Chicken Corn Chowder is pure consolation in a bowl, with tender hen and candy corn in a wealthy, creamy broth. My model is thickened with flour, potatoes, and pureed corn as an alternative of heavy cream to maintain it gentle!
Chicken Corn Chowder Recipe
Chicken Corn Chowder is the last word transitional soup to make this time of 12 months, once we’re proper on the cusp of fall. It’s the tail-end of corn season, nevertheless it’s additionally beginning to be soup climate, with the times getting shorter and evenings getting cooler. My household loves this wealthy and creamy chowder, which is like my Creamy Corn Soup, however extra filling due to the addition of tender chicken hen.
Why This Chicken Corn Chowder Is a Must-Make
When I see the phrase “chowder” on a restaurant menu, I do know that normally means heavy cream—and quite a lot of energy. That’s why I like making my very own soup recipes at dwelling! Here’s why you’ll love this hen corn chowder recipe.
- Lightened up, however nonetheless wealthy and creamy: Blending a few of the corn and mashing potatoes, then mixing them again into the soup makes for a improbable creamy broth with out having to depend on heavy cream.
- Easy to make: As with most soups, there’s nothing difficult about this recipe and a lot of the cooking time is hands-off.
- A satisfying meal: Some soups go away you hungry for extra, however this hen corn chowder recipe is hearty and filling. (My Chicken Gnocchi Soup is one other meal-worthy soup recipe!)
Ingredients You’ll Need
Here’s the whole lot it’s good to make this hen corn chowder.
- Unsalted Butter, or dairy-free butter if you happen to choose.
- Olive Oil, which is mixed with the butter for cooking the greens.
- Vegetables: The commonplace mirepoix utilized in so many soup recipes! Onion, carrots, and celery.
- Garlic to infuse the soup with taste. If you need your soup additional garlicky, you may add one other clove or two.
- All-Purpose Flour, or a gluten-free flour combine to make your hen corn chowder gluten-free.
- Corn: You can use contemporary or frozen kernels for this recipe.
- Paprika, for a little bit bit of heat. If you need some smokiness too, you need to use smoked paprika.
- Boneless, Skinless Chicken Tenders, or swap in boneless, skinless breasts if you happen to choose.
- Potatoes: Red potatoes preserve their form properly, Yukon golds have a buttery taste, and russets are starchier, in order that they’ll make your soup additional thick. Use whichever you want!
- Chicken Broth or hen bone broth for additional protein.
- Kosher Salt and Black Pepper, to style.
- Chopped Scallions or Chives, for garnish.
How to Make Chicken Corn Chowder
Here’s a step-by-step breakdown of what you’ll must do to make this creamy hen corn chowder. See the recipe card on the backside for printable instructions.
- Soften the greens: Melt the butter with the oil in a big pot. Add the veggies and garlic and cook dinner till they’re softened.
- Add the flour: Sprinkle it into the pan and stir. Cook till it’s flippantly browned, which takes out the uncooked taste of the flour.
- Blend the corn: Add a cup of corn and a cup of broth to your blender and mix till largely easy.
- Simmer: Add the blended corn to the pot with the paprika, hen, potatoes, and remaining corn and broth. Bring to a boil, then cowl and simmer on low till the potatoes are tender and the hen is cooked.
- Thicken: Remove the quartered potato from the pot and mash it, then shred the hen. Stir them again into the soup. Season to style, then serve with scallions or chives.
Tips and Variations
Here are a number of extra pointers for making this hen corn chowder recipe.
- Make it additional creamy: If you need it creamier you may stir in some half and half or drizzle with cream on the finish. A dollop of bitter cream or Greek yogurt can even work, and it’ll add some tanginess to the soup too.
- Don’t overcook the hen: Lean cuts of hen can get robust if they’re overcooked, so make sure you monitor the hen tenders and shred them as quickly as they’re cooked by way of.
- Add some Southwest taste: Add a poblano pepper or canned inexperienced chilies for a Southwest-style hen corn chowder.
Serving Suggestions
This hen corn chowder is filling sufficient to be a meal by itself, however if you happen to’d prefer to pair it with one thing else, listed here are some concepts.
Storage
- Refrigerator: Transfer leftover hen corn chowder to an hermetic container and refrigerate for as much as 4 days.
- Freezer: Freeze this soup in an hermetic container or freezer bag for as much as 6 months. Thaw within the fridge earlier than reheating.
- To reheat: Warm in a pan on the stovetop over medium-low warmth or within the microwave.
Yield: servings
Serving Size: 1 1/2 cups
- 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 cloves, chopped
- 2 tablespoons all purpose flour, or gluten-free flour combine
- 2 ½ cups corn contemporary or frozen kernels, divided (1 cups for mixing, 1 1/2 cup left entire)
- 1 teaspoon paprika
- 1 lb hen tenders, or boneless skinless hen breast
- 2 8 oz every yukon gold potatoes, or russet potatoes, peeled (one diced, one lower in quarters for mashing later)
- 4 cups chicken broth, or hen bone broth
- Kosher salt and black pepper, to style
- chopped scallions, or chives, for garnish
- Optional: If you need it creamier you may stir in some half and half or drizzle with cream on the finish.
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Add the butter and 1 tablespoon olive oil to a big heavy pot or Dutch oven, when melted add the onion, carrots, celery and garlic to the skillet and saute till tender, 8 to 10 minutes. Sprinkle with flour and saute about 2 minutes, to cook dinner out.
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Meanwhile, mix 1 cups corn with 1 cup of the broth till largely easy. Add to the pot together with paprika, hen, potatoes and remaining corn kernels. Pour within the hen broth simply sufficient to cowl substances and convey to a boil.
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Cover and simmer on low, 22 to 25 minutes till the potatoes are tender and the hen is cooked by way of.
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Remove the quartered potato, mash till easy, and stir it again into the chowder. Shred the hen with two forks. Taste the soup, regulate salt and pepper to style and pour into 6 bowls, garnish with contemporary herbs.
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Serving: 1 1/2 cups, Calories: 378 kcal, Carbohydrates: 41 g, Protein: 16 g, Fat: 15 g, Saturated Fat: 4 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 4 g, Cholesterol: 36 mg, Sodium: 643 mg, Fiber: 4 g, Sugar: 7 g
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