Velvety Chicken Corn Chowder

If you're seeking a dish that effortlessly embodies the essence of comfort food, look no further than Creamy Comfort Velvety Chicken Corn Chowder. This rich and hearty soup combines tender chunks of chicken with sweet corn, creamy potatoes, and a medley of aromatic seasonings to create a dish that warms the heart and soul. Whether it's a chilly winter evening or a rainy spring afternoon, a bowl of chowder provides not just nourishment but also a feeling of home.

Discover the ultimate comfort food with Creamy Comfort Velvety Chicken Corn Chowder! This hearty dish features tender chicken, sweet corn, and creamy Yukon Gold potatoes, all enveloped in a rich, velvety broth. Perfect for chilly evenings or rainy days, each spoonful offers a delightful blend of flavors and textures that will warm your heart. Learn how to craft this delicious chowder with fresh ingredients, step-by-step instructions, and tips for customization and presentation for a meal that's truly satisfying!

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Ingredients

1 lb (450g) boneless, skinless chicken breasts, diced

2 cups frozen sweet corn (or fresh, if in season)

1 medium onion, finely chopped

2 cloves garlic, minced

3 medium potatoes, diced (preferably Yukon Gold)

2 cups chicken broth

1 cup heavy cream (or half-and-half for a lighter version)

2 tbsp unsalted butter

1 tbsp olive oil

1 tsp dried thyme

1 tsp smoked paprika

Salt and pepper, to taste

2 green onions, sliced (for garnish)

Fresh parsley, chopped (for garnish)

Instructions

Sauté the Chicken:

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Sauté until the chicken is golden brown and cooked through, about 5-7 minutes. Remove the chicken from the pot and set it aside.

Cook the Aromatics:

In the same pot, add the butter. Once melted, add the chopped onion and cook until translucent, about 3-4 minutes. Stir in the garlic and cook for an additional minute until fragrant.

Add Vegetables:

Add the diced potatoes and frozen corn to the pot, stirring to combine, then pour in the chicken broth. Add the dried thyme and smoked paprika. Bring the mixture to a boil, then reduce heat to a simmer. Cover and let it cook for about 15 minutes, or until the potatoes are tender.

Blend for Creaminess:

Using an immersion blender, blend the chowder to your desired creaminess while leaving some chunks for texture. If you prefer a completely creamy chowder, you can blend it entirely.

Stir in Cream and Chicken:

Return the sautéed chicken to the pot. Stir in the heavy cream and let the chowder simmer for an additional 5 minutes, allowing all the flavors to meld together. Adjust seasoning with more salt and pepper if needed.

Garnish and Serve:

Serve the chowder hot, garnished with sliced green onions and chopped parsley for a pop of color and freshness. Enjoy with crusty bread or crackers on the side!

Prep Time, Total Time, Servings: 15 minutes | 35 minutes | 4 servings