Description
Warm up with this creamy Chicken and Corn Chowder, featuring tender chicken and sweet corn in a delightful bowl of comfort perfect for chilly nights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh or frozen corn
- 1 medium onion
- 3 garlic cloves
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 medium Yukon Gold potatoes
- salt, pepper, thyme, paprika
Instructions
- Dice the onion and mince the garlic. Chop the potatoes into small cubes.
- In a large pot over medium heat, melt butter and sauté onions until translucent. Add garlic and sauté for an additional minute.
- Add diced chicken and broth; bring to a simmer until chicken is cooked through (about 10 minutes).
- Stir in corn and potatoes; simmer until potatoes are tender (approximately 15 minutes).
- Pour in heavy cream, season with salt, pepper, thyme, and paprika; mix well and let it meld for 5-7 minutes.
- Serve warm, garnished with fresh herbs if desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Comfort Food
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Keywords: Swap chicken for turkey or add extra vegetables for variation. For a thicker chowder, blend part of the soup or use a cornstarch slurry. Store leftovers in an airtight container for up to three days; reheat gently on the stove with added broth if needed.