Chicken Corn Chowder: A Comforting Delight
Welcome back to my blog! Today, I’m excited to share a recipe that embodies comfort in every spoonful – Chicken Corn Chowder. This rich, hearty soup is perfect for chilly days or any time you crave a warm, satisfying meal. With tender chicken, sweet corn, and creamy potatoes, this chowder will quickly become a family favorite.
Ingredients
- 1/2 cup Salted Butter
- 1 Medium Carrot, finely diced
- 2 Celery Stalks, diced
- 1 Small Yellow Onion, finely diced
- 1 clove Garlic, minced
- 1/2 cup All-Purpose Flour
- 1 1/2 cups White Corn Kernels
- 1 1/2 cups Yellow Corn Kernels
- 8 small to medium Red Potatoes, peeled and diced
- 2 cooked Rotisserie Chicken Breasts, skin off and shredded
- 5 cups Chicken Stock, divided
- 2 1/2 cups Half-and-Half
- Pinch of Nutmeg
- Salt and Pepper to taste
- Optional Garnishes: Bacon, Cheese, Chives, and Corn Kernels
Directions
- Melt the Butter: In a large stockpot, melt the butter over medium heat.
- Cook the Vegetables: Once the butter is melted, add the carrot, celery, onion, and garlic. Cook until the vegetables are slightly softened, about 5 minutes.
- Make the Roux: Stir the flour into the vegetables to form a roux. Continue stirring regularly and cook for about 5 minutes until the roux is light brown and has a slightly toasted aroma.
- Add the Stock: Pour in 1 cup of chicken stock and whisk until smooth, ensuring you scrape any cooked flour off the bottom of the pot.
- Combine Ingredients: Add the white and yellow corn, potatoes, shredded chicken, and the remaining 4 cups of chicken stock. Stir until well combined and bring the soup to a simmer.
- Incorporate Half-and-Half: Stir in the half-and-half, nutmeg, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Stir often to prevent sticking.
- Serve: Ladle the chowder into bowls and garnish with bacon, cheese, chives, and extra corn kernels if desired. Enjoy your hearty and delicious Chicken Corn Chowder!bacon, cheese, chives, and extra corn kernels if desired. Enjoy your hearty and delicious Chicken Corn C
Nutritional Information
- Prep Time: 10 minutes
- Cooking Time: 35 minutes
- Total Time: 45 minutes
- Calories: 320 kcal per serving
- Servings: 8 servings
Tips for the Perfect Chicken Corn Chowder
- Use fresh corn when possible for the best flavor. If fresh corn is not available, frozen corn works well too.
- Rotisserie chicken adds convenience and flavor, but you can also use leftover cooked chicken.
- Adjust the thickness: If you prefer a thicker chowder, let it simmer a bit longer. For a thinner consistency, add a bit more chicken stock.
This Chicken Corn Chowder is a versatile recipe that you can easily adapt to your taste. Whether you enjoy it as a cozy weeknight dinner or a comforting lunch, it’s sure to warm your heart and satisfy your taste buds.
Happy cooking, and don’t forget to share your culinary creations with me!
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Chicken Corn Chowder
- Total Time: 45 minutes
- Yield: 8 1x
Description
The Chicken Corn Chowder is a delightful blend of tender chicken, sweet corn, and creamy broth, making it a perfect comfort food for any season. This recipe is packed with hearty ingredients that create a rich and satisfying flavor profile. The addition of red potatoes and a pinch of nutmeg adds depth and warmth to the dish, making each spoonful a cozy experience.
Whether you’re serving it for a family dinner or a gathering with friends, this Chicken Corn Chowder is sure to be a hit. The optional garnishes of bacon, cheese, chives, and extra corn kernels provide a customizable touch, allowing everyone to enjoy their bowl just the way they like it. It’s a versatile and delicious chowder that will quickly become a favorite in your recipe collection.
Ingredients
1/2 cup Salted Butter
1 Medium Carrot, finely diced
2 Celery Stalks, diced
1 Small Yellow Onion, finely diced
1 clove garlic, minced
1/2 cup all-purpose flour
1 1/2 cups white corn kernels
1 1/2 cups yellow corn kernels
8 small to medium red potatoes, peeled and diced
2 cooked rotisserie chicken breasts, skin off and shredded
5 cups chicken stock, divided
2 1/2 cups half and half
Pinch of Nutmeg
Salt and Pepper to Taste
Garnish with Bacon, Cheese, Chives, and Corn Kernels – Optional
Instructions
Melt the butter in a large stock pot over medium heat.
Once the butter is melted, stir in the carrot, celery, onion and garlic and continue to cook until the vegetables are slightly softened, about 5 minutes.
Stir the flour into the vegetables to make a roux (paste). Continue to stir regularly and cook for about 5 minutes until it has turned light brown and has a slightly toasted smell.
Pour in 1 cup of stock and whisk until smooth, making sure to get any cooked flour off of the bottom of the pot.
Add in the white and yellow corn, potatoes, chicken and remaining 4 cups of stock and stir until well combined. Bring the soup to a simmer.
Stir in the half-and-half, nutmeg, salt and pepper. Bring to a boil and then reduce the heat to low and simmer until the potatoes are tender, about 20 minutes. Stir often.
Finally, serve with any or all of the optional garnishes and enjoy!
- Prep Time: 10 minutes
- Cook Time: 35 minutes
Nutrition
- Calories: 320 kcal