Description
This hearty Chicken Corn Chowder is a creamy and comforting soup perfect for a cozy meal. Made with shredded chicken, tender potatoes, sweet corn, and a blend of milk and cream, it’s seasoned with thyme and paprika for a flavorful twist. Garnished with green onions and cheddar cheese, this chowder is both satisfying and easy to prepare in just 35 minutes.
Ingredients
Scale
Chicken and Dairy
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Vegetables and Seasonings
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 1/4 cup chopped green onions (for garnish)
Liquids
- 3 cups chicken broth
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
- Cook the Potatoes: Stir in the diced potatoes. Pour in the chicken broth and bring the mixture to a boil. Reduce heat and let it simmer for 10-12 minutes, or until the potatoes are tender and cooked through.
- Add Cream and Corn: Stir in the whole milk and heavy cream. Add the sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Allow the chowder to simmer for 5-7 minutes so the flavors meld together.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot, or transfer a portion of the chowder to a blender, then return it to the pot and stir well.
- Serve: Ladle the chowder into bowls and garnish with chopped green onions and shredded cheddar cheese if desired. Serve warm for a comforting meal.
Notes
- You can use fresh or frozen corn instead of canned for a fresher flavor.
- Shredded rotisserie chicken works great if you want to save cooking time.
- For a thicker chowder, blend a larger portion or add a tablespoon of flour slurry before adding the liquids.
- This chowder can be refrigerated for up to 3 days and reheated gently on the stove or microwave.
- To make it dairy-free, substitute milk and cream with coconut milk or another plant-based milk.
