Cozy Up with Comforting Chicken Corn Chowder
Hello, fellow foodies! Today, we’re embracing the cozy comforts of home with a recipe that’s guaranteed to warm you up from the inside out – Chicken Corn Chowder.
As the days grow shorter and the evenings cooler, there’s nothing quite like a bowl of hearty soup to chase away the chill. And this Chicken Corn Chowder is the epitome of comfort food, with tender chunks of chicken, sweet kernels of corn, and creamy potatoes, all simmered together in a rich and flavorful broth.
Imagine the scene: a crackling fire, a soft blanket, and a steaming bowl of chowder, topped with a sprinkle of fresh herbs and a dollop of sour cream. Each spoonful is a taste of home – nourishing, comforting, and oh-so-delicious.
But what makes Chicken Corn Chowder truly special is its ability to bring people together. Whether you’re serving it as a cozy weeknight dinner for your family or as a comforting dish to share with friends at a gathering, it’s sure to be a hit with everyone who tries it.
So, whether you’re a seasoned soup aficionado or new to the joys of homemade chowder, Chicken Corn Chowder is the perfect recipe to add to your repertoire. Stay tuned for the recipe, coming up next on our blog. Until then, happy cooking and enjoy the simple pleasures of a warm and comforting meal!
Chicken Corn Chowder
Ingredients
- 2 tablespoons butter
- 1 onion finely chopped
- 2 cloves garlic minced
- 2 cups diced potatoes about 2 medium-sized potatoes
- 1 cup diced carrots about 2-3 carrots
- 4 cups chicken broth
- 1 bay leaf
- 1 teaspoon dried thyme
- Salt and black pepper to taste
- 1 cup whole milk
- 1 cup heavy cream
- 2 cups corn kernels fresh, frozen, or canned
- 2 cups cooked chicken diced or shredded (rotisserie chicken works well)
- 1 cup diced bell peppers a mix of red and green
- Chopped fresh parsley or chives for garnish (optional)
- Crusty bread or oyster crackers for serving
Instructions
- In a large soup pot or Dutch oven, melt the butter over medium heat. Add the finely chopped onion and sauté for about 3-4 minutes until it becomes translucent.
- Stir in the minced garlic and sauté for an additional 1-2 minutes until fragrant.
- Add the diced potatoes and diced carrots to the pot. Mix well to combine.
- Pour in the chicken broth, add the bay leaf, dried thyme, salt, and black pepper. Stir to incorporate all the ingredients.
- Bring the chowder to a boil, then reduce the heat to low, cover the pot, and let it simmer for about 15-20 minutes, or until the potatoes and carrots are tender.
- Once the vegetables are tender, remove and discard the bay leaf.
- Stir in the whole milk and heavy cream to the chowder. Heat it through for about 5 minutes, being careful not to let it boil.
- Add the corn kernels, cooked chicken, and diced bell peppers to the chowder. Simmer for about 5-7 minutes, or until the chicken is heated through and the chowder is heated.
- Taste the chowder and adjust the seasonings with more salt and black pepper if needed.
- Ladle the Chicken Corn Chowder into bowls, garnish with chopped fresh parsley or chives (if desired), and serve with crusty bread or oyster crackers for dipping.
