Chicken Corn Chowder

This creamy chicken corn chowder is a tasty combination of onion, celery, carrots, potatoes, corn, and tender chicken in a creamy broth seasoned with fresh thyme and parsley.

Course main meal soup, Soup

Cuisine American, Southern American

Keyword chicken and corn chowder, chicken and corn chowder recipe, chicken corn chowder recipe, how do you make chicken corn chowder, how to make chicken corn chowder, recipe corn chowder with chicken, what is in chicken corn chowder

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 419kcal

Author Beth Pierce

Ingredients

1½ tablespoon olive oil
1 medium yellow onion, chopped
2 ribs celery, chopped
2 large carrots, peeled and chopped
2 cloves garlic, minced
1 teaspoon dried oregano
⅛-¼ teaspoon ground cayenne pepper
¼ cup all-purpose flour
4 cups low-sodium chicken broth
3 medium Yukon gold potatoes, diced into ½-inch pieces
3 cups corn kernels, fresh or frozen
2½ cups cooked diced chicken
½ cup heavy cream
2 teaspoon chopped fresh thyme
1 teaspoon chopped fresh parsley
kosher salt to taste
freshy ground black pepper to taste

Instructions

Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onions, celery, and carrots. Cook, stirring several times, until the onions and celery are soft, about 7-10 minutes.
Reduce the heat to low and add the garlic, oregano, and cayenne pepper. Cook for 1 minute while stirring. Sprinkle in the flour and cook for 2 minutes while stirring.
Slowly stir in the chicken broth, cooking over medium-low heat until slightly thickened.
Bring the mixture to a low boil and add the potatoes, cooking for 7-10 minutes. Add the corn and gently boil for 3-5 minutes or until the potatoes and corn are tender.
Reduce the heat to low and add the chicken, warming for 1-2 minutes. Remove the soup from the heat and slowly stir in the cream. Add the fresh thyme and parsley. Season with salt and freshly ground black pepper to taste.

Notes

Peel the carrots so they are more aesthetically pleasing with that bright orange color.
If you are watching your fat or calories, you can omit the cream, but it will not be as luscious.
Use a large cutting board and stand the corn up vertically. Starting halfway down the corn cob, carefully cut and remove kernels. Turn the cob upside down and remove the rest of the kernels. This split in the middle seems to keep the kernels from flying off the cutting board.
For best results in blending the cream, bring the cream to room temperature and remove the soup from the heat before slowly stirring it in.
Store leftovers in an airtight container in the refrigerator. Reheat on the stovetop over low heat or in the microwave at reduced power.

Nutrition