Why Make This Recipe
Chicken Corn Chowder is a comforting and hearty dish that warms the soul. It combines tender chicken, sweet corn, and creamy broth into a delightful soup perfect for cold days or cozy gatherings. It’s both filling and delicious, making it a favorite for families. This chowder is also easy to prepare, using simple ingredients that you might already have in your kitchen.
How to Make Chicken Corn Chowder
Ingredients:
- 1½ tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- ⅛-¼ teaspoon ground cayenne pepper
- ¼ cup all-purpose flour
- 4 cups low-sodium chicken broth
- 3 medium Yukon gold potatoes, diced into ½-inch pieces
- 3 cups corn kernels, fresh or frozen
- 2½ cups cooked diced chicken
- ½ cup heavy cream
- 2 teaspoon chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
Directions:
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft, about 7-10 minutes.
- Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for 1 minute while stirring. Sprinkle in the flour and cook for 2 minutes while stirring.
- Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened.
- Bring the mixture to a low boil and add the potatoes, cooking for 7-10 minutes. Add the corn and gently boil for 3-5 minutes or until the potatoes and corn are tender.
- Reduce the heat to low and add the chicken, warming for 1-2 minutes. Remove the soup from the heat and slowly stir in the cream. Add the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste.
How to Serve Chicken Corn Chowder
Serve the Chicken Corn Chowder warm in bowls. You can top it with additional herbs like parsley or thyme for extra flavor. A slice of crusty bread or crackers on the side makes for a delightful meal.
How to Store Chicken Corn Chowder
Once cooled, store any leftover chowder in an airtight container in the fridge. It will last for about 3-4 days. You can also freeze it for longer storage. Thaw it in the fridge before reheating.
Tips to Make Chicken Corn Chowder
- For extra flavor, consider adding some smoked paprika or bacon.
- If you like a spicier chowder, increase the amount of cayenne pepper according to your taste.
- Make sure to stir the chowder frequently while it cooks to prevent sticking or burning.
Variation
You can try adding other vegetables like bell peppers or spinach for added nutrition. Replace chicken with turkey or sausage for a different twist. A sprinkle of cheese on top before serving can also enhance the flavor.
FAQs
Can I use frozen corn instead of fresh?
Yes, you can use frozen corn. It works perfectly fine and saves preparation time.
How can I make this recipe gluten-free?
To make it gluten-free, use a gluten-free flour blend instead of all-purpose flour. Ensure that your chicken broth is also gluten-free.
Can I make Chicken Corn Chowder in a slow cooker?
Yes, you can! Simply combine all the ingredients in the slow cooker and cook on low for about 6-8 hours, or until the vegetables are tender. Stir in the cream at the end.
Chicken Corn Chowder
Ingredients
For the chowder
- 1.5 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1/8-1/4 teaspoon ground cayenne pepper
- 1/4 cup all-purpose flour Can be substituted with gluten-free flour for a gluten-free option.
- 4 cups low-sodium chicken broth Ensure it's gluten-free if needed.
- 3 medium Yukon gold potatoes, diced into ½-inch pieces
- 3 cups corn kernels, fresh or frozen Frozen corn works perfectly and saves preparation time.
- 2.5 cups cooked diced chicken
- 1/2 cup heavy cream Add at the end for creaminess.
- 2 teaspoons chopped fresh thyme
- 1 teaspoon chopped fresh parsley
- Kosher salt to taste
- Freshly ground black pepper to taste
Instructions
Preparation
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft, about 7-10 minutes.
- Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for 1 minute while stirring. Sprinkle in the flour and cook for 2 minutes while stirring.
- Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened.
- Bring the mixture to a low boil and add the potatoes, cooking for 7-10 minutes.
- Add the corn and gently boil for 3-5 minutes or until the potatoes and corn are tender.
- Reduce the heat to low and add the chicken, warming for 1-2 minutes.
- Remove the soup from the heat and slowly stir in the cream. Add the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste.