Creamy Corn and Chicken Chowder Recipe
This delicious corn and chowder recipe is a creamy, hearty soup that combines tender chicken thighs with sweet corn, fresh vegetables, and a flavorful broth. Perfect as a comforting meal, this chowder is easy to prepare and sure to satisfy your cravings for a rich and filling dish.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Protein
- 1 ½ pounds chicken thighs, diced into ½ inch pieces
Vegetables
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 red bell pepper, diced
- 16 ounces frozen or fresh corn
- 1 tablespoon fresh thyme
- 3 spring onions, diced
Dairy
- 2 tablespoons butter
- 1 cup skim milk
Pantry
- ½ cup flour, plus 2 tablespoons
- 3 cups vegetable stock
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
Instructions
- Heat Butter and Brown Chicken: Heat 1 tablespoon of butter over medium-high heat in a large pot or Dutch oven. Dredge the diced chicken thighs in ½ cup flour, shaking off the excess. Add the chicken to the pot and cook until browned, about 6 minutes. Remove the chicken and set aside.
- Sauté Vegetables: Add the remaining tablespoon of butter to the pot. When melted, add the diced onion and cook for 3 minutes. Then add the red bell pepper and cook for an additional 2 minutes. Add the minced garlic and sauté for 30 seconds, stirring constantly to prevent burning.
- Make the Roux and Add Milk: Sprinkle the remaining 2 tablespoons of flour over the vegetables and stir to coat. Slowly pour in the skim milk while stirring continuously to avoid lumps. Continue stirring for 2 to 3 minutes until the sauce thickens to a creamy consistency.
- Add Stock and Corn: Stir in the vegetable stock, corn, fresh thyme, kosher salt, and black pepper. Bring the mixture to a low boil, then reduce heat and let it simmer for 10 minutes, stirring occasionally to blend the flavors.
- Blend the Soup (Optional): For a thicker, creamier texture, use an immersion blender directly in the pot or transfer half of the soup to a high-speed blender and puree, then combine back into the pot.
- Return Chicken and Simmer: Add the browned chicken back into the pot and simmer for another 6 minutes to cook through and allow flavors to meld.
- Finish with Lemon and Spring Onions: Remove the pot from heat. Stir in freshly squeezed lemon juice and most of the diced spring onions, reserving some for garnish. Serve immediately or refrigerate for up to 3 days.
Notes
- You can use either fresh or frozen corn depending on availability.
- The optional blending step enhances the chowder’s creaminess but can be skipped for a chunkier texture.
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
- This recipe can be adapted using chicken breast if preferred, though thighs provide more moisture and flavor.
- Adjust seasoning to taste, especially salt and pepper.
