Chicken Corn Chowder
Packed with a sweet and savory corn flavor, this is the ultimate comfort food for a cool night.
Servings: 6
Ingredients
- 2 tablespoons butter
- 3 chicken breasts
- 1 medium onion diced
- 2 stalks celery diced
- 2 medium potatoes diced
- 1/4 cup flour
- 2 cloves garlic minced
- 4 cups chicken stock preferably homemade
- 2 cups frozen corn
- 1 cup heavy cream
- 1 teaspoon salt
- Pepper
Instructions
- Preheat cast-iron dutch oven or soup pot over medium/high heat. Add butter and allow to melt.
- Place chicken into the buttered and hot dutch oven, and brown chicken for a few minutes on each side. Remove from heat and cut into 1” chunks. Return to the pot and cook until no longer pink. Set chicken aside.Add onions, celery, and potatoes to the pot. Sauté for five minutes until the onion and celery start to become translucent.
- Stir in flour and cook for another minute or two. Continue stirring.Add garlic, chicken stock, corn, and cooked chicken. Reduce heat and simmer with the lid on for about 15 minutes, until the veggies are soft. Add cream, salt, and pepper. Bring to temperature.
- Ladle into bowls and top with your favorite chicken corn chowder toppings: cheese, sour cream, bacon, and avocado.
Notes
- Pan searing the chicken seems like an unnecessary step, but I promise you, you don’t want to skip it. The searing adds so much flavor and gives the chicken a better texture.
- I use frozen corn in this recipe, since it is really convenient and easy, but you could easily substitute it with fresh corn cut from the cob.
- Since the flour can’t be fermented, I like to use einkorn flour, but regular flour will work to help thicken the soup
Nutrition
Calories: 493kcal | Carbohydrates: 39g | Protein: 33g | Fat: 24g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 132mg | Sodium: 807mg | Potassium: 1157mg | Fiber: 4g | Sugar: 5g | Vitamin A: 802IU | Vitamin C: 22mg | Calcium: 61mg | Iron: 2mg