Description

If you’re craving a comforting and hearty soup, this Creamy Homemade Chicken and Corn Chowder is the perfect dish. Loaded with tender shredded chicken, sweet corn kernels, and creamy broth, this chowder is full of flavor and warmth. It’s the perfect meal for a cozy evening or a comforting lunch, garnished with fresh parsley for a bright, herby finish.

Ingredients

Scale

For the Chowder:

2 tablespoons butter
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, diced
2 large carrots, diced
1/4 cup all-purpose flour
4 cups chicken broth
2 cups cooked chicken, shredded (rotisserie or leftover chicken works well)
3 cups corn kernels (fresh, frozen, or canned)
2 large potatoes, peeled and diced
1 1/2 cups heavy cream (or half-and-half)
1 teaspoon dried thyme
Salt and pepper, to taste
1 tablespoon fresh parsley, chopped (for garnish)

Instructions

Step 1: Sauté the Vegetables

Melt Butter:
In a large pot or Dutch oven, melt 2 tablespoons of butter over medium heat. Once melted, add the diced onion, garlic, celery, and carrots. Cook for about 5-7 minutes, stirring occasionally, until the vegetables have softened and the onions become translucent.

Step 2: Add the Flour and Broth

Create a Roux:
Sprinkle 1/4 cup of flour over the sautéed vegetables and stir to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste. This helps to thicken the chowder.
Add the Chicken Broth:
Gradually pour in 4 cups of chicken broth while whisking or stirring to avoid lumps. Continue stirring until the broth and flour mixture are smooth and beginning to thicken.

Step 3: Add the Potatoes and Chicken

Simmer:
Add the diced potatoes to the pot and bring the mixture to a simmer. Cook for 15-20 minutes or until the potatoes are tender when pierced with a fork.
Add the Chicken:
Stir in the shredded chicken and corn kernels. If using frozen corn, make sure to thaw it first. Let the chowder simmer for another 5-10 minutes, allowing the flavors to meld together.

Step 4: Add Cream and Season

Add the Cream:
Stir in 1 1/2 cups of heavy cream or half-and-half to make the chowder creamy and rich. Allow it to heat through, but avoid bringing the chowder to a boil once the cream has been added, as this can cause it to curdle.
Season:
Season the chowder with 1 teaspoon of dried thyme, salt, and pepper to taste. Adjust the seasoning as needed to match your preference.

Step 5: Serve the Chowder

Garnish:
Ladle the hot chowder into bowls and garnish with freshly chopped parsley for a bright pop of color and freshness

Notes

Cooking Notes:

Chicken: Use pre-cooked shredded chicken, such as rotisserie chicken, to save time. You can also cook chicken breasts or thighs ahead of time and shred them for this recipe.
Consistency: For a thicker chowder, mash some of the potatoes in the pot before adding the cream. Alternatively, for a thinner consistency, add more broth or reduce the amount of flour.
Corn: Fresh corn cut off the cob is ideal in this recipe, but frozen or canned corn works just as well, making this chowder easy to prepare year-round.

Serving Suggestions:

Serve this Creamy Chicken and Corn Chowder with a side of crusty bread or garlic toast for dipping.
Add a fresh green salad on the side to complement the richness of the soup.
For an extra touch, sprinkle some shredded cheddar cheese or crispy bacon bits on top of the chowder.

Tips:

Make-Ahead: This chowder is great for meal prep. It can be stored in the refrigerator for up to 3 days. When reheating, warm it gently over low heat to prevent the cream from separating.
Freezing: If you plan to freeze the chowder, leave out the cream. Add the cream after reheating to ensure the best texture.
Spice it up: For a little heat, add a pinch of cayenne pepper or red pepper flakes when adding the seasonings.

Prep Time: 15 minutes
Cook Time: 30 minutes

Nutrition

Calories: 400
Sodium: 780mg
Protein: 20g