Chicken Corn Chowder
A creamy and comforting chicken corn chowder made with tender chicken, sweet corn, potatoes, and a rich broth, perfect for a hearty meal.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts, diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 3 cups potatoes, peeled and diced
- 2 cups fresh or frozen corn kernels
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped for garnish
Instructions
Preparation Steps
- In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic, and sauté until softened, about 5 minutes.
- Stir in flour and cook for 1-2 minutes to form a roux, stirring constantly.
- Gradually whisk in chicken broth, milk, and heavy cream until smooth.
- Add diced potatoes, corn, salt, pepper, and thyme. Bring to a simmer.
- Add diced chicken and simmer for 20-25 minutes, or until potatoes are tender and chicken is cooked through.
- Taste and adjust seasoning if needed. Stir in chopped parsley before serving.
- Serve hot, garnished with additional parsley if desired.
Notes
For a thicker chowder, simmer longer to reduce. For a lighter version, substitute half-and-half for heavy cream.