Description
This Chicken Corn Chowder is a creamy, comforting soup loaded with tender chicken, sweet corn, and hearty potatoes. Quick and easy to make in just 35 minutes, this one-pot meal is perfect for busy weeknights. Customize it with bacon, spice, or extra cheese for a flavor-packed bowl the whole family will love!
Ingredients
Base Ingredients:
- 1 lb boneless, skinless chicken breasts, cooked and shredded
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 2 medium potatoes, peeled and diced
- 1 (15 oz) can sweet corn, drained (or 2 cups fresh/frozen corn)
Seasonings:
- 1 teaspoon dried thyme
- ½ teaspoon paprika
- Salt and black pepper, to taste
Optional Garnishes:
- ¼ cup chopped green onions
- ½ cup shredded cheddar cheese
Instructions
. Sauté the Vegetables
Heat olive oil or butter in a large pot over medium heat.
Add diced onion and sauté for 3-4 minutes until softened.
Stir in minced garlic and cook for another 30 seconds until fragrant.
2. Cook the Potatoes
Add diced potatoes and stir to coat.
Pour in chicken broth and bring to a boil. Reduce heat and simmer for 10-12 minutes until potatoes are tender.
3. Add Cream and Corn
Stir in milk, heavy cream, corn, shredded chicken, thyme, paprika, salt, and black pepper.
Simmer for another 5-7 minutes, allowing flavors to meld.
4. Blend for a Creamier Texture (Optional)
Use an immersion blender to partially blend the soup, or transfer a portion to a blender, blend, and return it to the pot.
5. Serve & Garnish
Ladle into bowls and top with green onions and shredded cheddar cheese. Serve warm and enjoy!
Notes
- For extra richness, stir in ½ cup shredded cheese directly into the soup.
- To thicken the chowder, mash some of the potatoes or stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
- Make it dairy-free by using coconut milk or a dairy-free creamer.
- For added smokiness, top with crispy bacon or a dash of smoked paprika.
