Chicken Corn Chowder soup

This hearty Chicken Corn Chowder Soup is creamy, comforting, and full of flavor! Perfect for chilly days, it combines tender chicken, sweet corn, and savory vegetables in a creamy base that feels indulgent yet approachable for a home cook.

Preparation Details

• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Cooking Intensity: Medium

Ingredients

• 2 tablespoons unsalted butter
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 1/3 cup all-purpose flour (or gluten-free flour for a GF option)
• 4 cups chicken broth
• 1 ½ cups whole milk or heavy cream (dairy-free alternatives like coconut milk work too)
• 2 cups cooked, shredded chicken (rotisserie chicken works well)
• 2 cups fresh or frozen corn kernels
• 2 medium potatoes, peeled and diced
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 1/2 cup grated cheddar cheese (optional, for added creaminess)
• Fresh parsley or green onions for garnish

Instructions

Step 1: Sauté Vegetables

1. In a large pot or Dutch oven, melt the butter over medium heat.
2. Add the onion, garlic, carrots, celery, and red bell pepper. Sauté for 5–7 minutes until the vegetables are softened and fragrant.

Step 2: Create the Base

1. Sprinkle the flour over the vegetables and stir to coat them evenly. Cook for 1–2 minutes to remove the raw flour taste.
2. Gradually whisk in the chicken broth, ensuring no lumps form.

Step 3: Add Main Ingredients

1. Add the diced potatoes, smoked paprika, thyme, and a pinch of salt and pepper.
2. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10–15 minutes, or until the potatoes are tender.

Step 4: Incorporate Chicken and Corn

1. Stir in the shredded chicken and corn kernels.
2. Pour in the milk or cream and simmer for another 5–7 minutes, stirring occasionally.

Step 5: Adjust and Finish

1. Taste and adjust the seasoning with additional salt, pepper, or spices as needed.
2. For extra richness, stir in the grated cheddar cheese until melted.

Step 6: Serve

1. Ladle the soup into bowls and garnish with fresh parsley or green onions.
2. Serve warm with crusty bread or crackers.

Tips for Success

• Thicker Chowder: For a thicker texture, blend a portion of the soup using an immersion blender before adding the chicken and corn.
• Spicy Kick: Add diced jalapeños or a pinch of cayenne pepper for heat.
• Storage: This soup keeps well in the refrigerator for up to 3 days or in the freezer for up to 3 months.

Nutritional Information (Per Serving, Approx. 6 Servings)

• Calories: 290
• Protein: 18g
• Carbohydrates: 28g
• Fat: 12g
  • Saturated Fat: 7g
• Fiber: 3g
• Sugar: 6g
• Sodium: 590mg

Warm, creamy, and brimming with comforting flavors, this Chicken Corn Chowder Soup is sure to become a family favorite. Pair it with a fresh salad or cornbread for the ultimate cozy meal!