Chicken Corn Chowder
This creamy Chicken Corn Chowder is packed with sweet corn, tender chicken, and savory flavors. A comforting and hearty soup perfect for a chilly day.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 2 cups frozen corn
- 1 cup diced potatoes
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- Salt and pepper to taste
- 2 tablespoons chopped fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
- Add chicken broth, shredded chicken, corn, and potatoes to the pot. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until potatoes are tender.
- In a small bowl, whisk together heavy cream and flour until smooth. Slowly pour the mixture into the chowder, stirring constantly to avoid lumps.
- Continue to simmer for 5 minutes, or until the chowder has thickened slightly. Season with salt and pepper to taste.
- Ladle into bowls and garnish with fresh parsley. Serve hot.
Notes
For a richer flavor, use bone-in chicken thighs and simmer them in the broth before shredding. You can also add a pinch of red pepper flakes for a little heat.
Find it online: https://grilldrip.com/chicken-corn-chowder/