Creamy Corn and Chicken Chowder
Creamy Corn and Chicken Chowder is a warm and comforting soup that’s perfect for cozy dinners and chilly days. Tender chicken, sweet corn, and hearty vegetables are simmered in a rich and creamy broth, creating a thick and satisfying chowder full of flavor. This easy homemade recipe is perfect for family meals, meal prep, or when you’re craving classic comfort food. Serve it with crusty bread or crackers for a delicious and filling bowl everyone will love.
Ingredients
- For the Chowder
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, minced
- 2 celery stalks, diced
- 2 medium carrots, diced
- 2 cups diced potatoes (gold or russet)
- 2 cups cooked shredded chicken
- 3 cups fresh or frozen corn kernels
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme (or 1 tablespoon fresh)
- 1 bay leaf
- Salt and black pepper to taste
- 1 tablespoon chopped parsley (optional)
Instructions
- Step 1: Sauté the Aromatics : Heat butter and olive oil in a large pot over medium heat. Add onion, celery, and carrots. Sauté for 5–6 minutes until softened. Add garlic and cook for another 1 minute until fragrant.
- Step 2: Create the Roux : Sprinkle flour over the vegetables and mix well. Cook for 1–2 minutes to remove the raw flour taste.
- Step 3: Add the Broth and Potatoes : Slowly add chicken broth while stirring to avoid lumps. Drop in the bay leaf and thyme. Add diced potatoes and bring to a gentle simmer. Cook for 10–12 minutes or until potatoes are tender.
- Step 4: Add Chicken and Corn : Add shredded chicken and corn kernels. Stir well and simmer for another 5 minutes.
- Step 5: Add Cream and Final Seasoning : Lower the heat and pour in the cream. Stir until the chowder becomes rich and smooth. Season with salt and pepper to taste. Remove the bay leaf and stir in parsley before serving.