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Chicken Corn Chowder

A creamy, hearty chicken and corn chowder perfect for cozy meals.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Course: Dinner, Lunch
Cuisine: American, Autumn
Calories: 310

Ingredients
  

Chowder Base
  • 2 tbsp unsalted butter
  • 1 medium onion diced
  • 2 stalks celery diced
  • 2 medium carrots diced
  • 3 cloves garlic minced
  • 3 medium potatoes peeled and diced
  • 2 cups chicken cooked, shredded or diced
  • 3 cups chicken broth
  • 2 cups milk or cream whole milk or heavy cream
  • 1.5 cups corn kernels fresh or frozen
  • 1 tsp salt adjust to taste
  • 0.5 tsp black pepper
  • 0.5 tsp smoked paprika optional
  • 0.25 tsp thyme dried
  • 2 tbsp all-purpose flour
  • garnish fresh parsley, optional bacon or cheese

Equipment

  • Mixing bowls
  • Large pot
  • Wooden spoon
  • Knife and cutting board

Method
 

  1. Melt butter in a large pot over medium heat.
  2. Add onion, celery, and carrots. Cook 5–6 minutes until softened.
  3. Stir in garlic and cook 1 minute until fragrant.
  4. Add potatoes and chicken broth. Bring to a simmer, cover, and cook 15–20 minutes until potatoes are tender.
  5. Mix flour with a few tablespoons of milk to make a slurry, then stir into the pot along with remaining milk or cream. Cook until slightly thickened.
  6. Stir in chicken and corn. Season with salt, pepper, smoked paprika, and thyme. Simmer 5–10 minutes.
  7. Taste and adjust seasoning. Garnish with parsley and optional toppings. Serve hot.

Notes

For richer flavor, use homemade chicken stock. Leftovers store well in the fridge for 2–3 days.