Description
A comforting and hearty Chicken Corn Chowder made with fresh vegetables, tender chicken, and creamy potatoes. This recipe combines sautéed aromatics with fresh and frozen corn, chicken broth, and a touch of paprika for a flavorful and satisfying soup perfect for any season.
Ingredients
Scale
Base Ingredients
- 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
- 2 tablespoons all-purpose flour (or gluten-free flour mix)
Main Ingredients
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups whole)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon gold potatoes (or russet potatoes), peeled (one diced, one cut in quarters for mashing later)
- 4 cups chicken broth (or chicken bone broth)
Seasonings and Garnish
- Kosher salt and black pepper, to taste
- Chopped scallions or chives, for garnish
- Optional: half and half or cream for creamier texture
Instructions
- Sauté Aromatics: Add the butter and olive oil to a large heavy pot or Dutch oven. Once melted, add the chopped onion, carrots, celery, and garlic. Sauté the mixture until the vegetables are tender, about 8 to 10 minutes. Sprinkle the all-purpose flour over the vegetables and continue sautéing for an additional 2 minutes to cook out the raw flour flavor.
- Prepare Corn Mixture: While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Add this blended corn mixture to the pot along with the paprika, whole corn kernels, chicken tenders, diced potatoes, and the remaining chicken broth enough to just cover the ingredients. Bring everything to a boil.
- Simmer the Chowder: Cover the pot and reduce the heat to low. Let the chowder simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
- Finish and Serve: Remove the quartered potatoes from the chowder and mash them until smooth. Stir the mashed potatoes back into the soup to thicken it naturally. Shred the chicken with two forks and stir it into the chowder. Taste and adjust seasoning with kosher salt and black pepper as needed. Serve hot, garnished with chopped scallions or chives. For a richer texture, optionally stir in some half and half or drizzle cream at the end.
Notes
- You can use either fresh or frozen corn kernels depending on availability.
- Substitute gluten-free flour to make this recipe gluten-free.
- Use bone broth instead of chicken broth for added depth of flavor.
- For a creamier chowder, add half and half or cream just before serving.
- Yukon gold potatoes work well for mashing and add a creamy texture; russet potatoes can be used as an alternative.
- Leftovers store well and can be refrigerated for up to 3 days.
