Go Back
–+ servings
creamy chicken corn chowder

Chicken Corn Chowder Soup

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Resting Time 5 minutes
Total Time 50 minutes
Course Main
Cuisine American
Servings 4 servings

Equipment

  • 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 fresh parsley chopped

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.

Notes

For a richer flavor, consider using bone-in chicken pieces for cooking, which can be removed after cooking, deboned, and shredded back into the soup. Additionally, if you prefer a thicker consistency, blend a portion of the soup before adding the cream.
Tried this recipe?Let us know how it was!