Description
This comforting Chicken Corn Chowder features tender chicken, fresh corn, and creamy potatoes simmered together to create a rich yet light soup. Utilizing pureed corn and mashed potatoes adds a velvety texture without heaviness, making it a perfect warm meal for any day of the year.
Ingredients
Scale
Main Ingredients
- 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
- 2 tablespoons all purpose flour (or gluten-free flour mix)
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups whole)
- 1 teaspoon paprika
- 1 lb chicken tenders or boneless skinless chicken breast
- 2 Yukon gold potatoes (or russet potatoes), peeled (one diced, one quartered)
- 4 cups chicken broth or chicken bone broth
- Kosher salt and black pepper to taste
- Chopped scallions or chives for garnish
Optional
- Half and half or cream for a creamier chowder (optional)
Instructions
- Prepare the base: In a large heavy pot or Dutch oven, melt the butter with olive oil over medium heat. Add chopped onion, carrots, celery, and garlic. Sauté for 8 to 10 minutes until vegetables are tender and fragrant.
- Add flour: Sprinkle the flour over the softened vegetables and cook, stirring constantly, for about 2 minutes to remove the raw flour taste.
- Blend corn and broth: In a blender, combine 1 cup of corn kernels with 1 cup of chicken broth and blend until mostly smooth.
- Combine ingredients: Pour the blended corn mixture into the pot along with paprika, chicken tenders, diced potatoes, and remaining whole corn kernels. Add enough chicken broth to just cover all the ingredients.
- Simmer: Bring the chowder to a boil, then reduce heat to low. Cover and let simmer for 22 to 25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Mash potatoes: Remove the quartered potato pieces from the pot, mash them until smooth, then stir them back into the chowder to enhance creaminess.
- Shred chicken: Using two forks, shred the cooked chicken directly in the pot for easy eating.
- Season and serve: Taste the chowder and adjust salt and pepper as needed. If desired, stir in half and half or drizzle cream for extra richness. Ladle the chowder into bowls and garnish with chopped scallions or chives. Serve hot.
Notes
- Pureed corn and mashed potatoes create a creamy texture without using heavy cream.
- For a gluten-free option, use a gluten-free flour blend.
- You can substitute russet potatoes if Yukon golds are unavailable.
- Adding half and half or cream at the end will make the chowder richer but is optional.
- Leftovers keep well in the fridge for up to 3 days and can be reheated gently on the stovetop.
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
