Creamy Chicken and Corn Chowder: A Comfort Food Classic
This creamy chicken and corn chowder recipe is the perfect blend of comfort and flavor, ideal for a chilly evening or a cozy weekend lunch. It’s packed with tender chicken, sweet corn, and creamy potatoes, all simmered in a rich and savory broth. This recipe is surprisingly easy to make, requiring minimal prep time and readily available ingredients. Get ready to impress your family and friends with this delicious and satisfying bowl of goodness!
Keywords: Chicken Corn Chowder, Creamy Chowder, Chicken Soup, Corn Soup, Comfort Food, Easy Recipe, Family Recipe
Ingredients You'll Need:
- 1 tablespoon olive oil: Provides a healthy base for sautéing the vegetables.
- 1 onion, chopped: Adds a savory base to the flavor profile.
- 2 celery stalks, chopped: Enhances the overall flavor and adds texture.
- 2 carrots, chopped: Contributes sweetness and vibrant color.
- 8 ounces boneless, skinless chicken breasts, cooked and shredded: The star of the show! You can use leftover chicken for even faster prep.
- 6 cups chicken broth: Forms the delicious base of the chowder. You can use low sodium for better control over saltiness.
- 2 cups frozen corn: Adds sweetness and a pop of color. Fresh corn works too, but frozen is convenient.
- 2 medium potatoes, peeled and diced: Creates a creamy texture and adds substance.
- 1 cup heavy cream: For that rich and creamy texture we all love! You could substitute with half-and-half for a lighter version.
- 1 teaspoon dried thyme: Adds an earthy and aromatic note.
- 1/2 teaspoon salt: Adjust to your taste.
- 1/4 teaspoon black pepper: Enhances the savory notes.
Instructions: A Step-by-Step Guide
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Sauté the Vegetables: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion, celery, and carrots and cook until softened, about 5-7 minutes. This step builds the foundation of flavor.
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Add the Chicken and Broth: Stir in the shredded chicken and chicken broth. Bring to a simmer.
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Incorporate Potatoes and Corn: Add the diced potatoes and frozen corn. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the potatoes are tender.
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Stir in the Cream and Seasonings: Stir in the heavy cream, thyme, salt, and pepper. Heat through, but do not boil. Boiling can curdle the cream.
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Serve and Enjoy: Ladle the chowder into bowls and serve hot. Garnish with fresh parsley or chives, if desired.
Tips for the Perfect Chicken and Corn Chowder:
- For a thicker chowder: Use less broth or simmer uncovered for a longer time to reduce the liquid.
- Add some spice: A pinch of red pepper flakes adds a subtle kick.
- Make it your own: Feel free to add other vegetables like peas, green beans, or bell peppers.
- Leftovers: This chowder tastes even better the next day! Store in an airtight container in the refrigerator for up to 3 days.
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