This Chicken and Corn Chowder is a creamy, comforting soup filled with tender chicken, sweet corn, and hearty potatoes. It’s perfect for warming up on a chilly day!
Ingredients:
- 2 tablespoons unsalted butter
- 1 medium onion, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 2 large potatoes, peeled and diced
- 2 cups cooked chicken, shredded or diced
- 1 can (14.5 ounces) sweet corn, drained (or 1 1/2 cups fresh/frozen corn)
- 1 cup heavy cream or half-and-half
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions:
Sauté Vegetables:
- In a large pot, melt butter over medium heat. Add diced onion and celery, and sauté for 4-5 minutes until softened. Add minced garlic and cook for another minute.
Cook the Potatoes:
- Add chicken broth and diced potatoes to the pot. Bring to a boil, then reduce heat to a simmer. Cook for 10-15 minutes until the potatoes are tender.
Add Chicken and Corn:
- Stir in the cooked chicken and sweet corn. Season with thyme, smoked paprika, salt, and black pepper.
Make it Creamy:
- Stir in heavy cream or half-and-half. Simmer for another 5-7 minutes to allow the flavors to meld.
Optional Thickening:
- If you prefer a thicker chowder, whisk flour with a few tablespoons of the chowder liquid to create a slurry. Stir the slurry into the pot and cook for 2-3 minutes until thickened.
Adjust Seasoning:
- Taste and adjust salt and pepper as needed.
Serve:
- Ladle the chowder into bowls, garnish with fresh parsley, and serve warm with crusty bread or crackers.
Tips:
- Add a pinch of cayenne pepper for a spicy kick.
- For extra flavor, cook 2 strips of bacon, crumble, and sprinkle over the chowder before serving.
- Leftovers can be stored in the refrigerator for up to 3 days.
