Chicken Corn Chowder

Why Make This Recipe

Chicken Corn Chowder is a delightful and comforting dish that brings warmth to your home, especially on chilly days. This recipe combines tender chicken, sweet corn, and hearty vegetables in a creamy soup. It’s easy to prepare, making it perfect for busy weeknights or for sharing with friends and family. Plus, it’s a great way to use up leftovers, so it’s both economical and delicious!

How to Make Chicken Corn Chowder

Ingredients

• 1½ tablespoon olive oil
• 1 medium yellow onion, chopped
• 2 ribs celery, chopped
• 2 large carrots, peeled and chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• ⅛-¼ teaspoon ground cayenne pepper
• ¼ cup all-purpose flour
• 4 cups low-sodium chicken broth
• 3 medium Yukon gold potatoes, diced into ½-inch pieces
• 3 cups corn kernels, fresh or frozen
• 2½ cups cooked diced chicken
• ½ cup heavy cream
• 2 teaspoons chopped fresh thyme
• 1 teaspoon chopped fresh parsley
• Kosher salt to taste
• Freshly ground black pepper to taste

Directions

1. Heat the olive oil in a large Dutch oven or soup pot over medium heat.
2. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft, about 7-10 minutes.
3. Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for 1 minute while stirring.
4. Sprinkle in the flour and cook for 2 minutes while stirring.
5. Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened.
6. Bring the mixture to a low boil and add the potatoes. Cook for 7-10 minutes.
7. Add the corn and gently boil for 3-5 minutes or until the potatoes and corn are tender.
8. Reduce the heat to low and add the chicken, warming for 1-2 minutes.
9. Remove the soup from the heat and slowly stir in the cream.
10. Add the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste.

How to Serve Chicken Corn Chowder

Serve the Chicken Corn Chowder hot in bowls. You can garnish with a sprinkle of fresh parsley or thyme for added flavor. This chowder pairs well with crusty bread, crackers, or a simple side salad for a complete meal.

How to Store Chicken Corn Chowder

To store leftover Chicken Corn Chowder, let it cool completely and transfer it to an airtight container. It can be kept in the refrigerator for up to 3-4 days. For longer storage, consider freezing it. Place the cooled chowder in freezer-safe containers, leaving some space at the top for expansion, and it can be stored in the freezer for about 2-3 months.

Tips to Make Chicken Corn Chowder

• If you want a thicker chowder, you can use a potato masher to mash some of the potatoes after they are cooked.
• Feel free to adjust the spices according to your taste. If you like it spicy, add more cayenne pepper.
• For a lighter version, substitute the heavy cream with half-and-half or evaporated milk.

Variation

You can add other vegetables to the chowder, such as bell peppers or diced zucchini, to enhance its nutritional value and flavor. Additionally, you could use shrimp instead of chicken for a seafood twist.

FAQs

Q: Can I use canned corn for this recipe?
A: Yes, you can use canned corn. Just drain it before adding it to the chowder.

Q: Can I make Chicken Corn Chowder in advance?
A: Yes, you can make it a day ahead. Just store it in the refrigerator and reheat it when ready to serve.

Q: What kind of chicken should I use?
A: You can use any cooked chicken, like rotisserie chicken or leftovers from a previous meal. Shredded or diced works best!