Chicken Corn Chowder
Make chicken corn chowder with sweet corn and tender chicken. Learn how to thicken with corn, balance sweetness and keep the kernels tender.
Servings 6 servings
Calories 320kcal
Equipment
- Large pot
- Immersion blender
- Fork
Ingredients
Chicken
- 1 lb Boneless, skinless chicken
Aromatics
- 1 small Onion
- 2 Carrots
- 2 Celery stalks
- 1 Garlic
Starches
- 16 oz Potatoes Yukon Gold or Russet
Corn
- 2.5 cups Fresh or frozen corn
Liquid Base
- 4 cups Chicken broth or bone broth
Thickeners
- 2 tbsp All-purpose flour
Fats
- 1 tbsp Unsalted butter
- 1 tbsp Olive oil
Seasoning
- 1 tsp Paprika
- Kosher salt and black pepper to taste
Garnish
- Chopped scallions or chives
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are tender, about 8-10 minutes.
- Add the minced garlic and cook for 1 minute, until fragrant.
- Add the flour and stir to combine, cooking for 1-2 minutes to create a light roux.
- Gradually add the chicken broth, whisking continuously to avoid lumps. Bring the mixture to a boil, then reduce the heat to low and simmer.
- Add the diced potatoes, corn, and chicken to the pot. Simmer for 22-25 minutes, or until the chicken is cooked through and the potatoes are tender.
- Remove one of the potatoes from the pot and mash it in a bowl with a fork. Return the mashed potato to the pot and stir to combine.
- Use an immersion blender to puree 1 cup of the corn with 1 cup of the broth. Return the pureed corn to the pot and stir to combine.
- Shred the cooked chicken with two forks and return it to the pot. Season with paprika, salt, and pepper to taste.
- Serve the chowder hot, garnished with chopped scallions or chives.
Notes
Nutritional information:
- Calories: 320
- Protein: 25g
- Carbohydrates: 35g
- Fat: 12g
- Saturated fat: 2.5g
- Cholesterol: 60mg
- Sodium: 450mg
- Potassium: 800mg
- Fiber: 4g
- Sugar: 6g
- Vitamin A: 1000 IU
- Vitamin C: 20mg
- Calcium: 10mg
- Iron: 2mg