Description
A hearty and comforting Chicken Corn Chowder made with tender chicken tenders, sweet corn, creamy potatoes, and aromatic vegetables in a flavorful broth. This easy stovetop recipe delivers a perfect balance of creamy and chunky textures, ideal for a satisfying meal.
Ingredients
Scale
Fats and Oils
- 1 tablespoon unsalted butter (or dairy-free butter)
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 small onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 garlic clove, chopped
- 2 ½ cups corn kernels, fresh or frozen (divided: 1 cup for blending, 1 ½ cups whole)
- 2 Yukon Gold potatoes (or Russet potatoes), peeled (one diced, one cut into quarters for mashing later)
- Chopped scallions or chives, for garnish
Other
- 2 tablespoons all-purpose flour (or gluten-free flour mix)
- 1 teaspoon paprika
- 1 lb chicken tenders (or boneless skinless chicken breast)
- 4 cups chicken broth (or chicken bone broth)
- Kosher salt and black pepper to taste
- Optional: half and half or cream for extra creaminess
Instructions
- Sauté Vegetables: In a large heavy pot or Dutch oven, melt the butter and olive oil over medium heat. Add the chopped onion, carrots, celery, and garlic, sautéing for 8 to 10 minutes until the vegetables are tender and fragrant. Sprinkle the flour over the vegetables and continue to sauté for about 2 minutes to cook out the raw flour taste.
- Prepare Corn Mixture & Add Ingredients: While the vegetables cook, blend 1 cup of the corn kernels with 1 cup of chicken broth until mostly smooth. Pour this mixture into the pot along with paprika, chicken tenders, diced potatoes, and the remaining 1 ½ cups of whole corn kernels. Add enough chicken broth to just cover the ingredients and bring the mixture to a boil.
- Simmer Chowder: Cover the pot and reduce heat to low. Let the chowder simmer gently for 22 to 25 minutes, or until the potatoes are tender and the chicken is thoroughly cooked.
- Mash Potatoes & Finish: Remove the quartered potatoes from the pot carefully and mash them until smooth. Stir the mashed potatoes back into the chowder to add creaminess. Shred the cooked chicken with two forks, then stir it back into the soup. Adjust seasoning with salt and pepper to taste.
- Serve & Garnish: Ladle the chowder into six bowls and garnish with chopped scallions or chives. For a richer chowder, optionally drizzle with half and half or cream before serving.
Notes
- Use gluten-free flour for a gluten-free version.
- Switch to dairy-free butter and omit cream for a dairy-free option.
- For creamier chowder, add half and half or cream at the end.
- Fresh corn works best in season but frozen corn is a convenient alternative.
- Make sure to stir in mashed potatoes to thicken and add body to the chowder.
