Go Back

Creamy Chicken Corn Chowder

A warm, comforting chowder combining the sweetness of corn and hearty chicken in a creamy broth, perfect for any occasion.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soups
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Aromatic Vegetables
  • 1 piece onion, chopped
  • 2 stalks celery, chopped
  • 2 pieces carrots, diced
Main Ingredients
  • 2 pieces potatoes, peeled and diced
  • 2 cups corn (fresh or frozen)
  • 2 cups cooked chicken, shredded Leftover rotisserie chicken works great
  • 4 cups chicken broth
  • 1 cup heavy cream Can be substituted with half-and-half or low-fat milk for a lighter version
Herbs and Seasoning
  • 1 teaspoon fresh thyme Opt for fresh over dried when possible
  • 1 teaspoon fresh parsley Garnish for serving
  • to taste salt and pepper Adjust according to preference

Method
 

Preparation
  1. In a large pot, heat a drizzle of olive oil over medium heat.
  2. Add the chopped onion, celery, and diced carrots. Sauté until the vegetables soften, about 5-7 minutes.
  3. Stir in the diced potatoes and corn, mixing everything well.
  4. Pour in the chicken broth and bring to a boil.
  5. Reduce the heat and simmer until the potatoes are tender, approximately 15 minutes.
  6. Add in the shredded chicken, heavy cream, thyme, parsley, salt, and pepper. Stir well.
  7. Allow to simmer for an additional 5 minutes until everything is heated through.
  8. Serve hot, garnished with extra herbs if desired.

Notes

Great with crusty bread, fresh green salad, or garnished with crispy bacon bits or cheese. Store leftovers in airtight containers for up to 3 days in the fridge or freeze for up to 2 months.