Dilo's Chicken Corn Chowder

Warm, hearty, and bursting with flavor, Dilo's Chicken Corn Chowder is the ultimate comfort food perfect for any season. This creamy chowder is packed with tender chicken, sweet corn kernels, and hearty vegetables like carrots, celery, and gold potatoes, all simmered in a rich, velvety broth infused with smoked paprika and thyme. A touch of heavy cream adds indulgent creaminess, while freshly chopped parsley provides a fresh, vibrant finish. Ideal for feeding a family or meal prepping for the week, this one-pot recipe is both satisfying and easy to make. Ready in under an hour, it’s a cozy dish that pairs perfectly with crusty bread or a side salad for a complete, crowd-pleasing meal. Keywords: chicken corn chowder, creamy chowder, hearty soup, easy family dinner, comfort food recipes.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:35 mins

Total Time:55 mins

Servings: 6

Ingredients

• 2 pieces (boneless, skinless) Chicken breast
• 2 tablespoons Olive oil
• 1 medium (diced) Yellow onion
• 3 cloves (minced) Garlic
• 2 medium (peeled and diced) Carrots
• 2 medium (diced) Celery stalks
• 3 medium (cubed) Gold potatoes
• 2 cups (fresh or frozen) Corn kernels
• 4 cups Chicken broth
• 1 cup Heavy cream
• 2 tablespoons All-purpose flour
• 1 teaspoon Smoked paprika
• 1 teaspoon Dried thyme
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 2 tablespoons (chopped, for garnish) Fresh parsley

Directions

Step 1

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

Step 2

Season the chicken breasts with a pinch of salt and pepper, then add them to the pot. Cook for 4-5 minutes per side until browned but not fully cooked through. Remove from the pot and set aside.

Step 3

In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 5-6 minutes, stirring often, until the onion becomes translucent.

Step 4

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

Step 5

Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming.

Step 6

Add the cubed potatoes, smoked paprika, dried thyme, and corn to the pot. Stir to combine.

Step 7

Slice or shred the partially cooked chicken into bite-sized pieces and return them to the pot.

Step 8

Bring the soup to a boil, then reduce the heat to a simmer. Cover and cook for 20 minutes, or until the potatoes are tender and the chicken is fully cooked.

Step 9

Stir in the heavy cream and let it heat through for 2-3 minutes. Taste and adjust seasoning with additional salt and pepper, if needed.

Step 10

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

Nutrition Facts

Serving size	(3005.1g)

Amount per serving	% Daily Value*
Calories	2395.9

Total Fat 123.5g	0%
Saturated Fat 55.7g	0%
Polyunsaturated Fat 4.0g
Cholesterol 446.4mg	0%
Sodium 6008.4mg	0%
Total Carbohydrate 210.2g	0%
Dietary Fiber 30.2g	0%
Total Sugars 48.1g
Protein 109.1g	0%

Vitamin D 0IU	0%
Calcium 462.0mg	0%
Iron 13.0mg	0%
Potassium 6099.1mg	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: 46.5%

Protein: 18.3%

Carbs: 35.2%