Chicken Corn Chowder
Chicken Corn Chowder is a hearty and comforting soup that combines the wholesome goodness of chicken with the sweetness of corn, creating a delightful medley of flavors. This creamy chowder features tender pieces of chicken, sweet corn kernels, creamy potatoes, and aromatic herbs and spices, all simmered in a velvety broth. The result is a harmonious and satisfying bowl of chowder that's perfect for warming up on a chilly day. Whether served as a hearty main course or a comforting starter, Chicken Corn Chowder offers a taste of homestyle comfort in every spoonful. The combination of chicken and corn creates a savory and sweet symphony of flavors and textures, making it a beloved favorite for those seeking a rich and delicious bowl of chowder. Savor the creaminess and heartiness of this classic soup, perfect for enjoying the comforting qualities of chicken and corn in perfect harmony.
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.
Notes
This Chicken Corn Chowder is rich, creamy, and filled with the comforting flavors of chicken and corn, along with a medley of vegetables. It's a hearty and satisfying soup that's perfect for any occasion. Enjoy!