Description
Indulge in a bowl of creamy chicken and corn chowder, where tender chicken meets sweet corn in a rich, velvety broth—perfect for cozy evenings or family gatherings.
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts
- Fresh or frozen corn
- 1 cup heavy cream (or half-and-half)
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 2 cloves garlic, minced
- Fresh thyme and parsley
- Salt and pepper to taste
Instructions
- Chop all vegetables finely and set aside.
- In a large pot over medium heat, melt butter and sauté onions until translucent (about 5 minutes).
- Add chicken breasts and minced garlic; season with salt and pepper. Cook until golden brown (6-8 minutes).
- Pour in the chicken broth and add corn; bring to a gentle boil.
- Reduce heat to low, stir in heavy cream until well combined.
- Add dried thyme and parsley; adjust seasoning before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 6g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 80mg
Keywords: Substitute turkey for chicken or add diced potatoes for a heartier chowder. Spice it up with jalapeños or red pepper flakes for added heat! Store leftovers in an airtight container for up to three days; reheat gently on the stove.