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Chicken Corn Chowder Recipe

American · Soup · 45 min total

A creamy, comforting chowder loaded with tender chicken, sweet corn, and hearty vegetables, perfect for a cozy dinner.

Ingredients

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 2 celery stalks, diced
• 2 carrots, peeled and diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups low-sodium chicken broth
• 2 cups cooked chicken, shredded or diced
• 3 cups fresh or frozen corn kernels
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots; cook until softened, about 5 minutes. Add garlic and cook 1 minute more.
2. Sprinkle flour over vegetables and stir to coat; cook 2 minutes, stirring constantly.
3. Slowly pour in chicken broth while stirring to prevent lumps. Bring to a boil, then reduce heat and simmer 10 minutes, until slightly thickened.
4. Add cooked chicken, corn, heavy cream, thyme, salt, and pepper. Simmer 10 minutes, stirring occasionally.
5. Taste and adjust seasoning. Serve hot, garnished with parsley.

Tips

• For a thicker chowder, mash some of the corn kernels before adding.
• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• To freeze, omit cream and add after thawing and reheating.

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