Description
This Chicken Corn Chowder is thick and creamy, but it’s not made with any heavy cream! I lighten things up by using pureed corn and potatoes instead. It’s the perfect comfort food soup for fall!
Equipment
Dutch Oven or large heavy pot
Ingredients
1tablespoonunsalted butter, or dairy-free butter
1tablespoonolive oil
1smallonion, chopped
2carrots, peeled and chopped
2celery stalks, chopped
1garlic cloves, chopped
2tablespoonsall purpose flour, or gluten-free flour mix
2 ½cupscorn fresh or frozen kernels, divided (1 cups for blending, 1 1/2 cup left whole)
1teaspoonpaprika
1lbchicken tenders, or boneless skinless chicken breast
28 oz eachyukon gold potatoes, or russet potatoes, peeled (one diced, one cut in quarters for mashing later)
4cupschicken broth, or chicken bone broth
Kosher salt and black pepper, to taste
chopped scallions, or chives, for garnish
Optional: If you want it creamier you can stir in some half and half or drizzle with cream at the end.
Instructions
Add the butter and 1 tablespoon olive oil to a large heavy pot or Dutch oven, when melted add the onion, carrots, celery and garlic to the skillet and saute until tender, 8 to 10 minutes. Sprinkle with flour and saute about 2 minutes, to cook out.
Meanwhile, blend 1 cups corn with 1 cup of the broth until mostly smooth. Add to the pot along with paprika, chicken, potatoes and remaining corn kernels. Pour in the chicken broth just enough to cover ingredients and bring to a boil.
- Cover and simmer on low, 22 to 25 minutes until the potatoes are tender and the chicken is cooked through.
- Remove the quartered potato, mash until smooth, and stir it back into the chowder. Shred the chicken with two forks. Taste the soup, adjust salt and pepper to taste and pour into 6 bowls, garnish with fresh herbs.
Last Step:
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Nutrition
Serving: 11/2 cups, Calories: 378kcal, Carbohydrates: 41g, Protein: 16g, Fat: 15g, Saturated Fat: 4g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 36mg, Sodium: 643mg, Fiber: 4g, Sugar: 7g
