Description
This creamy Chicken Corn Chowder is packed with tender chicken, sweet corn, golden potatoes, and savory spices in a rich, satisfying broth. It’s a comforting one-pot meal that comes together in under an hour and is perfect for cozy dinners year-round.
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 140 g)
- 1 red bell pepper, diced (about 1 cup / 140 g)
- 1 tablespoon diced jalapeño, seeds and ribs removed
- 1 ½ tablespoons minced garlic
- ¼ cup all-purpose flour (30 g)
- 1 teaspoon table salt, plus more to taste
- ¾ teaspoon ground black pepper
- ¾ teaspoon smoked paprika
- ½ teaspoon dry ground mustard
- 4 cups chicken broth (946 ml)
- 1 cup water or extra chicken broth (236 ml)
- 1 cup whole milk (236 ml)
- 1 cup heavy cream (236 ml)
- 1 pound gold potatoes, diced into 1-inch cubes
- 1 pound boneless, skinless chicken breast (or mix of breast and thighs)
- 2 ½ cups sweet corn (fresh, frozen, or canned and drained)
- Optional toppings: chopped scallions, cilantro, shredded cheddar cheese, corn chips, or crackers
Instructions
- In a large pot or Dutch oven, melt butter over medium heat.
- Add onion, red bell pepper, and jalapeño. Sauté for 5 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
- Sprinkle in flour and stir until absorbed; cook another 30 seconds.
- Add salt, pepper, smoked paprika, and dry mustard. Stir well to coat vegetables.
- Gradually pour in chicken broth, whisking to avoid lumps. Add water, milk, cream, potatoes, chicken, and corn. Stir to combine.
- Bring to a gentle boil, then reduce heat and simmer for 15–20 minutes, until potatoes are tender and chicken is cooked through.
- Remove chicken, shred or dice, then return to the pot.
- Use an immersion blender to blend about half the soup for a creamy texture, or transfer half to a blender and puree carefully.
- Stir the soup, adjust seasoning with more salt and pepper if needed.
- Serve hot with desired toppings.
Notes
- Use coconut milk and olive oil for a dairy-free version.
- Replace chicken with chickpeas or tofu for a vegetarian option.
- Add jalapeño seeds or red pepper flakes for more heat.
- For a chunkier texture, skip the blending step.
- Soup flavors deepen with time—great for make-ahead meals.
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 390
- Sugar: 5g
- Sodium: 700mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 90mg
