Description
This hearty Chicken Corn Chowder is a comforting and flavorful soup perfect for any season. With tender chicken, sweet corn, and creamy potatoes, this chowder combines fresh ingredients sautéed and simmered to perfection, offering a smooth yet chunky texture enhanced by a subtle blend of paprika and herbs.
Ingredients
Main Ingredients
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 tablespoons all purpose flour (or gluten-free flour mix)
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups whole)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon Gold potatoes (8 oz each), peeled (one diced, one cut in quarters for mashing)
- 4 cups chicken broth (or chicken bone broth)
- Kosher salt and black pepper, to taste
Garnish
- Chopped scallions or chives
- Optional: half and half or cream, for extra creaminess
Instructions
- Sauté the vegetables: Add the butter and olive oil to a large heavy pot or Dutch oven and melt over medium heat. Add the chopped onion, carrots, celery, and garlic. Sauté until tender, about 8 to 10 minutes. Sprinkle the flour over the vegetables and cook for another 2 minutes, stirring to cook out the raw flour taste.
- Blend corn and add ingredients: While the vegetables are cooking, blend 1 cup of corn with 1 cup of the chicken broth until mostly smooth. Add the blended corn to the pot along with paprika, chicken pieces, diced potatoes, and remaining whole corn kernels. Pour in enough chicken broth to just cover the ingredients and bring the mixture to a boil.
- Simmer chowder: Reduce heat to low, cover the pot, and let simmer for 22 to 25 minutes, or until the potatoes are tender and the chicken is cooked through.
- Mash potatoes and shred chicken: Remove the quartered potatoes from the chowder, mash them until smooth, then stir the mashed potatoes back into the soup. Using two forks, shred the chicken into bite-sized pieces and mix into the chowder.
- Season and serve: Taste the chowder and adjust salt and pepper as needed. Ladle into bowls and garnish with chopped scallions or chives. For a richer chowder, stir in some half and half or drizzle cream at serving.
Notes
- You can substitute chicken breast for tenders, just ensure they are cooked through before serving.
- For a gluten-free version, use gluten-free flour mix instead of all-purpose flour.
- Fresh or frozen corn kernels work equally well in this recipe.
- If preferred, bone broth adds extra depth of flavor compared to regular chicken broth.
- Adding cream or half and half at the end will make the chowder richer and creamier.
