Chicken Corn Chowder
why make this recipe
Chicken Corn Chowder is a comforting dish that warms your heart and satisfies your hunger. It combines tender chicken, sweet corn, and creamy potatoes into a delightful chowder. This recipe is easy to make and perfect for any day of the week. With its rich flavors and hearty ingredients, it’s sure to become a favorite in your kitchen.
how to make Chicken Corn Chowder
Ingredients:
- 1 pound cooked chicken, shredded
- 4 Yukon gold potatoes, diced
- 2 cups sweet corn (fresh or frozen)
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- 2 teaspoons dried thyme
- 1 teaspoon paprika
Directions:
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the diced Yukon gold potatoes and pour in the chicken broth. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Stir in the shredded chicken, sweet corn, thyme, paprika, salt, and pepper.
- Pour in the heavy cream and continue to cook for an additional 5 minutes, stirring to combine.
- Adjust seasoning if necessary, and serve warm.
how to serve Chicken Corn Chowder
Serve Chicken Corn Chowder warm in bowls. You can garnish it with some fresh herbs like parsley or chives for added flavor. Pair it with a crusty piece of bread or a simple side salad for a complete meal.
how to store Chicken Corn Chowder
If you have leftovers, let the chowder cool completely. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage, but make sure to use it within 3 months for the best flavor. When reheating, add a little extra broth or cream if the chowder has thickened.
tips to make Chicken Corn Chowder
- Use rotisserie chicken for quicker prep.
- Adjust the thickness by adding more or less chicken broth.
- Experiment with spices like cayenne for a bit of heat.
- For a creamier texture, blend part of the chowder before adding the cream.
variation
You can switch up the ingredients by adding vegetables like bell peppers or carrots. For a vegetarian version, replace the chicken with beans or lentils.
FAQs
1. Can I use frozen corn instead of fresh?
Yes! Frozen corn works perfectly fine and saves you some prep time.
2. How can I make this dish dairy-free?
You can replace the heavy cream with coconut milk or a dairy-free cream alternative.
3. What can I serve with Chicken Corn Chowder?
This chowder pairs well with crusty bread, crackers, or a green salad for added freshness.
Chicken Corn Chowder
Ingredients
Method
- In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
- Add the diced Yukon gold potatoes and pour in the chicken broth. Bring to a simmer and cook until the potatoes are tender, about 10-15 minutes.
- Stir in the shredded chicken, sweet corn, thyme, paprika, salt, and pepper.
- Pour in the heavy cream and continue to cook for an additional 5 minutes, stirring to combine.
- Adjust seasoning if necessary, and serve warm.