Chicken Chowder Soup

Picture a steaming bowl of Chicken Chowder Soup, its creamy aroma filling the kitchen with warmth and comfort.

This American favorite isn’t only simple to make but offers a cozy embrace with every spoonful.

As the ingredients meld together, the hearty chicken, tender potatoes, and sweet corn transform into a delightful symphony of flavors.

Let’s bring this comforting dish to life and savor the experience of homemade goodness.

Kitchen Tools Required

• 1 large pot
• 1 wooden spoon
• 1 cutting board
• 1 chef’s knife
• 1 measuring cup
• 1 ladle

Ingredients

• 2 tablespoons olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded
• 2 cups potatoes, diced
• 1 cup corn kernels
• 1 cup heavy cream
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon paprika

Cook & Prep Time

To efficiently manage your time while preparing and cooking Chicken Chowder Soup, follow this timeline:

1. Reading and Setup (5 minutes):
   • Read the entire recipe to understand the steps and gather all ingredients and equipment needed.
   • Lay out your equipment: large pot, wooden spoon, cutting board, chef’s knife, measuring cup, and ladle.
2. Prep Time (15 minutes):
   • Dice 1 large onion.
   • Mince 2 cloves of garlic.
   • Dice 2 medium carrots.
   • Dice 2 celery stalks.
   • Dice 2 cups of potatoes.
   • Shred 2 cups of cooked chicken if not already shredded.
   • Measure 1 cup of corn kernels, 1 cup of heavy cream, and gather other seasoning ingredients.
3. Cooking Time (30 minutes):
   • (0-5 minutes) Heat 2 tablespoons of olive oil in the large pot over medium heat.
   • (5-10 minutes) Sauté the diced onion, minced garlic, diced carrots, and diced celery until soft.
   • (10-12 minutes) Pour in 4 cups of chicken broth and bring to a simmer.
   • (12-15 minutes) Add shredded chicken, diced potatoes, and corn to the pot.
   • (15-17 minutes) Season with 1 teaspoon salt, 1/2 teaspoon black pepper, 1 teaspoon dried thyme, and 1/2 teaspoon paprika.
   • (17-37 minutes) Simmer the soup for about 20 minutes until the potatoes are tender.
   • (37-40 minutes) Stir in 1 cup of heavy cream and let the soup heat through, being careful not to boil.
4. Resting Time (5 minutes):
   • (40-45 minutes) Remove from heat and allow the soup to rest for 5 minutes before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion, minced garlic, diced carrots, and diced celery to the pot and sauté until soft.

Pour in the chicken broth and bring to a simmer.

Add shredded chicken, diced potatoes, and corn to the pot.

Season with salt, black pepper, dried thyme, and paprika.

Simmer the soup for about 20 minutes until the potatoes are tender.

Stir in the heavy cream and let the soup heat through, being careful not to boil.

Remove from heat and allow to rest for 5 minutes before serving.

Serving Tips

• Crusty Bread: Serve with a slice of warm, crusty bread for dipping to soak up the creamy soup.
• Side Salad: Pair with a fresh green salad for a light and invigorating contrast to the rich chowder.
• Cheese Toast: Top a slice of bread with melted cheese for a savory side that complements the soup’s flavors.
• Oyster Crackers: Offer a bowl of oyster crackers for a traditional and crunchy accompaniment.
• Garlic Breadsticks: Serve with garlic breadsticks for a flavorful twist that enhances the soup’s aroma.

Storage

Store Chicken Chowder Soup in an airtight container in the refrigerator for up to 3 days.

Reheat gently on the stove before serving to maintain its creamy texture and flavor.

Freezing

To freeze Chicken Chowder Soup, cool it completely.

Transfer to airtight containers, leaving space for expansion.

Label with date and freeze up to three months.

Thaw overnight in the refrigerator.

Reheating

To reheat chicken chowder soup, gently warm it on the stove over low heat.

Stir occasionally. Avoid boiling to prevent cream separation.

Alternatively, use a microwave on medium power.

Final Thoughts

Chicken Chowder Soup is a comforting and hearty dish that brings warmth and satisfaction to any meal.

With its rich combination of flavors and creamy texture, this soup is perfect for cold days or when you need a comforting meal.

The blend of tender chicken, soft potatoes, and sweet corn in a creamy broth makes it a delightful main course.

Whether you’re serving it for a family dinner or preparing it ahead for a busy week, chicken chowder soup is sure to be a hit.

Enjoy the comforting flavors, and don’t forget to experiment with your own additions to make it uniquely yours.

Frequently Asked Questions

Can I Substitute the Heavy Cream With a Dairy-Free Alternative?

You can substitute heavy cream with a dairy-free alternative by using 1 cup of coconut milk or a mixture of 3/4 cup almond milk and 1/4 cup cornstarch. Verify you whisk thoroughly for a consistent texture.

What Can I Use Instead of Chicken for a Vegetarian Version?

Substitute the chicken with 2 cups of cooked chickpeas or 1 1/2 cups of diced firm tofu. Guarantee even distribution by stirring thoroughly. Use vegetable broth instead of chicken broth for an authentic vegetarian flavor profile.

How Can I Add Extra Protein to This Soup?

To boost protein, incorporate one cup of cooked quinoa or half a cup of canned white beans. Stir these into the soup during the simmering phase. Guarantee even distribution by stirring well and adjust seasoning as needed.

Is It Possible to Make This Soup in a Slow Cooker?

You can make this soup in a slow cooker. Sauté onions, garlic, carrots, and celery first. Transfer to the slow cooker, add other ingredients (except cream), cook on low for 6 hours. Stir in cream before serving.

Can I Use Fresh Herbs Instead of Dried Thyme?

You can substitute fresh herbs for dried thyme. Use three times the amount of fresh thyme, so 3 teaspoons. Add it towards the end of cooking to preserve flavor. Guarantee even distribution by finely chopping the thyme leaves.