Chicken Corn Chowder
A comforting bowl of Chicken Corn Chowder, filled with sweet corn, tender chicken, and a creamy broth, perfect for bringing warmth and joy to the table.
Ingredients
Main Ingredients
- 3 cups cooked shredded chicken Use leftover roast chicken or poached breast.
- 2 cups sweet corn kernels Fresh or frozen corn can be used.
- 4 cups chicken broth
- 1 cup heavy cream For a lighter version, swap half-and-half and add a tablespoon of flour.
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 tablespoons butter Use fresh butter for richer flavor.
- to taste salt and pepper Add a dash more salt at the end for flavor.
- 1/4 cup fresh parsley, chopped For garnish.
Instructions
Preparation
- In a large pot, melt the butter over medium heat.
- Add the diced onion and cook for 4-5 minutes until softened and translucent.
- Stir in the minced garlic and cook for another minute until fragrant.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the sweet corn kernels and let them cook for 5-7 minutes to release their natural sweetness into the broth.
Cooking
- Stir in the shredded chicken and continue to simmer for 10 minutes, allowing all the flavors to meld together.
- Season with salt, pepper, and any additional herbs or spices to taste.
- Reduce heat to low and slowly pour in the heavy cream, stirring constantly to create a smooth, creamy consistency.
- Let it warm through for 3-4 minutes without boiling.
- Remove from heat and ladle the chowder into serving bowls.
- Garnish generously with freshly chopped parsley and serve immediately while hot.
Notes
This chowder keeps well in the refrigerator for 3 to 4 days. It can be reheated gently and flavors often deepen overnight. A soft biscuit or slice of toasted bread pairs beautifully with it.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 20gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g
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