Corn And Chicken Chowder
A creamy, hearty chowder combining tender chicken, sweet corn, and potatoes, accented with subtle spices and fresh parsley. Perfect for a comforting lunch or dinner, this dish offers rich flavors and smooth texture, appealing to those who enjoy warm, satisfying soups with a savory twist.
Ingredients
Instructions
- Melt butter in a large pot and add chopped onion.
- Cook and stir until the onion is light yellow.
- Add diced cooked chicken, diced potatoes, diced celery, and chicken stock; simmer until the vegetables are tender.
- Add corn, milk, paprika, salt, and pepper; heat thoroughly.
- Adjust salt and pepper to taste before serving.
Tips & Substitutions
For a richer flavor, add a bay leaf while simmering the chowder and remove it before serving. If you don't have chicken stock, vegetable stock works well as a substitute. You can also use leftover rotisserie chicken to save time. For a creamier texture, consider adding a bit of cream or using half-and-half instead of milk.
Serving Suggestions
Serve the chowder hot, garnished with chopped parsley for freshness. It pairs beautifully with crusty bread or a simple green salad for a complete meal. For a heartier option, consider serving it alongside American recipes like cornbread or a classic Chicken Or Turkey Salad.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the chowder on the stovetop over low heat, stirring occasionally. If it becomes too thick, add a splash of milk or chicken stock to reach your desired consistency.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Chicken Chowder contains roughly 2332 calories, with 52g protein, 218g carbohydrates, and 163g fat. It is an excellent source of vitamin A (333% of the Daily Value), dietary fiber (274% of the Daily Value), and iron (222% of the Daily Value), and a good source of vitamin D. Note that it is relatively high in sodium, at 3000mg per serving (130% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen corn instead of fresh?
Yes, you can use frozen whole kernel corn in this recipe instead of fresh corn. Just add it directly to the pot during the last stages of cooking. This will save you time and still provide great flavor.
How can I make this chowder thicker?
To thicken the chowder, you can mash some of the diced potatoes with a fork or potato masher after cooking. Alternatively, you can stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and cook for a few more minutes until thickened.
Is this recipe suitable for meal prep?
Absolutely! This chowder is great for meal prep. Make a batch ahead of time, and it will keep well in the fridge. Just be sure to reheat it gently to maintain the best texture and flavor.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).