Description

Creamy chicken, Potato & Corn Chowder is a comforting dish that warms the soul and satisfies hunger with its rich, velvety texture. This hearty chowder marries tender chicken with sweet corn and creamy potatoes for a delightful meal that’s perfect for chilly evenings or casual gatherings. Not only is it a fantastic way to use up leftover chicken, but it also adapts easily to whatever vegetables you have on hand. With minimal prep and cleanup involved, you can enjoy a delicious homemade soup that brings everyone to the table.

Ingredients

Scale

2 cups frozen sweet corn kernels
1 pound cooked chicken (chopped)
1/2 medium-sized yellow onion (finely diced)
2 large Russet potatoes (peeled and cubed)
4 cups low-sodium chicken broth
1 cup heavy cream
1/4 cup plain all-purpose flour
Seasonings: garlic, Italian herbs, cayenne pepper

Cook Mode Prevent your screen from going dark

Instructions

In a large soup pot over medium-high heat, sauté chopped cooked chicken until lightly browned (about 5 minutes).
Add diced onion and chopped celery; sauté until tender (about 5 minutes).
Sprinkle in flour and minced garlic; stir continuously for about 1 minute to form a roux.
Gradually pour in the chicken broth while stirring to lift browned bits from the pot.
Stir in heavy cream, corn, cubed potatoes, Italian seasoning, cayenne (if using), and most of the sautéed chicken.
Bring to a boil, then reduce heat to simmer for 15–20 minutes until potatoes are fork-tender.
Season with salt and pepper as desired before serving hot.

Nutrition

Serving Size: 1 cup (240g)
Calories: 320
Sugar: 3g
Sodium: 550mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 12g
Cholesterol: 60mg