Chicken Corn Chowder

Prep Time 15

Cook Time 25

Total Time 40

Servings 6 servings

Calories 350

A hearty and comforting chicken corn chowder perfect for a cozy meal, combining tender chicken, sweet corn, and potatoes in a creamy broth.

1 tablespoon unsalted butter (or dairy-free butter)
1 tablespoon olive oil
1 small onion (chopped)
2 carrots peeled and chopped carrots
2 celery stalks chopped celery stalks
1 garlic cloves chopped garlic
2 tablespoons all purpose flour (or gluten-free flour mix)
1.5 cups corn kernels (divided) (1 cup for blending, 1.5 cups whole)
1 teaspoon paprika
1 lb chicken tenders (or boneless skinless chicken breast)
2 8 oz yukon gold potatoes (peeled, one diced, one cut in quarters)
4 cups chicken broth (or chicken bone broth)
to taste Kosher salt and black pepper
to taste chopped scallions (or chives, for garnish)
Optional Half and half or cream (for creaminess) (Stir in at the end if desired)

Melt butter and heat oil in a large pot. Sauté onion, carrots, celery, and garlic until tender, about 8-10 minutes. Stir in flour and cook for 2 minutes.
Blend 1 cup of corn with 1 cup of broth until smooth. Add to the pot with paprika, chicken, potatoes, and remaining corn. Pour in enough broth to cover and bring to a boil.
Simmer on low for 22-25 minutes until potatoes are tender and chicken is cooked. Remove potato, mash until smooth, and stir back into the chowder. Shred chicken and season to taste. Serve garnished with herbs.

For a creamier soup, stir in half and half or drizzle with cream at the end.

Calories: 350kcal

Cost: $15

Course: Soup

Cuisine: American

Keyword: Chicken, chowder, Corn