Potato Corn Chowder with Chicken Recipe- American Special
Potato Corn Chowder with Chicken is a comforting American classic that combines tender chicken, hearty potatoes, and sweet corn in a rich, creamy broth. Enhanced with aromatic herbs like thyme and rosemary, this chowder offers a satisfying balance of flavors. The addition of vegetables such as carrots and celery adds depth and texture, making each spoonful a wholesome delight. Whether served as a main course or a side dish, this chowder is perfect for cozy dinners and special occasions alike.
- 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 Options: For a thicker chowder, you can mash some of the potatoes in the pot with a potato masher to naturally thicken the soup.
Cheese Variation: Adding grated cheddar cheese enhances the creaminess and adds a rich flavor to the chowder.
Cream Substitution: For a lighter version, substitute heavy cream with milk or a dairy-free alternative.
Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently over low heat to maintain texture.
Freezing Advice: While the chowder can be frozen, note that the texture may change upon reheating. It’s best enjoyed fresh.
