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jhessica

Creamy Chicken Corn Chowder: 5 Simple Cooking Steps

A rich and creamy chicken corn chowder that is easy to make and perfect for a comforting meal.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Soup
Cuisine: American
Calories: 320
Ingredients Method Nutrition Notes

Ingredients
  

  • 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)

Method
 

  1. 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.
  2. Stir in the minced garlic, red bell pepper, carrots, and celery. Cook for an additional 5 minutes until the vegetables are tender.
  3. 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.
  4. Stir in the heavy cream and let the chowder simmer for another 5 minutes. Adjust seasoning if necessary.
  5. Serve hot, garnished with fresh parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 22gProtein: 24gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 8gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 5g

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.

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