Creamy Chicken Corn Chowder
A delightful bowl of warmth filled with chicken, corn, and creamy goodness, perfect for cozy evenings.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Ingredients
Scale
- 1 lb boneless, skinless chicken breast or thighs
- 2 cups fresh, canned, or frozen corn
- 2 medium Yukon gold potatoes, cubed
- 1 cup heavy cream (or half-and-half, or coconut cream for dairy-free)
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 tsp fresh thyme (or 0.5 tsp dried thyme)
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
- Prep your ingredients: Gather, chop the onion and garlic, cube the potatoes, and slice the chicken.
- Sauté the aromatics: Heat olive oil in a large pot and sauté onions until soft, then add garlic and sauté until fragrant.
- Cook the chicken: Increase heat, add chicken, season with salt, pepper, and thyme, and brown for 7-10 minutes.
- Add the potatoes: Stir in the cubed potatoes and combine well.
- Pour in the broth: Add chicken broth, bring to a gentle simmer, and let bubble for 15-20 minutes until potatoes are tender.
- Incorporate the corn: Stir in the corn and cook for another 5 minutes.
- Add cream and adjust seasoning: Pour in heavy cream, stir, and adjust seasoning as needed.
- Serve it up: Ladle chowder into bowls and enjoy!
Notes
Garnish with fresh herbs and serve with warm crusty bread or cornbread for the best experience.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 600mg
- Fat: 25g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg
Keywords: chicken, corn, chowder, soup, creamy, fall recipe