Approximate values estimated by AI
Classic Chicken Corn Chowder
Traditional dish · American
A hearty and comforting classic chowder featuring tender chicken, sweet corn, and creamy potatoes in a rich, savory broth.
Ingredients
- Chicken breast, boneless, skinless1 lb
- Yellow corn kernels, fresh or frozen2 cups
- Potatoes, Yukon Gold or Russet, diced2 cups
- Onion, yellow, chopped1 cup
- Celery, chopped1/2 cup
- Butter4 tbsp
- All-purpose flour1/4 cup
- Chicken broth4 cups
- Milk, whole2 cups
- Heavy cream1/2 cup
- Saltto taste
- Black pepperto taste
- Fresh parsley, chopped (for garnish)2 tbsp
Steps
- 1
Cook chicken breast in boiling water until cooked through. Remove, shred or dice, and set aside. Reserve 1 cup of the cooking liquid.
- 2
In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion and celery and sauté until softened, about 5-7 minutes.
- 3
Whisk in flour and cook for 1 minute, stirring constantly, to form a roux.
- 4
Gradually whisk in chicken broth, reserved chicken cooking liquid, and milk until smooth.
- 5
Add diced potatoes and bring to a simmer. Cook until potatoes are tender, about 15-20 minutes.
- 6
Stir in corn kernels and cooked chicken. Heat through for about 5 minutes.
- 7
Stir in heavy cream and season with salt and black pepper to taste. Do not boil after adding cream.
- 8
Ladle into bowls and garnish with fresh parsley.
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