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–+ servings
A bowl of creamy chicken corn chowder soup with chunks of potato, chicken, corn, green onion and bell pepper with a spoon and bread on a table.
Recipe

Chicken And Corn Chowder


Author Kristy Richardson
Course Soup
Cuisine American
Servings 6 Servings
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
This chicken corn chowder is a creamy, cozy dinner that’s perfect for any chilly day, packed with hearty chicken, corn, and veggies. It's a family-friendly meal that’s easy to make and full of flavor.

Ingredients  

  • 1 ½ pounds chicken breast boneless, skinless and cut into bite-sized pieces 2-3 pieces chicken breasts
  • 1 teaspoon salt divided
  • 1/2 teaspoon black pepper divided
  • 2 tablespoons olive oil divided
  • 2 tablespoons butter
  • 1 medium onion diced
  • 1 medium red bell pepper diced
  • 2 medium celery stalks diced
  • 3 cloves garlic minced
  • 1/4 cup all-purpose flour
  • 32 ounces chicken broth low sodium, about 4 cups
  • 2 cups milk
  • 2 cups corn frozen, can also use canned that is drained well
  • 1 pound Yukon gold potatoes diced (about 3 large potatoes), peeled optional
  • 1 teaspoon dried thyme
  • 1 medium bay leaf this must be taken out before serving the soup, see notes
  • 1 cup heavy cream

Instructions

  • Slice the chicken into 1 inch chunks. Season the chicken with 1/2 teaspoon of salt and 1/4 teaspoon of pepper. Heat 1 tablespoon of olive oil over medium-high heat in a large pot. Add the seasoned chicken pieces and cook until lightly browned, about 5 minutes. Remove the chicken and set aside.
  • Add the remaining 1 tablespoon of olive oil and the butter to the same pot the chicken was cooked in. Place the diced onion, celery, and red bell pepper into the pot. Cook until the vegetables are softened, about 5 minutes, stirring often.
  • Turn the heat down to medium. Place the garlic, 1/2 teaspoon of salt and 1/4 teaspoon of pepper in with the vegetables. Cook for 1-2 minutes or until fragrant, stirring frequently.
  • Add the flour to the vegetables and stir to combine with the vegetables. Using a timer sauté for 1-2 minutes. This will remove any raw flour taste.
  • Carefully pour in the chicken broth, stirring constantly to prevent lumps from forming. Scrape up any browned bits on the bottom of the pot well, as they add additional flavor to the chowder.
  • Add the cooked chicken, milk, corn, Yukon gold potatoes, thyme, and the bay leaf. Turn the heat back up to medium high heat until the soup begins to boil.
  • Reduce the heat to keep the soup at a simmer, usually medium-low. Let the chowder simmer for 15-20 minutes or until the potatoes are fork-tender.
  • Remove the bay leaf from the soup. Drizzle the heavy cream over the soup and stir well. Allow the soup to simmer for an additional 2-3 minutes to heat through. Top with green onions and add additional salt and pepper if desired. Then serve and enjoy!

Video

Notes

The bay leaf is great for adding umami flavor to the soup but should not be eaten. The edges on the bay leaf can be really ridged and can be a choking hazard. The leaf if eaten cannot be digested, so while they are certainly safe to cook with, they need to be removed before enjoying the soup. Learn more about bay leaves here.

Nutrition

Calories: 529kcal | Carbohydrates: 37g | Protein: 33g | Fat: 29g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 137mg | Sodium: 972mg | Potassium: 1112mg | Fiber: 4g | Sugar: 10g | Vitamin A: 1589IU | Vitamin C: 47mg | Calcium: 157mg | Iron: 2mg
Found on: onmykidsplate.com/chicken-corn-chowder/