Chicken and Corn Chowder Recipe
Total Time: 45 minutes | Prep Time: 10 minutes | Cook Time: 35 minutes
This comforting Chicken and Corn Chowder is a delicious, hearty dish that combines tender chicken with the sweetness of fresh corn and the richness of cream. Perfect for a cozy meal, this chowder comes together easily on the stovetop and is packed with flavor, making it a family favorite.
Ingredients
| Ingredient | Quantity |
|---|---|
| Chicken breast | 1 |
| Butter | 4 tbsp |
| Fresh corn | 4 ears |
| Flour | 3-4 tbsp |
| Heavy cream | 1 cup |
| Buttermilk | 1 cup |
| Onion | 2 medium |
| Celery | 2 stalks |
| Boiling potatoes | 3 medium |
| Chicken broth | 2 cups |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 505.8 kcal |
| Fat Content | 31.4 g |
| Saturated Fat Content | 16.4 g |
| Cholesterol Content | 123.1 mg |
| Sodium Content | 532.4 mg |
| Carbohydrate Content | 35.3 g |
| Fiber Content | 4.2 g |
| Sugar Content | 5.1 g |
| Protein Content | 24 g |
Instructions
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Cook the Chicken: In a large pot or skillet, melt the butter over medium heat. Add the chicken breast and cook it through, ensuring it doesn’t brown too much. When the chicken is fully cooked (it should be firm to the touch), lower the heat and simmer for 10 minutes to lock in the juices. Remove the chicken from the pan and set it aside to cool slightly.
-
Prepare the Corn: While the chicken is simmering, cut the kernels off the cobs of fresh corn. Puree about 2 cups of the kernels until smooth, while leaving the rest of the kernels whole. If fresh corn isn’t available, you can use a can of creamed corn as a substitute.
-
Sauté the Vegetables: In the same skillet used for cooking the chicken, leave the flavorful drippings and sauté the diced onion and celery until soft, about 5-7 minutes. Stir occasionally to ensure they cook evenly.
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Add the Flour: Sprinkle the flour over the softened vegetables and cook for another 1-2 minutes, stirring constantly to create a roux. The mixture should bubble slightly but not brown. This will help thicken the chowder.
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Combine the Ingredients: Add the chicken broth and the pureed corn mixture to the pot, stirring to combine. Add the remaining whole corn kernels and diced potatoes. Bring the mixture to a simmer, and let it cook for about 15 minutes, or until the potatoes are tender.
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Finish the Chowder: While the chowder simmers, shred or chop the cooked chicken into bite-sized pieces and add it to the pot. Stir in the heavy cream and buttermilk to enrich the chowder. Season with salt and pepper to taste.
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Serve: Allow the chowder to heat through, stirring occasionally. Once it’s warmed to your liking, it’s ready to serve. Ladle the hearty chowder into bowls and enjoy!
This Chicken and Corn Chowder is the perfect balance of creamy, savory, and slightly sweet, making it an ideal dish for cooler evenings or when you crave something comforting. It’s packed with protein from the chicken and fiber from the potatoes and corn, offering a filling meal for any time of day.
