Looking for a hearty and satisfying dish? This chicken corn chowder recipe combines tender chunks of chicken with sweet corn and a creamy base, making it a perfect meal for chilly evenings or family gatherings. It’s an easy-to-make chowder that warms the heart and delights the palate, offering a wonderful blend of flavors and textures. Let’s dive into the details and get cooking!
Ingredients
– 2 cups cooked chicken, shredded or diced
– 2 cups corn (fresh, frozen, or canned)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 2 medium potatoes, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 1 tsp thyme
– Salt and pepper to taste
– Chopped parsley for garnish
Servings and Cooking Time
This recipe yields 4 servings. Preparation time is approximately 15 minutes, with a cooking time of about 30 minutes.
Nutritional Value
Each serving (1 cup) contains approximately 350 calories, 20g protein, 25g carbohydrates, 15g fat, and 3g fiber. This nutritional information is based on a standard serving size.
Step-by-Step Cooking Process
- In a large pot, sauté the diced onion in a bit of oil until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced potatoes and cook for 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the corn and shredded chicken to the pot.
- Pour in the heavy cream and stir well.
- Season with thyme, salt, and pepper.
- Simmer for another 5 minutes to heat through.
- Serve hot, garnished with chopped parsley.
Alternative Ingredients
You can substitute heavy cream with a lower-fat option like half-and-half or coconut milk for a dairy-free version. Additionally, use rotisserie chicken for added convenience.
Serving and Pairings
This chowder pairs beautifully with crusty bread, a fresh garden salad, or cornbread. It’s perfect for cozy family dinners or gatherings.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in a microwave until warmed through. This chowder can also be frozen for up to 3 months, but the texture may change slightly upon reheating.
Cooking Mistakes
- Don’t skip the sautéing step; it builds flavor.
- Avoid overcooking the potatoes to maintain their texture.
- Be careful not to boil the chowder after adding the cream.
- Season gradually; taste and adjust as needed.
- Use fresh ingredients for the best flavor.
Helpful Tips
- For extra flavor, add a bay leaf while simmering.
- Use fresh herbs for garnish to enhance the presentation.
- Consider adding chopped bell peppers for extra crunch.
- For a spicier version, add diced jalapeños.
FAQs
Can I use frozen corn in this recipe?
Yes, frozen corn works perfectly and saves time. Just add it directly to the pot with the chicken.
How can I make this chowder healthier?
To make it healthier, use low-fat cream or milk, and add more vegetables like carrots or celery.
Can I make this chowder ahead of time?
Absolutely! This chowder tastes even better the next day, making it a great make-ahead meal.
What can I serve with chicken corn chowder?
It pairs nicely with crusty bread, salads, or even baked potatoes for a complete meal.
Is this dish suitable for freezing?
Yes, you can freeze the chowder. Just make sure to cool it completely before transferring to a freezer-safe container.
Conclusion
This chicken corn chowder recipe is a delightful combination of flavors and textures, perfect for any occasion. With its creamy broth and hearty ingredients, it’s sure to become a favorite in your household. Enjoy a warm bowl of this comforting chowder and share it with loved ones!
Chicken Corn Chowder
Ingredients
- 2 cups cooked chicken shredded or diced
- 2 cups corn fresh, frozen, or canned
- 1 medium onion diced
- 2 cloves garlic minced
- 2 medium potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme
- Salt and pepper to taste
- Chopped parsley for garnish
Instructions
- In a large pot, sauté the diced onion in a bit of oil until translucent.
- Add minced garlic and cook for an additional minute.
- Stir in the diced potatoes and cook for 5 minutes.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and simmer until potatoes are tender, about 15 minutes.
- Add the corn and shredded chicken to the pot.
- Pour in the heavy cream and stir well.
- Season with thyme, salt, and pepper.
- Simmer for another 5 minutes to heat through.
- Serve hot, garnished with chopped parsley.
