Description
A rich and creamy chicken corn chowder that is easy to make and perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 medium red bell pepper, diced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups frozen corn
- 1 cup diced potatoes (about 1 medium potato)
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup heavy cream
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic, red bell pepper, carrots, and celery. Cook for an additional 5 minutes until the vegetables are tender.
- Pour in the chicken broth and add the shredded chicken, frozen corn, diced potatoes, thyme, paprika, salt, and pepper. Bring to a boil, then reduce heat and let simmer for 20-25 minutes until the potatoes are tender.
- Stir in the heavy cream and let the chowder simmer for another 5 minutes. Adjust seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Notes
- For a spicier kick, add a diced jalapeño or a pinch of cayenne pepper.
- You can substitute the heavy cream with coconut milk for a dairy-free version.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg