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–+ servings
Bowl of creamy Chicken Corn Chowder topped with fresh herbs and corn

Chicken Corn Chowder

A comforting and hearty dish made with tender chicken, sweet corn, and creamy potatoes, perfect for any day of the week.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 1 pound cooked chicken, shredded Use rotisserie chicken for quicker prep.
  • 4 pieces Yukon gold potatoes, diced
  • 2 cups sweet corn (fresh or frozen) Frozen corn works perfectly fine.
  • 1 piece onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth Adjust the thickness by adding more or less.
  • 1 cup heavy cream Replace with coconut milk for dairy-free.
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • 2 teaspoons dried thyme
  • 1 teaspoon paprika Experiment with spices like cayenne for heat.

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, sautéing until translucent.
  2. 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.
  3. Stir in the shredded chicken, sweet corn, thyme, paprika, salt, and pepper.
  4. Pour in the heavy cream and continue to cook for an additional 5 minutes, stirring to combine.
  5. Adjust seasoning if necessary, and serve warm.

Nutrition

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 20gFat: 15gSaturated Fat: 8gSodium: 600mgFiber: 3gSugar: 5g

Notes

Serve warm in bowls. Garnish with fresh herbs like parsley or chives. Pair with crusty bread or a simple salad. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months. Reheat with a little extra broth or cream if thickened.

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