If you’re looking for a warm and comforting dish, this chicken corn chowder recipe is perfect for you. Creamy, hearty, and packed with flavor, this chowder is an ideal choice for chilly evenings. The combination of tender chicken, sweet corn, and rich broth will make your taste buds dance. Get ready to impress your family and friends with this delightful dish that’s sure to become a favorite!
Ingredients
– 2 cups cooked chicken, shredded
– 2 cups corn (fresh or frozen)
– 1 medium onion, diced
– 2 cloves garlic, minced
– 3 medium potatoes, diced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– Salt and pepper to taste
– Fresh parsley for garnish
Servings and Cooking Time
This recipe makes approximately 4 servings. Preparation time is about 15 minutes, and cooking time is around 30 minutes.
Nutritional Value
This dish provides approximately 350 calories per serving (1 cup). It contains about 15g of protein, 20g of carbohydrates, and 25g of fat, making it a satisfying meal for one person.
Step-by-Step Cooking Process
1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and sauté until translucent.
3. Stir in minced garlic and cook for an additional minute.
4. Add diced potatoes and cook for 5 minutes, stirring occasionally.
5. Pour in the chicken broth and bring to a boil.
6. Reduce heat and let simmer until potatoes are tender, about 10-15 minutes.
7. Stir in the corn and shredded chicken.
8. Pour in the heavy cream and mix well.
9. Season with salt and pepper to taste.
10. Let the chowder heat through for about 5 minutes before serving.
Alternative Ingredients
Feel free to substitute chicken with turkey for a lighter option. You can also use coconut milk in place of heavy cream for a dairy-free version, giving the chowder a subtle sweetness.
Serving and Pairings
This chowder pairs wonderfully with crusty bread, a fresh garden salad, or some homemade biscuits. The creamy texture complements the crunch of fresh vegetables beautifully.
Storage and Reheating
Store leftover chowder in an airtight container in the fridge for up to 3 days. To reheat, gently warm it on the stove over low heat. This chowder can also be frozen for up to 3 months; just make sure to thaw it in the fridge before reheating.
Cooking Mistakes
– Don’t rush the sautéing process; it enhances flavor.
– Avoid using too much salt early on; adjust seasoning at the end.
– Ensure potatoes are cut evenly for uniform cooking.
– Stir occasionally to prevent sticking.
– Allow the chowder to simmer adequately for the best flavor.
– Don’t skip the cream; it adds richness.
– Use fresh ingredients for the best taste.
Helpful Tips
– Make it in advance for flavors to meld even better.
– Use a rotisserie chicken for quicker preparation.
– Add spices like thyme or paprika for extra flavor.
– Garnish with fresh parsley for added color and taste.
FAQs
Can I use canned corn instead of fresh or frozen?
Yes, canned corn can be used in this recipe. Just drain and rinse before adding it to the chowder.
Is this chowder gluten-free?
Yes, this chicken corn chowder is gluten-free as long as you use gluten-free chicken broth.
Can I make this recipe in a slow cooker?
Absolutely! Combine all ingredients except for cream, and cook on low for 6-7 hours. Stir in cream before serving.
How can I make this chowder spicier?
Add a pinch of cayenne pepper or diced jalapeños to the simmering chowder for a spicy kick.
What can I serve with chicken corn chowder?
This chowder pairs well with bread, salads, or even grilled cheese sandwiches for a hearty meal.
Conclusion
This chicken corn chowder recipe is not only easy to make but also a delightful dish that warms the soul. With its creamy texture and delicious flavors, it’s sure to become a staple in your kitchen. Perfect for any occasion, this chowder is a wonderful way to bring comfort and joy to your dining table.
Chicken Corn Chowder
Ingredients
- 2 cups cooked chicken shredded
- 2 cups corn fresh or frozen
- 1 medium onion diced
- 2 cloves garlic minced
- 3 medium potatoes diced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add diced onion and sauté until translucent.
- Stir in minced garlic and cook for an additional minute.
- Add diced potatoes and cook for 5 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a boil.
- Reduce heat and let simmer until potatoes are tender, about 10-15 minutes.
- Stir in the corn and shredded chicken.
- Pour in the heavy cream and mix well.
- Season with salt and pepper to taste.
- Let the chowder heat through for about 5 minutes before serving.
