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Creamy Chicken and Corn Chowder Recipe

American · Soup · 45 min total

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

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, diced
• 2 celery stalks, diced
• 2 medium carrots, diced
• 3 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups 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 smoked paprika
• Salt and black pepper to taste
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. In a large pot or Dutch oven, melt butter 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 constantly for 1-2 minutes to cook out raw flour taste.
3. Gradually whisk in chicken broth, scraping up any browned bits. Bring to a simmer and cook until slightly thickened, about 5 minutes.
4. Add chicken, corn, thyme, and smoked paprika. Simmer for 10 minutes, stirring occasionally.
5. Stir in heavy cream and heat through, about 2 minutes. Season with salt and pepper to taste.
6. Serve hot, garnished with fresh parsley if desired.

Tips

• For a thicker chowder, mash some of the corn kernels before adding or blend 1 cup of the soup and stir back in.
• Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid curdling.
• This chowder freezes well without the cream; add cream after thawing and reheating.

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