Chicken Corn Chowder
A creamy, comforting chowder of chicken thighs, potatoes and sweet corn, partly puréed for body. Simple pantry ingredients, ready in under an hour.
Servings: 4 servings
Ingredients
- 2 tbsp butter
- ½ onion
- 2 medium potatoes peeled and diced
- 12 ounce can corn plus liquid
- 2 cups milk
- 1 ½ cups chicken broth or more if needed
- 3-4 boneless skinless chicken thighs cut into bite-sized pieces
- ⅛ tsp cayenne
- salt and pepper
- 2 tbsp minced fresh parsley optional
Instructions
- Melt the butter in a large saucepan over medium heat. Add the onion and cook until translucent, about 5 minutes.
- Add the potatoes, corn, milk, chicken broth and chicken thighs. Bring to a boil, skim off the foam, then reduce and simmer 20–30 minutes, until the potatoes are tender and the chicken is cooked through.
- Transfer 2 cups of the soup to a blender; purée, then return it to the pot. Season with the cayenne, salt and pepper. Stir in the parsley, if using, or sprinkle it on top of individual bowls as a garnish.
Notes
Blend for body: Puréeing 2 cups and stirring it back gives a creamy chowder without much added cream.
Use the corn liquid: It adds sweetness and corn flavour — don't drain it.
Skim the foam: Skimming after it boils keeps the broth clean.
Adjust the thickness: Add more broth if it gets too thick as it simmers.
Nutrition
Calories: 440kcal | Carbohydrates: 36g | Protein: 24g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 110mg | Sodium: 700mg | Potassium: 700mg | Fiber: 4g | Sugar: 10g | Vitamin A: 300IU | Vitamin C: 15mg | Calcium: 150mg | Iron: 1mg