. This comforting dish balances richness with fresh aromatics and a hint of paprika, perfect for a cozy meal any time of year.
Ingredients
Scale
Base and Aromatics
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
Soup Thickener and Vegetables
- 2 tablespoons all purpose flour (or gluten-free flour mix)
- 2 ½ cups corn kernels (fresh or frozen) divided (1 cup for blending, 1 ½ cups left whole)
- 1 teaspoon paprika
- 2 Yukon Gold potatoes (about 16 oz total), peeled (one diced, one cut in quarters for mashing later)
Protein and Broth
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 4 cups chicken broth (or chicken bone broth)
Seasoning and Garnish
- Kosher salt and black pepper, to taste
- Chopped scallions or chives, for garnish
Optional
- Half and half or cream, for a creamier chowder
Instructions
- Sauté the vegetables: In a large heavy pot or Dutch oven, melt the butter with olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until tender and fragrant, about 8 to 10 minutes.
- Add the flour: Sprinkle the flour over the vegetables and cook, stirring continuously for about 2 minutes to cook out the raw flour taste and form a roux-like base.
- Prepare the pureed corn: Meanwhile, blend 1 cup of the corn kernels with 1 cup of the chicken broth until mostly smooth. Set aside.
- Add remaining ingredients: To the pot, add the pureed corn mixture, paprika, chicken tenders, diced potatoes, and remaining 1 ½ cups whole corn kernels. Pour in enough of the chicken broth to just cover the ingredients and bring the soup to a boil.
- Simmer the chowder: Reduce heat to low, cover the pot, and let it simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
- Mash potatoes and shred chicken: Remove the quartered potato from the pot and mash until smooth. Stir the mashed potato back into the chowder to thicken and enrich it. Use two forks to shred the cooked chicken into bite-sized pieces, then stir back into the soup.
- Season and serve: Taste the chowder and adjust seasoning with salt and black pepper as desired. Ladle the chowder into bowls and garnish with chopped scallions or chives. For extra creaminess, optionally drizzle with half and half or cream before serving.
Notes
- Pureed corn and mashed potatoes create a wonderfully creamy texture without adding heavy cream.
- You can use frozen corn if fresh is not available; just thaw before using.
- For a dairy-free version, use dairy-free butter and omit cream.
- Adjust paprika amount to control the smoky depth of flavor.
- Leftover chowder can be refrigerated for up to 3 days and reheated gently on the stovetop.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 378 kcal
- Sugar: 7 g
- Sodium: 643 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 36 mg
