Chicken Mushroom Corn Chowder

Cozy up with a bowl of rich, hearty Chicken Mushroom Corn Chowder, a comforting one-pot meal that’s perfect for chilly evenings. This creamy chowder combines tender bites of chicken, earthy mushrooms, sweet bursts of corn, and velvety potatoes in a luscious broth flavored with garlic, onion, and thyme. A touch of heavy cream adds luxurious richness, while a parsley garnish gives it a fresh, vibrant finish. With just 15 minutes of prep and 35 minutes of cook time, this easy chicken chowder is an ideal weeknight dinner that doesn’t skimp on flavor. Serve it with crusty bread or a light salad for a satisfying meal the whole family will love.

Nutriscore Rating: 72/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons butter
• 1 pound chicken breast (boneless, skinless, diced)
• 1 medium yellow onion (finely chopped)
• 3 cloves garlic (minced)
• 8 ounces mushrooms (sliced)
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups milk
• 2 cups frozen corn kernels
• 2 medium potatoes (peeled and diced)
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons parsley (chopped, for garnish)

Directions

Step 1

Heat olive oil and butter in a large pot or Dutch oven over medium heat.

Step 2

Add diced chicken breast and cook for 5-6 minutes until fully cooked and lightly browned. Remove the chicken from the pot and set it aside.

Step 3

In the same pot, add chopped onion and sauté for 3-4 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add sliced mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown.

Step 5

Sprinkle the flour over the vegetables and stir well to coat. Cook for 1-2 minutes to eliminate the raw flour taste.

Step 6

Slowly pour in the chicken broth while stirring to avoid lumps. Add milk and continue stirring until the liquid is smooth.

Step 7

Add diced potatoes, frozen corn kernels, dried thyme, salt, and black pepper to the pot. Stir well to combine.

Step 8

Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 15-20 minutes, or until the potatoes are tender.

Step 9

Stir in the cooked chicken and heavy cream. Continue cooking for 5 minutes to warm through and allow the flavors to meld.

Step 10

Taste and adjust seasoning, if necessary.

Step 11

Serve hot, garnished with chopped parsley and an extra sprinkle of black pepper, if desired.

Nutrition Facts

Serving size	(3280.7g)

Amount per serving	% Daily Value*
Calories	2779.6

Total Fat 123.9g	0%
Saturated Fat 52.8g	0%
Polyunsaturated Fat 3.7g
Cholesterol 615.3mg	0%
Sodium 5387.0mg	0%
Total Carbohydrate 216.3g	0%
Dietary Fiber 23.2g	0%
Total Sugars 64.0g
Protein 202.6g	0%

Vitamin D 257.8IU	0%
Calcium 840.3mg	0%
Iron 14.4mg	0%
Potassium 6072.7mg	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: 40.0%

Protein: 29.0%

Carbs: 31.0%