Hearty Chicken Corn Chowder (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
02 -
3 medium potatoes, peeled and diced
03 -
2 cups frozen corn kernels
→ Dairy & Liquids
04 -
1 cup heavy cream
05 -
1 cup whole milk
06 -
2 cups chicken broth
07 -
2 tablespoons butter
→ Aromatics & Seasonings
08 -
1 medium onion, diced
09 -
2 cloves garlic, minced
10 -
1 teaspoon dried thyme
11 -
1/2 teaspoon ground black pepper
12 -
1 teaspoon salt
13 -
1/2 teaspoon paprika
14 -
2 tablespoons olive oil
→ Garnish
15 -
Fresh parsley or green onions, chopped
# Instructions:
01 -
Heat olive oil in a large pot over medium-high heat. Add chicken pieces and cook until golden brown, about 5-7 minutes. Set aside the cooked chicken.
02 -
In the same pot, sauté diced onion and garlic until softened and fragrant, about 3-4 minutes. Add diced potatoes and cook for another 2-3 minutes while stirring.
03 -
Pour in chicken broth and add corn, thyme, pepper, and salt. Simmer until potatoes become tender, approximately 10 minutes.
04 -
Stir in heavy cream and milk. Return chicken to pot and simmer gently for 10 minutes until the chowder thickens slightly and flavors combine beautifully.
05 -
Add butter for richness and adjust seasonings to taste. For a thicker consistency, mash some potatoes right in the pot.
# Notes:
01 -
This hearty chowder combines tender chicken, sweet corn, and creamy potatoes in a rich, velvety broth perfect for chilly days
02 -
For a thicker consistency, use an immersion blender to puree a portion before adding chicken back in
03 -
Can be stored in the refrigerator for up to 3 days