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Creamy Chicken Corn Chowder

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A comforting bowl of creamy chicken corn chowder filled with sweet corn, tender chicken, and vibrant vegetables, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 300
Ingredients Method Nutrition Notes

Ingredients
  

Vegetables and Herbs
  • 1 large onion 1 onion, diced
  • 2 stalks 2 stalks celery, chopped
  • 2 medium 2 carrots, chopped
  • 2 medium 2 potatoes, diced
  • 2 cups 2 cups corn (fresh or frozen) You can swap fresh corn for frozen corn.
  • 2 tablespoons 2 tablespoons fresh thyme, chopped
  • 2 tablespoons 2 tablespoons fresh parsley, chopped
Proteins and Liquids
  • 2 cups 2 cups cooked chicken, shredded
  • 4 cups 4 cups chicken broth
  • 1 cup 1 cup heavy cream
Seasonings
  • to taste Salt and pepper

Method
 

Preparation
  1. In a large pot, sauté the diced onion, chopped celery, and carrots over medium heat until the vegetables are tender, about 5–7 minutes.
Cooking
  1. Add the diced potatoes, corn, shredded chicken, and chicken broth to the pot. Bring the mixture to a boil, then reduce the heat to a simmer. Allow it to cook for about 15 minutes, or until the potatoes are tender.
  2. Stir in the heavy cream, fresh thyme, and parsley. Season with salt and pepper to taste.
  3. Heat through and serve warm.

Nutrition

Serving: 1gCalories: 300kcalCarbohydrates: 35gProtein: 20gFat: 10gSaturated Fat: 5gSodium: 500mgFiber: 3gSugar: 5g

Notes

This chowder pairs wonderfully with crusty bread or a light side salad. Leftovers can be stored in an airtight container in the refrigerator for up to three days or frozen for longer storage. When reheating, gently warm on low heat, adding a splash of chicken broth if it thickens too much.
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