Chicken Corn Chowder
A creamy, hearty mix of chicken and sweet corn, perfect for busy families and chilly evenings.
Ingredients
Main Ingredients
- 1 lb Chicken, diced Use fresh, high-quality chicken for best flavor.
- 2 cups Corn, fresh or canned Canned corn can be used to save time.
- 2 large Potatoes, peeled and cubed Provides creaminess and bulk.
- 1 medium Onion, chopped Adds depth of flavor.
- 2 cloves Garlic, minced Enhances overall taste.
- 1 medium Bell Pepper, chopped Contributes color and slight sweetness.
- 4 cups Chicken Broth Serves as the base of the chowder.
- 1 cup Heavy Cream Makes the chowder rich and creamy.
- to taste Seasonings Balance the flavors perfectly.
Instructions
Preparation
- Dice the chicken into bite-sized pieces.
- Chop the onion and bell pepper finely.
- Peel and cube the potatoes.
- Mince the garlic.
Cooking
- In a large pot, sauté the onion, bell pepper, and garlic over medium heat until softened.
- Add the diced chicken and cook until it's no longer pink.
- Stir in the corn and potatoes, followed by the chicken broth.
- Bring to a simmer and cook until the potatoes are tender, approximately 15-20 minutes.
- Stir in the heavy cream and let it heat through, season to taste.
Serving
- Serve hot, garnished with a sprinkle of fresh herbs if desired.
- Enjoy with crusty bread or crackers for a complete meal.
Notes
For a thicker chowder, mash some of the potatoes before adding the cream. Store in airtight containers to maintain freshness if meal prepping. Let chowder sit for a few minutes before serving to enhance flavors.