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chicken corn chowder recipe

Chicken Corn Chowder

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Soup
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • 1 lb chicken breast or thighs cooked and shredded
  • 2 cups corn kernels fresh or frozen
  • 2 medium potatoes diced
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 celery stalks diced
  • 1 large carrot diced (optional)
  • 4 cups chicken broth
  • 1½ cups milk or cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • Salt & pepper to taste
  • 1 tsp thyme or parsley
  • 3 slices bacon cooked and crumbled (optional)

Method
 

  1. Prep all vegetables and shred the cooked chicken.
  2. Melt butter in a large pot over medium heat. Sauté onion, garlic, celery, and carrot for 5–7 minutes.
  3. Add flour and stir to coat vegetables, cooking for 1–2 minutes.
  4. Gradually add chicken broth while stirring. Add potatoes and bring to a boil.
  5. Simmer for 10–12 minutes until potatoes are tender.
  6. Add chicken and corn; simmer 5 more minutes.
  7. Stir in milk or cream and heat gently (do not boil).
  8. Season with salt, pepper, and herbs.
  9. Serve hot with crumbled bacon or crusty bread.

Notes

  • You can substitute milk with a dairy-free option like coconut milk.
  • Add cayenne or smoked paprika for a spicy kick.
  • Blend half the soup for a thicker texture.