Chicken Corn Chowder
This one-pot Chicken Corn Chowder is thick, creamy, and loaded with juicy shredded chicken, sweet corn, tender potatoes, and jalapeno. It's made without bacon so the natural sweetness of the corn can shine, and partially blending the chowder creates a rich, creamy texture while leaving plenty of corn and chunky potatoes.
Servings: 6 servings
Calories: 565kcal
Ingredients
- 3 tablespoons olive oil - or butter
- 1 large white onion - diced
- 2 stalks celery - diced
- 1 jalapeño - seeds and membranes removed and diced
- 3 cloves garlic - minced
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 1 teaspoon salt - plus more to taste
- 1 teaspoon black pepper - plus more to taste
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 pound boneless, skinless chicken breasts
- 2 (15-ounce) cans sweet corn - drained
- 3-4 medium Yukon Gold or red potatoes - cut into small cubes, about 3 cups
- 1 cup heavy cream
- Optional toppings - shredded cheddar cheese, sliced green onions, fresh cilantro, sliced jalapeño, freshly ground black pepper
Instructions
- Heat the olive oil in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion and celery and cook, stirring occasionally, for 7-10 minutes, or until softened. Adjust the heat as needed to prevent the vegetables from browning.3 tablespoons olive oil, 1 large white onion, 2 stalks celery
- Stir in the jalapeño, garlic, paprika, Italian seasoning, salt, and black pepper. Cook for 30-60 seconds, or until fragrant. Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring continuously.1 jalapeño, 3 cloves garlic, 1 teaspoon paprika, 1 teaspoon Italian seasoning, 1 teaspoon salt, 1 teaspoon black pepper, ⅓ cup all-purpose flour
- Slowly pour in the chicken broth, stirring continuously so that the flour incorporates smoothly into the broth. Scrape up anything stuck to the bottom of the pot and bring to a gentle simmer.6 cups low-sodium chicken broth
- Add the chicken breasts, corn, and potatoes. Return to a gentle simmer, then partially cover and cook for 15-20 minutes, or until the potatoes are fork-tender and the thickest part of the chicken registers 165°F with an instant-read thermometer. If the chicken reaches 165°F before the potatoes are tender, remove it and allow the potatoes to continue cooking.1 pound boneless, skinless chicken breasts, 2 (15-ounce) cans sweet corn, 3-4 medium Yukon Gold or red potatoes
- Transfer the cooked chicken breasts to a clean plate or bowl. Let them rest for a few minutes, then shred into bite-size pieces using two forks. Set aside.
- Use an immersion blender to partially blend the chowder directly in the pot. Blend just enough to break down some of the potatoes and corn and thicken the broth.
- Reduce the heat to low and stir in the heavy cream. Gently warm the chowder, stirring occasionally. Do not bring it to a hard boil after adding the cream.1 cup heavy cream
- Stir the shredded chicken back into the chowder and cook just until warmed through. Taste and add additional salt and black pepper as needed. Serve warm with shredded cheddar, green onions, cilantro, sliced jalapeno, or your favorite toppings.
Notes
- Corn: Two 15-ounce cans of drained sweet corn equal approximately 3 cups. You can substitute about 3 cups of fresh corn kernels or frozen corn. Frozen corn does not need to be thawed first.
- Chicken: Boneless, skinless chicken breasts work especially well because they are lean and balance the richness of the cream. For a shortcut, substitute about 3 cups of cooked shredded or rotisserie chicken. Add cooked chicken near the end, after blending the chowder.
- Jalapeno: Removing the seeds and membranes keeps the heat fairly mild while still adding flavor. For additional heat, leave some of the seeds or garnish with fresh sliced jalapeno.
- Leftovers: Store leftover chicken corn chowder in an airtight container in the refrigerator for up to 3-4 days. Reheat gently over medium-low heat or in the microwave. Add a splash of chicken broth or cream if the chowder has thickened too much.
- Freezing: I do not recommend freezing this chowder. The cream can separate after thawing, and the potatoes can develop a grainy or mealy texture.
- Optional bacon: Bacon is intentionally left out of the chowder so its salty, smoky flavor does not overpower the sweetness of the corn. If desired, crispy bacon can still be added as an optional topping when serving.
Nutrition
Calories: 565kcal | Carbohydrates: 58g | Protein: 30g | Fat: 27g | Saturated Fat: 11g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 0.01g | Cholesterol: 93mg | Sodium: 576mg | Potassium: 1294mg | Fiber: 7g | Sugar: 10g | Vitamin A: 1238IU | Vitamin C: 31mg | Calcium: 77mg | Iron: 3mg
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