Creamy Chicken Corn Chowder (Print Version)

Rich, velvety chowder featuring chicken, corn, and hearty vegetables for an inviting main dish.

# Components:

→ Poultry

01 - 2 cups cooked chicken breast, diced or shredded

→ Vegetables

02 - 1 tablespoon unsalted butter
03 - 1 medium yellow onion, diced
04 - 2 celery stalks, diced
05 - 2 medium carrots, diced
06 - 2 cups potatoes, peeled and diced
07 - 2 cups corn kernels (fresh, frozen, or canned, drained)
08 - 2 garlic cloves, minced

→ Liquids

09 - 4 cups low-sodium chicken broth
10 - 1 cup whole milk
11 - 1 cup heavy cream

→ Thickeners

12 - 2 tablespoons all-purpose flour

→ Seasonings

13 - 1 teaspoon salt
14 - ½ teaspoon black pepper
15 - ½ teaspoon dried thyme
16 - ¼ teaspoon smoked paprika

→ Garnish (Optional)

17 - 2 tablespoons fresh chives or parsley, chopped
18 - Cooked bacon bits

# Directions:

01 - Melt butter in a large pot or Dutch oven over medium heat. Add diced onion, celery, and carrots. Sauté for 5 minutes until vegetables begin to soften.
02 - Incorporate minced garlic and diced potatoes into the pot. Cook for an additional 2 minutes, stirring occasionally.
03 - Sprinkle flour evenly over the vegetables. Stir continuously for 1 minute to toast the flour and remove any raw taste.
04 - Gradually whisk in the chicken broth until no lumps remain. Stir in dried thyme, salt, black pepper, and smoked paprika.
05 - Bring the mixture to a boil, then reduce heat to maintain a gentle simmer. Cover and cook for 12 to 15 minutes, or until the potatoes are fork-tender.
06 - Stir in the cooked chicken and corn kernels. Allow to heat through for a moment.
07 - Gently stir in the milk and heavy cream. Heat carefully (do not allow to boil) until the chowder reaches desired consistency and temperature, approximately 5 minutes. Adjust salt and pepper to taste.
08 - Ladle the chowder into bowls. Garnish with fresh chives, parsley, or bacon bits, if desired.

# Expert Advice:

01 -
  • Ready in under an hour from start to finish
  • Uses everyday ingredients you likely have on hand
  • Easily customizable to dietary needs
  • Hearty enough to serve as a complete meal
02 -
  • Contains approximately 415 calories per serving, making it a satisfying but reasonable meal option
  • Can be made ahead and reheated gently for even better flavor the next day
  • Freezes beautifully for up to 3 months; just omit the dairy and add when reheating
03 -
  • Always add dairy at the end and keep the heat low to prevent curdling.
  • For maximum flavor, toast the corn kernels in a dry skillet until slightly charred before adding them to the chowder.
  • The thickness of your chowder will continue to develop as it cools; let it rest for 10 minutes before serving for the perfect consistency.

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