Introduction
There’s something incredibly comforting about a steaming bowl of Sweet Corn and Chicken Chowder, especially when the weather starts to cool down. This hearty soup combines tender chunks of chicken with sweet corn kernels in a creamy, satisfying broth that’s sure to become a family favorite. What I love most about this chowder is how it strikes the perfect balance between being filling and fresh-tasting, thanks to the natural sweetness of corn and aromatic vegetables.
Ingredients
-
• 2 pounds boneless, skinless chicken breasts, cut into bite-sized pieces
• 4 cups fresh or frozen corn kernels
• 2 medium potatoes, diced
• 1 medium onion, finely chopped
• 3 celery stalks, diced
• 3 carrots, diced
• 4 cups chicken broth
• 2 cups whole milk
• 1 cup heavy cream
• 4 tablespoons butter
• 3 tablespoons all-purpose flour
• 3 garlic cloves, minced
• 1 teaspoon thyme
• Salt and pepper to taste
• Optional: Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Cook until vegetables are softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Gradually pour in chicken broth while stirring continuously to prevent lumps from forming.
- Add diced potatoes, corn, and thyme. Bring to a simmer and cook for 10 minutes.
- Add chicken pieces and continue cooking for 8-10 minutes until chicken is cooked through.
- Pour in milk and cream, stirring gently. Simmer for an additional 5 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired.
Cook Time and Serving Size
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Servings: 8-10 bowls
Recipe Notes
• For a thicker chowder, let it simmer longer or make extra roux at the beginning.
• If using frozen corn, there’s no need to thaw it first – add it straight to the pot.
• To prevent the dairy from curdling, make sure to lower the heat before adding milk and cream, and avoid boiling the soup after this point.
• This chowder can be stored in an airtight container in the refrigerator for up to 3 days. When reheating, do so gently over low heat, stirring occasionally.
• For a lighter version, you can substitute half-and-half for the heavy cream, though the chowder won’t be quite as rich.
• To get the most flavor, try using fresh corn cut straight from the cob during summer months. The natural starch from fresh corn will also help thicken the chowder naturally.
Sweet Corn and Chicken Chowder
Ingredients
- 2 pounds boneless skinless chicken breasts, cut into bite-sized pieces
- 4 cups fresh or frozen corn kernels
- 2 medium potatoes diced
- 1 medium onion finely chopped
- 3 celery stalks diced
- 3 carrots diced
- 4 cups chicken broth
- 2 cups whole milk
- 1 cup heavy cream
- 4 tablespoons butter
- 3 tablespoons all-purpose flour
- 3 garlic cloves minced
- 1 teaspoon thyme
- Salt and pepper to taste
- Optional: Fresh parsley for garnish
Instructions
- In a large pot, melt butter over medium heat. Add onions, celery, and carrots. Cook until vegetables are softened, about 5-7 minutes.
- Add garlic and cook for another minute until fragrant.
- Sprinkle flour over the vegetables and stir constantly for 2 minutes to create a roux.
- Gradually pour in chicken broth while stirring continuously to prevent lumps from forming.
- Add diced potatoes, corn, and thyme. Bring to a simmer and cook for 10 minutes.
- Add chicken pieces and continue cooking for 8-10 minutes until chicken is cooked through.
- Pour in milk and cream, stirring gently. Simmer for an additional 5 minutes until heated through.
- Season with salt and pepper to taste. Garnish with fresh parsley if desired.
