Description
A creamy and comforting Chicken Corn Chowder that combines tender shredded chicken, sweet corn, and hearty potatoes in a savory broth enriched with milk and cream. This easy one-pot recipe is perfect for a cozy meal, garnished with green onions and cheddar cheese for extra flavor.
Ingredients
Scale
Chowder Base
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 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
Garnish
- 1/4 cup chopped green onions
- 1/2 cup shredded cheddar cheese (optional)
Instructions
- Sauté Vegetables: Heat olive oil or butter in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant, stirring occasionally to prevent burning.
- Cook the Potatoes: Stir in the diced potatoes to the pot. Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to a simmer and cook for 10-12 minutes or until the potatoes become tender when pierced with a fork.
- Add Cream and Corn: Stir in the whole milk and heavy cream to the pot. Then add the sweet corn, shredded chicken, dried thyme, paprika, and season with salt and pepper to taste. Let the chowder simmer gently for 5-7 minutes, allowing the flavors to meld together.
- Optional Blending: For a creamier texture, use an immersion blender to partially blend the chowder directly in the pot. Alternatively, transfer a portion of the chowder to a blender, puree until smooth, and return it to the pot, stirring well to combine.
- Serve: Ladle the hot chowder into bowls. Garnish each serving with chopped green onions and shredded cheddar cheese if desired. Serve warm and enjoy the comforting flavors.
Notes
- Use fresh or frozen corn if canned corn is not available.
- For a lighter version, substitute whole milk and heavy cream with lower-fat dairy alternatives.
- Shredded rotisserie chicken can be used for convenience.
- Adjust seasoning with additional salt and pepper as needed before serving.
- This chowder can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
