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Chicken Corn Chowder

A warm, comforting chowder blending tender chicken and sweet corn in a creamy, savory broth, perfect for chilly evenings or busy weeknights.
Print Recipe
Prep Time 30 minutes
Cook Time 25 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded chicken Provides a hearty base.
  • 2 cups sweet corn kernels Can use fresh or canned.
  • 4 cups chicken broth Ensure it's gluten-free if needed.
  • 1 cup heavy cream For a thicker, creamier texture.
  • 1 medium onion, diced Builds a flavorful base.
  • 3 cloves garlic, minced Adds aromatic flavor.
  • 2 tablespoons butter For sautéing.
  • to taste fresh parsley, chopped For garnishing.

Method
 

Preparation
  1. In a large pot, melt the butter over medium heat. Add the diced onion and cook for 4-5 minutes until softened and translucent.
  2. Stir in the minced garlic and cook for another minute until fragrant.
  3. Pour in the chicken broth and bring to a gentle simmer.
  4. Add the sweet corn kernels and let them cook for 5-7 minutes.
  5. Stir in the shredded chicken and continue to simmer for 10 minutes.
  6. Reduce heat to low and slowly pour in the heavy cream, stirring constantly to create a smooth consistency.
  7. Remove from heat and ladle the chowder into serving bowls. Garnish with freshly chopped parsley.

Notes

Consider adding a splash of lemon juice for brightness, or spices like smoked paprika for added heat. For thicker chowder, blend a portion before adding cream. Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months.