Chicken Corn Chowder Soup

Imagine a steaming bowl of Chicken Corn Chowder, with its creamy texture and the savory aroma of thyme wafting through the air.

This comforting American classic is surprisingly easy to make, offering a warm hug in a bowl for those chilly evenings.

As the chicken, corn, and potatoes simmer together, they transform into a hearty, satisfying soup that’s sure to become a family favorite.

Let’s bring this dish to life!

Kitchen Tools Required

• 1 large pot
• 1 ladle
• 1 knife
• 1 cutting board
• 1 wooden spoon
• 1 measuring cup
• 1 measuring spoon set

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 pound chicken breast, diced
• 3 cups chicken broth
• 2 cups frozen corn
• 1 cup heavy cream
• 2 medium potatoes, peeled and diced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/4 cup chopped fresh parsley

Cook & Prep Time

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

1. Reading and Preparation (5 minutes):
   • Read through the recipe completely to understand the process and gather all required ingredients and equipment.
2. Prep Work (15 minutes):
   • Dice the onion and chicken breast.
   • Mince the garlic.
   • Peel and dice the potatoes.
   • Chop the fresh parsley.
3. Cooking (30 minutes):
   • Minute 1-5: Heat olive oil in a large pot over medium heat. Add diced onion and garlic, and sauté until the onion is translucent.
   • Minute 6-10: Add diced chicken breast and cook until lightly browned.
   • Minute 11-15: Pour in chicken broth and bring to a simmer.
   • Minute 16-25: Stir in corn, potatoes, salt, pepper, and thyme. Cover and cook for 20 minutes or until potatoes are tender.
   • Minute 26-30: Stir in heavy cream and let simmer for an additional 5 minutes.
4. Resting Time (5 minutes):
   • Remove the soup from heat and let it rest for 5 minutes.
5. Serving:
   • Garnish with chopped fresh parsley before serving.

Recipe Instructions

Heat olive oil in a large pot over medium heat.

Add diced onion and garlic, sauté until onion is translucent.

Add diced chicken breast and cook until lightly browned.

Pour in chicken broth and bring to a simmer.

Stir in corn, potatoes, salt, pepper, and thyme.

Cover and cook for 20 minutes or until potatoes are tender.

Stir in heavy cream and let simmer for an additional 5 minutes.

Remove from heat and let the soup rest for 5 minutes.

Garnish with chopped fresh parsley before serving.

Serving Tips

• Crusty Bread: Serve with slices of warm crusty bread for dipping and soaking up the flavorful broth.
• Green Salad: Pair with a fresh green salad dressed in a light vinaigrette to balance the creaminess of the chowder.
• Crackers: Offer a side of salty crackers for a satisfying crunch that complements the soup’s texture.
• Cheese Toast: Top slices of bread with melted cheese for a gooey, savory accompaniment.
• Pickled Vegetables: Add a side of pickled vegetables for a tangy contrast to the rich, creamy soup.

Storage

To store Chicken Corn Chowder, let it cool completely.

Then, transfer it to an airtight container.

Refrigerate for up to 3 days or freeze for up to 3 months.

Reheat gently.

Freezing

To freeze Chicken Corn Chowder, let it cool completely.

Then, transfer to airtight containers.

Label with the date.

Freeze for up to 3 months.

Thaw and reheat thoroughly before serving.

Reheating

To reheat Chicken Corn Chowder Soup, gently warm it on the stove over low heat.

Stir occasionally to prevent sticking.

Avoid boiling to maintain the cream’s texture.

Final Thoughts

Enjoy the comforting and creamy texture of Chicken Corn Chowder.

This hearty soup is perfect for any season, offering a delightful blend of flavors.

The combination of tender chicken, sweet corn, and creamy broth creates a satisfying meal.

If you’re looking to add a personal touch, try incorporating additional spices or vegetables to suit your taste.

Serve it hot and garnish with fresh parsley for an added burst of color and flavor.

Whether it’s a family dinner or a cozy night in, this chowder is sure to impress.

Happy cooking!

Frequently Asked Questions

Can I Use Rotisserie Chicken Instead of Cooking Chicken Breast?

You can substitute rotisserie chicken. Skip the step of cooking diced chicken breast, and instead, add shredded rotisserie chicken when you pour in the chicken broth. This reduces prep time and adds a deeper, roasted flavor.

How Can I Make This Soup Dairy-Free?

Substitute the heavy cream with coconut milk for a dairy-free option. Confirm you maintain the same quantity to preserve texture. Adjust the seasoning if needed, as coconut milk adds a slightly sweet flavor to your dish.

What Can Be Used as a Substitute for Potatoes?

You can substitute potatoes with sweet potatoes, parsnips, or cauliflower. Dice them similarly for even cooking. Guarantee to adjust cooking time slightly, as these alternatives may cook faster or slower than regular potatoes.

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

Yes, you can make this soup in a slow cooker. Sauté onion, garlic, and chicken first. Transfer to the slow cooker, add remaining ingredients except cream and parsley. Cook on low for 6-8 hours, add cream, parsley later.

How Do I Adjust the Recipe for a Spicier Flavor?

To spice up the recipe, add 1-2 diced jalapeños or a teaspoon of crushed red pepper flakes during sautéing. Alternatively, incorporate chipotle powder or cayenne pepper with the thyme for a smoky, spicy depth.