Description
This hearty Chicken Corn Chowder combines tender chicken, fresh corn, and tender potatoes in a creamy, comforting broth. Blending some of the corn and mashing part of the potatoes gives the chowder a rich texture without the heaviness of cream. Perfect for a satisfying meal any time of the year.
Ingredients
Scale
Base
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
Thickening & Flavor
- 2 tablespoons all purpose flour (or gluten-free flour mix)
- 1 teaspoon paprika
- Kosher salt and black pepper, to taste
Main Ingredients
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups left whole)
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 yukon gold potatoes (or russet potatoes), peeled (one diced, one cut in quarters for mashing)
- 4 cups chicken broth (or chicken bone broth)
Garnish & Optional
- Chopped scallions or chives, for garnish
- Optional: half and half or cream, for extra creaminess
Instructions
- Sauté Vegetables: Add the butter and olive oil to a large heavy pot or Dutch oven. Once melted, add the chopped onion, carrots, celery, and garlic. Sauté over medium heat until tender, about 8 to 10 minutes.
- Add Flour: Sprinkle the flour over the vegetables and sauté for about 2 minutes to cook out the raw flavor, stirring frequently.
- Prepare Corn Puree: Meanwhile, blend 1 cup of corn with 1 cup of chicken broth until mostly smooth to create a corn puree.
- Add Remaining Ingredients: Add the corn puree, paprika, chicken tenders, diced potatoes, and remaining whole corn kernels to the pot. Pour in enough chicken broth to just cover the ingredients and bring the mixture to a boil.
- Simmer: Cover the pot and simmer on low heat for 22 to 25 minutes, until the potatoes are tender and the chicken is fully cooked through.
- Mash Potato & Shred Chicken: Remove the quartered potato pieces from the pot, mash them until smooth, and stir them back into the chowder to add creaminess. Using two forks, shred the cooked chicken in the pot.
- Season and Serve: Taste the chowder and adjust salt and pepper as needed. Ladle the chowder into bowls and garnish with chopped scallions or chives. For a creamier texture, optionally stir in some half and half or drizzle with cream before serving.
Notes
- Pureed corn and mashed potatoes give the chowder a rich and creamy texture without adding heaviness from cream.
- For a dairy-free version, use dairy-free butter and omit optional cream or use a non-dairy cream alternative.
- Use fresh corn in season for the best flavor, but frozen works well year-round.
- Adjust the thickness of the chowder by varying the amount of broth or adding more mashed potatoes.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 378 kcal
- Sugar: 7 g
- Sodium: 643 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 4 g
- Protein: 16 g
- Cholesterol: 36 mg
