Description
A comforting and delicious creamy chicken corn chowder perfect for any occasion.
Ingredients
Scale
- 2 cups cooked chicken, shredded
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 large carrot, diced
- 2 stalks celery, diced
- 1 large onion, diced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Preparation:
- Dice the carrot, celery, and onion.
- Shred the cooked chicken.
- Mince the garlic.
- Cooking the Chowder:
- In a large pot, melt the butter over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are tender.
- Add the minced garlic and cook for another minute until fragrant.
- Stir in the flour and paprika, cooking for 1-2 minutes until the flour is golden and well combined.
- Gradually whisk in the chicken broth, ensuring there are no lumps.
- Add the corn and bring the mixture to a simmer. Cook for about 10 minutes until the carrots are tender.
- Stir in the shredded chicken and heavy cream. Cook for another 5-7 minutes, stirring occasionally until the chowder is heated through.
- Season with salt and pepper to taste.
- Serving:
- Ladle the chowder into bowls and garnish with chopped fresh parsley.
Notes
- For extra flavor, consider adding a bay leaf while simmering and remove it before adding the cream.
- If you prefer a thicker chowder, mix a little more flour with a bit of cold water, then stir it into the pot.
- To make it a bit spicier, add a pinch of cayenne pepper or a few dashes of hot sauce.
- Leftovers can be stored in an airtight container and refrigerated for up to 3 days. Reheat gently on the stove, adding a little more cream or broth if the chowder is too thick.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: soup
- Method: stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl