Corn N Chicken Chowder

Cozy up with a bowl of hearty Corn N Chicken Chowder—a creamy, flavor-packed soup perfect for chilly evenings! This satisfying recipe marries tender bites of sautéed chicken, sweet bursts of corn, and a medley of aromatic vegetables like onion, celery, and carrot, all simmered to perfection in a velvety broth. Infused with hints of thyme and smoked paprika, this chowder boasts a warm, smoky depth that elevates every spoonful. The addition of diced russet potatoes and a touch of heavy cream lends a luscious, comforting texture that’s sure to please. Ready in just 50 minutes and ideal for serving up to six, this one-pot wonder is as easy to prepare as it is delicious. Garnish with freshly chopped parsley for a fresh and vibrant finish. Perfect for family dinners or meal prep, this chicken and corn chowder is your new go-to comfort food!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 stalks celery stalks, diced
• 1 medium carrot, peeled and diced
• 3 cloves garlic cloves, minced
• 2 large chicken breasts, diced into bite-sized pieces
• 3 tablespoons all-purpose flour
• 4 cups chicken broth
• 2 cups whole milk
• 2 cups frozen or fresh corn kernels
• 1 large russet potato, peeled and diced
• 1 teaspoon dried thyme
• 0.5 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.5 cup heavy cream
• 2 tablespoons fresh parsley, chopped (optional, for garnish)

Directions

Step 1

In a large pot or Dutch oven, heat the butter and olive oil over medium heat until the butter is melted and starts foaming.

Step 2

Add the diced onion, celery, carrot, and garlic. Cook for 5-7 minutes, stirring occasionally, until the vegetables have softened.

Step 3

Add the diced chicken breasts to the pot and cook for another 5 minutes, stirring occasionally, until the chicken is no longer pink.

Step 4

Sprinkle the flour over the chicken and vegetable mixture. Stir well to coat everything evenly with the flour, and cook for 1-2 minutes to remove the raw flour taste.

Step 5

Slowly pour in the chicken broth while stirring continuously to prevent lumps. Then, add the milk and bring the mixture to a gentle simmer.

Step 6

Add the corn, diced potato, thyme, paprika, salt, and black pepper to the pot. Stir well to combine and continue simmering for 15-20 minutes, or until the potatoes are tender and the chowder slightly thickens.

Step 7

Reduce the heat to low and stir in the heavy cream. Let it warm through for another 2-3 minutes, being careful not to boil the chowder.

Step 8

Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

Serving size	(2709.1g)

Amount per serving	% Daily Value*
Calories	2012.1

Total Fat 103.1g	0%
Saturated Fat 51.3g	0%
Polyunsaturated Fat 1.9g
Cholesterol 325.6mg	0%
Sodium 5069.6mg	0%
Total Carbohydrate 195.6g	0%
Dietary Fiber 22.1g	0%
Total Sugars 62.3g
Protein 84.7g	0%

Vitamin D 221.7IU	0%
Calcium 869.8mg	0%
Iron 10.6mg	0%
Potassium 4873.7mg	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: 45.3%

Protein: 16.5%

Carbs: 38.2%