Potato Corn Chowder with Chicken Recipe- American Special
Chicken, Corn, and Potato Chowder is a classic American comfort food that blends tender chicken, hearty potatoes, and sweet corn in a creamy, flavorful broth. Ideal for cozy dinners, this satisfying chowder provides a warm and filling meal that’s simple to prepare. With its rich combination of vegetables and savory chicken, it’s perfect for family meals and special occasions alike. Quick to make and even better as leftovers, this chowder is a wonderful way to enjoy wholesome ingredients in a hearty and delicious dish.
- Prep Time15 min
- Cook Time50 min
- Total Time1 hr 5 min
Potato Corn Chowder with Chicken Ingredients :
- 2 tablespoons olive oil or unsalted butter
- 1 medium onion (diced)
- 2 cloves garlic (minced)
- 2 medium potatoes (peeled and diced)
- 1 cup carrots (diced)
- 1 cup celery (diced)
- 1 cup frozen or fresh corn kernels
- 2 cups cooked chicken (diced or shredded)
- 4 cups chicken broth
- 1 cup milk or heavy cream
- 1/2 cup grated cheddar cheese (optional, for extra creaminess)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and pepper (to taste)
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley (chopped, for garnish)
Sauté Vegetables:
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another 1 minute.
Add Vegetables and Chicken:
Add the diced potatoes, carrots, and celery to the pot. Cook for 5-7 minutes, stirring occasionally.
Stir in the corn and cooked chicken.
Prepare the Chowder Base:
Pour in the chicken broth, and add the thyme and rosemary. Bring the mixture to a boil.
Reduce the heat to low and let it simmer until the vegetables are tender, about 15-20 minutes.
Add Creaminess:
If you prefer a thicker chowder, mix 2 tablespoons of flour with a little water to make a slurry and stir it into the soup. Cook for an additional 5 minutes until thickened.
Stir in the milk or heavy cream and grated cheddar cheese (if using). Cook until the cheese is melted and the chowder is heated through. Adjust seasoning with salt and pepper to taste.
Serve:
Ladle the chowder into bowls and garnish with chopped fresh parsley. Serve hot.
Recipe Notes:
Thickening: If you want a thicker chowder but prefer not to use flour, you can mash some of the potatoes in the pot with a potato masher to thicken the soup naturally.
Chicken: This recipe is a great way to use leftover chicken or rotisserie chicken. For a more robust flavor, you can use chicken thighs instead of breasts.
Corn: Fresh or frozen corn can be used. If using canned corn, drain it before adding it to the soup.
Creaminess: For a richer chowder, you can replace some of the milk with additional heavy cream or use a bit of half-and-half.
Vegetable Variations: Feel free to add other vegetables such as green beans or bell peppers based on your preference.
