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One-Pot Creamy Chicken Corn Chowder

A close-up of a hearty bowl of creamy chicken corn chowder, topped with fresh parsley.
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Make this rich, creamy chicken corn chowder in one pot using pre-cooked chicken for a fast, comforting family dinner.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 medium yellow onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 2 cups cooked, shredded chicken (rotisserie is good)
  • 2 cups frozen or fresh corn kernels
  • 2 medium potatoes, peeled and diced (about 1 inch)
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup milk
  • 1/2 cup heavy cream
  • 2 tablespoons fresh parsley, chopped (for garnish)

Instructions

  1. Melt butter in a large pot or Dutch oven over medium heat.
  2. Add onion, celery, and carrots. Cook until softened, about 5 to 7 minutes.
  3. Stir in garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth until smooth.
  6. Add the shredded chicken, corn, diced potatoes, thyme, salt, and pepper.
  7. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 15 to 20 minutes, or until potatoes are tender.
  8. Stir in the milk and heavy cream. Heat through gently, but do not boil after adding cream.
  9. Taste and adjust seasoning if needed.
  10. Ladle the chowder into bowls and garnish with fresh parsley.

Notes

  • For a thicker chowder, mash about 1/2 cup of the cooked potatoes against the side of the pot before adding the cream.
  • If you prefer a spicier flavor, add 1/4 teaspoon of smoked paprika or a dash of hot sauce with the seasonings.
  • This recipe freezes well; cool completely before storing in an airtight container.

Nutrition

Find it online: https://savoryskies.com/chicken-corn-chowder-recipe-one-pot-creamy/