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Weeknight • Soups

Hearty Chicken and Corn Chowder

This comforting and creamy chowder is loaded with tender chicken, sweet corn, and hearty potatoes, perfect for a cozy meal.

Prep
15 min
Cook
30 min
Servings
6
Level
Weeknight
Hearty Chicken and Corn Chowder

When you need a hug in a bowl, this Hearty Chicken and Corn Chowder delivers! It's rich, creamy, and packed with flavor, featuring tender chicken, sweet corn, and soft potatoes. This recipe is designed to be simple enough for any weeknight, bringing warmth and comfort to your dinner table with minimal fuss.

Ingredients

Yield: 6 servings

Main

  • 1 tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1/2-inch cubes
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 2 medium Yukon Gold potatoes, peeled and diced into 1/2-inch pieces
  • 2 cups frozen corn kernels
  • 1/2 cup heavy cream (or half-and-half for lighter)
  • 1/4 cup all-purpose flour
  • 1 cup milk
  • 1/2 tsp dried thyme
  • Salt and black pepper to taste
  • Fresh chives or parsley, chopped, for garnish (optional)

Preparation

  1. Step 1

    Heat olive oil in a large Dutch oven or pot over medium-high heat. Add diced chicken and cook until lightly browned on all sides and cooked through, about 5-7 minutes. Remove chicken from pot and set aside.

  2. Step 2

    Add chopped onion, celery, and carrots to the pot. Sauté for 5-7 minutes until softened. Stir in minced garlic and dried thyme, cooking for another minute until fragrant.

  3. Step 3

    Sprinkle flour over the vegetables and stir well for 1 minute to cook out the raw flour taste.

  4. Step 4

    Gradually whisk in the milk until no lumps remain. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the diced potatoes and bring to a simmer.

  5. Step 5

    Reduce heat to medium-low, cover, and cook for 10-15 minutes, or until potatoes are tender. Stir occasionally.

  6. Step 6

    Stir in the cooked chicken and frozen corn. Pour in the heavy cream (or half-and-half) and heat through for 2-3 minutes, but do not boil. Season generously with salt and black pepper to taste.

  7. Step 7

    Ladle into bowls and garnish with fresh chives or parsley, if desired. Serve warm.

Tips

  • For a smoky flavor, add a strip of bacon or a pinch of smoked paprika to the chowder.
  • Leftovers are delicious! The chowder will thicken as it cools; thin with a splash of milk or broth when reheating.
  • Use pre-cooked rotisserie chicken for an even faster prep time.

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