Description
Warm your soul with this creamy chicken and corn chowder, a delightful combination of tender chicken, sweet corn, and rich flavors perfect for cozy nights.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- 2 cups fresh or frozen sweet corn
- 1 cup heavy cream (or half-and-half)
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 2 medium Yukon Gold potatoes, diced
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add the chicken breasts and cook until golden brown on both sides. Remove and set aside.
- In the same pot, sauté onions and garlic until translucent.
- Stir in diced potatoes and corn; add chicken broth. Bring to a gentle boil.
- Reduce heat and mix in heavy cream, thyme, salt, and pepper. Simmer until potatoes are tender.
- Shred the cooked chicken and return it to the pot. Stir well to combine.
- Taste for seasoning adjustments before serving hot, garnished with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (350g)
- Calories: 410
- Sugar: 6g
- Sodium: 680mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 90mg
Keywords: Swap chicken for turkey or add diced peppers for extra crunch. For a spicy kick, incorporate jalapeños or cayenne pepper. Store leftovers in an airtight container in the fridge for up to three days; reheat gently on low heat.