Description
This hearty Chicken Corn Chowder combines tender chicken, fresh corn, and creamy potatoes for a comforting and flavorful soup. Pureed corn and mashed potatoes add rich creaminess without heaviness, making it a perfect cozy meal.
Ingredients
Scale
Base and Vegetables
- 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
Thickening Agent
- 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 left whole)
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon Gold potatoes (about 8 oz each, or russet potatoes), peeled (one diced, one cut in quarters for mashing later)
Liquids and Seasoning
- 4 cups chicken broth (or chicken bone broth)
- 1 teaspoon paprika
- Kosher salt and black pepper, to taste
Garnish
- Chopped scallions or chives
Optional
- Half and half or cream to drizzle for added creaminess
Instructions
- Sauté Vegetables: Add the butter and olive oil to a large heavy pot or Dutch oven and melt over medium heat. Add the chopped onion, carrots, celery, and garlic, sautéing gently for 8 to 10 minutes until the vegetables are tender and fragrant.
- Add Flour: Sprinkle the flour over the sautéed vegetables and stir continuously for about 2 minutes to cook out the raw flour taste and begin thickening the base.
- Blend Corn: While the flour cooks, blend 1 cup of corn kernels with 1 cup of chicken broth until mostly smooth to create a creamy corn mixture.
- Add Main Ingredients: Pour the blended corn mixture into the pot along with the remaining 1 ½ cups corn kernels, paprika, chicken tenders, diced potatoes, and quartered potatoes for mashing. Add enough chicken broth to just cover the ingredients.
- Simmer: Bring the soup to a boil, then reduce heat to low and cover. Let simmer gently for 22 to 25 minutes until the potatoes are tender and the chicken is fully cooked.
- Mash Potatoes and Shred Chicken: Remove the quartered potatoes from the pot and mash them until smooth, then stir the mash back into the chowder. Use two forks to shred the cooked chicken into bite-sized pieces.
- Season and Serve: Taste the chowder and adjust seasoning with salt and black pepper as desired. Ladle into 6 bowls and garnish with fresh chopped scallions or chives. For extra creaminess, stir in half and half or drizzle with cream before serving.
Notes
- Pureed corn and mashed potatoes naturally thicken and add creaminess without heavy cream.
- Use bone broth for added flavor depth.
- Substitute gluten-free flour to make the chowder gluten free.
- Adding cream or half and half at the end enhances richness but is optional.
- For a spicier kick, sprinkle in a pinch of cayenne or chipotle powder with the paprika.
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
