Chicken Chowder

Creamy, hearty, and irresistibly comforting, this Chicken Chowder recipe is the perfect blend of tender chicken, vibrant vegetables, and indulgent flavors. Made with a savory medley of sautéed onions, carrots, celery, and potatoes simmered in a rich broth, this chowder is thickened to perfection with a touch of heavy cream and flour. The addition of sweet corn kernels enhances its texture, while a hint of smoked paprika offers a subtle depth of flavor. Ready in just an hour, this one-pot dish is ideal for a cozy family dinner or a satisfying meal on a chilly day. Serve it garnished with fresh parsley for a burst of color and freshness. Whether you're craving a creamy chicken soup or a satisfying chowder, this recipe has all the heartwarming elements you need! Perfect keywords for this dish: chicken chowder recipe, creamy chicken soup, hearty one-pot meal, quick comfort food.

Nutriscore Rating: 73/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound boneless, skinless chicken breasts
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 large russet potatoes, peeled and cubed
• 1.5 cups frozen corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 teaspoon smoked paprika (optional)
• 2 tablespoons fresh parsley, chopped (for garnish)

Directions

Step 1

Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium heat. Add the chicken breasts and cook for 4-5 minutes per side until golden brown and cooked through. Remove the chicken from the pot, let it rest for 5 minutes, then dice into bite-sized pieces.

Step 2

In the same pot, melt 2 tablespoons of unsalted butter over medium heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables are tender.

Step 3

Sprinkle the flour over the sautéed vegetables and stir for 1-2 minutes to cook out the raw flour taste.

Step 4

Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a gentle simmer.

Step 5

Add the cubed potatoes to the pot and cook for 10-15 minutes, or until the potatoes are fork-tender.

Step 6

Stir in the frozen corn kernels, heavy cream, cooked chicken, salt, black pepper, and smoked paprika (if using). Simmer for an additional 5-7 minutes until the chowder is heated through and slightly thickened.

Step 7

Taste and adjust the seasonings as needed. If the chowder is too thick, thin it out with a bit more chicken broth.

Step 8

Ladle the chowder into bowls, garnish with fresh chopped parsley, and serve warm.

Nutrition Facts

Serving size	(3121.7g)

Amount per serving	% Daily Value*
Calories	2883.2

Total Fat 139.5g	0%
Saturated Fat 69.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 687.6mg	0%
Sodium 5329.4mg	0%
Total Carbohydrate 217.2g	0%
Dietary Fiber 27.2g	0%
Total Sugars 41.8g
Protein 182.5g	0%

Vitamin D 4.5IU	0%
Calcium 395.6mg	0%
Iron 15.6mg	0%
Potassium 6537.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 44.0%

Protein: 25.6%

Carbs: 30.4%