This comforting chicken and corn chowder is a one-pot meal that combines juicy chicken breast, tender potatoes, and sweet corn in a silky, savory broth. Perfect for chilly evenings, this recipe brings together wholesome ingredients for a balanced and satisfying dinner that is both easy to prepare and simple to serve. By utilizing a single pot for the entire cooking process, you can minimize kitchen cleanup while maximizing the depth of flavor in every bowl.
List of ingredients
- 2 tablespoons smoked olive oil
- 1 medium onion, diced
- 1 stalk celery, sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes, diced
- 3 cups fresh or frozen corn
- 2 boneless skinless chicken breasts (about 1lb)
- 1 cup cream
- 2 tablespoons corn starch
- shredded cheese, green onions as desired for serving
step-by-step instructions
- Step: In a large soup pot over medium-high heat, heat the smoked olive oil.
- Step: Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Step: Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Step: Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
- Step: Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
- Step: Remove cooked chicken breasts from pot and shred. Stir back into soup.
- Step: Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Step: Serve with additional toppings as desired.
Refining the Texture and Flavor
Achieving the Perfect Thickness
The key to a professional-quality chowder is the balance between the liquid and the thickener. By mixing the corn starch with the cream before adding it to the heat, you prevent the starch from clumping, ensuring a smooth and consistent velvety mouthfeel. If you prefer a thicker chowder, you can let the soup simmer for an additional five minutes after adding the slurry, provided the heat remains low to prevent the cream from separating.
Selecting the Right Potato Variety
Using a starchy potato, like a Russet, will cause the edges to break down slightly during the cooking process, which naturally aids in thickening the soup. If you prefer your potato chunks to hold their shape perfectly, choose a waxy variety such as Yukon Gold or red-skinned potatoes. Both options work well, but your choice will dictate whether the final result is slightly creamier or more structured.
Practical Culinary Strategies
Managing Cooking Temperatures
When cooking with dairy-based ingredients, heat management is essential. High temperatures can cause cream to curdle or separate, resulting in an unappealing texture. Always ensure the heat is reduced to low before adding the cream slurry, and avoid bringing the soup to a heavy boil after the final thickening step. A gentle simmer is all that is required to stabilize the liquid.
Enhancing Vegetable Freshness
If you are using frozen corn, there is no need to thaw it before adding it to the pot. The temperature of the frozen corn will slightly lower the simmering liquid, which is perfectly fine; simply extend the cooking time by a minute or two to bring it back up to the desired temperature. If using fresh corn cut off the cob, add it at the same stage as the potatoes for optimal sweetness and texture.
Storage and Prep Guidelines
Appropriate Storage Containers
This soup stores exceptionally well in the refrigerator when kept in an airtight container. Glass storage containers are often preferred as they do not retain odors and allow for easy microwave reheating. To maintain quality, wait for the soup to cool to room temperature before securing the lid and placing it in the refrigerator, where it will remain fresh for up to four days.
Reheating Methods for Best Quality
The best way to reheat this chowder is on the stove over medium-low heat. Stir the soup occasionally to ensure even heating and to prevent the bottom from scorching. If the soup appears too thick after refrigeration, add a small splash of chicken broth or water, about one tablespoon at a time, to reach your desired consistency without diluting the flavor.
Managing Ingredient Separation
Because this recipe contains dairy and starch, you might notice slight separation after storing. Do not be alarmed; a vigorous stir once the soup is warm will bring the emulsion back together. Avoid freezing this soup, as the potato structure often turns grainy and the cream tends to separate permanently upon thawing, which significantly degrades the creamy profile of the dish.
Preparing Ahead of Time
You can streamline the process by dicing your onions, celery, and potatoes up to 24 hours in advance. Store the prepared vegetables in separate airtight containers in the refrigerator. Having your ingredients pre-measured and chopped reduces the total time spent in the kitchen, allowing you to focus on the cooking steps once you are ready to begin.
Frequently Asked Questions
Can I use rotisserie chicken instead of raw chicken breasts?
Yes, using pre-cooked chicken is an excellent time-saving strategy. If you choose this method, add the shredded chicken during the last five minutes of cooking so that it has enough time to warm through without becoming overcooked or losing its moisture.
What should I serve alongside this soup?
This chowder is quite hearty and pairs beautifully with simple sides that offer a crunchy or fresh contrast. A crusty baguette, a green garden salad with a sharp vinaigrette, or garlic-rubbed toast points are all excellent options that complement the creamy nature of the soup.
How can I make this chowder spicier?
If you enjoy a bit of heat, consider adding a pinch of red pepper flakes or a teaspoon of smoked paprika during the seasoning stage. Adding finely minced jalapeños alongside the onions and celery is another great way to incorporate a fresh, vibrant heat that cuts through the creaminess of the broth.
Why is my soup not thickening enough?
If the soup remains too thin after adding the corn starch mixture, ensure you are using the full amount of starch specified and that the soup reaches a light simmer. Corn starch requires a high enough temperature to activate its thickening properties. If it still needs adjustment, you can whisk together an additional teaspoon of corn starch with a tablespoon of cool broth and stir it in carefully.
Print
Hearty Chicken and Corn Chowder
- Total Time: 35 minutes
- Yield: 6 servings 1x
- Diet: High Protein
Description
This Chicken Corn Chowder is loaded with juicy chicken, sweet corn, and veggies in a rich broth. It’s an easy one-pot meal that’ll warm you right up!
Ingredients
- 2 tablespoons smoked olive oil
- 1 medium onion, diced
- 1 stalk celery, sliced
- 1 teaspoon minced garlic
- 1 teaspoon salt
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper
- 3 cups low sodium chicken broth
- 4 medium potatoes, diced
- 3 cups fresh or frozen corn
- 2 boneless skinless chicken breasts (about 1lb)
- 1 cup cream
- 2 tablespoons corn starch
- shredded cheese, green onions as desired for serving
Instructions
- Step: In a large soup pot over medium-high heat, heat the smoked olive oil.
- Step: Add onion and celery, cooking and stirring until the onion starts to brown. Add garlic, salt, thyme and pepper and cook 1 minute.
- Step: Stir in broth, scraping the bottom of the pot to remove any browned bits.
- Step: Add potatoes, corn, and chicken breasts. Fully submerge chicken, bring to a simmer, and reduce heat to medium.
- Step: Cover and cook for 15-20 minutes until potatoes are tender and chicken is cooked through. Reduce heat to low.
- Step: Remove cooked chicken breasts from pot and shred. Stir back into soup.
- Step: Combine cream and corn starch and gradually whisk into soup mixture, a little at a time, until thickened slightly.
- Step: Serve with additional toppings as desired.
Notes
To achieve a smoky profile without prohibited meat products, smoked olive oil or smoked paprika may be used.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 580 mg
- Fat: 8 g
- Saturated Fat: 3 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 19 g
- Cholesterol: 39 mg