Description
A warm and satisfying chowder made with tender chicken, sweet corn, and hearty vegetables, perfect for chilly evenings.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts, diced
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cups corn (fresh, canned, or frozen)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and no longer pink in the middle, about 5-7 minutes. Remove the chicken from the pot and set aside.
- In the same pot, add the diced onion, minced garlic, carrots, and celery. Sauté for 5-8 minutes until the vegetables are softened and the onion is translucent.
- Stir in the corn, chicken broth, thyme, and smoked paprika. Bring to a boil, then reduce heat to a simmer and cook for 15-20 minutes.
- Add the cooked chicken back into the pot and stir in the heavy cream. Season with salt and pepper to taste. Simmer for an additional 5-10 minutes until warmed through and slightly thickened.
- Serve hot, garnished with fresh parsley.
Notes
Pair with crusty bread for a complete meal. This chowder can also be customized to fit various dietary needs.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 5g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 100mg