Description
This hearty Chicken Corn Chowder combines tender shredded chicken, sweet corn, and creamy potatoes in a rich broth flavored with thyme and paprika. Perfect for a comforting meal, this chowder is smoothened to your liking with a partial blend and garnished with fresh green onions and optional cheddar cheese.
Ingredients
Scale
Chicken and Dairy
- 1 lb chicken breasts (boneless, skinless), cooked and shredded
- 2 tablespoons olive oil or butter
- 2 cups whole milk
- 1 cup heavy cream
- 1/2 cup shredded cheddar cheese (optional, for garnish)
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
- 1/4 cup chopped green onions (for garnish)
Liquids and Seasonings
- 3 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Prepare aromatics: Heat olive oil or butter in a large pot over medium heat. Sauté diced onion for 3-4 minutes until softened, then add minced garlic and cook for 30 seconds until fragrant.
- Cook potatoes: Stir in diced potatoes, pour in chicken broth, and bring to a boil. Reduce heat and simmer for 10-12 minutes until the potatoes are tender.
- Add remaining ingredients: Stir in whole milk, heavy cream, sweet corn, shredded chicken, dried thyme, paprika, salt, and pepper. Simmer for 5-7 minutes to allow flavors to meld.
- Blend chowder: Use an immersion blender to partially blend the chowder for a creamier texture, or transfer a portion to a blender and return it to the pot once blended.
- Serve: Ladle the chowder into bowls, garnish with chopped green onions and optional shredded cheddar cheese, then serve warm and enjoy.
Notes
- You can substitute frozen corn for canned corn if preferred; just adjust the cooking time accordingly.
- For a lighter option, use low-fat milk instead of whole milk and omit the heavy cream.
- Partial blending helps create a creamy texture while retaining some chunks for added heartiness.
- This chowder freezes well; reheat gently on the stovetop to avoid curdling.
- Cook chicken breasts ahead of time by boiling or baking to save prep time.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
