Description
This comforting Chicken Corn Chowder is a hearty and flavorful soup perfect for any season. Made with tender chicken, fresh or frozen corn, Yukon gold potatoes, and a blend of aromatic vegetables, it’s thickened by blending some of the corn and potatoes for a creamy texture without the need for heavy cream. Enhanced with paprika and fresh herbs, this chowder is both satisfying and easy to prepare in just 50 minutes.
Ingredients
Scale
Base and Vegetables
- 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
- 2 tablespoons all purpose flour (or gluten-free flour mix)
Main Ingredients
- 2 ½ cups corn kernels (fresh or frozen, divided: 1 cup for blending, 1 ½ cups left whole)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 2 Yukon gold potatoes (8 oz each; one diced, one cut into quarters for mashing later, peeled)
- 4 cups chicken broth (or chicken bone broth)
Seasoning and Garnish
- Kosher salt and black pepper, to taste
- Chopped scallions or chives, for garnish
Optional
- Half and half or cream, for a creamier chowder
Instructions
- Sauté Vegetables: Add the unsalted 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 the vegetables are tender, about 8 to 10 minutes. Sprinkle in the flour and cook for another 2 minutes, stirring constantly to remove the raw flour taste.
- Blend Corn and Broth: While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth in a blender until mostly smooth. Add this blended mixture to the pot along with the paprika, chicken pieces, diced potatoes, and the remaining whole corn kernels. Pour in just enough chicken broth to cover the ingredients and bring everything to a boil.
- Simmer Chowder: Cover the pot and reduce heat to low. Let it simmer gently for 22 to 25 minutes, or until the potatoes are tender and the chicken is fully cooked through.
- Mash Potato and Finish: Remove the quartered potatoes from the soup and mash them until smooth. Stir the mashed potatoes back into the chowder to thicken it. Shred the cooked chicken with two forks, then return it to the pot. Taste and adjust kosher salt and black pepper as needed.
- Serve and Garnish: Ladle the chowder into six bowls. Garnish with chopped scallions or chives. For a richer version, you can drizzle in some half and half or cream just before serving.
Notes
- Use fresh or frozen corn kernels according to availability; both work well.
- Substituting Yukon gold potatoes with russet potatoes is fine but Yukon gold adds a creamier texture.
- For a gluten-free option, use a gluten-free flour blend instead of all-purpose flour.
- Optional cream or half and half will make the chowder richer but is not necessary for a creamy texture.
- Shredding the chicken instead of chopping helps it integrate better into the chowder.
